Oh my gosh, you guys, this Christmas cheesecake is my absolute favorite holiday dessert to make! There’s something magical about that tart cranberry jam swirling through creamy white chocolate mousse that just screams “Christmas” to me. I’ve been making this showstopper every December since my cousin Sarah begged me for the recipe after tasting it at our family potluck in 2018.
The first time I made it, I’ll admit I was nervous about combining cranberries with white chocolate. But trust me, the flavors work together like Santa and his reindeer! The bright pop of cranberry cuts through the richness perfectly. And that fluffy mousse layer? It’s like eating a cloud, if clouds tasted like Christmas morning.
What I love most is how it looks on the table, those ruby red cranberry streaks peeking through snowy white mousse make everyone gasp. Last year, my neighbor actually asked if I’d bought it from a fancy bakery! Nope, just my little kitchen with love (and maybe a few chocolate smudges on my apron).
Why You’ll Love This Christmas Cheesecake
This isn’t just any cheesecake, it’s your new holiday secret weapon! Here’s why it’ll become your go-to dessert:
Festive Flavor Combination
That moment when tart cranberry jam meets sweet white chocolate mousse? Pure holiday magic. The flavors dance together like sugarplum fairies, the bright cranberries cutting through the rich creaminess in the most delightful way. It’s like Christmas in every bite!
Make-Ahead Convenience
Here’s the best part: you can make this beauty the day before! No last-minute dessert panic while your guests arrive. Just pop it in the fridge overnight and let the flavors get even better as it chills. More time for eggnog and less time stressing, that’s my kind of holiday baking.
- Stunning presentation that looks professional
- Creamy texture that melts in your mouth
- Perfect balance of sweet and tart flavors
- Can be made 1-2 days ahead
- Always gets rave reviews from guests
Ingredients for Christmas Cheesecake
Gather these simple ingredients, I promise each one plays a special role in creating holiday magic! I’ve grouped them by layer so you can prep like a pro. Pro tip: measure everything before starting (my grandma called this “mise en place”, fancy French for “save yourself from frantic pantry digs mid-recipe”).
For the Crust
The foundation of all great cheesecakes! You’ll need:
- 2 cups graham cracker crumbs (about 15 crackers crushed, bonus points if you use holiday-themed ones!)
- 1/2 cup butter, melted (real butter only, it makes all the difference)
- 1/4 cup sugar (because every good crust needs a little sweetness)
For the Cranberry Jam
The tart superstar of this show:
- 2 cups fresh cranberries (frozen work in a pinch, just thaw first)
- 1/2 cup sugar (adjust to taste if you prefer more or less tartness)
- 1/4 cup water (just enough to get those berries bubbling happily)
For the White Chocolate Mousse
The cloud-like crown:
- 1.5 cups white chocolate chips (quality matters here, splurge on the good stuff)
- 16 oz cream cheese, softened (take it out 2 hours before, no cheating with the microwave!)
- 1 cup heavy cream (the secret to that dreamy texture)
- 1/4 cup powdered sugar (sifted to avoid lumps, trust me on this)
- 1 tsp vanilla extract (real vanilla only, imitation need not apply)
Equipment Needed
Don’t worry, you probably already have most of this stuff in your kitchen! Here’s what you’ll need to make this holiday showstopper:
- 9-inch springform pan (the hero that lets you release that beautiful cake without tears)
- Electric mixer (stand or hand, I use my grandma’s old hand mixer with the chipped paint)
- Double boiler or microwave-safe bowl (for melting that white chocolate without scorching)
- Mixing bowls (a few different sizes, things get a little chaotic in the best way)
- Saucepan (for simmering those cranberries into jammy perfection)
- Spatula (my trusty sidekick for scraping every last bit of that delicious mousse)
How to Make Christmas Cheesecake
Okay, let’s get baking! This cheesecake comes together in layers, and each step is easier than wrapping presents (well, almost). Follow along and you’ll have a stunning dessert that’ll make everyone think you went to pastry school!
Prepare the Graham Cracker Crust
First things first, preheat that oven to 350°F (175°C). While it’s warming up, grab your graham cracker crumbs, melted butter, and sugar. Mix them together in a bowl until it looks like wet sand, you’ll know it’s right when you can pinch some between your fingers and it holds together.
Now, here’s my trick: dump the mixture into your springform pan and use the bottom of a measuring cup to press it down firmly. Really get in there, a tight crust means no crumbling later! Pop it in the oven for just 10 minutes, we’re not cooking it through, just setting it. The smell alone will make your kitchen feel festive!
Make the Cranberry Jam
While the crust cools, let’s make that gorgeous ruby-red jam. Toss your cranberries, sugar and water into a saucepan over medium heat. At first, it’ll seem like nothing’s happening, but then, pop! pop! pop!, those cranberries will start bursting open.
Stir occasionally, and in about 10-12 minutes, you’ll have a thick, jammy mixture that coats the back of your spoon. Pro tip: if it seems too thick, add a tablespoon of water. Too thin? Cook another minute or two. Let it cool completely, patience is key here!
Assemble the White Chocolate Mousse
Now for the fun part, the cloud-like mousse! Melt your white chocolate chips gently (I use the microwave in 30-second bursts, stirring between each). Let it cool slightly, we don’t want it so hot it melts our cream cheese!
Beat the softened cream cheese until it’s completely smooth, no lumps allowed! Slowly mix in the white chocolate until it’s fully incorporated. In another bowl, whip the heavy cream, powdered sugar and vanilla until stiff peaks form. This is where the magic happens, gently fold the whipped cream into the cream cheese mixture. Be patient and use big, sweeping motions to keep it light and airy!
Layer and Chill the Cheesecake
Time to assemble our masterpiece! Spread that cooled cranberry jam evenly over your crust, I like leaving little swirls rather than making it perfectly flat. Then, carefully pour the mousse over top, smoothing it gently with a spatula.
Here’s the hardest part, walk away! Pop it in the fridge for at least 4 hours (overnight is even better). The wait is torture, but trust me, it’s worth it when you slice into that perfect, creamy layers later!
Tips for the Perfect Christmas Cheesecake
After making this cheesecake more times than I can count, I’ve picked up some tricks that guarantee success every time! First, and I can’t stress this enough, your cream cheese MUST be properly softened. I leave mine out for a good 2 hours before starting. Cold cream cheese will leave you battling lumps no matter how long you mix.
When folding the whipped cream into the mousse, use a light hand and stop the moment it’s combined. Overmixing deflates all that beautiful air you worked so hard to whip in! And here’s my secret for clean slices, run your knife under hot water and wipe it dry between each cut. You’ll get picture-perfect servings every time.
Ingredient Substitutions
Life happens, and sometimes you need to improvise in the kitchen! Here are my tried-and-true swaps that’ll save your holiday baking:
No fresh cranberries? Frozen work perfectly, just thaw and drain them first. Out of white chocolate? Dark chocolate makes a stunning (if less traditional) alternative. For the crust, try gingersnaps instead of graham crackers, they add extra holiday spice! And if you’re dairy-free, coconut cream whips up beautifully for the mousse layer.
Serving and Storage
When it’s time to serve this beauty, I love garnishing with fresh cranberries and mint leaves for that extra festive pop! A dusting of powdered sugar looks like freshly fallen snow, so pretty. Leftovers? Ha! Just kidding, if by some miracle there are any, store them covered in the fridge for up to 5 days. The flavors actually get better on day two!
Pro tip: Let slices sit at room temperature for 10 minutes before serving, that mousse layer becomes extra dreamy when it’s not ice-cold. And if you’re feeling fancy, drizzle each plate with melted white chocolate or extra cranberry jam. Holiday perfection! You can find more great holiday ideas over at recipesloop.com.
Nutritional Information
Here’s the scoop on what’s in each slice (based on 12 servings): about 420 calories with that perfect balance of sweet and tart. Remember, these are estimates, your exact numbers might dance a little depending on your ingredients. Happy indulging!
Frequently Asked Questions
Q1. Can I use canned cranberry sauce instead of making the jam?
While you can use canned sauce in a pinch, homemade jam makes all the difference! The fresh cranberries give a brighter, tangier flavor that balances the sweet mousse perfectly. If you must use canned, opt for whole berry sauce and give it a quick blend to smooth it out.
Q2. My mousse seems too runny, what did I do wrong?
Oh honey, I’ve been there! This usually happens if the cream wasn’t whipped enough (stiff peaks are crucial) or if the white chocolate was too warm when added. Pop the whole mixture in the fridge for 20 minutes to firm up before layering. And remember, it’ll set more as it chills!
Q3. Can I freeze this cheesecake?
Absolutely! Wrap it tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the fridge, the texture might be slightly denser, but still delicious. Pro tip: freeze slices individually for quick holiday treats!
Q4. Why did my crust crack when I cut the cheesecake?
This usually means the crust was pressed too lightly or the knife wasn’t warm enough. Next time, really pack that crust down firmly, and always use a hot knife (run under hot water, then dry) for clean cuts. A few cracks just mean it’s homemade, embrace the rustic charm! If you’re looking for more amazing desserts, check out our collection.
Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Remove from the oven and let it cool.
- For the cranberry jam, combine cranberries, sugar, and water in a saucepan over medium heat. Cook until the cranberries burst and the mixture thickens, about 10-12 minutes. Let it cool.
- For the white chocolate mousse, melt the white chocolate chips in a double boiler or microwave. Let it cool slightly.
- In a large bowl, beat the cream cheese until smooth. Add the melted white chocolate and mix well.
- In another bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold this into the cream cheese mixture.
- Spread the cranberry jam over the cooled crust. Pour the white chocolate mousse over the jam layer.
- Chill the cheesecake in the refrigerator for at least 4 hours before serving.
Notes
