There’s something so magical about creamy, tangy cheesecake and the vibrant pop of cranberries that just screams holiday joy. This Christmas Cranberry White Chocolate Cheesecake Recipe is my go-to festive dessert that brings that perfect balance of sweet, tart, and silky richness to your Christmas table.

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

I can’t tell you how many times this Christmas Cranberry White Chocolate Cheesecake Recipe has wowed my family and friends. It’s not just any cheesecake; it’s layered with homemade cranberry jam that gives it a fresh zing, and that silky white chocolate mousse on top? Absolutely dreamy.

Festive Flavor Combo: The tart cranberries paired with smooth white chocolate create a stunning taste contrast that feels like Christmas in every bite.
Impressive Yet Doable: Despite looking fancy, the steps are straightforward, so you can confidently serve this even if cheesecake is new territory for you.
Make-Ahead Friendly: You can prep parts in advance — perfect for less holiday stress and more celebration time.
Showstopper Presentation: The glossy cranberry topping and fluffy mousse make it a crowd-pleaser that looks as good as it tastes.

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 Christmas Cranberry White Chocolate Cheesecake Recipe plays a vital role in balancing flavor and texture. From the buttery graham cracker crust to the tangy cream cheese and silky white chocolate, every part works together beautifully.

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: These give your cheesecake that seasonal tartness and vibrant color in both the jam and optional candied garnish.
Graham cracker crumbs: For a buttery, slightly crunchy base that holds the creamy filling.
Cream cheese: The heart of any cheesecake, softened so the batter mixes smooth and silky.
White granulated sugar: Sweetens the jam, crust, and filling without overpowering the natural flavors.
Heavy whipping cream: Adds richness to the filling and helps create the airy mousse topping.
Sour cream: Gives a slight tang that brightens the filling and keeps it luscious.
White chocolate bars: Melted into the mousse for that melt-in-your-mouth sweetness and festive flair.
Vanilla bean: Scraped seeds add a fragrant, authentic vanilla taste that’s so much better than extract alone.
Corn starch: Stabilizes the cheesecake filling while keeping it tender and creamy.
Butter: Helps bind the crust with a rich flavor.

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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

One thing I always tell friends about this Christmas Cranberry White Chocolate Cheesecake Recipe is that it’s flexible—don't be afraid to make it your own! I love switching up the garnish or even the crust to fit what I have on hand or my guests’ preferences.

Variation: I’ve swapped out graham cracker crust for ginger snap cookies on occasion, which adds a spiced depth perfect for December celebrations.
Dietary tweaks: For a lighter version, try using low-fat cream cheese and homemade whipped coconut cream instead of heavy cream and whipped topping.
Flavor twists: Mixing in a splash of orange zest or a sprinkle of cinnamon into the cranberry jam adds layers of flavor that brighten up the cheesecake beautifully.

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

Step 1: Prepare the Candied Cranberries

The night before your big bake day, combine water and sugar on medium heat until dissolved, then let the syrup cool before stirring in fresh cranberries. Pop them in the fridge overnight. This simple trick creates tangy, sugary gems perfect for decorating—trust me, they add an extra festive crunch and gorgeous sparkle.

Step 2: Make the Quick Cranberry Jam

While the cheesecake chills later, you’ll want to whip up a quick cranberry jam by simmering cranberries, sugar, and vanilla extract until thickened. Stir often to prevent sticking and allow it to cool completely before layering. This jam is the heart of the cheesecake’s beautiful tartness and color.

Step 3: Assemble the Crust and Jam Layer

Mix graham cracker crumbs with brown sugar, melted butter, and vanilla extract until fully combined, then press evenly into a greased 9-inch springform pan—don’t forget to grease! I press it halfway up the sides to hold the filling better. Then spread half of the cooled cranberry jam on top for that tangy surprise.

Step 4: Make the Cheesecake Filling

Use a mixer to beat softened cream cheese and sugar until smooth—this takes about 2 minutes and is key to avoiding lumps. Add vanilla, sour cream, and eggs one at a time, scraping the bowl between additions. Lower speed to mix in corn starch and heavy cream gently—this step keeps it silky. Don’t forget to scrape in beautiful vanilla bean seeds for that classic flavor.*

Step 5: Bake the Cheesecake in a Water Bath

Pour the cheesecake batter over the jam in the springform pan, then place it inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform—this water bath helps the cheesecake bake evenly without cracking. Bake at 325°F for 70-75 minutes, then turn off the oven and leave the door slightly open for 10 minutes to gently set the cheesecake.

Step 6: Cool, Separate, and Refrigerate

After baking, let the cheesecake rest 20 minutes at room temperature. Run a greased butter knife around the edges to prevent sticking later. Cool completely for an hour before spreading the remaining cranberry jam on top. Cover and chill at least 4 hours—this sets it perfectly for the next layer.

Step 7: Prepare and Add the White Chocolate Mousse

Melt white chocolate bars gently and let cool slightly. Beat cream cheese until fluffy, then drizzle in melted chocolate slowly while mixing. Fold in whipped topping carefully to keep the mousse airy. Spread the mousse evenly over the cheesecake and, if you’re feeling fancy, pipe decorative dollops before topping with candied cranberries for that festive sparkle.

Top Tip

From personal experience, the water bath and slow cooling are the two key steps to a crack-free, smooth cheesecake. Don’t rush the cooling phase, and wrap your springform pan well to avoid any leaks in the water bath.

Water Bath Wrapping: I always wrap my springform pan with heavy-duty foil to stop water from seeping in, which can ruin your crust and filling.
Cheesecake Temperature: Remove the cheesecake while it's slightly jiggly in the middle—it will set as it cools, so avoid overbaking.
Vanilla Bean Boost: Using a real vanilla bean instead of just extract makes a big difference in flavor depth.
Patience with cooling: Giving it time in the fridge before adding mousse helps your layers stay neat and firm.

How to Serve Christmas Cranberry White Chocolate Cheesecake Recipe

cranberry white chocolate cheesecake - Serving Suggestion

Garnishes

My favorite garnish is the candied cranberries—they add just the right amount of crunch and a sparkling festive look. Sometimes I also sprinkle a little edible gold dust or fresh mint leaves to bring a fresh contrast and more holiday cheer.

Side Dishes

Though this cheesecake shines as a dessert on its own, I love pairing it with a simple cup of spiced hot cocoa or even a scoop of vanilla bean ice cream to complement the creamy, tangy flavors.

Creative Ways to Present

I once served individual minis by scooping mousse and cranberry jam layers into glass jars topped with crushed graham crackers—guests loved the personal touch and the layered look. Another fun way is piping the mousse in swirls and topping with a delicate sprig of rosemary for a natural wreath effect.

Make Ahead and Storage

Storing Leftovers

Once fully assembled, I cover the cheesecake tightly with plastic wrap and keep it refrigerated. It stays fresh and flavorful for up to 5 days—perfect if you want to bake ahead and enjoy it over the holiday stretch.

Freezing

I’ve frozen this cheesecake before with great results. Wrap the whole cheesecake tightly in plastic wrap, then foil, and freeze. When you’re ready, thaw overnight in the fridge for the best texture—mousse might soften slightly, but it tastes fantastic.

Reheating

I usually serve this cheesecake chilled, but if you want to take the chill off, let slices sit at room temperature for 15-20 minutes before serving. Avoid microwaving as it affects texture.

Frequently Asked Questions:

Can I use frozen cranberries for the jam?

Absolutely! Frozen cranberries work well for the jam—just thaw them slightly and proceed as usual. The cooking process softens them perfectly.

How do I prevent cracks in my cheesecake?

Using a water bath while baking and avoiding overmixing the batter helps prevent cracks. Also, letting the cheesecake cool gradually inside the oven and then at room temperature reduces sudden temperature changes that cause cracking.

Can I make the white chocolate mousse a day ahead?

Yes, you can prepare the white chocolate mousse the day before and keep it refrigerated. Just give it a gentle stir before spreading it on the cheesecake for smooth application.

What’s the best pan for this recipe?

A 9-inch springform pan is ideal because it allows you to easily remove the cheesecake without damage. Make sure to wrap the outside with heavy-duty foil when baking in a water bath to prevent leaks.

Final Thoughts

This Christmas Cranberry White Chocolate Cheesecake Recipe has become my signature holiday treat, one I look forward to making every year. It never fails to impress and feels like sharing a little piece of joy with everyone around the table. I know you’ll enjoy making it just as much as enjoying every delicious bite!