Cranberry White Chocolate Cheesecake is a delightful treat that perfectly balances tartness and sweetness. This rich cheesecake is perfect for holidays, family gatherings, or just a cozy dessert night to bring smiles around the table. The combination of creamy cheesecake, tangy cranberries, and luscious white chocolate makes it an instant favorite. I remember the first time I baked this cheesecake; the aroma wafting through the house left everyone anticipating dessert!
Why Make This Recipe
This Cranberry White Chocolate Cheesecake is not only indulgent but also a showstopper. The flavors come together in a harmony that will impress your family and friends. It’s a fantastic way to capture the essence of the season, especially around the holidays when cranberries are in abundance. Each slice offers a rich, creamy texture that’s lightened by the sour cream and brightened by the tart cranberries.
"This cake disappeared in minutes at our family gathering, definitely a keeper," says a happy home baker.
Whether you’re celebrating a special occasion or simply want to treat yourself, this cheesecake is the perfect choice. The slightly tangy cranberries paired with the sweet white chocolate create a dessert that feels both elegant and inviting, making it a perfect addition to any dessert table.
How to Make Cranberry White Chocolate Cheesecake
Creating this delightful cheesecake is a simple process that yields impressive results. You’ll start by preparing a cookie crust that forms the foundation of the cheesecake. After baking the crust, the filling comes together smoothly with cream cheese, eggs, and creams, complemented by the freshness of cranberries and rich white chocolate. The secret to a perfect cheesecake lies in the water bath during baking, ensuring even cooking and a creamy texture. Once baked, the cheesecake needs time to chill, allowing the flavors to meld beautifully. Finally, a drizzle of melted white chocolate gives it that beautiful finishing touch before serving.
Ingredients
Gather these items to make your Cranberry White Chocolate Cheesecake:
220 g finely crushed chocolate sandwich cookies, cream removed
62 g salted butter, melted
900 g cream cheese, softened to room temperature
266 g granulated sugar
Pinch of salt
2 teaspoons vanilla extract
4 large eggs, at room temperature
160 ml sour cream, at room temperature
160 ml heavy whipping cream, at room temperature
65 g fresh cranberries, coarsely chopped
185 g high quality white chocolate chips
90 g white chocolate chips
15 ml heavy cream
Sugared cranberries, for garnish (optional)
Feel free to use gluten-free cookies for a gluten-free version or substitute the white chocolate with dark chocolate to suit your taste preferences.
Directions
Preheat oven to 175°C. Place a 23 cm springform pan on a large baking sheet and lightly grease the bottom and sides with cooking spray. Combine cookie crumbs with melted butter. Press mixture into the base and slightly up the sides of the prepared pan. Bake for 10 minutes. Remove and allow to cool.
Wrap the exterior of the cooled springform pan in multiple layers of heavy-duty foil, ensuring it is watertight. Place the wrapped pan into a deep baking sheet or roasting pan. Reduce oven heat to 160°C.
In a stand mixer fitted with a paddle, beat cream cheese until completely smooth—approximately 3 to 4 minutes. Add sugar and continue beating until smooth. Incorporate salt and vanilla, blending well. Add eggs one at a time, mixing thoroughly after each. Blend in sour cream and heavy whipping cream until smooth.
Scrape down bowl sides, then add chopped cranberries and white chocolate chips. Mix for 1 minute on low speed. Pour filling into the prepared crust and smooth the top. Place the assembled pan into the baking sheet or roasting pan. Pour boiling water into the outer pan to a depth of 2.5 cm around the foil-wrapped pan.
Bake at 160°C for 90 minutes. The top should lose its shine and appear set with a light golden color; a gentle wobble in the center is normal. Turn off the oven, open the door 2–5 cm, and allow cheesecake to cool inside for 1 hour to reduce the risk of cracking. Transfer to the refrigerator and chill uncovered for at least 4 hours or overnight. Melt white chocolate chips with heavy cream in a double boiler until smooth. Drizzle over the top and garnish with sugared cranberries as desired before serving.
How to Serve Cranberry White Chocolate Cheesecake
This cheesecake is perfect served simply, allowing its beautiful flavors to shine. You can add a dollop of whipped cream on top for extra indulgence or serve it with a side of fresh berries for a refreshing contrast. For a cozy gathering, consider pairing it with warm drinks like coffee or hot cocoa. If you’re hosting a festive event, a sprinkle of powdered sugar or a festive plate can make it shine even more.
How to Store
To keep your delicious cheesecake fresh, store it in the refrigerator, where it will last for about 5-7 days. Cover it loosely with plastic wrap or keep it in an airtight container. You can also freeze the cheesecake for longer storage; it will hold well for up to three months. Just remember to label it with the date. When ready to enjoy, thaw it in the refrigerator overnight for the best texture.
Tips to Make
To achieve the creamiest cheesecake, ensure your cream cheese and eggs are at room temperature before mixing. This helps prevent lumps and results in a smooth batter. Don’t skip the water bath; it’s essential for a perfectly baked cheesecake without cracks. If you encounter cracks, don’t worry! A drizzle of melted chocolate will beautifully mask them.
Variations
This recipe leaves room for creativity if you want to try different flavors. Consider adding a hint of orange zest to the batter for a citrus twist, or you can incorporate nuts for added crunch. If cranberries aren’t available, you might use cherries or raspberries, making substitutions based on what’s in season. For a richer experience, experiment with different types of chocolate or even add a layer of fruit puree on top for more visual appeal.
FAQs
What makes a cheesecake crack?
Cheesecakes may crack due to rapid temperature changes. Bake with a water bath and let it cool slowly in the oven to minimize this risk.
How do I know when my cheesecake is done?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will continue to firm up as it cools.
Can I use frozen cranberries in this recipe?
Yes, you can use frozen cranberries. Make sure to add them straight from the freezer without thawing for the best texture.
How long does cheesecake take to set in the fridge?
Cheesecake should chill in the refrigerator for at least 4 hours but is best if left overnight.
For More Recipe Inspiration
If you’re intrigued by the idea of cakes that are both delicious and easy to prepare, you might also enjoy our protein muffins or check out our fun bento cake recipe. There’s no shortage of delightful ideas to explore!
Connect with us for more sweet inspiration, and don’t forget to check out our Pinterest page for recipes and tips!
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Cranberry White Chocolate Cheesecake
Ingredients
Method
- Preheat oven to 175°C and lightly grease a 23 cm springform pan.
- Combine cookie crumbs with melted butter and press the mixture into the base and sides of the prepared pan.
- Bake for 10 minutes, then allow to cool.
- Wrap the exterior of the cooled pan in multiple layers of heavy-duty foil to make it watertight.
- In a stand mixer, beat cream cheese until smooth, about 3-4 minutes.
- Add sugar and continue beating until smooth.
- Incorporate salt and vanilla, then add eggs one at a time, mixing thoroughly after each.
- Blend in sour cream and heavy whipping cream until smooth.
- Fold in chopped cranberries and white chocolate chips, mixing on low speed for 1 minute.
- Pour filling into the prepared crust and smooth the top.
- Place the springform pan into a baking sheet or roasting pan. Pour boiling water into the outer pan to a depth of 2.5 cm.
- Bake at 160°C for 90 minutes, until the top is set and lightly golden.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Transfer to the refrigerator and chill uncovered for at least 4 hours or overnight.
- Melt white chocolate chips with heavy cream in a double boiler until smooth.
- Drizzle over the top of the cheesecake and garnish with sugared cranberries if desired.