There’s something truly magical about the way tart cranberries and silky white chocolate come together in this Cranberry White Chocolate Cheesecake Recipe. It’s creamy, festive, and perfect for cozy gatherings or when you want to treat yourself to something special.

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 Cranberry White Chocolate Cheesecake Recipe
Top Tip
How to Serve Cranberry White Chocolate Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry White Chocolate Cheesecake Recipe

Why You'll Love This Recipe

I can’t recommend this cheesecake enough—it perfectly balances the fresh zing of cranberries with a luscious white chocolate mousse that feels fancy but is easier to make than you might think. It’s the kind of dessert that wins hearts without stress.

Perfect balance of flavors: The tart cranberry jam cuts through the sweetness of the white chocolate mousse, giving the cheesecake refreshing layers.
Impressively festive: Beautifully red cranberries and creamy layers make it a showstopper for holiday or special occasion desserts.
Water bath baking: This technique ensures a smooth, crack-free cheesecake every time—seriously, no stress about presentation here.
Customizable toppings: Candied cranberries take it over the top if you want a little sparkle and texture on the surface.

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

Each ingredient in this cheesecake plays a role to create that perfect texture and depth of flavor. The fresh cranberries bring natural tartness, while the cream cheese and white chocolate provide the creamy richness you crave. Here are a few tips for choosing and handling key ingredients:

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: Opt for bright, firm cranberries to add vibrant color and tartness—frozen won’t give the same fresh snap.
Graham Cracker Crumbs: The buttery crumbs create a sturdy, flavorful crust that supports the filling without getting soggy.
Cream Cheese: Make sure it’s softened at room temperature for smooth mixing and no lumps.
White Chocolate Bars: Use good-quality baking white chocolate bars for melting—they blend into the mousse beautifully.
Heavy Cream & Sour Cream: These add creaminess and slight tang to balance sweetness and keep the cheesecake luscious.
Vanilla Bean: Scraping real seeds from the pod adds an aromatic depth you just can’t beat with extracts alone.

📝

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

What I love about this Cranberry White Chocolate Cheesecake Recipe is how open it is to your personal touch. Sometimes, I like to add a splash of orange zest to the cranberry jam for a citrusy twist. You should definitely experiment—substituting sour cream with Greek yogurt or using your favorite cookie crust instead of graham crackers can totally work too.

Variation: Once, I swapped fresh cranberries in the mousse topping for a tart cherry compote, and it added a lovely, unexpected depth.
Dietary Mod: You can make this gluten-free by using gluten-free graham crackers for the crust.
Seasonal Swap: In summer, fresh raspberries work beautifully as a garnish instead of the candied cranberries.

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

Step 1: Prepare the Candied Cranberries Overnight

This part takes some patience but is so worth it for that beautiful sparkle on top. Start by heating water and sugar until dissolved, then add fresh cranberries once it cools slightly. Cover and chill overnight. The next day, coat them in fine sugar for that irresistible glossy crunch.

Step 2: Make the Quick Cranberry Jam

While the berries candy, you can quickly make the jam by simmering cranberries with sugar and vanilla over medium heat. Stir often until they burst and thicken, about 12-15 minutes, then let cool completely. This jam forms a vibrant layer that’s bursting with fresh flavor.

Step 3: Craft the Crust and Add Jam

Mix up crushed graham crackers, brown sugar, melted butter, and vanilla until combined. Press this firmly into the bottom and halfway up the sides of your greased 9-inch springform pan. Spread half the cooled cranberry jam over the crust—this not only tastes amazing but helps keep the crust from getting soggy.

Step 4: Whip Up the Cheesecake Filling

Beat the cream cheese with sugar until super smooth. Add vanilla extract and sour cream and mix through. Beat in eggs one at a time, scraping the bowl between additions. Lower the mixer speed and add corn starch, then slowly pour in heavy cream while mixing until perfectly combined. A final touch: scrape fresh vanilla bean seeds into the batter for that amazing, subtle perfume.

Step 5: Bake in a Water Bath

Pour the cheesecake batter over the jam layer in your pan. Place the springform inside a larger roasting pan and add hot water halfway up the sides to gently steam the cake as it bakes. Bake at 325°F for about 70-75 minutes. When it’s done, turn off the oven and crack the door open, letting the cheesecake rest inside for 10 minutes to avoid cracks.

Step 6: Cool and Top with Jam, Then Chill

After removing from the oven, let it cool on the counter, then run a buttered knife around the edges to loosen the cheesecake from the pan. Once cooled, spread the remaining cranberry jam over the top. Wrap and chill for at least 4 hours to set everything beautifully before adding the final mousse layer.

Step 7: White Chocolate Mousse Finish

Melt your white chocolate bars gently, then beat cream cheese until smooth. Slowly drizzle the melted chocolate into the cream cheese while mixing, then gently fold in whipped topping until creamy and fluffy. Spread the mousse evenly over the chilled cheesecake. For extra flair, pipe some of the mousse on top and finish with your candied cranberries.

Top Tip

Through making this cheesecake several times, I’ve learned a few things that really help perfect the texture and presentation. These tips can save you some common mishaps and make your baking experience more enjoyable.

Use Room Temperature Ingredients: I never skip letting cream cheese and eggs come to room temp—it mixes smoother and prevents lumps in the cheesecake batter.
Wrap the Pan Well: Wrapping the springform in heavy-duty foil is a game-changer to stop water from seeping inside, especially if your pan isn’t super tight.
Don’t Rush Cooling: Leaving the cheesecake to cool gradually in the oven with the door ajar minimizes cracks and keeps it silky.
Gently Fold Mousse: When adding whipped topping to the white chocolate mixture, fold it carefully—you want airy mousse, not a dense mess.

How to Serve Cranberry White Chocolate Cheesecake Recipe

cranberry white chocolate - Serving Suggestion

Garnishes

I always top mine with those shiny candied cranberries—it adds festive crunch and a gorgeous sparkle. If I’m feeling fancy, I sprinkle a little crushed pistachio or even a dusting of powdered sugar for contrast. Fresh mint leaves can brighten the look and flavor too, making each slice feel like a holiday miracle.

Side Dishes

This cheesecake steals the show, so I like keeping sides simple. A cup of strong coffee or a glass of dessert wine works wonders alongside. Sometimes, fresh fruit salad with orange segments and pomegranate seeds pairs wonderfully, balancing richness with vibrant juices.

Creative Ways to Present

For holiday dinners, I’ve served this cheesecake as mini individual portions in glass jars, layering crust, cranberry jam, cheesecake, and mousse in perfect little parfaits. It’s stunning and makes serving a breeze. For parties, I’ve piped the mousse into decorative swirls and topped with a few candied cranberries—always a hit!

Make Ahead and Storage

Storing Leftovers

After enjoying some slices, I wrap the cheesecake with plastic wrap or cover it tightly in its springform pan and store it in the refrigerator. It keeps beautifully for about 4-5 days, tastes even better after settling for a day or two.

Freezing

I’ve frozen this cheesecake a few times by wrapping it very tightly in plastic wrap and then foil. When ready, I thaw it overnight in the fridge and find the texture holds up well, though I recommend adding the white chocolate mousse topping fresh if you can.

Reheating

Cheesecake is best served chilled, so I usually enjoy leftovers straight from the fridge. If you prefer it softer, let slices sit at room temperature for 15-20 minutes before serving—it brings out the creaminess without melting the mousse.

Frequently Asked Questions:

Can I make the cranberry jam ahead of time?

Absolutely! I usually prepare the cranberry jam a day or two in advance and keep it refrigerated. It actually tastes better after the flavors have had time to meld.

What if I don’t have a springform pan?

Springform pans are ideal for cheesecakes because they make removal easier. If you don’t have one, you can try using a regular pan lined with parchment paper and carefully lifting the cake out, but be extra gentle to avoid cracking.

Can I substitute white chocolate chips for baking bars?

Baking bars melt smoothly and provide a creamier mousse. White chocolate chips often contain stabilizers that make them harder to melt evenly, so I recommend sticking to bars for best results.

How to avoid cracks in the cheesecake?

Using a water bath and letting the cheesecake cool slowly in the oven helps prevent cracks. Avoid overmixing the batter and don’t open the oven door too often while baking—it’s all about gentle, steady heat.

Final Thoughts

This Cranberry White Chocolate Cheesecake Recipe is one of those desserts that feels like a celebration every time I make it. The creamy layers, the fresh cranberry zing, and that velvety white chocolate mousse just come together to create something truly special. I hope you enjoy making it as much as I do—and when you share it, watch the smiles light up the room. Give it a try, you’ll be glad you did!