If you’re dreaming of a show-stopping dessert that embodies all the festive colors, flavors, and joy of the holiday season, this Christmas Cranberry White Chocolate Mousse Cheesecake Recipe is exactly what you need. Imagine a rich, velvety cheesecake base infused with creamy white chocolate mousse, layered with a vibrant homemade cranberry jam that dances on your taste buds with just the right balance of sweet and tart. This dessert isn’t just a cheesecake; it’s a celebration in every bite, perfect for gathering with loved ones or impressing guests at your holiday table.
Ingredients You’ll Need
Preparing this Christmas Cranberry White Chocolate Mousse Cheesecake Recipe is surprisingly straightforward, thanks to a handful of simple yet essential ingredients. Each one plays a crucial role: fresh cranberries bring that festive red pop and tartness, white chocolate adds luscious creaminess, and the graham cracker crust provides the perfect buttery crunch foundation.
- 16 oz fresh cranberries: Provides the tart, tangy freshness and beautiful holiday color to the jam.
- 1 cup white granulated sugar: Sweetens the cranberries and balances their natural tartness.
- 1/2 Tbsp vanilla extract: Enhances depth and warmth in the cranberry jam.
- 1½ cups graham cracker crumbs: Forms the crispy, buttery base of the crust.
- ¼ cup brown sugar: Adds a subtle molasses note to the crust for richness.
- 5 Tbsp butter (melted): Binds the graham cracker crumbs into a firm crust.
- 1 tsp vanilla extract: Incorporated into the crust for extra flavor boost.
- 24 oz cream cheese (softened): The silky, tangy heart of the cheesecake layer.
- ¾ cup heavy whipping cream: Whipped to create a light and airy mousse texture.
- 2 Tbsp sour cream: Adds a subtle tang and tenderness to the cheesecake batter.
- 2 eggs: Helps set and stabilize the cheesecake filling.
- 1 tsp vanilla extract: Brings cozy warmth into the creamy base.
- 2 Tbsp corn starch: Ensures just the right firmness and texture.
- ½ cup white granulated sugar: Sweetens the cheesecake mixture perfectly.
- 1 vanilla bean: Or the seeds scraped from it, elevates the flavor with natural vanilla essence.
- 8 oz baking white chocolate bars: Infuse a luxurious, melt-in-your-mouth creaminess.
- 8 oz cream cheese (softened): For the luscious white chocolate mousse layer.
- 8 oz whipped topping like COOL Whip: Whipped into the mousse for fluffy lightness.
- 8 oz fresh cranberries: Used again to create an extra fresh burst in the cranberry mousse topping.
- 1 1/2 cups water: For simmering cranberries to make sauces and jams.
- 1 1/2 cups sugar: Sweetens the cranberry layers beautifully.
- 1/2 cup fine white granulated sugar (or caster sugar): For a smooth cranberry compote consistency.
How to Make Christmas Cranberry White Chocolate Mousse Cheesecake Recipe
Step 1: Prepare the Cranberry Jam
Start by washing fresh cranberries and simmering them gently with sugar, water, and vanilla extract until they burst and thicken into a rich jam. This homemade cranberry jam balances tartness with sweetness and creates an eye-catching jewel-red layer in your cheesecake. Make sure to stir often and let the jam cool completely before layering so it sets just right.
Step 2: Make the Graham Cracker Crust
Combine graham cracker crumbs with brown sugar, melted butter, and a splash of vanilla extract. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. This step is crucial because the crust anchors the entire dessert and adds a delightful buttery crunch that contrasts beautifully with the creamy filling.
Step 3: Bake the Cheesecake Layer
In a large mixing bowl, beat softened cream cheese until smooth. Add heavy cream, sour cream, eggs, vanilla, corn starch, white sugar, and the scraped seeds from a vanilla bean for an extra punch of flavor. Pour this luscious batter over the crust and bake slowly until set but still slightly jiggly in the center. This slow baking ensures a melt-in-your-mouth texture without cracks.
Step 4: Prepare the White Chocolate Mousse Layer
Melt the white chocolate bars gently over a double boiler or in short bursts in the microwave, stirring often until silky smooth. Beat softened cream cheese with whipped topping until light and fluffy, then fold in the melted white chocolate carefully. This dreamy mousse will become the delicate, creamy second layer, adding lushness and sweetness to the cheesecake.
Step 5: Assemble and Chill
Once the cheesecake layer has cooled, spread the cranberry jam evenly over the surface, then gently top with the white chocolate mousse. Refrigerate the entire cheesecake for several hours or overnight to allow all the layers to set and the flavors to mingle beautifully. This chilling step is essential for a perfect slice every time.
How to Serve Christmas Cranberry White Chocolate Mousse Cheesecake Recipe
Garnishes
To make your Christmas Cranberry White Chocolate Mousse Cheesecake Recipe truly festive, top it with a handful of fresh cranberries and a light dusting of powdered sugar. Adding some sprigs of fresh mint or even a drizzle of white chocolate ganache can elevate the presentation to an elegant holiday centerpiece.
Side Dishes
This cheesecake pairs magnificently with a cup of warm spiced tea or a glass of sparkling cider. For a more indulgent holiday spread, serve alongside a platter of citrus fruits or lightly roasted nuts, which offer complementary textures and flavors.
Creative Ways to Present
Consider serving individual slices with a dollop of whipped cream and a sprinkle of crushed graham crackers for visual texture. Alternatively, create a trifle version using the same layers in clear jars so everyone can admire the beautiful red and white layers before diving in.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to four days, allowing you to enjoy festive bites long after the celebration.
Freezing
You can freeze this cheesecake for up to one month. Slice it before freezing for easier thawing and serving. Be sure to wrap individual slices or the whole cake securely in plastic wrap and aluminum foil to prevent freezer burn.
Reheating
Cheesecake is best enjoyed chilled, so avoid reheating. Instead, thaw frozen slices overnight in the refrigerator. Serve cold or at room temperature for the best texture and flavor.
FAQs
Can I use frozen cranberries for this recipe?
Absolutely! Frozen cranberries work well and can be substituted directly. Just be sure to thaw and drain any excess liquid before making the jam to avoid a watery consistency.
What type of white chocolate should I use?
Use good quality baking white chocolate bars as specified in the recipe. They melt smoothly and provide the best flavor. Avoid white chocolate chips as they often contain stabilizers that make melting tricky.
Can I make this cheesecake gluten-free?
Yes, simply substitute gluten-free graham cracker crumbs or use almond meal for the crust. The rest of the recipe is naturally gluten-free.
Is it necessary to use a springform pan?
While a springform pan makes removing the cheesecake easier and safer, you could use a regular cake pan lined with parchment paper if needed. Just be extra gentle when unmolding.
How long does the cheesecake need to chill?
It’s best to chill the assembled cheesecake for at least 6 hours or overnight. This ensures the layers set firmly and the flavors meld beautifully for the ideal festive dessert.
Final Thoughts
If you want to wow your holiday guests and fill your home with delightful festive aromas, the Christmas Cranberry White Chocolate Mousse Cheesecake Recipe is a must-try. It combines luscious creaminess, refreshing tart cranberries, and a touch of elegant sweetness that perfectly captures the spirit of the season. Trust me, once you make this, it will quickly become your go-to dessert for every Christmas celebration to come!
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Christmas Cranberry White Chocolate Mousse Cheesecake Recipe
- Prep Time: 60 minutes
- Cook Time: 100 minutes
- Total Time: 7 hours 40 minutes
- Yield: 10 servings (one 9-inch cheesecake)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This festive Christmas Cheesecake combines a creamy white chocolate mousse with a tangy cranberry jam layered over a classic graham cracker crust. The cheesecake features a smooth, rich filling enhanced with vanilla and sour cream, topped with a luscious mousse made from white chocolate and whipped topping. The cranberry jam adds a perfect tart contrast, making it an elegant and flavorful holiday dessert sure to impress at your seasonal gatherings.
Ingredients
Cranberry Jam
- 16 oz fresh cranberries
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1/2 cup fine white granulated sugar (or caster sugar)
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 5 tbsp butter (melted)
- 1 tsp vanilla extract
Cheesecake Filling
- 24 oz cream cheese (softened)
- 3/4 cup heavy whipping cream
- 2 tbsp sour cream
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp corn starch
- 1/2 cup white granulated sugar
- 1 vanilla bean (scraped seeds only)
White Chocolate Mousse
- 8 oz baking white chocolate bars (2–4 oz bars, chopped)
- 8 oz cream cheese (softened)
- 8 oz whipped topping (such as COOL Whip)
Instructions
- Prepare the Cranberry Jam: In a medium saucepan, combine fresh cranberries, water, and both sugars. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce heat and simmer until cranberries burst and the mixture thickens to a jam-like consistency, about 15-20 minutes. Remove from heat and let cool completely.
- Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, brown sugar, melted butter, and vanilla extract until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes until set, then allow to cool while you prepare the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese until smooth and creamy. Add heavy whipping cream, sour cream, eggs, vanilla extract, corn starch, sugar, and the scraped seeds from the vanilla bean. Mix until fully combined and smooth, taking care not to overmix. Pour the filling over the cooled crust in the springform pan.
- Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 90-100 minutes, or until the center is mostly set with a slight jiggle. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking. Remove and refrigerate for at least 4 hours or overnight to fully set.
- Prepare the White Chocolate Mousse & Assemble: Melt the white chocolate bars gently using a double boiler or microwave in short bursts until smooth. Let cool slightly. In a bowl, beat the softened cream cheese until smooth, then gradually fold in melted white chocolate and whipped topping until light and fluffy. Spread the mousse evenly over the chilled cheesecake layer. Spoon or spread the cooled cranberry jam over the mousse. Chill the assembled cheesecake for an additional 2 hours before serving. Remove from the springform pan, slice, and enjoy your festive Christmas Cheesecake.
Notes
- For best results, use full-fat cream cheese and heavy cream.
- Ensure all dairy ingredients are at room temperature for a smoother filling.
- Use a water bath when baking if concerned about cracking (optional).
- Cranberry jam can be made ahead and stored in the refrigerator for up to one week.
- This cheesecake is best served chilled and can be refrigerated for up to 5 days.
