Christmas Cheesecake

This Christmas Cheesecake is a no-bake treat that combines a creamy white chocolate cheesecake filling with tart cranberry sauce for a festive and delicious dessert. With its graham cracker crust and sugared cranberries, it’s the perfect centerpiece for your holiday celebrations!

Course Dessert

Cuisine American

Prep Time 25

Chill time 6

Total Time 6 25

Servings

Calories 759kcal

Author Kylee Ayotte

Equipment

9-inch springform pan
Mixing bowls
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

Instructions

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.

Notes

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.

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