Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)

why make this recipe

Christmas Cheesecake is the perfect dessert for the holiday season. Its creamy white chocolate mousse and tangy cranberry jam create a delightful mix of flavors that everyone will love. This cheesecake not only looks beautiful but tastes amazing, making it a great centerpiece for your festive table. Plus, it’s a no-bake treat, so you can make it ahead of time and enjoy more time with your loved ones.

how to make Christmas Cheesecake

Ingredients :

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• 2 cups cream cheese, softened
• 1 cup white chocolate, melted
• 1 cup heavy cream
• 1/2 cup cranberry jam
• 1 teaspoon vanilla extract
• 1 tablespoon gelatin
• 3 tablespoons water
• Fresh cranberries and mint for garnish

Directions :

1. Preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes and let it cool.
2. In a large bowl, blend the softened cream cheese until it’s smooth. Add the melted white chocolate and mix until everything is well combined.
3. In another bowl, whip the heavy cream until stiff peaks form. Carefully fold this whipped cream into the cream cheese mixture.
4. Dissolve the gelatin in warm water and add it to the mixture, along with the vanilla extract. Mix everything until just combined.
5. Pour half of the mousse mixture over the cooled crust. Spread the cranberry jam over the mousse, then top with the remaining mousse.
6. Chill the cheesecake in the refrigerator for at least 4 hours or until it is set.
7. Before serving, garnish with fresh cranberries and mint.

how to serve Christmas Cheesecake

Serve the Christmas Cheesecake chilled, straight from the refrigerator. It’s lovely on its own, but you can also add extra cranberry jam or a dollop of whipped cream on top for added flavor. Make sure to cut it into slices for easy serving.

how to store Christmas Cheesecake

Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or place it in an airtight container. It will stay fresh for about 3 to 5 days. Avoid freezing the cheesecake, as the texture may change.

tips to make Christmas Cheesecake

• Make sure the cream cheese is at room temperature for easy mixing.
• Allow the melted white chocolate to cool slightly before adding it to the cream cheese to prevent it from clumping.
• When whipping the cream, be careful not to over-whip it, as it can become grainy.
• Adjust the amount of cranberry jam based on your taste—add more for a stronger cranberry flavor.

variation

For a different twist, you can use raspberry or strawberry jam instead of cranberry jam. This will give you a unique flavor profile while still maintaining the creamy texture you love.

FAQs

1. Can I make this cheesecake ahead of time?
Yes, you can make this cheesecake a day or two before you plan to serve it. Just keep it covered in the refrigerator.

2. What can I use instead of gelatin?
You can use agar-agar as a vegetarian substitute for gelatin. Follow the package instructions for the right amount.

3. Can I add toppings to the cheesecake?
Absolutely! You can serve it with more cranberry jam, fresh berries, or a drizzle of chocolate sauce for added flavor.

Christmas Cheesecake

A delightful no-bake cheesecake with creamy white chocolate mousse and tangy cranberry jam, perfect for the holiday season.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs

Servings: 8 servings

Course: Dessert, Holiday Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar

For the cheesecake filling

• 2 cups cream cheese, softened
• 1 cup white chocolate, melted Allow to cool slightly before mixing
• 1 cup heavy cream Whipped until stiff peaks form
• 1/2 cup cranberry jam Adjust based on taste
• 1 teaspoon vanilla extract
• 1 tablespoon gelatin Can substitute with agar-agar
• 3 tablespoons water Warm for dissolving gelatin
• Fresh cranberries and mint for garnish Optional garnish

Method

 

Preparation

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a springform pan to form the crust.
3. Bake for 10 minutes and let it cool.

Making the filling

1. In a large bowl, blend the softened cream cheese until smooth. Add melted white chocolate and mix until well combined.
2. In another bowl, whip the heavy cream until stiff peaks form. Carefully fold this whipped cream into the cream cheese mixture.
3. Dissolve the gelatin in warm water and add it to the mixture, along with the vanilla extract. Mix until just combined.

Assembly

1. Pour half of the mousse mixture over the cooled crust. Spread the cranberry jam over the mousse, then top with the remaining mousse.
2. Chill the cheesecake in the refrigerator for at least 4 hours or until set.

Serving

1. Serve the Christmas Cheesecake chilled, straight from the refrigerator.
2. Garnish with fresh cranberries and mint before serving.

Notes

Store any leftovers in the refrigerator covered with plastic wrap or in an airtight container for 3 to 5 days. Avoid freezing the cheesecake.