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.
Explore our other cranberry-infused desserts with this cranberry coffee cake or these delicious white chocolate cranberry cookies.
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 a simple syrup before being sprinkled with a dusting of 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 ā 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 and slightly acidic berry jam beautifully cuts through the creaminess of the rich cheesecake with a burst of bright and fruity jam.
Ingredients needed
Each layer of this white chocolate cranberry cheesecake holds its own: the crust is crumbly and buttery, adding some crunch. The cranberry jam is bright and tart, contrasting the velvety creaminess of the cheesecake. This is what you'll need:
- Cranberries: Fresh or frozen, for the tart burst of berry flavor.
- Sugar: Not a lot, but enough to sweeten things up a little.
- Water: The jars will cook in a baking dish filled with water.
- Vanilla extract:Ā For an subtle note of vanilla.
- Graham cracker cookie crumbs:Ā To make the crumby base.
- Butter: To help form the crust.
- White chocolate: Melted in the cream to add a subtle white chocolate flavor through the cheesecake.
- Half and half cream:Ā For texture and creaminess.
- Cream cheese:Ā The star of the show!
- Sour cream: A light yet extra creamy texture that complements the white chocolate.
- Eggs: To thicken the cheesecake and make it hold its shape.
- Sprigs of rosemary: An aromatic garnish.
How to make white chocolate cranberry cheesecake
There are a few steps to this recipe, but each of them is SUPER simple, meaning this recipe is easier than it seems. Here are the steps:
- Prepare jars: Preheat the oven then prepare the canning jars.
- Make the cranberry jam: Boil all the cranberry jam ingredients together, then let them simmer.
- Make the cookie crumb crust: Mix the graham cookie crumbs with two tablespoons of both sugar and melted butter in a bowl, then add the mixture to the jars as a base.
- Layer in the jam: Spoon the cranberry compote on top of the crumb layer.
- Make the cheesecake batter: Melt the chocolate into the cream in a saucepan. Beat all of the other cheesecake ingredients together in a large bowl before adding the melted chocolate ā you can use electric beaters or a stand mixer. Divide the batter up between the canning jars, on top of the jam.
- Bake: Pour some water into the pan the baking jars are sitting in, until it's about halfway up the jars, then pop it into the oven until the cheesecakes are slightly puffed.
- Finish with the garnish: Melt sugar in water and then dip the rosemary in the sugar water, before rolling it in sugar. Repeat with the cranberries, shaking them in the sugar to coat. Use these snowy decorations to create a pretty Christmas scene!
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.
- Herbs: Fresh mint, our top pick after rosemary, brings freshness.
- Nuts: A sprinkle of chopped nuts, like almonds, walnuts, or pecans, adds a textural contrast.
- Spices: A sprinkle of some cinnamon adds earthy warmth.
- Sweet things: A drizzle of a white chocolate sauce or sprinkle of white chocolate shavings highlights the white chocolate flavor. A spoonful of coconut whipped cream sweetens things up with a tropical note. Or add a lick of maple syrup.
- Edible flowers: Because they're beautiful!
Which jars to use for cranberry white chocolate cheesecake
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 ā just make sure they are oven-safe.
On the note of oven safety ā 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 ā no dry cheesecakes on our watch!
- Heat distribution: The water in the bath helps distribute heat evenly around the cheesecake, which helps the center cook just as fast as the edges.
- Prevents cracking: Cheesecakes are delicate so rapid temperature changes can lead to the surface breaking. The water bath keeps it moist enough to reduce this risk.
- Temperature control: The water bath helps regulate the temperature, preventing it from getting too high too quickly.
What to serve with white chocolate cranberry cheesecake
Dinners:
This is a beautiful way to finish a festive gathering, be it for Thanksgiving, Christmas, or Easter! Follow it after heavier main dishes like this cranberry roasted chicken, this Christmas salmon, or Christmas pasta.
Dessert bars:
If you're making a dessert bar, the tangy flavor of lemon bars can complement the sweet and tart notes of the cranberry in the cheesecake. Serve alongside these lemon bars, or this orange sherbet.
Cocktails:
For a contrast of flavors, serve it alongside a chocolate-based cocktail, like this chocolate espresso martini. Or, carry through the cranberry flavors with a Christmas cranberry margarita or this cranberry mojito ā the mint also brings freshness to the palate.
Recipe FAQs
I don't have canning jars, can I make this in a cake pan or muffin trays?
We have made this recipe using half-cup mason jars. While the ingredients and flavors will work well using other vessels, you will need to adjust the baking time and perhaps the quantities too, depending on what you decide to use.
If opting for a muffin tray, use muffin liners to ensure you can get the cheesecakes out after.
The quantities we've used in this recipe are tailored to fill jars with a total volume of 48 ounces, so keep that in mind when making your cake pan selection. Most full-sized cheesecakes cook in 55-60 minutes, you'll have to keep an eye on the cheesecake to watch for when it slightly puffs, and the tops turn dry and matte rather than glossy. Happy experimenting!
Can I make this gluten-free?
To make this recipe gluten-free, substitute the graham cracker crumbs for a gluten-free crumb. Then, ensure you check all labels to ensure there are no gluten-free additives.
Can I substitute the cranberries with another type of berry?
We love the tart berry taste that cranberries contribute, but yes, you can certainly experiment with other berries! The simplest solution will be using a store-bought jam. If making your own jam, you'll need to consider how your chosen berry differs from cranberries. For instance, blueberries tend to be higher in sugar than cranberries, so you should reduce the sugar used.
Another consideration is that cranberries are naturally high in pectin, which is why they thicken into jam so well. If you use another type of berry, such as raspberries for example, you'd have to add pectin or another thickener.
Can I store leftovers?
Yes, to store leftovers, first put the lid on the jar so it is airtight. Then store the leftovers in the fridge for 5-7 days, or in the freezer for up to three months. If you're freezing them, put a little parchment paper or wax paper directly over the surface before sealing to avoid freezer burn. Thaw by placing them in the fridge before eating ā don't reheat them in the oven as they're already baked, and you never want to put cold glass into the hot oven.
White Chocolate Cranberry Cheesecake Recipe
Ingredients
Cranberry Jam
- 2 cups fresh or frozen cranberries
- Ā¾ cup sugar
- Ā¼ cup water
- 1 teaspoon vanilla
Cookie Crumb Crust
- 1 cup graham cracker cookie crumbs (gluten-free, if needed)
- 2 tablespoons butter (melted)
- 2 tablespoons sugar
White Chocolate Cheesecake
- 3 ounces white chocolate (chopped)
- Ā¼ cup half & half cream
- 12 ounces cream cheese (1 Ā½ packages)
- ā cup sugar
- Ā½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla
The Sugared Cranberries and Rosemary
- Ā½ cup sugar (divided)
- Ā¼ cup water
- 36 cranberries
- A few sprigs of rosemary
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Place twelve Ā½ 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, Ā¾ cup sugar, Ā¼ 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, Ā¼ 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 Ā¼ 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, ā cup sugar, Ā½ 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 Ā¼ 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 Ā¼ cup of sugar in a small bowl.Ā¼ cup water, Ā½ 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
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our cranberry recipes and our dessert recipes!
I made these the other day with some homemade strawberry jam I had on hand and skipped the cranberries since it’s not Christmas. They were perfect!
Good call on the homemade strawberry jam! Yum!!
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. š
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 canāt wait to make these for Christmas dinner dessert š 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 š I used pre-made blueberry pie filling and it worked well.
Great recipe, so easy but impressive š
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 Iām 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.
Itās 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. š
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. š
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. š
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. š
Hi Kristen, What flavor “cookie crumbs” did you use?
I used Graham cracker crumbs. š
How many 1/2 cup jars would this recipe make?
I’m sorry that wasn’t more clear! It makes 12 š
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. š
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. š
I’m the biggest fan of mini cheesecakes and sugared cranberries, so I’m swooning over here! These are such lovely desserts and the sugared cranberry-rosemary topping is gorgeous!
They’re so fun, aren’t they? I find that those 1/2 cup jars are just the perfect size for dessert.