Cranberry White Chocolate Cheesecake

Cranberry White Chocolate Cheesecake


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This cranberry white chocolate cheesecake captures the flavor of the season. Serve this recipe with some fresh cranberries on top as a garnish and enjoy!

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Time needed

1 days preparation + 15 min cooking

Serving Size / Yield

1 cheesecake


  • 2 C. cranberries, chopped (you can also use 2 C. of cranberry sauce if desired)
  • 1/2 C. whipping cream
  • 1 C. white chocolate, melted
  • 1 1/2 C. graham crackers
  • 1/4 C. butter, melted
  • 1/4 C. sugar
  • 1 8 oz. pkg. cream cheese, softened
  • 1 1/2 C. sweetened condensed milk
  • 2 C. whipping cream
  • Royal Icing or buttercream frosting (optional)

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Preheat oven at 350 degrees. Mix crumbs, butter and sugar in a bowl and press into the bottom of a cake pan. Bake for 5 minutes. Set aside. Beat cream cheese, melted chocolate, and whipping cream in large mixing bowl until fluffy. Slowly stir in the heavy cream. Fold in whipped cream. Place mixture on top of the cooked crust. Chill overnight in the freezer. Frost or ice as desired and garnish with fresh cranberries prior to serving. 

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