Introduction
This no-bake white chocolate cranberry cheesecake is the perfect dessert for any occasion. With its creamy filling, tangy cranberries, and smooth white chocolate, it’s a delightful treat that’s both easy to prepare and impressive to serve. Whether you’re celebrating the holiday season or hosting a special gathering, this cheesecake will surely be a crowd-pleaser.
Detailed Ingredients with measures
150 grams of digestive biscuits
75 grams of unsalted butter, melted
400 grams of cream cheese, softened
200 grams of white chocolate, melted and cooled
100 grams of powdered sugar
1 teaspoon vanilla extract
250 ml of heavy cream, whipped
150 grams of fresh or dried cranberries
50 ml of cranberry sauce
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 4 hours (chilling time)
Total Time: 4 hours and 20 minutes
Yield: Serves 8-10
To create this scrumptious cheesecake, start by crushing the digestive biscuits and mixing them with melted butter, then press the mixture into a springform pan to form the crust. After chilling the crust, prepare the creamy filling by blending the cream cheese with melted white chocolate, powdered sugar, and vanilla extract. Gently fold in whipped cream and cranberries, then pour this mixture over the chilled crust. Allow the cheesecake to set in the refrigerator for at least four hours. Before serving, top it off with cranberry sauce and garnish with reserved cranberries for an extra touch. Enjoy this delicious no-bake dessert chilled for the best flavor and texture.
Detailed Directions and Instructions
Step 1: Prepare the Crust
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and pounding them with a rolling pin. Combine the crushed biscuits with the melted unsalted butter until well mixed. Firmly press this mixture into the base of a springform pan to form an even crust. Place the pan in the refrigerator for 30 minutes to allow the crust to set.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy. Gradually add the melted white chocolate, powdered sugar, and vanilla extract, mixing until the ingredients are fully blended together and the mixture is smooth.
Step 3: Incorporate the Whipped Cream
Gently fold in the whipped heavy cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream. Continue to fold until the mixture is well incorporated and creamy.
Step 4: Add the Cranberries
Fold in the cranberries, ensuring they’re evenly distributed within the cheesecake filling. Set aside a few cranberries for garnish later.
Step 5: Assemble the Cheesecake
Carefully pour the cream cheese mixture over the chilled crust in the springform pan. Use a spatula to smooth the top for an even finish.
Step 6: Chill to Set
Refrigerate the cheesecake for at least 4 hours, or until it is fully set. It’s best to leave it overnight for optimal results.
Step 7: Add the Cranberry Sauce
Once the cheesecake is set, spread the cranberry sauce evenly over the top. This will add a delightful tartness and enhance the presentation of the cheesecake.
Step 8: Serve
Before serving, decorate the cheesecake with the reserved cranberries. Slice the cheesecake into pieces and serve chilled for the best flavor and texture experience.
Notes
Crust Tips
For an extra crunch, you can add a little sugar to the crushed biscuits before mixing with the melted butter, or consider using graham crackers for a different flavor.
Chocolate Handling
Make sure the melted white chocolate is cooled before adding it to the cream cheese to prevent it from curdling.
Whipping Cream
For best results, use heavy cream that is very cold, and ensure the bowl and beaters are chilled as well before whipping.
Storage
Store any leftover cheesecake in the refrigerator, covered, for up to 4 days. Keep in mind that the texture may change slightly as it sits.
Serving Frosting
If you prefer, you can top this cheesecake with additional whipped cream or fresh mint leaves to enhance its festive appearance.
Cook techniques
Crushing Digestive Biscuits
To achieve fine crumbs for the crust, use a food processor or place the biscuits in a sealed plastic bag and crush them with a rolling pin until finely ground.
Mixing the Crust
Combine the crushed biscuits with melted butter thoroughly, ensuring the mixture resembles wet sand for easy pressing into the pan.
Beating Cream Cheese
Ensure the cream cheese is softened to room temperature for easy mixing. Beat it with an electric mixer until smooth and creamy.
Melted White Chocolate
Melt the white chocolate gently using a double boiler or microwave in short intervals. Allow it to cool slightly before adding to the cream cheese mixture to avoid curdling.
Folding Whipped Cream
Use a spatula to gently fold the whipped cream into the cream cheese mixture. This lightens the mixture without deflating the whipped cream.
Setting the Cheesecake
Ensure the cheesecake is refrigerated for a minimum of 4 hours to set properly, or overnight for best results.
FAQ
Can I use a different type of chocolate?
Yes, you can substitute white chocolate with milk or dark chocolate, keeping in mind that it will alter the flavor and color of the cheesecake.
How do I store leftovers?
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to a month. Just ensure it is properly wrapped to prevent freezer burn.
What can I use instead of cranberry sauce?
You can use a fruit compote or a raspberry sauce as an alternative topping for a different flavor profile.
Can I add more cranberries?
Absolutely! Feel free to add more cranberries to the filling for added flavor and texture.
Conclusion
This no-bake white chocolate cranberry cheesecake is a delightful and effortless dessert that is certain to impress your guests. Its creamy texture, balanced by the tartness of cranberries and the sweetness of white chocolate, makes it an ideal choice for festive occasions or any special gathering. With simple steps and easily sourced ingredients, you can create a show-stopping dessert that requires no baking, allowing you to enjoy more time with loved ones.
More recipes suggestions and combination
No-Bake Lemon Blueberry Cheesecake
Combine a tangy lemon cream cheese filling with fresh blueberries for a refreshing twist. Use a graham cracker crust for a delightful balance of flavors.
No-Bake Nutella Cheesecake
Indulge in a rich chocolatey delight with a creamy Nutella base. Top with chocolate shavings and hazelnuts for extra crunch.
No-Bake Strawberry Shortcake Cheesecake
Layer a creamy filling with fresh strawberries, and add a biscuit base for a summer-inspired dessert that’s both light and delicious.
No-Bake Mango Coconut Cheesecake
Transport your taste buds to a tropical paradise with a mango-flavored filling and a coconut crust. A perfect dessert for warm weather gatherings.
Chocolate Mint No-Bake Cheesecake
For chocolate lovers, mix in peppermint extract with the cream cheese and top with crushed mint candies for a deliciously festive flavor.
Raspberry Swirl No-Bake Cheesecake
Create a stunning visual and flavor with a raspberry sauce swirled through the cheesecake, complemented by a buttery digestive biscuit crust.
No-Bake White Chocolate Cranberry Cheesecake
Ingredients
Method
- Crush the digestive biscuits into fine crumbs using a food processor or by pounding in a ziplock bag.
- Combine the crushed biscuits with melted butter and press the mixture into the base of a springform pan.
- Chill the crust in the refrigerator for 30 minutes.
- In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
- Gradually add the melted white chocolate, powdered sugar, and vanilla extract, mixing until smooth.
- Gently fold in the whipped heavy cream until incorporated.
- Fold in the cranberries, ensuring they're evenly distributed within the mixture.
- Pour the cream cheese mixture over the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours to set properly.
- Spread the cranberry sauce evenly over the top of the cheesecake.
- Garnish with reserved cranberries before serving.
- Slice and serve chilled for the best texture.
