1. Home
  2. Recipes
  3. Festive Cranberry Cheesecake

Festive Cranberry Cheesecake

Featured in Sweet Treats to Make at Home.

This cranberry white chocolate mousse dessert offers three delightful layers in one. Bright homemade cranberry jam starts things off, topped with creamy cheesecake and a cloud-like white chocolate mousse. Each bite is perfectly sweet, tangy, and smooth. Fresh cranberries and chocolate shavings make it extra special for holiday tables.
Pin it Share it Send it Print it Jump To Recipe
A woman wearing a chef's hat and apron.
Updated on Sat, 19 Apr 2025 00:30:50 GMT
Tangy Cranberry Cheesecake Layers Pin it
Tangy Cranberry Cheesecake Layers | mecooking.com

This festive holiday dessert blends creamy vanilla bean cheesecake with zesty cranberry jam and velvety white chocolate mousse for an eye-catching treat that'll wow everyone at your Christmas table.

WHAT YOU'LL NEED

  • Cranberry Jam Components:
    • 16 oz cranberries (fresh)
    • 1 cup granulated white sugar
    • ½ Tbsp vanilla extract
  • Crust Components:
    • 1½ cups crushed graham crackers
    • ¼ cup brown sugar
    • 5 Tbsp melted butter
    • 1 tsp vanilla extract
  • Cheesecake Mixture:
    • 24 oz softened cream cheese
    • ¾ cup heavy whipping cream
    • 2 Tbsp sour cream
    • 2 eggs
    • 1 tsp vanilla extract
    • 2 Tbsp corn starch
    • ½ cup granulated white sugar
    • 1 vanilla bean
  • White Chocolate Mousse Layer:
    • 8 oz white chocolate baking bars (2-4 oz bars)
    • 8 oz softened cream cheese
    • 8 oz whipped topping
  • Optional Candied Cranberries:
    • 8 oz fresh cranberries
    • 1 ½ cups water
    • 1 ½ cups sugar
    • ½ cup sugar or super fine sugar for the coating

PREPARATION STEPS

Start With The Crust:
Combine crushed graham crackers, sugar, melted butter, and vanilla. Push mixture into a 9-inch springform pan. Pop in the oven at 325°F for 10 minutes, then let it cool fully.
Whip Up The Cranberry Jam:
Put cranberries, sugar, and vanilla in a pot. Cook on medium for 12-15 minutes until it gets thick. Cool it down completely and spread half on your cooled crust.
Mix The Cheesecake:
Whip cream cheese and sugar till fluffy. Mix in vanilla, sour cream, and eggs. Add cornstarch and heavy cream. Scrape in vanilla bean seeds. Pour over the cranberry layer and bake in a water bath at 325°F for 70-75 minutes.
Layer Everything Up:
After cooling, spread the other half of cranberry jam on top. Chill in the fridge for 4 hours.
Create White Chocolate Mousse:
Melt your white chocolate, beat with cream cheese, then gently fold in whipped topping. Spread this on top of the cranberry layer.
Make Candied Cranberries If You Want:
Mix water and sugar, toss in cranberries, and keep in the fridge overnight. Roll them in sugar before putting them on your cake.

Tips For Serving And Storage

  • Always serve this dessert cold for the yummiest taste and texture.
  • Keep it in the fridge in a sealed container for up to 5 days.
  • Want pretty slices? Dunk your knife in hot water and wipe it between cuts.
  • Take the cake out of the fridge about 10-15 minutes before you plan to eat it.

SWITCH IT UP

  • Swap the graham crackers for chocolate ones or crunchy gingersnaps.
  • Throw some orange zest into your cranberry jam for extra zing.
  • Skip the candied cranberries and top with white chocolate curls or holiday sprinkles instead.
  • Want something lighter? Use reduced-fat cream cheese and light whipped topping.

Festive Cranberry Cheesecake

Whip up a holiday favorite with this Cranberry Jam Cheesecake. It's got tangy jam, creamy cheesecake filling, and airy white chocolate mousse for layering sweetness.

Prep Time
20 Minutes
Cook Time
60 Minutes
Total Time
80 Minutes
By: Mariana

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 cheesecake)

Dietary: Vegetarian

Ingredients

01 1/2 tablespoon vanilla extract.
02 16 ounces fresh cranberries.
03 1 cup sugar (white granulated).
04 5 tablespoons butter, melted.
05 3/4 cup heavy whipping cream.
06 1 1/2 cups crushed graham crackers.
07 1 tsp vanilla extract.
08 1/4 cup packed brown sugar.
09 24 ounces softened cream cheese.
10 2 tablespoons sour cream.
11 2 tablespoons cornstarch.
12 2 eggs.
13 8 ounces baking white chocolate bars (two to four-ounce sizes).
14 1 split vanilla bean (use the seeds).
15 8 ounces cream cheese, also softened.
16 1/2 cup sugar (white granulated).
17 8 ounces whipped topping (like COOL whip).

Instructions

Step 01

Mix melted butter, graham cracker crumbs, brown sugar, and 1 tsp vanilla extract thoroughly. Push this mixture into your pan’s base and slightly up the edges to form an even layer.

Step 02

Simmer the white sugar, fresh cranberries, and a little vanilla in a pan. Stir until berries burst and the mixture thickens like jam.

Step 03

Take half the cranberry mixture and spread it across the crust.

Step 04

Whip softened cream cheese and sugar together until creamy and smooth. Add eggs, sour cream, heavy cream, cornstarch, some vanilla, and the vanilla bean seeds. Beat it all until fully combined.

Step 05

Gently pour the cheesecake mixture on top of the crust and cranberry layer. Bake at around 325°F for about 50–60 minutes until the edges are settled, but the middle jiggles just a bit.

Step 06

Let everything cool until no longer warm. Add the second half of the cranberry jam on top. Cover it and leave it in the fridge for at least 4 hours.

Step 07

Break up white chocolate bars and melt according to package directions. Use a mixer to beat cream cheese until smooth, then slowly pour in the melted chocolate. Fold whipped topping in softly until combined.

Step 08

Layer the white chocolate mousse over the chilled cheesecake. You could use half to frost and save the other half for fancy piping designs.

Step 09

If you made candied cranberries, scatter them lightly over the mousse topping as decoration.

Step 10

If you’re feeling extra fancy and have some time, whip up candied cranberries. They’re a tasty snack or nice topping. Double the batch to have leftovers.

Notes

  1. Chill the dessert in the fridge for a minimum of 4 hours before serving.
  2. For a fancier look, pipe extra mousse on the top using a frosting tool.
  3. Skip the candied cranberries if you’re in a hurry—they aren’t a must.

Tools You'll Need

  • Electric mixer.
  • Plastic wrap.
  • Pan.
  • Mixing spatula.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 45 g
  • Protein: 6 g