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This showstopping Christmas Cranberry White Chocolate Mousse Cheesecake transforms holiday desserts with its stunning layers of creamy cheesecake, tangy cranberry jam, and silky white chocolate mousse. Perfect for your holiday table, this festive recipe requires about 35 minutes of prep time and 45 minutes of baking, in addition to necessary chilling for flawless layers. The balance of tart cranberries and sweet white chocolate creates an impressive Christmas dessert that is sure to become a new holiday tradition.
I first developed this Christmas cheesecake recipe when searching for a memorable centerpiece for our annual holiday party and was amazed by the response. Layering homemade cranberry jam with classic cheesecake and silky white chocolate mousse quickly made it a family favorite, and now friends ask for it each December. The recipe has evolved with tweaks like adding orange zest or using gingersnap crusts for extra flavor, ensuring it delivers delicious results every holiday season.
Gather Your Ingredients
- Fresh cranberries (16 oz): Essential for jam and garnish, their tart flavor balances the rich mousse; can use frozen if needed but fresh offer brighter color
- White granulated sugar (3 cups, divided): Used for sweetening each layer and making candied cranberries; superfine sugar dissolves more easily, but regular is fine
- Vanilla extract (1.5 tablespoons, divided): Adds complex flavor to jam, crust, and filling; pure extract is preferred, imitation can be used in a pinch
- Graham cracker crumbs (1.5 cups): Forms the base for the crust; can substitute with gingersnap crumbs for a spiced twist or gluten free cookies for dietary needs
- Brown sugar (1/4 cup): Deepens the flavor of the crust by adding caramel notes; light or dark brown sugar both work
- Butter (5 tablespoons, melted): Binds crumb crust together and adds rich flavor; unsalted is best for controlling salt levels
- Cream cheese (32 oz, divided): The heart of the cheesecake and mousse layers, full fat and softened for the smoothest texture
- Sour cream (2 tablespoons): Adds subtle tang and creaminess to the filling; Greek yogurt is a good substitute
- Eggs (2, room temperature): For stability and richness in the cheesecake; bring to room temperature for even mixing
- Cornstarch (2 tablespoons): Stabilizes the cheesecake for cleaner slices; can swap with arrowroot if needed
- Vanilla bean (1, seeds scraped): Provides intense vanilla flavor and visual appeal; substitute with more vanilla extract if unavailable
- White chocolate baking bars (8 oz): Use high quality for silky smooth mousse; avoid white chocolate chips as they may not melt as well
- Whipped topping (8 oz, like Cool Whip): Gives mousse its light, airy structure; homemade whipped cream (stabilized) can be used
- Water (1.5 cups): Needed for making simple syrup for candied cranberries; filtered water works best
- Additional fresh cranberries: Optional, for garnish; adds visual impact and tartness
How to Make Christmas Cranberry White Chocolate Mousse Cheesecake
- Prepare the Candied Cranberries (Night Before):
- In a medium saucepan over medium heat, combine 1.5 cups sugar and 1.5 cups water, stirring gently until all sugar dissolves. Remove from heat, let cool slightly, then stir in 8 oz fresh cranberries to coat. Cover and refrigerate overnight to infuse flavor and reduce tartness. The next day, drain and roll cranberries in 0.5 cup sugar until coated, letting them dry on parchment while you prep the cheesecake.
- Make the Cranberry Jam:
- Add 16 oz fresh cranberries, 1 cup sugar, and 0.5 tablespoon vanilla extract to a saucepan. Cook on medium heat, stirring frequently for 12 to 15 minutes until cranberries burst and the mixture thickens. Jam is ready when it coats the back of a spoon. Cool completely before layering to ensure clean separation and prevent melting.
- Prepare the Graham Cracker Crust:
- Preheat oven to 325°F. Grease a 9 inch springform pan. In a bowl, combine graham crumbs, brown sugar, melted butter, and 1 teaspoon vanilla extract, mixing until the mixture resembles wet sand. Press firmly into the pan bottom and halfway up the sides using a measuring cup for a dense, sturdy crust. Bake for 10 minutes to set.
- Create the First Jam Layer:
- Spread half the cooled cranberry jam evenly over the graham crust. This creates a vibrant red layer that contrasts beautifully with the crust and prevents sogginess from the cheesecake filling.
- Mix the Cheesecake Filling:
- Beat 24 oz softened cream cheese and 0.5 cup sugar on medium high for about 2 minutes until smooth. Mix in 1 teaspoon vanilla extract and sour cream, then beat in eggs one at a time. Scrape down bowl sides for even texture. Reduce mixer speed, add cornstarch, and vanilla bean seeds, blending just until silky. Do not overwork the mixture to avoid cracks.
- Bake the Cheesecake:
- Wrap springform in heavy foil to prevent leaks. Pour cheesecake batter over jam layer. Place pan inside a large roasting pan and fill with hot water halfway up sides. Bake 70 to 75 minutes until center is almost set and slightly jiggly. Turn off oven, crack the door, and let rest 10 minutes before removing for the gradual temperature drop that prevents cracks.
- Cool and Add Second Jam Layer:
- Remove cheesecake from water bath and take off foil. Let it sit for 20 minutes on a rack, then run a greased knife around the edge. After 1 hour more of cooling, spread remaining cranberry jam evenly over the top. Cover and refrigerate at least 4 hours or overnight for the cleanest, most defined layers.
- Create the White Chocolate Mousse Topping:
- Melt 8 oz white chocolate in a microwave safe bowl in 30 second intervals, stirring between each until smooth and glossy. Cool slightly. Beat 8 oz softened cream cheese until light, then slowly add melted chocolate, blending well. Fold in whipped topping until the mousse is uniform, light, and holds peaks for a delicate finish.
- Assemble the Final Cheesecake:
- Take the chilled cheesecake from the fridge, then spread the mousse evenly over the jam layer, smoothing to the edges. Refrigerate for at least 2 hours, which helps the mousse set and keeps defined layers for showstopping presentation.
- Garnish and Serve:
- Just before serving, arrange candied cranberries on top of the mousse layer. You can also dust with powdered sugar for a snowy look. Carefully release and remove the sides of the springform and transfer the cheesecake to a serving platter.
This Christmas Cranberry White Chocolate Mousse Cheesecake has become my signature treat for our family celebrations. When I first brought it to Christmas dinner, even my grandfather who claimed he didn't enjoy cheesecake went back for seconds, amazed by the tart berries against the sweet white chocolate. Discovering how well advance prep worked was a lifesaver during our busy holiday season and made this recipe a staple for any special occasion.
Smart Swaps and Variations
This festive cheesecake is adaptable for many palates and dietary preferences. For a spiced twist, swap graham crackers with gingersnap cookies in the crust, lending a warming flavor that enhances the cranberries. Dark chocolate can replace white chocolate in the mousse for bolder contrast, or add orange zest to the jam for a bright, citrusy note. Use frozen cranberries if fresh are not available, and adapt for gluten free needs by using gluten free cookies for the crust. Mini cheesecakes in muffin tins also make delightful single serve desserts for parties.
How to Store and Reheat Christmas Cranberry White Chocolate Mousse Cheesecake
This cheesecake stores well, making it highly convenient for holiday prep. Keep the fully assembled dessert in the refrigerator up to 5 days, tightly wrapped with plastic wrap or placed in an airtight container to prevent absorbing other fridge flavors. For longer storage, freeze individual slices (wrapped in plastic, then foil) for up to 1 month. Thaw frozen slices overnight in the fridge before serving, and for best freshness, add candied cranberry garnish only just before serving to maintain their texture.
What to Serve with Christmas Cranberry White Chocolate Mousse Cheesecake
This elegant cheesecake pairs beautifully with classic holiday sweets and beverages for a complete dessert spread. Offer a scoop of vanilla bean ice cream alongside each slice to contrast temperatures, or top with a swirl of lightly sweetened whipped cream. It also pairs well with dessert wines such as ice wine or late harvest Riesling, and can anchor a holiday dessert board surrounded by festive cookies and chocolates. For a cozy finishing touch, serve with coffee or peppermint tea for warming comfort.
Nutritional Benefits
While this Christmas cheesecake is certainly a decadent treat, it also offers surprising healthful ingredients. Cranberries supply a boost of antioxidants and vitamin C that contribute color and nutrition. The recipe uses real fruit to provide natural fiber, and the protein in cream cheese increases satiety, making smaller servings satisfying. White chocolate contains calcium and phosphorus, allowing for enjoyment as part of a balanced holiday menu in sensible portions. Each slice contains approximately 430 calories and 15 grams of protein.
Recipe Success Tips
Layered cheesecakes can be tricky, but solutions to common problems make this recipe manageable for all skill levels. If cracks appear, remember that jam and mousse will cover them, protecting your presentation. For perfectly clean slices, dip your knife in hot water and wipe before each cut. If the mousse seems too soft, simply chill it for 15 to 20 minutes before spreading. Baking the crust for 10 minutes prevents sogginess, and giving each layer ample time to set ensures beautifully defined slices for serving.
This Christmas Cranberry White Chocolate Mousse Cheesecake unites festive flavors and textures into a spectacular dessert worthy of any holiday celebration. Try it this season to experience the perfect blend of tangy, sweet, and creamy that is bound to delight your family and guests for years to come.
Common Questions About This Recipe
- → How do you make candied cranberries for garnish?
Sugar, water, and cranberries are chilled overnight, then rolled in superfine sugar for a sparkling holiday finish.
- → Can I use frozen cranberries for the jam?
Yes, frozen cranberries work well; just cook them a few extra minutes until softened and jammy.
- → What’s the best way to prevent cheesecake cracks?
Bake in a water bath and let the cheesecake cool gradually to maintain a smooth, crack-free surface.
- → Can I make the dessert ahead of time?
Yes, you can prepare the cheesecake and jam a day in advance, adding the mousse just before serving.
- → What cream cheese is best for the mousse layer?
Use full-fat cream cheese for a rich, creamy mousse with the best texture and flavor.
- → Is there a substitute for white chocolate?
Melted milk chocolate or dark chocolate can be used, but they will change the sweetness and flavor profile.