There’s something truly magical about this Christmas Cranberry White Chocolate Cheesecake Recipe — the tangy cranberry jam and velvety white chocolate mousse combine in this creamy cheesecake that’s perfect for holiday celebrations. Believe me, once you try it, it becomes a festive favorite you’ll want to make every year.

The image shows a creamy cheesecake with a thick golden-brown crust at the bottom, topped by a layer of mixed dark red and purple berries embedded in a bright red sauce. Above this is a thick, smooth white cream cheese layer, followed by a thick top layer of white whipped cream decorated with piped swirls around the edge. The cake is cut to show the inside layers clearly, and there is a pile of fresh, sugar-coated red and purple berries placed on top. The cake sits on a white decorative plate on a white marbled surface with a dark black background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Cranberry White Chocolate Cheesecake Recipe
Top Tip
How to Serve Christmas Cranberry White Chocolate Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Cranberry White Chocolate Cheesecake Recipe

Why You'll Love This Recipe

This Christmas Cranberry White Chocolate Cheesecake Recipe is a showstopper that balances tart, sweet, and creamy in just the right way. I’m always amazed at how simple ingredients come to life in this dessert, and it’s a joy to share with friends during the holidays.

Festive flavor combo: Tart cranberries and rich white chocolate create a perfect holiday harmony your taste buds will adore.
Elegant presentation: The smooth cheesecake layered with cranberry jam and topped with fluffy mousse gives a dessert that’s both beautiful and delicious.
Make ahead friendly: I love how you can prepare parts of this cheesecake in stages, which eases the holiday rush.
Versatile for the season: Add candied cranberries or swap toppings to match your family’s tradition or taste.

The image shows a round cheesecake with three layers: a thick brown crumb base at the bottom, a pale yellow creamy middle layer, and a white whipped topping layer. On top of the whipped cream, there is a ring of swirled cream rosettes near the edge of the cake. The center is filled with a pile of red and dark red berries covered in a sugary frost. The cake sits on a white ornate cake stand, with a dark black background behind it. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s success comes down to the quality and balance of ingredients. The cream cheese base brings indulgent richness while the cranberry jam keeps it lively and festive. Using real vanilla bean in the filling adds that extra depth that makes it taste homemade.

Flat lay of fresh bright red cranberries, a small bowl of white granulated sugar, a small bowl of light brown sugar, a few sticks of melted golden butter in a small white bowl, a small white bowl of smooth sour cream, two clean whole brown eggs, a split vanilla bean pod showing black seeds, a large block of white baking chocolate next to a chunk broken off, a soft white cream cheese log, a small white bowl filled with fluffy whipped topping, a simple white ceramic bowl filled with finely crushed golden graham cracker crumbs, a small white bowl of cream-colored heavy whipping cream, and a small white bowl with translucent pale yellow vanilla extract liquid, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh Cranberries: Essential for both the jam and candied garnish, look for bright, firm berries with no wrinkles.
White Granulated Sugar: Sweetens the cranberry jam and crust, balancing tartness perfectly.
Vanilla Extract & Vanilla Bean: Vanilla extract flavors the cranberry jam and filling; fresh vanilla bean seeds add an aromatic lift to the cheesecake.
Graham Cracker Crumbs: The base gives a buttery, crunchy contrast to the creamy filling.
Butter: Melts into the crust for a rich and cohesive base.
Cream Cheese: The star of the filling, softened to get that super-smooth texture.
Heavy Whipping Cream & Sour Cream: Both add silkiness and tang to the cheesecake mixture, giving it that perfect mouthfeel.
Eggs: Provide structure without weighing the filling down.
Corn Starch: Helps to set the cheesecake and prevent cracking.
Baking White Chocolate Bars: Melted into the mousse, they add subtle sweetness and a luscious texture.
Whipped Topping: Makes the mousse light and airy versus using all cream.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this cheesecake — sometimes swirling extra cranberry jam into the mousse or swapping the graham cracker crust for ginger snaps to amp up the holiday spices. Feel free to personalize it just the way you like!

Ginger Snap Crust: I swapped graham crackers for ground ginger snaps once, and wow, the warmth of the spices was an unexpected delight.
Almond Extract: A drop added alongside vanilla can give a slightly nutty undertone that’s delicious with cranberries.
Non-Dairy Options: Use coconut cream instead of heavy cream and a dairy-free cream cheese to make it vegan-friendly — just expect a slight difference in texture.
Decorate with Fresh Herbs: Rosemary sprigs or mint leaves add a fresh, festive touch atop the mousse layer.

Step-by-Step: How I Make Christmas Cranberry White Chocolate Cheesecake Recipe

Step 1: Prepare the Candied Cranberries the Night Before

This step is a game-changer for presentation. Heat water with sugar until dissolved, then add cranberries once cooled. Refrigerate overnight. Coating the cherries with sugar before decoration gives you that delightful sparkle – plus, the sweetness tempers their natural tartness beautifully.

Step 2: Make the Quick Cranberry Jam

Cook cranberries, sugar, and vanilla over medium heat until they burst and thicken, about 12-15 minutes. Let it cool completely before layering. I like to stir often to keep the jam silky and prevent burning.

Step 3: Craft the Crust and Layer the First Jam Layer

Mix graham cracker crumbs, brown sugar, melted butter, and vanilla. Press the mixture into a greased 9-inch springform pan, going up about halfway on the sides. Then spread half of the cranberry jam over the crust. I find wrapping the springform pan in foil helps avoid leaks during baking—that's my little secret!

Step 4: Whip Up the Cheesecake Filling

Beat softened cream cheese and sugar until silky, then add vanilla and sour cream. Incorporate the eggs one at a time, scraping the bowl between additions to ensure everything blends smoothly. Lower the speed to add cornstarch and heavy cream, and finally mix in those fragrant vanilla bean seeds. Your batter should be perfectly smooth with a luxurious texture.

Step 5: Bake in a Water Bath

This cheesecake bakes best in a water bath to keep it extra creamy and crack-free. Place the springform pan inside a larger roasting pan, fill halfway with hot water, and bake at 325°F (165°C) for about 70-75 minutes. Once done, turn off the oven, crack the door, and let it rest for 10 minutes before removing. Patience here pays off with that perfect set and texture.

Step 6: Cool & Add Jam Topping

After an hour cooling on the counter, spread the remaining cranberry jam evenly over the top. Cover and chill for at least 4 hours or overnight if possible. This resting time lets the flavors meld and the cheesecake fully set.

Step 7: Make and Spread the White Chocolate Mousse

Melt the white chocolate gently, then beat it into softened cream cheese. Fold in the whipped topping carefully until fluffy and smooth. Spread this luscious mousse over the chilled cheesecake. For an extra touch, pipe some mousse with a frosting tip and top with those sparkling candied cranberries—it’s a stunner every time!

Top Tip

From my experience making this cheesecake multiple times, it’s those little details that make the final dessert perfect. Don’t rush, especially the cooling steps, and don’t skip the foil wrap for the springform pan — it’s your best friend against water seeping in during the water bath bake.

Use Room Temperature Ingredients: Softening your cream cheese and eggs beforehand really helps create a smooth batter with no lumps.
Wrap the Pan with Foil: Wrapping the springform pan prevents water leakage and ensures a perfectly baked crust every time.
Don’t Overbeat: When adding heavy cream and eggs, mix just enough to combine to keep a light texture and avoid excess air bubbles that cause cracks.
Chill Thoroughly: Give the cheesecake at least 4 hours, preferably overnight, so it sets just right and slicing is clean.

How to Serve Christmas Cranberry White Chocolate Cheesecake Recipe

Christmas Cranberry Cheesecake - Serving Suggestion

Garnishes

I always top mine with the candied cranberries because they add that festive sparkle and a juicy burst sweetened just so. Fresh mint or rosemary sprigs add a lovely green contrast, and a dusting of powdered sugar gives a “snow-kissed” finish.

Side Dishes

This cheesecake is so rich and flavorful, I like to serve it alongside a simple cup of hot mulled wine or spiced cider to complement its creamy sweetness. If you’re hosting a dessert buffet, some lightly salted nuts or chocolate-dipped biscotti work beautifully to balance the palate.

Creative Ways to Present

Try this on a festive cake stand surrounded by holly or pine cones for a classic Christmas vibe. I’ve even made mini versions in individual jars with layers of cranberry jam, cheesecake filling, and mousse — perfect for easy portioning at holiday parties.

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake covered tightly with plastic wrap in the fridge. It stays fresh for up to 4 days, and I recommend slicing with a warm knife for clean cuts each time.

Freezing

You can freeze this cheesecake wrapped well in plastic and foil for up to 2 months. Thaw in the fridge overnight before serving; note that the white chocolate mousse layer might be a bit softer after freezing but still delicious.

Reheating

Cream cheesecakes aren’t meant to be reheated — I suggest serving chilled to preserve the texture and flavor. If you prefer a softer slice, take it out of the fridge 15 minutes before serving to let it come closer to room temperature.

Frequently Asked Questions:

Can I make this cheesecake without white chocolate?

Absolutely! While the white chocolate mousse adds creamy sweetness, you can skip or swap it with regular whipped cream or a light cream cheese frosting. Just keep in mind the flavor profile will be different but still delicious.

Why do I need to bake the cheesecake in a water bath?

Baking in a water bath creates gentle, even heat around the cheesecake which prevents cracking and ensures a smooth, creamy texture. It’s a little extra prep but totally worth it for the perfect finish.

Can I prepare the cheesecake in advance?

Definitely! This recipe is great for make-ahead prepping. You can make the cranberry jam, crust, cheesecake, and mousse layers separately ahead of time. Just assemble and refrigerate, ideally chilling overnight for best flavor and texture.

What’s the best way to slice the cheesecake?

For neat slices, run a thin knife under hot water, wipe it dry, then slice. Repeat the warming and drying after each cut. This helps the knife glide through the creamy layers without sticking.

Final Thoughts

This Christmas Cranberry White Chocolate Cheesecake Recipe holds a special place on my holiday table because it’s not only delicious but also a labor of love that brings people together. I hope when you try it, you’ll enjoy making it as much as I do and that it becomes part of your festive tradition too. Trust me — your family and friends will be asking for seconds!