If you’re on the hunt for a dessert that perfectly captures the festive spirit, you’ve got to try this Christmas Cranberry White Chocolate Mousse Cheesecake Recipe. It’s an irresistible combination of creamy white chocolate mousse, tangy cranberry jam, and a buttery graham cracker crust that feels like a warm holiday hug with every bite. This cheesecake effortlessly balances sweet and tart, making it the star of any holiday gathering or a special treat just for yourself during the season.
Ingredients You’ll Need
Each ingredient in this cheesecake has a unique role, whether it’s building the perfect texture, adding vibrant color, or layering on rich flavor. The simplicity of these elements is what makes the Christmas Cranberry White Chocolate Mousse Cheesecake Recipe so approachable yet impressively delicious.
- Graham cracker crumbs (1 ½ cups): Provides a crunchy and flavorful base for the crust.
- Granulated sugar (¾ cup total): Sweetens both the crust and the cheesecake layers just right.
- Unsalted butter, melted (½ cup): Helps bind the crust and adds richness.
- Fresh or frozen cranberries (2 cups): Give a tart punch and beautiful festive color in the cranberry jam.
- Water (¼ cup): Helps cook down the cranberries to form a luscious jam.
- Orange zest (zest of 1 orange, optional): Adds a subtle citrus brightness that elevates the cranberry jam.
- White chocolate, chopped (8 oz): The star ingredient that melts into the mousse, providing creamy sweetness with a dreamy texture.
- Cream cheese, softened (16 oz): The creamy base for the cheesecake filling that lends tanginess and density.
- Vanilla extract (1 tsp): Rounds out the flavors beautifully with a warm, aromatic note.
- Heavy cream, whipped to soft peaks (1 cup): Lightens the mousse, making it delightfully airy.
- Fresh cranberries, white chocolate shavings, and mint leaves: Perfect for garnishing to add festive flair and texture contrast.
How to Make Christmas Cranberry White Chocolate Mousse Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Combine the graham cracker crumbs, sugar, and melted butter together until the mixture resembles wet sand. Press this firmly into the bottom of a 9-inch springform pan, creating a compact, even layer. Baking this for 8 to 10 minutes helps set the crust so it’s wonderfully crisp and holds up against the luscious filling that follows. Let it cool completely before moving on to the next step.
Step 2: Make the Cranberry Jam
In a small saucepan over medium heat, toss the cranberries, sugar, water, and optional orange zest. Stir occasionally as the mixture bubbles and thickens, allowing the cranberries to fully soften—this usually takes about 10 minutes. The zest adds a fantastic citrus aroma that complements the tart berries perfectly. When the jam has thickened to your liking, set it aside to cool slightly. This vibrant jam will be swirled through the creamy cheesecake, adding both zest and texture.
Step 3: Prepare the White Chocolate Mousse Filling
Temper your white chocolate gently by melting it over simmering water, stirring frequently until smooth and silky. In a separate large bowl, beat the softened cream cheese and sugar until completely smooth and creamy. Fold in the vanilla extract and the melted white chocolate, blending until seamless. Finally, gently fold in the whipped heavy cream to create a light, fluffy mousse. This step is key to achieving the dreamy texture that sets this cheesecake apart.
Step 4: Assemble the Cheesecake
Pour half of the white chocolate mousse over the cooled crust, smoothing it out evenly with a spatula. Spoon half of your cranberry jam carefully over the mousse and use a knife to swirl it throughout, creating beautiful ribbons of red. Add the remaining mousse on top and spread it flat before finishing off with the rest of the cranberry jam, swirling it gently to create a marbled effect. The visual contrast here is stunning and as impressive as the flavors.
Step 5: Chill the Cheesecake
Cover the cheesecake with plastic wrap or foil and refrigerate for at least four hours, or preferably overnight. This chilling time is crucial for it to firm up properly and for the flavors to meld harmoniously. Walk away for a bit, knowing that the wait will be worth every delicious moment once you slice into it.
Step 6: Garnish and Serve
Carefully remove the cheesecake from the springform pan and place it on a serving platter. Now comes the fun part—decorate it with fresh cranberries, delicate white chocolate shavings, and sprigs of mint leaves for a festive and elegant finish. These garnishes not only add visual appeal but also enhance each bite with fresh bursts of flavor and texture. Slice and serve to your delighted guests!
How to Serve Christmas Cranberry White Chocolate Mousse Cheesecake Recipe
Garnishes
Fresh cranberries and white chocolate shavings provide a gorgeous contrast, with mint leaves contributing a pop of green that feels perfectly seasonal. These simple additions make your presentation as memorable as the taste, inviting everyone to dig in.
Side Dishes
This cheesecake pairs beautifully with a light, citrusy salad or a glass of sparkling rosé. The effervescence and acidity of these sides complement the richness of the mousse and the tartness of the cranberries, balancing your holiday meal with elegance.
Creative Ways to Present
Try serving individual cheesecake cups layered with cranberry jam and mousse for a charming twist. Alternatively, use clear glassware for a visual feast of swirling colors. Top each portion with a mini cookie or sprinkle crushed graham crackers for an extra crunch that mirrors the crust.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover cheesecake covered tightly with foil or stored in an airtight container. It stays fresh and creamy for up to 4 days, making it an excellent make-ahead dessert for busy holiday schedules.
Freezing
You can freeze the cheesecake by wrapping it securely in plastic wrap and aluminum foil to prevent freezer burn. When wrapped properly, it holds its texture and flavor well for up to one month. Thaw it overnight in the refrigerator before serving.
Reheating
This dessert is best enjoyed chilled, so avoid reheating. Simply remove it from the fridge a few minutes before serving to take the chill off and let the flavors shine beautifully.
FAQs
Can I use frozen cranberries for the jam?
Absolutely! Frozen cranberries work just as well as fresh ones. Just be sure to thaw them slightly before cooking to ensure even cooking and proper thickening of the jam.
Is it necessary to use a springform pan?
While a springform pan is ideal because it allows for easy removal without damaging the cheesecake, you could use a regular round pan lined with parchment paper. Just be extra gentle when transferring and serving.
Can I substitute the white chocolate for dark chocolate?
You can, but it will change the flavor profile drastically. White chocolate provides sweetness and a creamy texture that pairs beautifully with tart cranberries, while dark chocolate is more bitter and robust—both delicious but different experiences.
How do I get the perfect swirl with the cranberry jam?
Use a butter knife or skewer to gently swirl the jam into the mousse in a figure-eight or circular motion. Avoid over-mixing to maintain distinct, pretty swirls with contrasting colors and flavors.
Can I prepare parts of this cheesecake in advance?
Yes! The crust and cranberry jam can be made a day or two ahead. The mousse filling is best prepared the day you assemble the cheesecake to keep it light and fluffy.
Final Thoughts
There is nothing quite like sharing a slice of the Christmas Cranberry White Chocolate Mousse Cheesecake Recipe with loved ones during the holidays. Its magnificent combination of creamy mousse, tart cranberry swirls, and a crunchy crust makes every forkful feel like a festive celebration. Give it a try this season—you won’t regret bringing this stunning dessert to your table.
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Christmas Cranberry White Chocolate Mousse Cheesecake Recipe
- Total Time: 4 hours 40 minutes
- Yield: 12 servings 1x
Description
This Christmas Cheesecake features a luscious white chocolate mousse filling swirled with tart cranberry jam on a buttery graham cracker crust. Finished with fresh cranberries, white chocolate shavings, and mint leaves, this festive dessert is perfect for holiday celebrations.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cranberry Jam
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup water
- Zest of 1 orange (optional)
White Chocolate Mousse Cheesecake Filling
- 8 oz white chocolate, chopped
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped to soft peaks
Garnish
- Fresh cranberries
- White chocolate shavings
- Mint leaves
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter until fully mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake in the preheated oven for 8-10 minutes until slightly golden. Remove and let it cool completely.
- Make the cranberry jam: In a small saucepan over medium heat, combine cranberries, sugar, water, and orange zest if using. Stir occasionally while cooking until the cranberries soften and the mixture thickens, approximately 10 minutes. Remove from heat and allow it to cool slightly.
- Melt the white chocolate and prepare the filling: Melt the chopped white chocolate in a heatproof bowl placed over simmering water, stirring until smooth. In a large mixing bowl, beat the softened cream cheese together with the sugar until creamy and smooth. Add the vanilla extract and melted white chocolate to the cream cheese mixture and fold until combined. Gently fold in the whipped heavy cream until the mixture is light and airy.
- Assemble the cheesecake: Pour half of the cheesecake filling over the cooled crust, spreading it evenly. Spoon half of the cranberry jam over the filling and use a knife to swirl it gently through the layer. Add the remaining cheesecake filling on top and smooth the surface. Finish by spooning the remaining cranberry jam on top and swirling again delicately.
- Chill the cheesecake: Cover the springform pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set properly.
- Garnish and serve: Carefully remove the cheesecake from the springform pan. Garnish the top with fresh cranberries, white chocolate shavings, and mint leaves. Slice into 12 servings and enjoy the festive dessert.
Notes
- Using frozen cranberries is fine; just thaw slightly before cooking.
- Be sure to whip the heavy cream to soft peaks for the best mousse texture.
- Allow the melted white chocolate to cool slightly before adding to the cream cheese to prevent curdling.
- Swirling the cranberry jam creates a beautiful marbled effect on the cheesecake surface.
- This cheesecake is best served chilled and can be stored covered in the refrigerator up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
