Cranberry White Chocolate Mousse Cheesecake (Christmas Cheesecake)

Christmas Cheesecake should feel like a whole holiday moment on a plate, and this Cranberry White Chocolate Mousse Cheesecake does exactly that. Imagine cutting into a dessert with a buttery cookie crust, silky cheesecake, a bright layer of tart cranberry, and a cloud of white chocolate mousse on top. Each slice tastes like twinkling lights, cozy sweaters, and carols in the background.

This has become the dessert everyone waits for all December. The cranberries bring a fresh, tangy pop that balances the rich cheesecake, while real white chocolate makes the mousse extra smooth and luxurious. You can finish it with sugared cranberries or whipped cream for a sparkling centerpiece. Make it a day ahead, let the layers set, and you get a Christmas Cheesecake that feels special but still completely doable for a home baker.

Why You’ll Love This Christmas Cheesecake

This Christmas Cheesecake has earned its spot as my must-make holiday centerpiece because it delivers stunning results without the stress. Every layer brings something special to the table, creating a dessert that looks as magical as it tastes.

Whether you’re hosting a big family dinner or a cozy gathering with friends, this cheesecake never fails to impress. Here is why it will become your new favorite tradition:

• Festive Presentation: Topped with sparkling sugared cranberries, it’s a beautiful, edible decoration that captures the spirit of the season.
• Perfect Flavor Balance: The tart, homemade cranberry jam cuts through the rich, creamy cheesecake, ensuring every bite is bright and never too heavy.
• Make-Ahead Magic: You can prepare the cranberry jam weeks in advance and assemble the entire cheesecake a day or two before serving, freeing you up to enjoy the festivities.
• Foolproof Texture: My simple mixing method guarantees a silky, crack-free filling that sets perfectly every time.
• Showstopping Topping: The white chocolate mousse adds a light, cloud-like finish that resembles fresh snow, making the dessert look professionally made.

Ingredients for Christmas Cheesecake

Okay, let’s gather our holiday baking squad! I’ve organized everything by component so you can tackle this beauty one delicious layer at a time. Trust me, having everything prepped and measured makes the whole process so much smoother.

For the Sugared Cranberries (our edible garnishes!)

• 1 cup fresh cranberries (look for plump, shiny ones)
• 3/4 cup water
• 3/4 cup granulated sugar (for the syrup) plus extra for rolling

For the Quick Cranberry Jam (the tart superstar)

• 4 cups fresh cranberries (about 1 1/2 bags)
• 1 cup granulated sugar
• 2 tablespoons water
• 1 tablespoon fresh lemon juice (bottled just won’t give the same zing)
• 1/2 teaspoon vanilla extract (the good stuff!)

For the Crust (our sturdy foundation)

• 1 ½ cups graham cracker crumbs (about 9 to 10 sheets)
• 1/4 cup granulated sugar
• 1 large egg yolk (save the white for breakfast!)
• 6 tablespoons unsalted butter, melted (and slightly cooled)

For the Cheesecake Batter (the creamy dream)

• 24 oz (3 blocks) cream cheese, softened (this is crucial, take it out 2 hours before)
• 1 cup granulated sugar
• 2 tablespoons cornstarch (our secret stabilizer)
• 1 cup sour cream (full-fat for maximum richness)
• 1 teaspoon vanilla extract

For the White Chocolate Mousse (the snowy crown)

• 1 cup heavy whipping cream (chilled is best)
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 4 oz cream cheese, softened
• 4 oz high-quality white chocolate bar, melted (not chips, they don’t melt as smoothly)

For the Whipped Topping (the final flourish)

• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for this Christmas cheesecake! Here’s what I always pull out of my cabinets:

• A trusty 9-inch springform pan (the sides come off cleanly)
• Stand mixer or hand mixer (your arms will thank you)
• Medium saucepan for that gorgeous cranberry jam
• Rubber spatula (for scraping every last bit of batter)
• Parchment paper (for those sugared cranberries)

That’s it! Now let’s get baking.

How to Make Christmas Cheesecake

Alright, let’s dive into making this holiday masterpiece! I’ll walk you through each step just like I’m right there in the kitchen with you. Don’t let the layers intimidate you; we’re taking it one delicious component at a time. By the end, you’ll have a Christmas cheesecake that looks straight out of a bakery window!

Step 1: Prepare the Sugared Cranberries

These little ruby jewels are worth every minute of prep time! First, place your fresh cranberries in a heatproof bowl. Now, in a small saucepan, combine the water and sugar, heating until the sugar dissolves completely (about 2-3 minutes). Pour this hot syrup over the cranberries and let them soak for 10 minutes; they’ll plump up beautifully.

Here’s the crucial part: drain them well and spread them out on parchment paper to dry for 1-2 hours. I know it’s tempting to rush this step, but trust me, if they’re still wet when you sugar them, you’ll end up with sticky clumps instead of sparkly gems. Once they’re tacky but not wet, roll them in granulated sugar and let them dry completely.

Step 2: Make the Cranberry Jam

This jam is the heart of our Christmas cheesecake! In a medium saucepan, combine all those gorgeous fresh cranberries with sugar, water, and lemon juice. Bring it to a simmer over medium heat, stirring frequently. After about 10 minutes, you’ll hear the cranberries popping; that’s when the magic happens!

Keep cooking until the mixture thickens to a jammy consistency (about 12 minutes total). Remove from heat and stir in the vanilla. Now, here’s my secret: let it cool completely before using. Hot jam will make our cheesecake layers weep, and nobody wants that. I usually make this the night before and refrigerate it.

Step 3: Bake the Graham Cracker Crust

Preheat your oven to 350°F while you make the crust. In a bowl, mix the graham cracker crumbs with sugar, then add the egg yolk and melted butter. The yolk gives our crust extra sturdiness, no crumbling when slicing!

Press this mixture firmly into the bottom of your springform pan. I mean, really press it, use the bottom of a measuring cup to compact it evenly. Bake for just 8 minutes to set it, then let it cool completely. A warm crust will make our cheesecake batter greasy, and we don’t want that.

Step 4: Whip the Cheesecake Batter

Now for the creamy dream! Beat your room-temperature cream cheese until it’s completely smooth, no lumps allowed! Add the sugar and cornstarch, mixing well. The cornstarch is our insurance policy against cracks.

Mix in the sour cream and vanilla until everything is silky smooth. Scrape down the bowl often; those sneaky cream cheese lumps hide at the bottom! Your batter should look like satiny clouds when it’s ready.

Step 5: Layer and Bake the Cheesecake

Time to assemble! Spread half the cheesecake batter over the cooled crust. Then dollop half the cranberry jam over the batter and gently swirl it with a knife, don’t mix it completely, we want pretty ribbons. Repeat with the remaining batter and jam.

Bake for 45-60 minutes until the edges are set but the center still jiggles slightly when nudged. This jiggle is crucial; it means our Christmas cheesecake will be creamy, not dry. Turn off the oven, crack the door, and let it cool slowly for 1 hour to prevent cracks.

Step 6: Add the White Chocolate Mousse

While the cheesecake cools completely, make the mousse. Whip the heavy cream with powdered sugar and vanilla to stiff peaks. In another bowl, beat the cream cheese until fluffy, then mix in the melted white chocolate (make sure it’s cooled slightly).

Now the gentle part: fold the whipped cream into the white chocolate mixture in thirds. Folding (not stirring!) keeps the mousse light and airy. Spread this over your cooled cheesecake and refrigerate for 1-2 hours to set.

Step 7: Finish with Whipped Cream and Garnish

The grand finale! Whip the remaining cream with sugar and vanilla until stiff. Pipe or spread it over the mousse layer. I love using a star tip for festive swirls. Just before serving, crown your Christmas cheesecake with those sugared cranberries. The contrast of creamy white and ruby red is absolutely magical!

Tips for the Perfect Christmas Cheesecake

After baking countless holiday desserts, I have discovered the secrets to ensuring this Christmas Cheesecake turns out flawless every single time. It is all about timing and quality ingredients to get those distinct, beautiful layers and that dreamy, creamy texture.

Follow these simple tips to avoid common pitfalls and bake with confidence:

• Watch the Jiggle: Bake just until the edges are set but the center still has a slight wobble; it will firm up as it cools, keeping the texture silky and smooth.
• Patience Pays Off: Allow each layer to cool completely before adding the next to keep lines sharp and clean.
• Chill Time Matters: Let the cheesecake set in the fridge for at least 4 hours, though overnight is best for flavor development and firm slicing.
• Choose Quality Chocolate: Use high-quality white chocolate bars with cocoa butter instead of chips; chips contain stabilizers that can make your mousse grainy.
• Melt Gently: Melt your chocolate slowly over a double boiler or in short microwave bursts to prevent seizing or scorching.

Serving and Storage Suggestions

Here’s how to make sure your Christmas cheesecake shines when it’s showtime! First, resist the urge to slice it right away. I know it’s hard, but chilling it overnight makes for cleaner cuts. When you’re ready to serve, run a thin knife under hot water, wipe it dry, and slice gently. Those beautiful layers deserve neat edges!

Leftovers? (As if!) Store any remaining slices in an airtight container in the fridge for up to 3 days. The sugared cranberries might lose their sparkle after day one, so I usually add fresh ones when serving leftovers.

Pro tip: Freeze individual slices wrapped tightly in plastic for up to a month, thaw overnight in the fridge for a sweet surprise later!

Christmas Cheesecake Variations

Oh, the fun part: Making this Christmas cheesecake your own! While I adore the original version, sometimes I like to mix things up. Try adding a tablespoon of orange zest to the cranberry jam for a citrusy twist; it brightens the whole dessert beautifully. Feeling chocolatey? Swap the white chocolate mousse for dark chocolate (use 60% cacao for best results).

For nut lovers, mix 1/2 cup finely chopped toasted pecans into the crust. And if cranberries aren’t your thing, raspberry jam makes a gorgeous red layer too. The possibilities are endless, that’s the magic of holiday baking!

Nutritional Information

Just so you know, these numbers are estimates and can change based on your exact ingredients. But here’s the scoop for one glorious slice of Christmas cheesecake: About 580 calories, 35g fat (20g saturated), 55g carbs (2g fiber, 45g sugar), and 6g protein. It’s a holiday treat, so savor every bite guilt-free!

FAQs About This Christmas Cheesecake

Festive Holiday Cheesecakes to Try

If the Cranberry White Chocolate Mousse Cheesecake caught your eye, you’ll adore these other rich and festive holiday cheesecakes.

• White Chocolate Raspberry Cheesecake: A classic pairing of sweet white chocolate and tart raspberry swirls.​
• Gingerbread Cheesecake: Pair your holiday cookies with a spiced cheesecake for ultimate comfort.​
• Eggnog Cheesecake: Rich, creamy cheesecake infused with classic holiday eggnog flavor.​
• Chocolate Peppermint Cheesecake: Cool peppermint meets decadent chocolate for a winter favorite.​

Bake one of these show-stopping desserts to make your holiday table unforgettable!

Why This Christmas Cheesecake Shines

This Christmas Cheesecake stands out with its layers of buttery crust, creamy cheesecake, bright cranberry jam, and silky white chocolate mousse, giving you a perfect balance of rich and tangy in every bite. Real white chocolate and a proper chill time create that melt in your mouth texture that feels worthy of any holiday table.

Bake this Christmas Cheesecake ahead for a stress-free centerpiece, then garnish with sugared cranberries for a sparkling finish. Try it this year, leave a comment with your review, and share your photos with me on Instagram to inspire other holiday bakers.

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