White Chocolate Cranberry Cheesecake
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This heavenly white chocolate cranberry cheesecake decorated with a snowy Christmas scene is simple to make and certain to wow your guests.
These white chocolate cranberry cheesecakes combine white chocolate creaminess with a twirl of tart, tangy cranberry and contrast it with the crunch from a buttery crumble base. They bring the wow factor beyond their delectable taste and captivate with their adorable presentation! The cranberries and rosemary garnish are dipped in simple syrup, then dusted with sugar to create a snow-coated effect, perfect for cozy gatherings.
Despite being a baked cheesecake, these little cuties offer a delightful light and creamy texture reminiscent of a classic no-bake cheesecake – truly the best of both worlds! By melting the white chocolate in the cream, you impart a subtle, delicious white chocolate flavor that’s both creamy and ultra-smooth. Finally, the tart, slightly acidic berry jam beautifully cuts through the creaminess of the rich cheesecake with a burst of bright, fruity flavor.
Garnish ideas
The sugary coating on the cranberries and rosemary creates an enchanting snow-kissed look, which is irresistibly cute! If you don’t have rosemary, or are feeling adventurous, here are some alternative garnish ideas:
- Fruits: A citrus zest, such as orange zest, is a complementary flavor.
- Nuts: A sprinkle of chopped nuts, like almonds, walnuts, or pecans, adds a textural contrast.
- Edible flowers: Because they’re beautiful!
Which jars to use
We use the half-cup (four-ounce) mason jars, which are the little ones used for canning jam. Depending on where you live, you may be able to find them at your local Walmart or Target, but you can use the link to buy them online – just make sure they are oven-safe.
On the note of oven safety – Mason jars are often put in the oven to sterilize them before canning; however, you will want to remember not to put cold glass into a hot oven. In this recipe, we use a water bath to protect them from the heat.
Cheesecake water bath
Once your jars are ready for the oven, use the water bath technique to bake them. This is accomplished by pouring water into the baking dish that the jars sit in, to about halfway up the jar. This is why it’s done:
- Humidity: Cheesecakes LOVE humidity as they cook! The steam from the hot water helps to bake them in a moister environment – no dry cheesecakes on our watch!
- Heat distribution: The water in the bath helps distribute heat evenly around the cheesecake, so the center cooks just as fast as the edges.
- Prevents cracking: Cheesecakes are delicate, so rapid temperature changes can cause the surface to crack. The water bath keeps it moist enough to reduce this risk.
- Temperature control: The water bath helps regulate temperature, preventing it from rising too quickly.
Store
Store leftovers, tightly covered, in the fridge for 5–6 days, or freeze them for up to 3 months. If freezing, press a piece of parchment or wax paper directly onto the surface before sealing to help prevent freezer burn. Thaw overnight in the fridge before serving. Since they’re already baked, there’s no need to reheat them in the oven — and you should never place cold glass directly into a hot oven.
White Chocolate Cranberry Cheesecake Recipe
Ingredients
Cookie Crumb Crust
White Chocolate Cheesecake
- 3 ounces white chocolate (chopped)
- ¼ cup half & half cream
- 12 ounces cream cheese (see notes)
- ⅓ cup sugar
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla
The Sugared Cranberries and Rosemary
- ½ cup sugar (divided)
- ¼ cup water
- 36 cranberries
- A few sprigs of rosemary
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Place twelve ½ cup canning jars in a baking dish or roasting pan.
- Add the cranberries, sugar, water, and vanilla to a small pot over high heat. Bring to a boil then reduce the heat to medium. Continue to simmer for 10 mins then remove from the heat.2 cups fresh or frozen cranberries, ¾ cup sugar, ¼ cup water, 1 teaspoon vanilla
- In a medium-sized bowl, mix the cookie crumbs with the melted butter and sugar. Divide between the canning jars and press them down lightly to create the crust.1 cup graham cracker cookie crumbs, 2 tablespoons butter, 2 tablespoons sugar
- When the cranberry jam is no longer hot (warm is ok) divide it between the jars on top of the cookie crumb base.
- Place the white chocolate and the half & half cream in a small saucepan over medium heat. Let the chocolate melt then whisk to combine.3 ounces white chocolate, ¼ cup half & half cream
- In a large bowl, beat the cream cheese, the sugar, sour cream, eggs, vanilla, and melted white chocolate with electric beaters until the batter is smooth, about 5 minutes. Divide the batter between the canning jars, leaving a ¼ inch gap at the top. Carefully pour water into the pan so that it reaches halfway up the sides of the canning jars.12 ounces cream cheese, ⅓ cup sugar, ½ cup sour cream, 2 large eggs, 1 teaspoon vanilla
- Bake in the oven for 25 minutes, or until the cheesecakes are slightly puffed and the tops are dry and matte looking. Turn off the oven and open the oven door halfway. Let the oven cool with the cheesecakes inside for a half-hour. Garnish with sugared cranberries and rosemary
- In a small pan, heat ¼ cup of the sugar and the water until the sugar melts. Remove the pan from the heat and set it aside to cool. Place the remaining ¼ cup of sugar in a small bowl.¼ cup water, ½ cup sugar
- When the sugar water is cool, dip the rosemary in it then shake off the excess. Then, dip the rosemary in the sugar. Set the rosemary on a parchment-lined plate. Repeat with the cranberries, shaking them in the sugar to coat them. Let them dry completely before using them to decorate the mini cheesecakes.36 cranberries, A few sprigs of rosemary
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More Christmas desserts
For more inspiration, check out all of our dessert recipes!
Will the garnish still look the same the next day if placed on the cheesecake and refrigerated over night?
I haven’t tried to know for sure, but I would keep them separate if possible, just to be sure.
Made these for a xmas party and they were a hit. Couple questions though…I bought the wrong size jars , the 1/2 pint ones. I thought the others looked so small but I think that’s what I really should have used. I want to make them again and was thinking of strawberry or raspberry for those that dont like cranberry. Do you think I would use the same amount of those as I would cranberries? Thx for sharing this!
The jars do look tiny! I think they’re the perfect size but larger jars will work, too. You may need to cook them a few minutes longer. ANd absolutely swap the cranberry for different jam options. Same amounts. That’s a great idea!
hi, can i leave out the eggs for no bake cheesecake, thanks
I haven’t tried making this recipe without eggs so I can’t say for sure. It’s probably best if you find a no bake cheesecake recipe then use the flavors in this one (the cranberry jam and toppings) to add to it. Happy experimenting!
Just made this. I haven’t tried them yet as it is still sitting in the oven. but I just wanted to express how easy it was to make them and how quickly you could enjoy the result, unlike other ways of making cheesecake!
That you so much! I love recipes that can be easily made and are still super delicious. 🙂
Instead of canning jars or muffin tins could you use a regular cheesecake pan? If so how much of each thing do I use and how long do I cook it for?
Yes, absolutely you can! I haven’t tested it with this recipe, but there’s no reason it won’t work. Most full sized cheesecakes cook in 55-60 minutes. When the top is slightly puffed and no longer glossy it is ready.
Hi Kristen,
I can’t wait to make these for Christmas dinner dessert 🙂 the only thing is that I could only find 250ml jars. They were the smallest. Do you think I could double the recipe and just make them a bit bigger? Would I just double the baking time?
Thanks
Patti
Absolutely you could use those! You will want to bake them longer, but probably not twice as long. Keep an eye on them and take them out when the tops are slightly puffed and no longer glossy looking. I hope you have a wonderful Christmas!
Thank you! These went over so well!!! I didn’t have enough because everyone wanted one lol. I am going to make these again for Mother’s Day 🙂 I used pre-made blueberry pie filling and it worked well.
Great recipe, so easy but impressive 🙂
Patti
Great call on the pie filling!
Do you think the rosemary garnish imparts an out of place flavor? The decoration is so pretty, but I’m slightly concerned it will be noticeable when eating.
No not at all. Your guests will simply remove it and won’t be a problem at all.
Hi
Can I use almond bark for the white chocolate?
No I don’t think that would work as the almonds would be too crunchy. While it would change the look of the cheesecakes, you could use milk chocolate instead.
It’s only vanilla flavour bark white chocolate
No actual almonds in it
Oh then that should work! Sorry, I had misunderstood!
This was perfect for my Christmas gift to my co-workers without me breaking the bank!
Easy to make and oh so delicious that you want to go back for more! Thank you for sharing the recepie.
I’m so happy you liked the recipe! Hooray!!
Im trying these for christmas. How many days ahead can these be made?
They’re good for at least 3 days if kept covered in your fridge. 🙂
Thank you! Have you ever doubled or tripled the the recipe?
I have! They’re really easy to make in quantity. No need to adjust the recipe. Just make sure that when you bake them they all fit on one rack in your oven. If they don’t, bake them separately. 🙂
I don’t have jars handy. Would this recipe work using a muffin tray and baking?
They look adorable I want to do this for my husband’s birthday party!
It should work as long as you use muffin liners, otherwise you won’t be able to get them out. Any small, ovenproof dish would work, too. 🙂
The cranberries that are on top for garnish cooked prior to placing in sugar?
Nope! I used frozen cranberries, but fresh or frozen and thawed both work. 🙂
Hi Kristen, What flavor “cookie crumbs” did you use?
I used Graham cracker crumbs. 🙂
How many 1/2 cup jars would this recipe make?
I’m sorry that wasn’t more clear! It makes 12 🙂
What can I sub for the sour cream or can I just omit it?
The sour cream lightens the cheesecake quite a bit. You can sub plain yogurt instead. 🙂
If the cheesecakes are made ahead of time do you suggest putting the sugared cranberries and rosemary garnish on when serving? Can the garnishes be made ahead of time, and if so, how long ahead?
The cheesecakes are best if kept covered until you’re ready to serve them so they don’t dry out. Because of this it’s best to garnish them shortly before serving. But you can make the garnishes a few days in advance!
Can these be frozen?
While I haven’t tried it, I do know that cheesecake can be frozen so you should be able to do that with this recipe, too. 🙂