Description
This festive Christmas Cheesecake features a crisp graham cracker crust layered with a luscious white chocolate mousse cheesecake filling swirled with tart homemade cranberry jam. Topped with fresh cranberries, white chocolate shavings, and mint leaves, it’s a perfect holiday dessert that balances creamy sweetness with bright cranberry flavors.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cranberry Jam
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup water
- Zest of 1 orange (optional)
White Chocolate Mousse 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
Garnish
- Fresh cranberries
- White chocolate shavings
- Mint leaves
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake in the preheated oven for 8-10 minutes, then remove and set aside to cool completely.
- Make the Cranberry Jam: In a small saucepan over medium heat, combine the cranberries, granulated sugar, water, and orange zest if using. Stir occasionally as the mixture heats until the cranberries soften and the liquid thickens, about 10 minutes. Remove from heat and let cool to room temperature.
- Prepare the White Chocolate Mousse Filling: Melt the chopped white chocolate in a heatproof bowl set over simmering water, stirring until smooth and glossy. In a large bowl, beat the softened cream cheese with sugar until creamy and smooth. Add the vanilla extract and the melted white chocolate, mixing gently to combine. Finally, fold in the whipped heavy cream carefully to maintain a light and airy texture.
- Assemble the Cheesecake: Pour half of the cheesecake filling onto the cooled crust and spread it evenly. Spoon half of the cranberry jam over the filling and use a knife to gently swirl it through. Add the remaining cheesecake filling on top and smooth the surface. Finish by spooning the remaining cranberry jam on top and swirling it into the filling for a marbled effect.
- Chill: Cover the assembled cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set firmly and the flavors to meld.
- Serve: Remove the cheesecake from the springform pan carefully. Garnish the top with fresh cranberries, white chocolate shavings, and fresh mint leaves as desired. Slice and serve chilled to enjoy the creamy, tangy, and festive dessert.
Notes
- For best results, use room temperature cream cheese to ensure a smooth mousse texture.
- The cranberry jam can be made ahead of time and refrigerated until needed.
- White chocolate should be melted gently over simmering water to prevent burning.
- Chilling overnight helps the cheesecake set properly and develop deeper flavor.
- Optional orange zest adds a bright citrus note to the cranberry jam.
