White Chocolate Cranberry Cheesecake is a show-stopping dessert that blends the creamy richness of white chocolate with the tart brightness of cranberries, all built on a crunchy cookie crust. Beginning with that perfect first bite, sweet, tangy, and smooth, this cheesecake brings holiday elegance to your table and is surprisingly approachable when you follow the steps carefully.
Why You’ll Love This White Chocolate Cranberry Cheesecake
You’ll love this cheesecake because it hits all the right notes: a buttery oreo‐cookie crust adds texture and deep flavor, the filling is rich yet silky thanks to melted white chocolate and cream cheese, and the dried cranberries plus a touch of orange zest bring a vibrant contrast. The optional white chocolate ganache and sugared cranberry garnish elevate the dessert to “special occasion” status without making the process overly difficult. Plus, it can (and should) be made ahead, so you get to enjoy the party, too.
Ingredients
Crust
- 26 Oreo cookies (with filling)
- 4 tablespoons salted butter, melted
Filling
- 32 oz (2 lb) cream cheese, softened
- ¾ cup granulated sugar
- 1 tablespoon corn starch
- 2 teaspoons vanilla extract
- 3 large eggs (room temperature)
- 4 oz white chocolate, melted
- 1 cup dried cranberries (sweetened or unsweetened)
- 1 tablespoon orange zest
White Chocolate Ganache
- 4 oz white chocolate
- 3 tablespoons heavy whipping cream
Sugared Cranberries Garnish (Optional)
- 1 ½ cups granulated sugar, divided
- ½ cup water
- 12 oz fresh cranberries
Step-by-Step: How to Make White Chocolate Cranberry Cheesecake
- Preheat your oven to 350 °F (about 175 °C). Place a large pan of water on the bottom rack if you intend to use a water bath (this is optional but helps prevent cracks).
- Butter the bottom and sides of a 9-inch springform pan. If using a water bath, wrap the springform tightly in heavy-duty foil to prevent leaks. Set aside.
Crust
3. Place all 26 Oreo cookies (filling and all) in a food processor and pulse until you have fine crumbs.
4. Drizzle the 4 tablespoons melted salted butter into the crumbs and pulse again until the mixture is fully incorporated.
5. Press the mixture firmly and evenly into the bottom of your springform pan.
Filling
6. In a large mixing bowl (or stand mixer), beat the 32 oz cream cheese until smooth and creamy.
7. Add the ¾ cup granulated sugar, 1 tablespoon corn starch and 2 teaspoons vanilla extract. Beat until smooth, scraping the sides of the bowl as needed.
8. Beat in the 3 large eggs one at a time, mixing just until each is incorporated.
9. Fold in the melted 4 oz white chocolate, the 1 cup dried cranberries, and the 1 tablespoon orange zest.
10. Pour the filling over the crust and spread evenly. Place the pan on a baking sheet (or into the water bath if using) and bake for 45–55 minutes. The edges should appear set and slightly puffed; the center should still be slightly moist and jiggle a little.
11. Once baking is complete, do not rush cooling: Turn off the oven, open the oven door slightly and let the cheesecake sit undisturbed for 1 hour in the oven. Cooling slowly helps prevent cracks. Then remove the cake from the oven, run a thin knife around the edge to loosen it, and transfer to a cooling rack to cool completely.
12. After cooling to room temperature, refrigerate the cheesecake for at least 8 hours (24 hours is optimal) before adding the ganache and serving.
White Chocolate Ganache
13. Microwave the 4 oz white chocolate and 3 tablespoons heavy whipping cream together in a microwavesafe container: 30 seconds on high, stir, then repeat once more, stirring until the chocolate is fully melted and smooth.
14. Remove the sides of the springform pan, pour the ganache over the top of the cheesecake and use an offset spatula to spread it evenly.
15. If using, make the sugared cranberries: In a saucepan, combine ½ cup water + ½ cup of the sugar, bring to a boil stirring until sugar dissolves, then simmer 23 minutes. Remove from heat; stir in the fresh 12 oz cranberries until coated. Let them sit 5 minutes, then transfer to a lined baking sheet or cooling rack. Let cool 1 hour, then toss in the remaining 1 cup sugar to coat. Garnish the cheesecake with these just before serving.
Helpful Tips
- Use room temperature cream cheese, eggs, and any other dairy. Cold ingredients can lead to lumps or uneven texture.
- When melting white chocolate, use real white chocolate bars—not just white “chips” or wafers—as they melt more smoothly.
- If you choose to use a water bath: wrap the springform pan in foil so water doesn’t seep in; the moist, gentle heat prevents top cracking.
- Let the cheesecake cool slowly in the oven (after turning it off) before removing—it helps avoid sudden temperature change and cracking.
- Run a hot knife between slices (dip the knife in hot water, wipe dry) for clean edges when serving.
Substitutions And Variations
- Crust: Swap the Oreo crust for graham crackers, Biscoff cookies, or gingersnaps for a spiced twist.
- Cranberries: If fresh cranberries are hard to find, you could use frozen (thawed) or switch to raspberries/blackberries for a similar tart-sweet profile.
- White chocolate: For a different flavor, you could use milk or dark chocolate instead of white, though the tart cranberries and orange will pair differently.
- Garnish: Skip the sugared cranberries if you prefer a simpler finish, or add orange zest, rosemary sprigs, or chopped toasted nuts for extra texture and color.
- Make it no-bake: Some versions of white chocolate cranberry cheesecake skip the oven entirely—ideal if you want a more hands-off approach.
Storage Instructions
- Refrigerator: Store leftover cheesecake in an airtight container in the fridge for up to 5 days.
- Freezer: For longer storage, wrap the whole cheesecake or individual slices tightly with plastic wrap and foil, then freeze for up to 2 months (though texture is best within 1 month). Thaw overnight in the fridge before serving.
- Makeahead: This cheesecake is perfect to prep ahead of time. Bake and chill the cake a day or two ahead; add ganache and garnishes right before serving for the freshest look.
Nutritional Information
Approximate perslice (assuming 12 slices):
Calories: 472 kcal
Carbohydrates: 40 g
Protein: 6 g
Fat: 32 g
Saturated Fat: 17 g
Cholesterol: 107 mg
Sodium: 323 mg
Potassium: 175 mg
Fiber: 1 g
Sugar: 32 g
Vitamin A: 935 IU
Vitamin C: 0.5 mg
Calcium: 96 mg
Iron: 2.1 mg
Serving Suggestions
- Serve chilled, garnished with sugared cranberries (if using), a sprinkle of orange zest, and optionally a dollop of whipped cream on each slice.
- For extra presentation flair: place the cheesecake on a cake stand, serve with fresh berries (raspberries or blueberries) and/or mint sprigs for color contrast.
- Pair with a light, fruity dessert wine or a sparkling nonalcoholic beverage to balance richness.
- If you’ve leftover cranberries, use them to garnish cocktails, hot chocolate or other desserts later.
Frequently Asked Questions About White Chocolate Cranberry Cheesecake
Can I use low-fat or reduced-fat cream cheese?
Using full-fat, block-style cream cheese gives the best texture and flavor for a cheesecake. Reduced-fat versions may affect the richness, creaminess, and how it sets.
Why did my cheesecake crack?
Cracks often happen when the cheesecake is cooled too quickly, overmixed (which adds too much air), baked at too high a temperature, or lacks a water bath/moist oven environment. Using a water bath or placing a pan of water in the oven, letting the cake cool slowly (with the door cracked) and avoiding overmixing helps prevent cracks.
My cheesecake center was still wiggly after baking—is it ruined?
No, this is actually normal. The centre should still have a slight jiggle when removed from the oven; it will firm up as it cools and chills. Overbaking can lead to dryness and cracks.
Can I bake this at a lower temperature or for a different time?
Yes, some recipes bake at 325°F or even lower to ensure gentle cooking. The key is that the edges are set, but the center still slightly jiggles. Then turn off the oven and allow it to cool in the ven for about an hour before transferring to the rack.
Final Thoughts
Thank you for choosing this White Chocolate Cranberry Cheesecake recipe! I hope you enjoy creating it as much as you’ll enjoy serving it. With its rich white chocolate filling, tart cranberry spark, and beautiful presentation, it’s a dessert that’s both impressive and comforting. The process may take a little time, especially the chilling, but the result is worth every minute. I’m delighted you’re part of the food-loving community, and I encourage you to relax, enjoy every creamy bite and savor the love you put into this dessert. Warm wishes for your cooking experience, may this cheesecake bring joy to your table and smiles to your guests. Happy baking!
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White Chocolate Cranberry Cheesecake
- Total Time: 9 hours (including chilling)
- Yield: 12 slices 1x
Description
A festive and creamy white chocolate cranberry cheesecake with a cookie crust, tart cranberries, and a smooth ganache topping. Perfect for holidays and special occasions.
Ingredients
Crust
26 Oreo cookies (with filling)
4 tablespoons salted butter, melted
Filling
32 oz (2 lb) cream cheese, softened
¾ cup granulated sugar
1 tablespoon corn starch
2 teaspoons vanilla extract
3 large eggs (room temperature)
4 oz white chocolate, melted
1 cup dried cranberries (sweetened or unsweetened)
1 tablespoon orange zest
White Chocolate Ganache
4 oz white chocolate
3 tablespoons heavy whipping cream
Sugared Cranberries Garnish (Optional)
1 ½ cups granulated sugar, divided
½ cup water
12 oz fresh cranberries
Instructions
- Preheat your oven to 350 °F (about 175 °C). Place a large pan of water on the bottom rack if you intend to use a water bath (this is optional but helps prevent cracks).
- Butter the bottom and sides of a 9-inch springform pan. If using a water bath, wrap the springform tightly in heavy-duty foil to prevent leaks. Set aside.
Crust
3. Place all 26 Oreo cookies (filling and all) in a food processor and pulse until you have fine crumbs.
4. Drizzle the 4 tablespoons melted salted butter into the crumbs and pulse again until the mixture is fully incorporated.
5. Press the mixture firmly and evenly into the bottom of your springform pan.
Filling
6. In a large mixing bowl (or stand mixer), beat the 32 oz cream cheese until smooth and creamy.
7. Add the ¾ cup granulated sugar, 1 tablespoon corn starch and 2 teaspoons vanilla extract. Beat until smooth, scraping the sides of the bowl as needed.
8. Beat in the 3 large eggs one at a time, mixing just until each is incorporated.
9. Fold in the melted 4 oz white chocolate, the 1 cup dried cranberries, and the 1 tablespoon orange zest.
10. Pour the filling over the crust and spread evenly. Place the pan on a baking sheet (or into the water bath if using) and bake for 45–55 minutes. The edges should appear set and slightly puffed; the center should still be slightly moist and jiggle a little.
11. Once baking is complete, do not rush cooling: Turn off the oven, open the oven door slightly and let the cheesecake sit undisturbed for 1 hour in the oven. Cooling slowly helps prevent cracks. Then remove the cake from the oven, run a thin knife around the edge to loosen it, and transfer to a cooling rack to cool completely.
12. After cooling to room temperature, refrigerate the cheesecake for at least 8 hours (24 hours is optimal) before adding the ganache and serving.
White Chocolate Ganache
13. Microwave the 4 oz white chocolate and 3 tablespoons heavy whipping cream together in a microwave-safe container: 30 seconds on high, stir, then repeat once more, stirring until the chocolate is fully melted and smooth.
14. Remove the sides of the springform pan, pour the ganache over the top of the cheesecake and use an offset spatula to spread it evenly.
15. If using, make the sugared cranberries: In a saucepan, combine ½ cup water + ½ cup of the sugar, bring to a boil stirring until sugar dissolves, then simmer 23 minutes. Remove from heat; stir in the fresh 12 oz cranberries until coated. Let them sit 5 minutes, then transfer to a lined baking sheet or cooling rack. Let cool 1 hour, then toss in the remaining 1 cup sugar to coat. Garnish the cheesecake with these just before serving.
Notes
Let the cheesecake chill for at least 8 hours, preferably 24. Garnish with sugared cranberries for a festive touch. Can be made ahead and frozen.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 472 kcal
- Sugar: 32 g
- Carbohydrates: 40 g
- Protein: 6 g