Cranberry White Chocolate Mousse Cheesecake

This Cranberry White Chocolate Mousse Cheesecake is the ultimate combination of sweet, tart, and creamy. With a smooth white chocolate mousse layer, a tangy cranberry topping, and a rich cheesecake base, it’s the perfect dessert for any festive occasion. The flavors and textures come together in a beautiful harmony, making this a standout treat on your holiday table.

Family Favorite: Why We Love Cranberry White Chocolate Mousse Cheesecake

Every holiday season, this cheesecake has become a family tradition. My husband and kids absolutely adore the smooth and creamy white chocolate mousse paired with the tart cranberry sauce. It’s the one dessert that always brings smiles and an extra slice (or two). The contrasting flavors make it a refreshing change from the usual holiday sweets, and it always leaves our guests asking for the recipe!

Why You’ll Love Cranberry White Chocolate Mousse Cheesecake

• Perfect for the Holidays: The festive cranberry topping makes it ideal for Thanksgiving, Christmas, or any winter celebration.
• Beautiful Presentation: The vibrant cranberry layer on top of the creamy mousse makes this cheesecake look as impressive as it tastes.
• Indulgent but Balanced: The rich white chocolate mousse is balanced by the tart cranberries, making each bite a flavor sensation.

Ingredients Notes For Cranberry White Chocolate Mousse Cheesecake

• Cream Cheese: The base of the cheesecake – rich and smooth for a classic texture.
• White Chocolate: Adds sweetness and creaminess to the mousse, making it indulgent and luxurious.
• Cranberries: Fresh or frozen cranberries are perfect for the sweet-tart topping.
• Graham Cracker Crust: A buttery, crumbly crust that complements the richness of the cheesecake.
• Whipped Cream: Lightens the white chocolate mousse, making it fluffy and airy.

Recipe Steps for Cranberry White Chocolate Mousse Cheesecake

1. Prepare the Crust: Mix graham cracker crumbs with melted butter and press into the bottom of a springform pan. Bake for 10 minutes at 350°F and let it cool.
2. Make the Cheesecake: Beat cream cheese with sugar until smooth. Add eggs one at a time, then mix in vanilla extract. Pour the mixture over the crust and bake for 45-50 minutes until the center is just set.
3. Prepare the Cranberry Topping: In a saucepan, combine fresh cranberries, sugar, and a splash of water. Cook until the cranberries burst and form a thick sauce. Let it cool completely.
4. Make the White Chocolate Mousse: Melt white chocolate and fold it into whipped cream. Spread the mousse evenly over the cooled cheesecake.
5. Assemble: Once the cheesecake and mousse are set, top with the cooled cranberry sauce.
6. Chill and Serve: Refrigerate for at least 4 hours or overnight. Slice and enjoy!

Storage Options

• Refrigerate: Store in the fridge for up to 5 days, covered tightly with plastic wrap or in an airtight container.
• Freeze: You can freeze individual slices or the whole cheesecake. Wrap in plastic wrap and foil, then store for up to 2 months.

Variations & Substitutions

• Raspberry Alternative: If cranberries aren’t your thing, swap them for raspberries for a slightly sweeter topping.
• Dark Chocolate Twist: Replace white chocolate with dark chocolate for a richer, more intense flavor.
• Gluten-Free Option: Use gluten-free graham crackers for the crust to make this cheesecake suitable for gluten-free diets.

Cranberry White Chocolate Mousse Cheesecake

A creamy white chocolate cheesecake topped with tangy cranberry sauce and fluffy mousse for a festive, elegant dessert!

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Course: Dessert

Kitchen: American

Ingredients

 

• ▢ Crust
• ▢ 1 1/2 cups graham cracker crumbs or crushed digestive biscuits
• ▢ 1/4 cup granulated sugar
• ▢ 1/2 cup unsalted butter melted
• ▢ Cranberry Sauce
• ▢ 2 cups fresh or frozen cranberries
• ▢ 1/2 cup granulated sugar
• ▢ 1/4 cup water
• ▢ 1 teaspoon orange zest optional
• ▢ White Chocolate Mousse
• ▢ 8 oz white chocolate chopped
• ▢ 1 1/2 cups heavy cream divided
• ▢ 8 oz cream cheese softened
• ▢ 1/4 cup powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ Cheesecake Filling
• ▢ 24 oz cream cheese softened
• ▢ 1 cup granulated sugar
• ▢ 1/4 cup sour cream
• ▢ 1 teaspoon vanilla extract
• ▢ 3 large eggs

Instructions

• Prepare the Crust
• Preheat Oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
• Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan.
• Bake: Bake the crust for 8-10 minutes, until lightly golden. Remove from the oven and let it cool completely.
• Make the Cranberry Sauce
• Cook the Cranberries: In a medium saucepan, combine the cranberries, sugar, water, and orange zest (if using). Bring the mixture to a simmer over medium heat and cook for about 8-10 minutes, or until the cranberries have burst and the sauce has thickened.
• Cool: Remove the sauce from heat and let it cool completely. You can strain the sauce if you prefer a smoother texture, but leaving the cranberries whole adds a nice texture.
• Prepare the Cheesecake Filling
• Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the sour cream and vanilla extract, and mix until combined.
• Add Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
• Pour into Crust: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
• Bake the Cheesecake
• Bake: Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is just set and slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
• Cool Completely: Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
• Prepare the White Chocolate Mousse
• Melt the White Chocolate: In a small saucepan, heat 1/2 cup of the heavy cream until it begins to simmer. Remove from heat and stir in the chopped white chocolate until melted and smooth. Let the mixture cool to room temperature.
• Whip the Cream: In a separate bowl, beat the remaining 1 cup of heavy cream until soft peaks form. Set aside.
• Mix the Mousse: In another large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gradually fold in the melted white chocolate, then gently fold in the whipped cream until the mousse is smooth and fluffy.
• Assemble the Cheesecake
• Add the Mousse Layer: Spread the white chocolate mousse evenly over the chilled cheesecake layer.
• Top with Cranberry Sauce: Spoon the cooled cranberry sauce over the top of the white chocolate mousse, spreading it out evenly.
• Chill: Refrigerate the assembled cheesecake for at least 2 hours to allow the layers to set.
• Serve
• Garnish and Slice: Garnish the cheesecake with white chocolate shavings or fresh cranberries if desired. Slice and serve chilled.