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.
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My batter was a little lumpy even tho I used an electric mixer. Cream cheese and eggs were at room temp when they were added. Is there any order to add the ingredients for the batter to avoid this? Thank you for the recipe!
Sometimes in the winter, room temp can still be too cold for the cream cheese. If the cheese is cool to the touch before you start, you can warm it slightly by using the defrost setting on your microwave for a minute or two.
LOVE how you’ve written out your recipe!
This looks absolutely delicious and lovely. Can these be made a day ahead?
Yes! These can be made at least 3 days in advance.
This is the best thing I have made in soooo long. It will be made many more times. It was a huge hit
This was the best dessert I have ever made! It was easy, fun, and super creamy. I had several compliments and will definitely make it again.
Is it possible to use any other biscuit for the base please?
I would think that any cookie crumb will work. 🙂
For the cranberry jam, do you blend it for smoothness?
I don’t. The cranberries break down when they’re cooked so they’re nice and soft. But if you would prefer it smooth, you could blend it!
What kind of cookies would you suggest for the crust?
Graham crackers work best! You can buy Graham cracker crumbs so you don’t have to break the cookies apart. 🙂
I waited until I had made and tasted this recipe, since that is the most helpful to readers. Totally deserves the 5 star reviews! Not only did this dessert look impressive (don’t skip the sugar-coated cranberries and rosemary!), but it tasted delicious too, and I’m not even a fan of cranberries. There are a few steps involved, but they are not difficult. Very festive appearance and flavour – I will be making this again.
If I wanted to only make 6 jars, would directly halving the recipe work? What do you think the baking time would be?
I think that this recipe will half just fine, baking time and all. 🙂
What size are the mini jars ?!
They’re ½ cup mason jars. 🙂
I made this for New Year’s and it was a hit! Thanks for sharing this recipe. I want to make it again but I don’t want to eat 12 in 3 days lol. I was wonder if this can be frozen?
Hi Barb! While I haven’t tried it myself, I know that it is possible to freeze cheesecake. I would put a little plastic wrap directly on the surface to prevent freezer burn. 🙂
Making these for the first time and my graham cracker crust absorbed cranberries juice. Is there a secret to keeping them separated (Crust and Cranberries?
It sounds like the jam may have been a bit too warm (and so runny) when it was added. Next time try letting it cool a little more. 🙂
Can you do this with blueberries?
I think blueberries would be nice! You may want to reduce the sugar though as blueberries are a lot sweeter than cranberries.
Hi there – these sound fantastic for the office holiday potluck. Thank you very much for sharing your recipe. Couple of quick questions for you – how should I transport them? With the lids on? Is that ok? Also, I see you mentioned that the decorations should not be placed until the day you are going to serve them – can i sugar the cranberries and rosemary at home – let them dry and then place at the office? Thank you again. I can’t wait to bring these – they sound delicious!!
I transport them with the lids on. It works really well. And yes, you can make the decorations ahead of time then pop them on once you get to your office. 🙂
I know these are stored in fridge but do you cover with lids?
I do!