Introduction

This Christmas cheesecake is a festive dessert featuring a crisp graham cracker crust, a tangy cranberry jam swirl, and a creamy white chocolate mousse topping. Its layers combine classic holiday flavors in an elegant and delicious treat perfect for any celebration.

A round cheesecake with three visible layers stands on a silver cake stand dusted lightly with powdered sugar against a white marbled textured background. The bottom layer is a thick, crumbly golden brown crust. The middle layer is creamy white cheese mixed with visible pieces of red berries embedded unevenly. The top layer is a smooth cream with piped swirls of white whipped cream evenly spaced around the edge. In the middle, there is a cluster of red cranberries dusted with powdered sugar, with two star-shaped cookies and two rectangular cookies standing upright in the center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
2 cups fresh or frozen cranberries
½ cup orange juice
½ cup granulated sugar (for cranberry jam)
1 teaspoon orange zest
24 oz cream cheese, softened
¾ cup granulated sugar (for cheesecake)
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
2 tablespoons all-purpose flour
6 oz white chocolate, chopped
2 tablespoons milk
1 cup heavy whipping cream, cold
½ teaspoon vanilla extract (for mousse)
Sugared cranberries for garnish
White chocolate shavings for garnish
Whipped cream (optional)

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press this mixture firmly into the bottom of a springform pan to form the crust. Bake the crust for 10 minutes, then remove and let it cool.
Step 2: In a small saucepan, combine the cranberries, orange juice, ½ cup sugar, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens into a jam-like consistency. Remove from heat and let cool slightly.
Step 3: In a large mixing bowl, beat the softened cream cheese and ¾ cup sugar until smooth. Add the vanilla extract, eggs one at a time, mixing well after each addition. Stir in the sour cream and flour until just combined.
Step 4: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cranberry jam over the batter, then dollop the remaining cheesecake batter on top. Add the remaining cranberry jam in spoonfuls and gently swirl it through the batter with a knife for a marbled effect.
Step 5: Bake the cheesecake for about 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
Step 6: To make the white chocolate mousse, melt the white chocolate with milk in a heatproof bowl over simmering water or in short bursts in the microwave. Allow to cool slightly. In a separate bowl, whip the heavy cream and ½ teaspoon vanilla extract until stiff peaks form. Gently fold the melted white chocolate into the whipped cream until fully combined.
Step 7: Spread the white chocolate mousse evenly over the chilled cheesecake. Refrigerate for another hour to set the mousse.
Step 8: Before serving, decorate the cheesecake with sugared cranberries, white chocolate shavings, and a dollop of whipped cream if desired.

Tips & Variations

For extra flavor, toast the graham cracker crumbs before mixing with butter for a deeper, nuttier crust.
If fresh cranberries are unavailable, frozen cranberries work just as well—just thaw slightly before cooking.
To make the cheesecake easier to slice, run a hot knife through the slices between cuts.
For a boozy twist, add a tablespoon of orange liqueur to the cranberry jam while cooking.
Substitute white chocolate mousse with dark chocolate mousse for a richer taste.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, freeze the un-topped cheesecake (without mousse and garnishes) for up to 2 months. Thaw overnight in the refrigerator before adding mousse and decorations. Reheat is not recommended; serve chilled for best flavor and texture.

How to Serve

A round cake with three main visible layers sits on a shiny metal cake stand over a white marbled surface. The bottom layer is a thick, crumbly brown base. The middle layer is creamy white with swirls of deep red berries scattered inside. The top layer is smooth cream with large swirls of white whipped cream placed evenly around the edge. The center is decorated with bright red berries dusted with powdered sugar and topped with star-shaped and oval-shaped light brown cookies also sprinkled with powdered sugar. The background shows soft dark green leaves and red berries out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting in the refrigerator overnight, which allows the flavors to develop and the layers to set perfectly.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt in equal amounts for a slightly tangier flavor and similar texture.

Christmas Cranberry White Chocolate Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

This festive Christmas Cheesecake recipe features a crunchy graham cracker crust, a tangy cranberry jam swirl, a rich and creamy cheesecake layer, and a luscious white chocolate mousse topping. Garnished with sugared cranberries and white chocolate shavings, this dessert is perfect for holiday celebrations and impresses with its beautiful presentation and harmonious flavors.

Author: Bella
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Total Time: 6 hours 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Cranberry Jam Layer

2 cups fresh or frozen cranberries
½ cup orange juice
½ cup granulated sugar
1 teaspoon orange zest

Cheesecake Layer

24 oz cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
2 tablespoons all-purpose flour

White Chocolate Mousse

6 oz white chocolate, chopped
2 tablespoons milk
1 cup heavy whipping cream, cold
½ teaspoon vanilla extract

Garnish

Sugared cranberries
White chocolate shavings
Whipped cream (optional)

Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a springform pan to form an even crust. Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until set and slightly golden. Remove and let cool.
Make the cranberry jam layer: In a saucepan over medium heat, combine the fresh or frozen cranberries, orange juice, ½ cup granulated sugar, and orange zest. Cook, stirring frequently, until the cranberries burst and the mixture thickens into a jam-like consistency, about 10-15 minutes. Remove from heat and let cool slightly.
Prepare the cheesecake layer: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add ¾ cup granulated sugar and continue beating. Mix in the vanilla extract. Add the eggs one at a time, beating gently after each addition. Then fold in the sour cream and all-purpose flour until just combined. Pour half of this cheesecake batter over the cooled crust in the pan.
Add cranberry jam and swirl: Spoon half of the cranberry jam over the cheesecake layer. Pour the remaining cheesecake batter on top. Then dollop the remaining cranberry jam over the batter and use a knife or skewer to gently swirl the cranberry jam throughout the cheesecake layer to create a marbled effect.
Bake the cheesecake: Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edges are set, and the center is slightly jiggly but not liquid. Turn off the oven and leave the cheesecake inside for an additional 1 hour with the door slightly ajar to prevent cracking. Remove and let cool to room temperature, then refrigerate for at least 4 hours or overnight to chill and set completely.
Create the white chocolate mousse: Melt the chopped white chocolate and milk together gently in a double boiler or microwave in short bursts, stirring frequently until smooth. Allow to cool to room temperature but not harden. In a separate bowl, beat the cold heavy whipping cream with ½ teaspoon vanilla extract until stiff peaks form. Gently fold the melted white chocolate into the whipped cream until fully combined and smooth.
Top the cheesecake with mousse: Spread the white chocolate mousse evenly over the chilled cheesecake. Refrigerate again for at least 1 hour to allow the mousse to set and flavors to meld.
Garnish and serve: Before serving, decorate the cake with sugared cranberries and white chocolate shavings. Optionally, add dollops of whipped cream around the edges for extra indulgence. Slice with a warm knife for clean cuts and enjoy this festive holiday treat!

Notes

You can prepare the cheesecake a day ahead; it tastes even better after resting overnight.
For a gluten-free version, substitute the graham cracker crumbs with gluten-free crackers.
To make sugared cranberries, toss fresh cranberries in simple syrup then coat with granulated sugar and let dry.
If white chocolate mousse is too rich, substitute with whipped cream or cream cheese frosting.
Use a water bath during baking if you want a creamier cheesecake texture and to prevent cracking.

Keywords: Christmas cheesecake, holiday dessert, cranberry swirl, white chocolate mousse cheesecake, festive dessert, graham cracker crust cheesecake