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Christmas Cranberry White Chocolate Mousse Cheesecake Recipe

4.9 from 72 reviews

Celebrate the holiday season with this delightful Christmas Cheesecake featuring a crunchy graham cracker crust, a tangy cranberry jam swirl, creamy cheesecake layer, and a luscious white chocolate mousse topping. Finished with festive sugared cranberries and white chocolate shavings, this dessert is perfect for Christmas gatherings or any winter celebration.

Ingredients

Scale

For the crust:

  • 2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

For the cranberry jam layer:

  • 2 cups fresh or frozen cranberries
  • ½ cup orange juice
  • ½ cup granulated sugar
  • 1 teaspoon orange zest

For the cheesecake layer:

  • 24 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour

For the white chocolate mousse:

  • 6 oz white chocolate, chopped
  • 2 tablespoons milk
  • 1 cup heavy whipping cream, cold
  • ½ teaspoon vanilla extract

For garnish:

  • Sugared cranberries
  • White chocolate shavings
  • Whipped cream (optional)

Instructions

  1. Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar until the mixture holds together when pressed. Press this mixture evenly into the bottom of a springform pan to form the crust. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until set and slightly golden. Remove from oven and let cool.
  2. Make the cranberry jam layer: In a saucepan, combine fresh or frozen cranberries, orange juice, granulated sugar, and orange zest. Simmer over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency, about 10-15 minutes. Remove from heat and allow to cool slightly.
  3. Prepare the cheesecake layer: In a large bowl, beat softened cream cheese and sugar until smooth and fluffy. Add vanilla extract, then beat in eggs one at a time ensuring each is fully incorporated. Mix in sour cream and all-purpose flour until just combined. Pour half of the cheesecake batter over the cooled crust. Spoon half of the cranberry jam over the batter and gently swirl with a knife. Repeat with the remaining cheesecake batter and cranberry jam, swirling again to create a marbled effect.
  4. Bake the cheesecake: Place the springform pan in the preheated oven and bake at 325°F (163°C) for 55-65 minutes, or until the edges are set and the center slightly jiggles when shaken. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking. Remove and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
  5. Create the white chocolate mousse: Melt the chopped white chocolate with milk in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Let it cool to room temperature. In a separate bowl, whip cold heavy cream with vanilla extract until soft peaks form. Gently fold the melted white chocolate into the whipped cream until fully incorporated and smooth.
  6. Assemble and garnish: Spread the white chocolate mousse evenly over the chilled cheesecake. Decorate the top with sugared cranberries and white chocolate shavings. Optionally, add swirls of whipped cream for extra elegance. Chill the assembled cheesecake until ready to serve.

Notes

  • For sugared cranberries, toss fresh cranberries in simple syrup, then coat with granulated sugar and dry on parchment paper for 1-2 hours until hardened.
  • This cheesecake tastes best when made 1–2 days ahead, allowing flavors to meld and texture to set perfectly.
  • To avoid cracks in the cheesecake, bake it in a water bath or use the oven door ajar method as instructed.
  • Ensure all dairy ingredients are at room temperature for a smoother batter and to prevent lumps.

Keywords: Christmas cheesecake, cranberry jam cheesecake, white chocolate mousse cheesecake, holiday dessert, festive cheesecake recipe