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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For more inspiration, check out all of our dessert recipes!
I absolutely love these! I really want to make a whole cheesecake with the same recipe. How many recipes of this do you think would make a full cheesecake?
Hi Kristine,
I have never made this as a full cheesecake, but my guess it that you should double the recipe. If you double it and you have a little extra, you can always turn the extra into a few mini versions. 🙂
Thank you
These are AMAZING! I made them twice during the holidays last year and will make again this year. They look fancy and everyone loved them! Thank you for the recipe!
That makes me so happy to hear!!
I will be making these in a mini cheesecake tin with removable bottoms, so when serving they won’t be in a jar or anything, would that work or would the jam run?
I think it may run out. What I would do is put the cheesecake layer right on top of the crust and then use the jam as a topping when serving.
Can I make these without the fruit? It’s summer in Australia and I’d like to serve them just topped with fresh fruits. I realise this reduces the volume so it will make fewer jars, but I’m fine with that.
Oh absolutely! I think the cranberry jam could be swapped for whatever jam you’d like. You could even use storebought!
I mean, can I make them without any jam and just serve with fresh fruits? Will leaving out the jam cause any problem with the recipe?
Oh I misunderstood! Yes, that will be fine. The cranberry jam is just there for flavor, so you can easily replace that with fresh fruit on top or on the side. It will be delicious!
Hi. I plan to make this cheesecake recipe for our Christmas Eve gathering for 20 people. Could I bake everything two days in advance, complete steps 8 and 9 the day before, and store it in the fridge afterward? Thank you so much, and I’m really looking forward to trying this recipe!
Yes you can! This is a great recipe to make ahead!
Made these for Christmas Eve 2023. They turned out exactly as in the picture, we’re not difficult to make and they made a great presentation. Everyone loved them. Followed the recipe exactly. Including baking times which I originally thought was low for cheesecake, but I really couldn’t have asked for a better result. Thanks for making me feel like ‘Martha’ if only for a night!
Made these yesterday and they were wonderful. I substituted blueberries (couldn’t find a cranberry to save my life). The only thing I would do differently is bake them at 325 instead of 375. They got over done, but still tasted great. I did put a white chocolate ganache on top to cover the cracks. Will try this again with cranberries after the holidays when I can get my hands on them.
What would happen if I placed the sugared cranberries and rosemary on the cheesecake the night before?
It’s best to wait until close to serving or the sugar on the garnishes can become soft.
If I were to make ahead and then freeze…..how would I defrost and will they still taste good? Prob make 9 days ahead
These freeze well! Just take them out of the freezer a day in advance and let them thaw in your fridge. 🙂
Has anyone used a substitute for the sour cream?
Hi. I’m going to make these little beauties for Thanksgiving. I was wondering, does the temperature of the water you add make a difference? Would adding cold vs hot for the bath affect cooking time? Thanks!
I usually add warm water to the baking dish. I haven’t experimented with using hot or cold water but I assume it would make a small difference to the baking time. It’s something I’ll have to test out next time I make cheesecake!
I’m planning on making this for a great-grandma—great-granddaughter tea using my already canned raspberry jam. Can raspberries be sugared for the decoration like the cranberries can?
I love you’re including this in your special tea party! I haven’t tried it with raspberries, but I think it should work. You’ll just want to make sure to use raspberries that are fairly firm. Also, as raspberries are so much more delicate, I would make them the day you’re serving them. Have a wonderful tea party!
Thanks! Will send a pic when it’s over! My granddaughter and I have them in the oven now. Plan to freeze til the day before the tea….Nov 25th.
I’m using this recipe for a guest chef event I’m running for 25 people. Can I make the filling ahead of time one big batch and freeze it or will it not set right or bake right as a single portion. (The hope is that I can scoop it out when I’m ready to make the mason jars so I don’t have to store 25 small mason jars in my fridge).
Cooked cheesecake freezes well, but I can’t say with certainty that it will work the way you’ve described. I suspect that it will, but I haven’t tried it to know how for sure. Your safest bet will be to make and bake them and then store them in your fridge, or your freezer for longer storage. If you decide to experiment with freezing the uncooked cheesecake portion, let us know how it goes!
Can you substitute raspberries?
You may need to add pectin (or another thickener) if you use raspberries. Cranberries are naturally high in pectin, which is why they thicken into jam without having to add any.
These made the perfect ending to our Christmas Eve dinner—everyone loved them! Any idea if I can freeze the leftover cheesecakes? Thanks!
Yes, cheesecake freezes very well!
Where do you find the mini jars ?
Looking forward to making them
We use ½ cup mason jars – the little ones used for canning jam. 🙂
I used the 1/4 oz. Ball ‘quilted crystal’ canning jars and ordered them from Amazon for around $11 for a dozen. They’re the perfect size for a rich dessert! I’ll use them again when I make jam! The small tulip Weck jars are amazing but more expensive.