This easy Christmas Cheesecake is a no-bake dream. It’s got a creamy white chocolate filling, a swirl of tart cranberry sauce, and a buttery graham cracker crust. Topped with sugared cranberries and whipped cream, it’s a total showstopper for your holiday table.
I love a good cheesecake – especially one that skips the water bath and still looks gorgeous. This one’s no-fuss, make-ahead friendly, and a clever way to use up any leftover cranberry sauce hanging around the fridge.
The flavors are spot on. Sweet, creamy white chocolate meets bright, tart cranberry, all on top of that golden graham cracker base. It’s rich, but not over-the-top, which makes it the perfect finish to a holiday feast.
Plus, it’s a great way to use up any leftover cranberry sauce hiding in the fridge!
P.S. If you’re into cheesecake like I am, try my Tiramisu Cheesecake or my Black Forest Cheesecake too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe:
This is a no-bake cheesecake that is super easy to whip up without turning on the oven.
The best part? It’s make-ahead friendly, so you can check dessert off your to-do list early!
Frequently Asked Questions
Can I use white chocolate chips instead of a white chocolate bar?
Yes, you can use 1/2 cup of melted white chocolate chips instead of a white chocolate bar.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance and kept in the refrigerator until ready to serve.
Can I substitute sour cream with Greek yogurt?
Yes, plain Greek yogurt can be used instead of sour cream for a similar creamy texture.
What to serve with Cheesecake
Serve this Christmas Cheesecake chilled with sugared cranberries and extra whipped cream for a festive touch. It pairs well with hot chocolate or mulled apple cider.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Graham cracker crumbs. You can make these by crushing about 9 whole graham crackers in a food processor.
- Brown sugar. Light or dark brown sugar can be used; it helps bind the crust and adds a touch of caramel flavor.
- Butter. Melted butter helps hold the crust together.
- White chocolate. I used Lindt White Chocolate. Be careful when melting, as white chocolate can burn easily.
- Cranberry sauce. Drained well to prevent excess moisture. I used Whole Berry Cranberry Sauce.
- Cream cheese. Make sure it is softened for easier mixing, as it helps create a smooth, creamy texture for the filling. Do not leave at room temperature for longer than 2 hours for food safety.
- Whipped topping. I used Cool Whip, but any whipped topping will work. It makes the filling light and fluffy. You can use whipped cream made with heavy cream too.
- Vanilla extract. I use vanilla extract, but almond extract can be used if you prefer that.
- Sour cream. Adds tanginess to the cheesecake, balancing the sweetness and creating a creamy texture.
- Sugared cranberries. Optional, but they make a really pretty garnish. They add a festive look and an extra burst of tart flavor. Find the instructions to make them below.
- Whipped cream. Optional for serving, adds an extra layer of creaminess and sweetness when garnishing the cheesecake.
Recommended Equipment/Tools
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- 9 inch springform pan
- Mixing bowls
- Electric mixer or stand mixer with paddle attachment
- Offset spatula (optional)
How to make sugared cranberries
- In a small saucepan, combine 1 cup of water and 1 cup of granulated sugar over medium heat until the sugar dissolves.
- Remove from heat and let it sit for 5 minutes.
- Add 12 ounces of fresh cranberries to the sugar mixture and stir to coat.
- Let the cranberries sit in the sugar mixture for 15 minutes, then drain well.
- Toss the drained cranberries in 1/4 cup granulated sugar until well coated.
- Spread the cranberries out on a parchment or wax paper lined baking sheet and allow them to dry for at least 1 hour before using.
How to make Christmas Cheesecake
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Grease a 9-inch springform pan with butter.
Crush the graham crackers into fine crumbs if they aren’t already prepared.
Make the crust
In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until combined and sticky. Press into the bottom and sides of the greased springform pan, then freeze for 15-20 minutes to cool completely, and become firm.
Make the cheesecake batter
In a large bowl, beat cream cheese and sugar with the vanilla extract until smooth. Mix in sour cream and melted white chocolate until lump-free. Fold in whipped topping on low speed until fully combined, scraping down the sides if necessary.
Assemble the cheesecake
Pour 1/3 of the cheesecake filling evenly over the crust. Carefully layer half the cranberry sauce, spreading it gently to keep the layers separate. Add another 1/3 of the filling, followed by the remaining cranberry sauce.
Finish with the rest of the cheesecake filling, smoothing the top. Cover with plastic wrap and refrigerate for at least 6 hours, or until firm and ready to decorate.
Serve
Run a thin butter knife around the edge of the cheesecake to help release it from the springform pan.
Remove the outside ring and transfer the cheesecake to a platter or plate.
Decorate the cheesecake with whipped cream and sugared cranberries if desired and serve chilled.
Kylee’s Notes
Ensure the cream cheese is smooth and lump-free before adding the sour cream and white chocolate for a creamy texture.
Drain excess liquid from the cranberry sauce to prevent the layers from sliding and to help the cheesecake last longer in the fridge.
Use an offset spatula to make smoothing out the cheesecake layers easier.
What to do with leftovers
Store any leftover cheesecake in the refrigerator for up to 3 days, covered with plastic wrap.
Freezing instructions
For longer storage, freeze the cheesecake by covering it with plastic wrap and foil, and storing it in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
More delicious recipes:
- No Bake Blueberry Cheesecake. This No-Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy! Mix up the topping to be cherry, strawberry or apple!
- The Best Banana Cream Cheesecake. Banana Cheesecake is a delicious hybrid of Banana Cream Pie and cheesecake. A rich, creamy, pile of cheesecakey banana deliciousness. It’s the perfect finale to any meal!
- This Easy Brownie Bottom Cheesecake recipe is a winner! A fudgy chocolate brownie base, a creamy cheesecake layer, and topped with chocolate sauce and whipped cream. Heaven!
- Red Velvet Bundt Cake is an eye-catching red velvet cake with a tangy cream-cheese swirl that is perfect for your holiday dessert table.
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Christmas Cheesecake
Recommended Equipment
- Stand Mixer ((with paddle attachment))
- Offset spatula ( (optional))
Ingredients
Crust
- 2 cups graham cracker crumbs
- 2 tablespoons brown sugar
- 6 tablespoons butter (melted)
Cheesecake Filling
- 24 ounces softened cream cheese
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 4 ounces melted and cooled white chocolate
- 8 ounces whipped topping (thawed (such as Cool Whip))
- 14 ounces whole cranberry sauce (drained well)
Toppings
- whipped cream (optional)
- sugared cranberries (optional, see instructions below)
Directions
Get prepped
- Grease a 9-inch springform pan with butter.
- Crush 2 cups graham cracker crumbs into fine crumbs if they aren’t already prepared.
Make the crust
- In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons brown sugar, and melted 6 tablespoons butter using your fingertips until the crumbs are coated in butter and the mixture stays together.
- Press the crumb mixture into the bottom and sides of the greased springform pan.
- Place the crust in the freezer for 15-20 minutes or until firm.
Make the cheesecake filling
- In a large mixing bowl, use an electric mixer to mix 24 ounces softened cream cheese, 3/4 cup white sugar, and 1 teaspoon vanilla extract until smooth.
- Add 1/4 cup sour cream and 4 ounces melted and cooled white chocolate and continue mixing until the mixture is smooth and lump-free.
- Gently fold in the thawed 8 ounces whipped topping using low speed until everything is thoroughly combined.
Assemble the cheesecake
- Spread 1/3 of the cheesecake filling evenly over the prepared crust.
- Spoon half of the14 ounces whole cranberry sauce over the middle of the cheesecake layer and spread it out carefully, avoiding mixing the layers too much.
- Spoon another 1/3 of the cheesecake filling over the 14 ounces whole cranberry sauce and spread it out evenly.
- Add the remaining cranberry sauce, then spread out the rest of the cheesecake filling and smooth the top.
- Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or until the cheesecake is firm.
Serve
- Run a thin knife around the edge of the cheesecake to help release it from the springform pan.
- Remove the outside ring and transfer the cheesecake to a platter or plate.
- Garnish with whipped cream and sugared cranberries if desired and serve chilled.
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Notes
- In a small saucepan, combine 1 cup of water and 1 cup of granulated sugar over medium heat until the sugar dissolves.
- Remove from heat and let it sit for 5 minutes.
- Add 12 ounces of fresh cranberries to the sugar mixture and stir to coat.
- Let the cranberries sit in the sugar mixture for 15 minutes, then drain well.
- Toss the drained cranberries in 1/4 cup granulated sugar until well coated.
Cook’s Tips
- Ensure the cream cheese is smooth and lump-free before adding the sour cream and white chocolate for a creamy texture.
- Drain excess liquid from the cranberry sauce to prevent the layers from sliding and to help the cheesecake last longer in the fridge.
- is smooth and lump-free before adding the sour cream and white chocolate for a creamy texture.
- Use an offset spatula to make smoothing out the cheesecake layers easier.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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