No-Bake Cranberry White Chocolate Cheesecake

Make Thanksgiving or Christmas baking less stressful with this no-bake cranberry white chocolate cheesecake: creamy, fruity, easy holiday dessert with cinnamon graham crust, fresh cranberry swirl, and frosted cranberries. Perfect for holiday make-ahead parties and gatherings.

Looking for a holiday dessert that requires no baking but will have a lasting impression? Then light up your holiday menu with this creamy no-bake cranberry cheesecake packed with luscious white chocolate and sugared cranberries. Perfect for prepping ahead and sharing, just like this No Bake Cherry Cheesecake.

Cranberry lovers - you might like Cranberry Orange Bread with Vanilla Glaze and Mini Cranberry Pecan Pies.

Here's why you'll love this Cranberry White Chocolate Cheesecake

• Ease: No bake cheesecake is a lot easier than traditional baked one. Without eggs and baking, there's really no room for huge error. For example, you can't over-bake the filling and you don't have to deal with a cheesecake water bath either. You can also make it in squares (more detail below).
• Flavor: NO overpowering cream cheese flavor here, only creamy, rich and velvety-smooth cheesecake that melts in your mouth.
• Sweet and Tart: Everything you love about classic cheesecake, plus cranberry sauce inside and frosted cranberries on top!

3 Parts to This Cranberry White Chocolate Cheesecake

• Graham Cracker Crust: A classic graham cracker crumb crust (cinnamon flavor) is the perfect base for this cranberry cheesecake.
• White Chocolate Cheesecake Filling: This is a velvety-smooth and creamy filling, not stick-to-the-roof-of-your-mouth-dense type of cheesecake. It has beautiful swirls of freshly made cranberry sauce.
• Frosted Cranberries: We're topping the baked cheesecake with a layer of candied cranberries.

Why each ingredient matters

1. Cinnamon graham crackers: You can replace the cinnamon graham crackers with honey graham crackers or pre-made graham cracker crumbles if you prefer. 
2. Melted Butter: I like the added touch of salt to bring out the sweetness in the graham crackers, but you could also substitute this for margarine or unsalted butter. Mixed together with graham crackers, these ingredients make up the cheesecake crust.
3. Brick Cream Cheese: Use full-fat brick cream cheese. Make sure you're buying the bricks of cream cheese and not cream cheese spread, which has higher water content and won't allow your cheesecake to set up.
4. Fresh Cranberries: Fresh cranberries are ideal in this cheesecake, but you could use frozen and thaw them instead. If you are not a fan of cranberries, blueberries are fantastic in this.
5. White Chocolate Chips: Instead of white chocolate chips, you can use a white chocolate melting bar or white chocolate candy melts. 
6. Sugar: Granulated sugar to sweeten the cheesecake batter and for candied cranberries.
7. Cool Whip: Makes for a smooth and velvety filling.. Without it, you'll just be eating… cream cheese.
8. Vanilla: Swap for almond extract if you prefer, just don't measure with your heart on this one. Too much might turn your cheesecake a dingy brownish color. 
9. Corn Starch: To thicken cranberry sauce inside the cheesecake.
10. Water: For extra flavor, you could substitute cranberry juice cocktail or apple juice.

How to make no bake cranberry cheesecake

This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below.

1. Make the Graham Cracker Crust

Crush graham crackers and combine with melted butter.

Transfer to a large bowl and combine the graham cracker crumbs with melted butter. Mix until all crumbs are saturated in melted butter.

Press firmly into the bottom of a springform pan and freeze to set.

2. Make Cranberry Sauce

Simmer fresh cranberries, water, sugar, and cornstarch until thick and jammy.

3. Prepare Cheesecake Filling

Beat cream cheese with sugar and vanilla until smooth.

Once smooth, whip in the Cool Whip and then fold melted white chocolate.

4. Add Cranberry Swirl

Use a rubber spatula to carefully fold the cooled cranberry sauce into the cheesecake mixture only enough to achieve a swirl of cranberry through the cheesecake.

5. Add Cheesecake Filling to Crust and Freeze

Pour this mixture into the springform pan and smooth the top with an offset spatula or butter knife. Refrigerate to set, ideally overnight.

6. Make Frosted Cranberries

In a medium pot, heat the water and 1 cup of sugar over medium-high heat until all of the sugar is dissolved. Lower the heat to medium and stir in the cranberries. Leave on medium, stirring occasionally, for about 5 minutes. 

Scoop the cranberries out and spread them out onto a parchment-lined baking sheet. Lightly cover and allow to dry overnight. 

When ready to garnish the cheesecake, toss the cranberries in ½ cup of sugar so that they are coated and look frosty. 

7. Add toppings and serve

Top the cheesecake with cool whip around the edge.

Finishing Touches: Add sugared cranberries and rosemary sprigs.

If you make this - tag me on instagram so I can see your creation!

Essential Equipment

• Food Processor: This is optional. I actually prefer to crash them by hand. Simply pplace the graham crackers into a large plastic bag and crush them with a meat mallet or rolling pin. This is especially fun for older kids to do. 
• Glass Mixing Bowls with Lids: You'll need 2 large bowls for mixing. 
• 9-inch springform pan: Stainless steel one makes it easier to remove the cheesecake. 
• Parchment paper: This is an instance where you really want to use the parchment paper. It makes it easier to remove the cheesecake from the pan, as well as creating a nonstick surface for your sugared cranberries. You could try brushing the pan with oil or using baking spray, but it's a risk. 
• Flat measuring cup: Use this or anything small and flat (a sturdy drinking glass would work too) to press down your crust into the pan.
• Small pot: You'll need this to heat your cranberry sauce. 
• Electric hand mixer - You could also use a stand mixer. 
• Rubber spatula - A rubber spatula will help with folding the Cool Whip into your filling. 
• Offset spatula - If you don't have an offset spatula, you can just use a butter knife or a rubber spatula. The shape of the offset spatula just makes it easy to smooth the top of the cheesecake. 
• Medium pot - You'll need this for the sugared cranberries. 
• Baking sheet - This gives a nice landing spot for your sugared cranberries while they dry overnight. 

How to Achieve Smooth and Creamy No-Bake Cheesecake Filling

• Start with room temperature cream cheese: Use block cream cheese, softened to room temperature, to ensure a smooth batter without lumps. Avoid cream cheese spread which is softer and less ideal.
• Whip heavy cream to stiff peaks: Beat cold heavy whipping cream until stiff peaks form. This whipped cream folded gently into the filling adds lightness and creaminess without baking.
• Fold whipped cream gently: Add whipped cream gradually into the creamed mixture and fold gently to preserve airiness and avoid deflating the filling, maintaining a creamy and fluffy texture.
• Chill thoroughly: Refrigerate the filling for at least 4-6 hours or overnight to let it firm up and develop creamy texture before slicing.

How to Avoid a Soggy Graham Cracker Crust

• Press crumbs correctly: Press crumbs firmly but not too tightly into the pan. A compact crust holds together but isn't overly dense or hard. Use hands or a flat-bottomed measuring cup to press evenly, and create a slight rounded edge where bottom meets sides for better slice stability.
• Cool the crust completely: Let the crust cool fully before adding fillings, especially wet fillings. Preferably freeze it. This helps prevent immediate absorption of moisture that leads to sogginess.
• Add a thin layer of graham cracker crumbs under filling: Sprinkle a thin layer of plain crushed graham crackers on the crust before filling. This absorbs some juice and protects the crust from soaking up too much moisture.
• Avoid excess butter: Follow crumb-to-butter ratio carefully. Too much butter prevents crust from setting properly and leads to a greasy, soggy texture

Top Tips on Making Candied Cranberries

• Use fresh cranberries: Avoid any soft, brown, or squishy ones . Rinse and dry thoroughly before starting the process.
• Make a simple syrup: Dissolve sugar in water on medium-low heat until the sugar fully dissolves and the syrup slightly thickens. This will help coat the cranberries evenly with a glossy finish.
• Small batches: Dip cranberries in the simple syrup in small batches, coating them well, then use a slotted spoon to remove excess syrup and place them in a single layer on a parchment-lined baking sheet for an hour to dry.
• Roll cranberries in sugar: Roll the sticky cranberries in granulated or cane sugar to give them a sparkling, festive look. Cane sugar gives a more sparkly coating, while granulated sugar resembles a snowy effect.
• Change out the sugar between batches or sift the sugar before reusing it, to keep the coating dry and prevent clumping which improves visual appeal.
• Dry for 1 hour: Let the sugared cranberries dry for at least an hour after coating in sugar. They can be kept at room temperature or refrigerated but should be used within a few days for best freshness.

Do I Have to Use Springform Pan?

Instead of fussing with a springform pan, you can make this in a 9x13 casserole dish. Line the dish with parchment paper for easy removal and serve your cheesecake as squares. 

Best Way to Store No Bake Cranberry Cheesecake

• Refrigerate: Store in an airtight container in the refrigerator for up to 3-4 days to maintain freshness. Keep it covered well to preserve the creamy texture and prevent the crust from drying out or absorbing fridge odors. The crust may soften slightly as it sits but will remain delicious.
• Freeze: For longer storage, the cheesecake can be frozen in an airtight container for up to 3 months. For best results, slice the cheesecake when it is half-thawed for cleaner slices. Note that the crust may become a bit softer after freezing and thawing. Thaw frozen cheesecake in the refrigerator or at room temperature for 1-2 hours before serving.
• Make ahead: I recommend to prepare the cheesecake a day ahead to give it sufficient time to chill and set, but avoid letting it sit more than 24 hours before serving to prevent the crust from getting overly soggy.

Gluten-Free Cheesecake Crust Options

• Gluten-Free Graham Crackers: Use packaged gluten-free graham crackers (brands like Kinnikinnick or Schär) and crush them to make the crust as in the original recipe.
• Cookie or Oat Crust: Substitute the graham crackers with gluten-free cookies or make an oat-based crust using certified gluten-free oats, brown sugar, cinnamon, and butter for a hearty, toasty base

To Make It Dairy Free

• Crust: Swap butter in the crust with melted plant-based butter or coconut oil for binding the crust.
• Cheesecake Filling: Replace cream cheese with vegan or dairy-free cream cheese (brands like Daiya, Violife, Tofutti, or Trader Joe's vegan cream cheese). You can also use coconut cream or dairy-free yogurt (ex: plain almond, cashew, or coconut yogurt).
• Substitute whipped cream with dairy-free whipped toppings such as So Delicious Coco Whip or Reddi Whip non-dairy versions.

Flavor Ideas and Variations

• Orange and cranberry go great together. Add 2 teaspoons of orange zest to the filling for a burst of bright citrus flavor.
• Almonds: You can add almond slivers to the topping for a little crunch. 
• Sweeter crust: Add 2 tablespoons of brown sugar to the crust for a sweeter, richer-flavored crust.

More Cranberry Desserts

• Cranberry Pecan Dessert
• Almond Flour Cookies with Cranberries and Mangos
• Grand Marnier Cranberry Sauce

More Berry Cheesecakes

• Creamy Blueberry Cheesecake
• Blueberry Crumble Cheesecake
• No Bake Cherry Cheesecake