Description
Indulgent no bake white chocolate cranberry cheesecake combines creamy richness with tart cranberry notes. Cool dessert perfection awaits when you craft this elegant treat with minimal effort and maximum flavor.
Ingredients
Scale
Crust Ingredients:
- 200 grams (7 ounces) digestive biscuits or graham crackers
- 100 grams (3.5 ounces) unsalted butter, melted
Filling Ingredients:
- 300 grams (10.5 ounces) cream cheese, softened
- 200 grams (7 ounces) white chocolate, melted
- 100 grams (3.5 ounces) powdered sugar
- 250 milliliters (8.5 fluid ounces) heavy cream, whipped
Topping Ingredients:
- 100 grams (3.5 ounces) dried cranberries or fresh cranberries for garnish
Instructions
- Pulverize graham crackers into fine crumbs and blend thoroughly with melted butter, creating a cohesive base mixture.
- Firmly press the crumb mixture into the bottom of a springform pan, ensuring an even, compact layer.
- Chill the crust in the refrigerator for 15-20 minutes to solidify its structure.
- In a large mixing bowl, whip cream cheese until silky and completely smooth, gradually incorporating powdered sugar.
- Gently melt white chocolate using a double boiler or microwave, stirring until completely liquid and glossy.
- Fold the warm white chocolate into the cream cheese mixture, blending until uniformly integrated.
- Separately whip heavy cream until it forms soft, pillowy peaks with a light texture.
- Delicately fold the whipped cream into the white chocolate cream cheese base, maintaining a light, airy consistency.
- Pour the creamy filling over the chilled crust, spreading evenly with a spatula to create a smooth surface.
- Scatter fresh cranberries across the top of the cheesecake for a vibrant, tart garnish.
- Refrigerate the cheesecake for 4-6 hours, or preferably overnight, to set completely and develop rich flavors.
Notes
- Opt for graham crackers or digestive biscuits with similar texture for a consistent crust base.
- Ensure cream cheese is at room temperature to prevent lumps and achieve a silky smooth filling.
- Gently fold whipped cream to maintain its airy texture and prevent deflating the mixture.
- For a gluten-free version, use almond flour or gluten-free cookie crumbs as a crust alternative.
- Prep Time: 30 minutes
- Cook Time: 4 hours (or 6 hours)
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 438
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 60 mg