Cranberry White Chocolate Cheesecake (Ultimate Christmas Dessert!)

Get ready for the ultimate holiday showstopper: this stunning Cranberry Jam White Chocolate Mousse Christmas Cheesecake! This heavenly dessert features multiple layers of deliciousness – a crisp graham cracker crust, a layer of sweet-tart cranberry jam, a creamy vanilla bean cheesecake filling, and a light, luscious white chocolate mousse topping. While it might feel a long way from the holidays here in early April, I always think it’s fun to plan festive bakes, and this Christmas Cheesecake is truly worth the wait! It’s a labor of love, but the end result is an incredibly impressive and delicious dessert perfect for your Christmas celebration.

Why You’ll Love This Christmas Cheesecake

• Showstopper Presentation: The layers of jam, cheesecake, and mousse, topped with festive garnishes, make this a truly stunning dessert.
• Incredible Flavor Combination: Tart cranberries, creamy vanilla bean cheesecake, and sweet white chocolate mousse create a perfect balance.
• Multiple Delicious Textures: From the crisp crust to the creamy filling and airy mousse, every bite is a textural delight.
• Perfect for the Holidays: The cranberry flavor and festive look make it the ideal centerpiece for Christmas dinner.
• Make-Ahead Friendly: Cheesecake requires chilling, making it a great dessert to prepare in advance.

Ingredients for Christmas Cheesecake

Here’s what you’ll need to create this festive masterpiece. The full list with measurements is in the recipe card below.

Cranberry Jam

• Fresh cranberries (Fruit)
• White granulated sugar (Sweetener)
• Vanilla extract (Flavoring)

Crust

• Graham cracker crumbs (Crumb)
• Brown sugar (Sweetener)
• Butter, melted (Fat)
• Vanilla extract (Flavoring)

Cheesecake Filling

• Cream cheese, softened (Dairy)
• Heavy whipping cream (Dairy)
• Sour cream (Dairy)
• Eggs (Binder)
• Vanilla extract (Flavoring)
• Corn starch (Thickener)
• White granulated sugar (Sweetener)
• Vanilla bean (Flavoring)

White Chocolate Mousse

• Baking white chocolate bars (Chocolate)
• Cream cheese, softened (Dairy)
• Whipped topping (like COOL Whip) (Topping)

Candied Cranberries (Optional Garnish)

• Fresh cranberries (Fruit)
• Water (Liquid)
• Sugar (Sweetener)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I adore this specific Christmas Cheesecake, but here are some variations:

• Different Berry Jam: Use raspberry or cherry jam instead of cranberry.
• Chocolate Crust: Use chocolate graham crackers or Oreo crumbs for the crust.
• Add Nuts: Add chopped pecans or walnuts to the crust or sprinkle on top.
• Different Mousse: Make a simple whipped cream topping or a dark chocolate mousse instead of white chocolate.
• Spice it Up: Add a pinch of cinnamon or nutmeg to the cheesecake filling or cranberry jam.

How to Make Cranberry White Chocolate Christmas Cheesecake

Let me walk you through the steps for creating this stunning Christmas Cheesecake:

Make the Candied Cranberries (Optional, Overnight Step)

1. (I do this the day before if garnishing with candied cranberries). I combine 1 1/2 cups water and 1 1/2 cups of sugar in a sauce pot over medium heat. I heat until the sugar is all dissolved, stirring slowly. Then, I take it off the heat.
2. I let the mixture cool a bit before adding the fresh cranberries. I add the cranberries, stir, cover, and refrigerate overnight.
3. The next day, I drain the cranberries in a colander.
4. I add ½ cup of sugar to a shallow bowl and coat the drained cranberries in sugar. I set them aside on a rack or parchment paper until ready to decorate.

Make the Quick Cranberry Jam

1. In a sauce pot over medium heat, I combine the fresh cranberries, sugar, and vanilla extract.
2. I mix well and cook the cranberries, stirring often, for 12-15 minutes until they burst and the mixture thickens into a jam.
3. I take it off the heat and let it cool completely.

Make the Crust

1. I preheat the oven to 325 degrees F (163°C). I grease a 9-inch springform pan. (I recommend wrapping the outside of the springform pan tightly in heavy-duty aluminum foil before adding the crust, especially if using a water bath).
2. In a medium bowl, I mix together the graham cracker crumbs, brown sugar, melted butter, and vanilla extract until well combined.
3. I press the graham cracker mixture firmly into the pan, evenly covering the bottom and going about halfway up the sides.
4. I spread half of the cooled cranberry jam evenly over the crust.

Make the Cheesecake Filling

1. Using an electric mixer (handheld or stand mixer with paddle), I beat the softened cream cheese and granulated sugar on medium-high speed until smooth, about 2 minutes.
2. I add the vanilla extract and sour cream, mixing until combined.
3. I add the eggs, one at a time, beating on low speed after each addition just until incorporated. I scrape the sides and bottom of the bowl to ensure everything is mixed.
4. I lower the speed and add the cornstarch. While the mixer is on medium-low speed, I pour in the heavy cream. I mix until all combined, scrape the sides and bottom of the bowl, and mix again until smooth.
5. I cut the vanilla bean lengthwise and scrape out the seeds into the cheesecake batter. I mix well until incorporated throughout.

Assemble and Bake the Cheesecake

1. I spoon all of the cheesecake batter into the springform pan, over the jam layer.
2. I place the springform pan inside a large roasting pan (the foil wrap helps prevent leaks).
3. I place the roasting pan into the preheated oven. Carefully, I add hot water to the roasting pan, about halfway up the side of the springform pan, creating a water bath.
4. I bake for 70-75 minutes.

Cool the Cheesecake (Crucial!)

1. I turn off the oven and open the oven door halfway. I let the cheesecake rest in the cooling oven for about 10 minutes.
2. I carefully remove the roasting pan from the oven, take the springform pan out of the water bath, and carefully remove the foil.
3. I let the cheesecake rest for 20 minutes on the counter.
4. Then, I gently run a greased butter knife between the sides of the cheesecake and the springform pan to carefully separate it. (I don’t actually have to remove the ring yet).
5. I let the cheesecake cool completely on the counter for about an hour.
6. I cover the pan.
7. I refrigerate for at least 6 hours.

Add Jam Layer

1. After the cheesecake has chilled, I spread the remaining cooled cranberry jam over the top.
2. I return the cheesecake to the refrigerator while I make the mousse.

Make the White Chocolate Mousse

1. I break up the white chocolate bars and melt them according to the package instructions (usually carefully in the microwave or a double boiler). Let cool slightly.
2. I beat the softened cream cheese with an electric mixer for a couple of minutes until smooth.
3. I drizzle in the melted (and slightly cooled) white chocolate while continuing to beat the cream cheese. I mix well.
4. Gently, I fold in the whipped topping (like Cool Whip) until all combined.

Finish and Decorate

1. I spread the white chocolate mousse over the top of the chilled cheesecake (over the second jam layer). You can separate the mousse in two batches and use one batch to decorate with a frosting tip if you like.
2. If using candied cranberries, I spread them on top of the white chocolate mousse.
3. Chill before serving

Tips and Tricks for the BEST Christmas Cheesecake

Here are my secrets for making this Christmas Cheesecake truly spectacular:

• Room Temperature Ingredients: Use softened cream cheese, room temp eggs, and sour cream for the smoothest cheesecake filling.
• Water Bath is Key: Don’t skip the water bath! It ensures even baking, prevents cracks, and creates a creamy texture. Wrap your pan well!
• Slow Cooling: Cooling the cheesecake gradually (in the oven, then room temp, then fridge) is essential for preventing cracks.
• Cool White Chocolate: Ensure melted white chocolate for the mousse is slightly cooled before adding to the cream cheese to prevent seizing.
• Plan Ahead: This cheesecake requires significant chilling time (overnight is best), so plan accordingly!

How to Serve

This Christmas Cheesecake is a showstopper dessert perfect for:

• Christmas Dinner: The ultimate festive dessert centerpiece.
• Holiday Parties: Impress your guests with this stunning and delicious cake.
• Winter Celebrations: A perfect decadent treat for any winter gathering.

Serve chilled, sliced with a sharp knife dipped in hot water and wiped clean between cuts.

Make Ahead and Storage

This cheesecake must be made ahead due to the chilling times. It can be made up to 3 days in advance and stored, covered, in the refrigerator. Add candied cranberry garnish just before serving. Leftovers keep well in the fridge for up to 5 days.

FAQs about Christmas Cheesecake

• Can I use frozen cranberries for the jam?
  • Yes, frozen cranberries work perfectly well for the jam.
• Do I have to make the candied cranberries?
  • No, the candied cranberries are an optional garnish. Fresh cranberries and maybe some white chocolate shavings would also be beautiful.
• Can I freeze this cheesecake?
  • Yes, cheesecake freezes well. Freeze the fully chilled cheesecake (before adding candied cranberry garnish is best), wrapped tightly. Thaw overnight in the refrigerator.

Enjoy this stunning, decadent, and festive Cranberry White Chocolate Christmas Cheesecake! It’s a truly special dessert for the holidays.

Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)

• Author: Caoimhe Byrne
• Prep Time: 45 minutes
• Chill Time: 6 hours
• Cook Time: 1 hour 40 minutes
• Total Time: 8 hours 25 minutes
• Yield: 10–12 1x
• Category: Dessert, Cheesecake, Holiday, Christmas
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This heavenly Christmas dessert features a classic graham cracker crust, a creamy vanilla bean cheesecake layer, an easy homemade cranberry jam, and a smooth white chocolate mousse topping. It’s a showstopper perfect for holiday celebrations.

---

Ingredients

Scale 1x2x3x

For the Candied Cranberries (Optional, Make Ahead):

• 1 1/2 cups water
• 1 1/2 cups (300g) granulated sugar
• 8 ounces fresh cranberries
• 1/2 cup (100g) granulated sugar (or superfine sugar), for coating

For the Cranberry Jam:

• 16 ounces (454g) fresh cranberries
• 1 cup (200g) white granulated sugar
• 1/2 tablespoon vanilla extract

For the Graham Cracker Crust:

• 1 ½ cups (about 128g) graham cracker crumbs (from 10–12 full crackers)
• ¼ cup (50g) packed brown sugar
• 5 tablespoons (71g) unsalted butter, melted
• 1 teaspoon vanilla extract

For the Vanilla Bean Cheesecake Filling:

• 24 ounces (678g, three 8-ounce blocks) cream cheese, softened to room temperature
• ½ cup (100g) white granulated sugar
• 1 vanilla bean, split lengthwise, seeds scraped (or 1 tsp vanilla extract + 1 tsp vanilla bean paste)
• ¾ cup heavy whipping cream, room temperature
• 2 tablespoons sour cream, room temperature
• 2 large eggs, room temperature
• 2 tablespoons corn starch

For the White Chocolate Mousse:

• 8 ounces (226g) good quality baking white chocolate bars, chopped
• 8 ounces (226g, one 8-ounce block) cream cheese, softened to room temperature
• 8 ounces frozen whipped topping (like Cool Whip), thawed

---

Instructions

1. Make the Candied Cranberries (Optional, Overnight Step):

• Combine water and 1 1/2 cups sugar in a saucepan over medium heat. Stir until sugar dissolves. Remove from heat.
• Let syrup cool slightly, then stir in 8 oz fresh cranberries. Cover and refrigerate overnight.
• The next day, drain cranberries well in a colander.
• Place 1/2 cup sugar in a shallow bowl. Roll drained cranberries in sugar until coated. Set aside on a wire rack or parchment paper to dry slightly until ready to decorate.

2. Make the Cranberry Jam:

• In a medium saucepan over medium heat, combine 16 oz fresh cranberries, 1 cup sugar, and 1/2 Tbsp vanilla extract.
• Cook, stirring often, until cranberries burst and the mixture thickens to a jam-like consistency, about 12-15 minutes.
• Remove from heat and let cool completely.

3. Make the Graham Cracker Crust:

• Preheat Oven: Preheat oven to 325°F (163°C).
• Prepare Pan: Wrap the outside of a 9-inch springform pan tightly with a double layer of heavy-duty aluminum foil, ensuring no water can seep in during the water bath. Grease the inside of the pan and line the bottom with a parchment paper circle.
• Combine Ingredients: In a medium bowl, combine the graham cracker crumbs, brown sugar, melted butter, and 1 tsp vanilla extract. Stir until crumbs are evenly moistened.
• Press into Pan: Press the crumb mixture firmly into the bottom and about halfway up the sides of the prepared springform pan.
• Set Aside: Set the crust aside (no pre-baking needed for this version).

4. Make the Vanilla Bean Cheesecake Filling:

• Beat Cream Cheese & Sugar: In a large bowl using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the softened cream cheese and 1/2 cup granulated sugar on medium-high speed until smooth, about 2 minutes.
• Add Vanilla & Sour Cream: Scrape the seeds from the split vanilla bean pod and add the seeds to the bowl (or add vanilla extract/paste). Add the vanilla extract (if using paste/extract instead of bean) and room-temperature sour cream. Mix until combined.
• Add Eggs: Add the room-temperature eggs, one at a time, beating on low speed after each addition until just combined. Scrape down the sides and bottom of the bowl.
• Add Cornstarch & Cream: Lower mixer speed. Add the corn starch. While mixing on low, slowly pour in the room-temperature heavy cream. Mix until just combined. Scrape the sides and bottom of the bowl and give it a final mix until smooth. Do not overmix.

5. Assemble and Bake Cheesecake:

• Spread Jam Layer: Spread half of the cooled cranberry jam evenly over the graham cracker crust.
• Add Filling: Spoon all of the cheesecake batter over the jam layer in the springform pan.
• Prepare Water Bath: Place the foil-wrapped springform pan inside a large roasting pan. Place the roasting pan in the preheated oven. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
• Bake: Bake for 70-75 minutes.
• Cool in Oven: Turn off the oven. Open the oven door halfway (or crack it open). Let the cheesecake cool slowly in the oven for 10 minutes.
• Cool at Room Temp: Carefully remove the cheesecake from the water bath and remove the foil. Let the cheesecake rest on the counter for 20 minutes. Then, gently run a thin, greased butter knife around the edges to loosen it from the pan sides. Let the cheesecake cool completely at room temperature (about 1 hour).
• Chill: Cover the cooled cheesecake (still in the pan) with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

6. Make the White Chocolate Mousse:

• Melt White Chocolate: Break up the white chocolate bars. Melt them according to package instructions (usually in the microwave in short bursts or using a double boiler). Let the melted chocolate cool slightly.
• Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer for a couple of minutes until smooth and creamy.
• Combine: While beating, drizzle the slightly cooled melted white chocolate into the cream cheese. Mix well.
• Fold in Whipped Topping: Gently fold in the thawed whipped topping (Cool Whip) until just combined and no streaks remain.

7. Finish the Cheesecake:

• Add Remaining Jam: Spread the remaining cooled cranberry jam over the top of the chilled cheesecake.
• Add Mousse: Spread the white chocolate mousse evenly over the cranberry jam layer. You can create decorative swirls or save some mousse to pipe decorations on top.
• Decorate: If using, arrange the candied cranberries on top of the white chocolate mousse.
• Final Chill: Refrigerate the finished cheesecake for at least 30 minutes to allow the mousse to set slightly before serving.

---

Notes

• Candied Cranberries: This step requires overnight chilling and adds a festive, sugary garnish. It’s optional.
• Room Temperature Ingredients: Using room-temperature cream cheese, eggs, sour cream, and heavy cream for the filling is crucial for a smooth, lump-free cheesecake.
• Water Bath: Highly recommended for even baking and preventing cracks. Ensure the foil wrap is watertight.
• Cooling Process: The slow cooling process (in the oven, then at room temperature) is essential for preventing cracks. Do not skip this.
• White Chocolate: Use good quality white chocolate bars (not chips, as they contain stabilizers that resist melting smoothly) for the mousse.
• Storage: Store leftover cheesecake covered in the refrigerator for up to 5 days.