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!
Have you ever tried using the glass oui yogurt jars? I don’t have a little mason jars but I do have some of those. Not sure if they would be OK in the oven now?
Are you able to bake Oui yogurt jars? If you are, then they should work just fine for this recipe.
Made these with my granddaughters for Christmas Eve dinner. They were fun to make and absolutely delicious! We melted white chocolate and made designs to put on the top of each cake, looked great and tasted wonderful!
fait aujourdhui ils sont excellents
This was a Great recipe! The quantity is perfect and the end taste is amazing!
Hi, I just made the mini cheesecakes and planning on serving them at a Christmas party tomorrow night. I’ve never made “home made” cheesecake before. Should I refrigerate them?
Yes, you’ll want to keep them in the fridge until you serve them. 🙂
Thanks for sharing! How far ahead of time can I make it?
They’ll keep well for several days (covered) in your fridge!
This looks so good! What a great dessert for Christmas time!
Do you put these in the fridge? I didn’t see that in the directions. Can I make a day ahead and serve from refrigerator or take out to sit about an hour before serving.
To store them you’ll want to keep them in the fridge. And yes, they can be made a few days ahead of time!
Will frozen cranberries work for the sugared topping?
They will! Just be sure they are thawed first.
Have made these on several occasions and turn out perfect every time. Everyone always loves them.
If I were to make a no bake cheesecake, would I be able to add this cranberry jam to it…., Or does the cranberry jam have to be baked more?
Since the cranberry jam is already cooked you can definitely use it in other ways. It would be tasty on no bake cheesecake!
This has become one of my favorite desserts to make!!! It has been a hit with EVERYONE I have made it for… a great recipe
Can you make this as a full cheesecake in a springform or tart pan? How would you modify?
I haven’t tried that yet so I’m not sure if the quantities are quite right. The ingredients would definitely work, but the quantities may be off.
Could I use raspberries instead as I can’t find cranberries any where ?
If so, should I alter the recipe?
I haven’t tried it with cranberries but I think it should work just fine. 🙂
What type of sugar do I use being in Australia? Caster, white or something else ?
And what is the Australian option for half and half cream?
Thanks in advance
We use granulated (white) sugar in this recipe. Half and half has between 10-18% fat. 🙂
Everything I have read says you cannot put mason jars in the oven, or bake them. What mason jars did you use?
You can definitely put mason jars into the oven – it’s often how they’re sterilized prior to canning. You just don’t want to add them cold to a hot oven or bake them at a high temperature. In this recipe, we use a water bath (they sit in a baking dish half-filled with water) which protects them from the heat.
No, you cannot use mason jars in the oven. Per Ball, the glass is not tempered for dry heat. One should NOT “sterilize” jars in the oven. (jars don’t need to be sterilized if one is canning at least for 10 mins anyway). Having said that, I do not know how baking in a water bath would affect the jars.
I’ve sterilized jars and cooked with jars in the oven probably hundreds of times and it’s always worked well. Most of my jars are Bernardin, but I’ve also used Ball and Wreck. When sterilizing them, it’s important to add them to a cold oven and let them warm up to 275 degrees Fahrenheit with the oven. When you cook with them in a water bath, the water protects them so you can use a slightly higher temperature.