There’s something truly magical about a creamy slice of cheesecake topped with tangy cranberry and sweet white chocolate. This Festive Cranberry White Chocolate Cheesecake Recipe is one of my go-to desserts when I want to impress without stress, especially during the holidays when flavors need to sing and the table needs a showstopper.

The image shows a sliced cheesecake on a white plate with a lace edge, set against a white marbled surface and dark background. The cheesecake has three visible layers: the bottom layer is a golden-brown crumbly crust, the middle layer is thick, creamy, and pale yellow with visible red berry bits mixed in, and the top layer is thick white cream with piped swirls around the edges. The top of the cheesecake is covered with a pile of red and dark red berries dusted with sugar. A woman's hand is holding one slice pulled out from the cheesecake. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Festive Cranberry White Chocolate Cheesecake Recipe
Top Tip
How to Serve Festive Cranberry White Chocolate Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Cranberry White Chocolate Cheesecake Recipe

Why You'll Love This Recipe

I absolutely adore this cheesecake because it beautifully combines bright cranberry tartness with the indulgent creaminess of white chocolate mousse. Plus, it’s perfect for festive occasions, and honestly, it tastes even better the day after you make it.

Double Layer Flavor: The cranberry jam inside and on top balances the incredibly smooth white chocolate mousse, giving a delightful contrast.
Water Bath Magic: Baking the cheesecake in a water bath makes it ultra creamy and crack-free—a neat trick I’ve picked up over the years.
Customizable Finish: You can dress it up with candied cranberries, fresh ones, or even a dusting of powdered sugar, depending on your mood or occasion.
Make-Ahead Friendly: It needs some patience but you can prep it a day before, freeing up time to enjoy with friends and family.

This image shows a round three-layer cheesecake on a white decorative cake stand. The bottom layer is a dense, light brown crust, above it is a thick, creamy pale yellow cheesecake layer, topped with a thick white whipped cream layer. Around the edge of the top layer, there are swirls of whipped cream forming a border. The center is piled high with bright red and dark purple sugared berries that sparkle lightly with granulated sugar. The background is a white marbled texture. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient has a job to do here—from creating that buttery crunchy crust to the luscious mousse topping. I always recommend using fresh cranberries for the jam, and high-quality white chocolate because it really shines in this recipe.

Flat lay of fresh bright red cranberries with green stems, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl with golden melted butter, a small white ceramic bowl containing light brown graham cracker crumbs, two whole brown eggs with clean shells, a small white ceramic bowl of thick sour cream, a fresh whole vanilla bean pod split lengthwise showing seeds, a small white ceramic bowl of smooth cream cheese, white chocolate bars broken into pieces, a small white ceramic bowl of fluffy white whipped topping, and a small white ceramic bowl of pale yellow heavy whipping cream, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh Cranberries: They lend the cheesecake its signature tartness and vivid color, making it festive and bright.
White Granulated Sugar: Sweetens the jam and cheesecake just right; don't skip the brown sugar in the crust for depth.
Vanilla Extract & Vanilla Bean: Vanilla softens the tartness and amps up flavor complexity, especially those vanilla bean seeds in the filling.
Graham Cracker Crumbs: Make sure they're finely ground for an even, compact crust.
Butter (Melted): Acts as the binder in the crust, giving it that perfect tender crunch.
Cream Cheese: The star of the cheesecake—use full-fat and softened for a smooth, creamy texture that’s far from grainy.
Heavy Whipping Cream: Adds richness and helps create the silky mousse topping.
Sour Cream: Adds a subtle tang and moisture to the cheesecake, balancing its sweetness.
Eggs: Essential for structure and creaminess; add them slowly to avoid overmixing.
Corn Starch: Helps the filling set nicely without cracking.
Baking White Chocolate Bars: I prefer bars over chips here because they melt more smoothly into the mousse.
Whipped Topping (like COOL Whip): Lightens the white chocolate mousse, making it fluffy and not too dense.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Festive Cranberry White Chocolate Cheesecake Recipe is how easy it is to personalize. Over the years, I’ve played around with variations to suit different preferences or occasions.

Variation: I sometimes swap out half of the fresh cranberries in the jam for raspberries for a different fruity note. It adds a touch of tartness that’s delightful.
Dietary Modifications: For a lighter version, try using a low-fat cream cheese and Greek yogurt instead of sour cream—just expect a slightly less rich texture.
Seasonal Changes: Outside the holidays, feel free to swap cranberries with cherry jam or fresh berries for a summer twist.

Step-by-Step: How I Make Festive Cranberry White Chocolate Cheesecake Recipe

Step 1: Prep Your Cranberry Jam & Candied Cranberries

Start by making the cranberry jam on the stove: cook fresh cranberries with sugar and a splash of vanilla until they burst and thicken—about 12-15 minutes. While that cools, if you’re going for candied cranberries, gently simmer fresh cranberries in a sugar-water syrup, then coat them in sugar after overnight chilling. This step adds that signature festive sparkle on top.

Step 2: Create the Graham Cracker Crust

Mix graham cracker crumbs with brown sugar, melted butter, and vanilla extract until evenly moistened. Press this mixture firmly into the bottom and halfway up the sides of your springform pan—don’t skimp on pressing it down tight. It helps the crust stay intact when serving.

Step 3: Assemble Cheesecake Filling & Bake

Using a mixer, beat cream cheese and sugar until perfectly smooth—this sets the stage for a silky filling. Add vanilla, sour cream, and carefully incorporate eggs one at a time. Mix corn starch and then heavy cream, finishing with those divine vanilla bean seeds. Pour half the cranberry jam over your crust, then the cheesecake batter on top. Bake in a water bath (wrap your springform in foil!) at 325°F for about 70-75 minutes for that creamy, crack-free finish.

Step 4: Chill & Add Mousse Topping

Once out of the oven and cooled, spread the remaining cranberry jam on top. Chill in the fridge for at least 4 hours—overnight is best. Then melt white chocolate gently, beat it with cream cheese, and fold in the whipped topping to make a luscious mousse. Spread over the chilled cheesecake, decorating as you like with piping or spreading.

Step 5: Finish With Candied Cranberries (Optional)

Scatter your candied cranberries across the mousse for a festive, crunchy touch that’s as beautiful as it is tasty. They really elevate the presentation and add an unexpected texture crunch.

Top Tip

Through my many attempts, I realized these tips make the difference between “good” and “wow” when it comes to this cheesecake.

Water Bath Is Key: It prevents cracks and keeps the cheesecake silky; don’t skip wrapping your pan in foil to keep water out.
Don’t Overmix: When adding eggs, mix just until combined to avoid incorporating too much air which leads to cracks.
Vanilla Bean Magic: Scraping those tiny seeds into the batter adds a natural, rich vanilla flavor that’s hard to beat.
Patience in Cooling: Let the cheesecake cool gradually with the oven door ajar before removing it—it prevents sudden temperature shocks that cause cracks.

How to Serve Festive Cranberry White Chocolate Cheesecake Recipe

cranberry white chocolate cheesecake - Serving Suggestion

Garnishes

I almost always go with candied cranberries and a few fresh sprigs of rosemary for that evergreen holiday vibe. A light dusting of powdered sugar adds a snow-kissed look, and if you want an extra touch, some white chocolate shavings on top work beautifully.

Side Dishes

This cheesecake pairs wonderfully with a simple cup of coffee or hot mulled wine. For a festive spread, I like serving it alongside spiced nuts or a small plate of fresh berries to balance indulgence with freshness.

Creative Ways to Present

For holiday parties, I’ve served this cheesecake as mini individual portions in clear glass jars, layering the crust, jam, mousse, and garnishes to show off all the colors. It’s a real crowd-pleaser and super easy for guests to grab and go.

Make Ahead and Storage

Storing Leftovers

I always keep leftover cheesecake covered tightly in the fridge, ideally wrapped with plastic wrap and a loose lid on the springform. It keeps well for up to 3-4 days without drying out or losing flavor.

Freezing

I’ve frozen this cheesecake a few times—wrap the entire springform pan in plastic wrap and foil, then just thaw slowly in the fridge overnight. The texture stays surprisingly creamy, though I recommend adding the mousse topping fresh after thawing.

Reheating

Since cheesecake is best served chilled, a quick tip is to let slices come to room temperature for about 15 minutes before eating. I avoid microwave reheating because it can alter texture—a gentle room temp thaw really works best.

Frequently Asked Questions:

Can I make the cranberry jam ahead of time?

Absolutely. The cranberry jam can be made up to 3 days in advance and stored in an airtight container in the fridge. It actually tastes better once the flavors meld.

What’s the best way to prevent cracks on the cheesecake?

Using a water bath and not overmixing the batter helps prevent cracks. Also, letting the cheesecake cool gradually inside the oven with the door slightly open reduces sudden temperature changes that cause cracking.

Can I use white chocolate chips instead of bars?

While you can use white chocolate chips, I recommend bars because they melt smoother and make for a creamier white chocolate mousse. Chips can sometimes have stabilizers that affect texture.

How long can I store this cheesecake in the fridge?

Stored properly, this cheesecake stays fresh and delicious for 3 to 4 days in the refrigerator. Always cover it well to prevent it from absorbing other fridge odors.

Final Thoughts

This Festive Cranberry White Chocolate Cheesecake Recipe has become a staple in my holiday baking repertoire because it hits that perfect balance of festive, elegant, and downright delicious. I encourage you to give it a go—even if cheesecake feels intimidating, this recipe’s step-by-step method is foolproof. Trust me, your guests will be singing your praises with every bite!