Description
This festive Christmas Cheesecake features a buttery graham cracker crust, creamy white chocolate mousse, and a homemade cranberry jam swirl, making it the ultimate holiday dessert. Perfect for Christmas celebrations, this cheesecake offers a delightful mix of creamy and tart flavors, enhanced by fresh cranberry jam and white chocolate mousse.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cranberry Jam:
2 cups fresh or frozen cranberries
½ cup granulated sugar
¼ cup water
Zest of 1 orange (optional)
For the White Chocolate Mousse Cheesecake Filling:
8 oz white chocolate, chopped
16 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
1 cup heavy cream, whipped to soft peaks
For Garnish (Optional):
Fresh cranberries
White chocolate shavings
Mint leaves
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then cool.
- Make the Cranberry Jam: In a small saucepan over medium heat, combine cranberries, sugar, water, and orange zest (if using). Cook, stirring occasionally, until cranberries soften and the mixture thickens (about 10 minutes). Set aside to cool slightly.
- Prepare the White Chocolate Mousse Filling: Melt white chocolate in a heatproof bowl over simmering water, stirring until smooth. In a large bowl, beat softened cream cheese and sugar until creamy. Add vanilla and melted chocolate, then fold in whipped heavy cream until light and airy.
- Assemble the Cheesecake: Pour half of the cheesecake filling over the crust and spread evenly. Spoon half of the cranberry jam over the filling and swirl with a knife. Add remaining cheesecake filling, smooth the top, and finish with the rest of the cranberry jam, swirling it gently.
- Chill: Cover and refrigerate the cheesecake for at least 4 hours or overnight.
- Serve: Remove cheesecake from the springform pan. Garnish with fresh cranberries, white chocolate shavings, and mint leaves, if desired. Slice and enjoy!
Notes
Make-Ahead: This cheesecake can be prepared up to 2 days in advance. Store covered in the refrigerator and add garnishes just before serving.
Freezing: This cheesecake freezes well for up to 1 month. Wrap tightly in plastic wrap and aluminum foil before freezing, and thaw in the refrigerator overnight before serving.
Swirling Tip: For a beautiful marbled effect, use a toothpick or knife to create gentle swirls when adding the cranberry jam.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (with minimal baking for crust)
- Cuisine: American, Holiday
Nutrition
- Serving Size: 12 servings
- Calories: 400 kcal