No Bake Cranberry Cheesecake (Printable)
Creamy no-bake cheesecake topped with tart cranberry compote and white chocolate on a buttery cookie crust.
# Ingredient List:
→ Crust
01 - 2 cups graham cracker crumbs or digestive biscuit crumbs
02 - 5 tablespoons unsalted butter, melted
→ Cheese Filling
03 - 14 ounces cream cheese, at room temperature
04 - 1 1/4 cups heavy cream
05 - 5.3 ounces white chocolate, chopped
06 - 1/3 cup plus 1 tablespoon granulated sugar
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon lemon juice
→ Cranberry Topping
09 - 1 1/2 cups fresh or frozen cranberries
10 - 1/3 cup plus 1 tablespoon granulated sugar
11 - 1/4 cup water
12 - 1 teaspoon cornstarch mixed with 2 teaspoons water
# How to Make:
01 - Line the base of a 9-inch springform pan with parchment paper.
02 - Combine the graham cracker crumbs and melted butter in a bowl until fully moistened. Press firmly into the bottom of the prepared pan to create a compact, even crust. Refrigerate while preparing the filling.
03 - Gently melt the chopped white chocolate in a heatproof bowl set over simmering water, stirring until smooth. Allow to cool slightly before use.
04 - In a large mixing bowl, beat cream cheese and granulated sugar together until smooth and creamy. Mix in the vanilla extract and lemon juice until fully incorporated.
05 - In a separate bowl, whip heavy cream using a hand mixer or stand mixer until medium-stiff peaks form.
06 - Fold the cooled melted white chocolate into the cream cheese mixture until blended. Gently fold in the whipped cream, taking care not to deflate the mixture.
07 - Pour the prepared filling over the chilled crust, smoothing the top for an even layer. Cover the pan and refrigerate for a minimum of 6 hours, or overnight for optimal set.
08 - In a saucepan, combine cranberries, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens—about 8 minutes. Add the cornstarch slurry and cook for 1–2 minutes more until glossy and slightly thickened. Allow topping to cool completely.
09 - Once the cheesecake has set, spoon the cooled cranberry topping evenly over the surface just before serving.
# Helpful Tips:
01 -
- The best part is no oven, so you can keep your kitchen cool and your cravings satisfied.
- Tangy cranberries and mellow white chocolate make each bite a little celebration—and it’s almost impossible to mess up.
02 -
- If the cream cheese isn’t soft enough, lumps are nearly impossible to fix—I learned this the hard way after overmixing an entire batch.
- Letting the cranberry topping cool is what keeps the cheesecake pristine and stops everything from sliding off at first slice.
03 -
- Don’t skip lining the pan; it’s the unsung hero for stress-free cheesecake removal.
- If you’re short on time, pop the cake in the freezer for an hour after assembling to speed up chilling (just don’t forget it in there!).