Festive Christmas Cheesecake with Cranberry Jam & White Chocolate Mousse

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Celebrate the holiday season with a show-stopping Christmas Cheesecake that delivers the perfect blend of creamy vanilla, tart cranberry, and silky white chocolate. This dessert looks elegant on the table and tastes even better—rich, smooth, festive, and irresistibly balanced. Whether you’re hosting Christmas dinner or bringing dessert to a holiday gathering, this cheesecake will steal the spotlight.

Ingredients

Cranberry Jam

• 16 oz fresh cranberries
• 1 cup granulated sugar
• ½ tablespoon vanilla extract

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup brown sugar
• 5 tablespoons melted butter
• 1 teaspoon vanilla extract

Cheesecake Filling

• 24 oz cream cheese, softened
• ¾ cup heavy whipping cream
• 2 tablespoons sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• ½ cup granulated sugar
• Seeds from 1 vanilla bean

White Chocolate Mousse

• 8 oz white baking chocolate, melted
• 8 oz cream cheese, softened
• 8 oz whipped topping

Optional Candied Cranberries

• 8 oz fresh cranberries
• 1 ½ cups water
• 1 ½ cups granulated sugar
• ½ cup extra-fine sugar for coating

Instructions

1. Make the Cranberry Jam

1. Add cranberries, sugar, and vanilla to a saucepan.
2. Cook on medium heat for about 15 minutes, stirring often.
3. When berries burst and mixture thickens, remove from heat.
4. Let the jam cool completely.

2. Prepare the Crust

1. Mix graham crumbs, brown sugar, melted butter, and vanilla.
2. Press the mixture firmly into a greased springform pan, going halfway up the sides.
3. Spread half of the cooled cranberry jam over the crust.

3. Make the Cheesecake Filling

1. Beat cream cheese and sugar until smooth.
2. Mix in sour cream and vanilla.
3. Add eggs one at a time.
4. Add cornstarch, then slowly pour in heavy cream.
5. Stir in vanilla bean seeds.
6. Pour filling over the jam layer.

4. Bake the Cheesecake

1. Place the springform pan inside a larger pan.
2. Carefully pour hot water halfway up the sides to create a water bath.
3. Bake at 325°F (165°C) for 70–75 minutes.
4. Turn off the oven, crack the door, and rest for 10 minutes.
5. Cool completely, then refrigerate for at least 4 hours (overnight is best).

5. Add Jam & Prepare the Mousse

1. Spread the remaining cranberry jam over the chilled cheesecake.
2. Beat cream cheese until smooth.
3. Mix in melted white chocolate.
4. Fold in whipped topping.
5. Spread mousse on top and pipe extra swirls if desired.

6. Optional Candied Cranberries

1. Simmer water and sugar until dissolved.
2. Add cranberries and soak overnight.
3. Drain and roll cranberries in fine sugar.
4. Use to decorate the cheesecake.

Pro Tips

• A water bath prevents cracks and keeps the cheesecake silky.
• Chill thoroughly before adding mousse to keep layers clean.
• Use a hot, clean knife for picture-perfect slices.
• Best made one day ahead to improve texture and flavor.

Why This Recipe Works

• Layers of sweet, tart, and creamy flavors feel truly festive.
• Impressive presentation without difficult techniques.
• Make-ahead friendly—perfect for busy holiday cooks.
• Works with fresh or frozen cranberries.

Substitutions & Variations

• Crust Swap: Use gingersnaps or vanilla wafers instead of graham crackers.
• Berry Variation: Replace cranberry jam with raspberry or cherry preserves.
• Chocolate Twist: Use milk or dark chocolate instead of white chocolate.
• Gluten-Free: Use gluten-free graham crumbs.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Cheesecake can be made 24–48 hours in advance.
• Mousse can be added the day of serving.

Storage

• Refrigerate for up to 4 days, covered.
• Store candied cranberries separately.

Freezing

• Freeze whole cheesecake (without mousse) or individual slices for up to 2 months.
• Thaw overnight in the fridge.

Serving Ideas

• Top with candied cranberries for a festive sparkle.
• Add white chocolate curls for extra elegance.
• Serve with hot coffee, tea, or sparkling drinks.

Nutrition (Per Serving Estimate)

• Calories: 520
• Sugar: 39 g
• Sodium: 260 mg
• Fat: 35 g
• Saturated Fat: 20 g
• Carbs: 45 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 120 mg

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! It tastes even better the next day.

Do I need to make candied cranberries?

No—they’re optional but give a festive finish.

Can I use frozen cranberries?

Absolutely. They work just as well as fresh.

Can I freeze the whole cheesecake?

Yes. Wrap tightly in plastic wrap and foil, then thaw overnight before serving.

This Christmas Cheesecake brings together the best holiday flavors—creamy vanilla, rich white chocolate, and vibrant cranberry jam—for a dessert that feels luxurious and unforgettable. Easy to prepare ahead and beautiful on any holiday table, it’s guaranteed to impress your guests.

Christmas Cheesecake with Cranberry Jam & White Chocolate Mousse

A festive Christmas cheesecake layered with creamy vanilla filling, tart cranberry jam, and fluffy white chocolate mousse. Perfect for holiday celebrations.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 40 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 520 kcal

Ingredients

  

Cranberry Jam

• 16 oz fresh cranberries
• 1 cup granulated sugar
• ½ tbsp vanilla extract

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup brown sugar
• 5 tbsp melted butter
• 1 tsp vanilla extract

Cheesecake Filling

• 24 oz cream cheese, softened
• ¾ cup heavy whipping cream
• 2 tbsp sour cream
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• ½ cup granulated sugar
• Seeds from 1 vanilla bean

White Chocolate Mousse

• 8 oz white baking chocolate, melted
• 8 oz cream cheese, softened
• 8 oz whipped topping

Optional Candied Cranberries

• 8 oz fresh cranberries
• 1 ½ cups water
• 1 ½ cups granulated sugar
• ½ cup extra-fine sugar for coating

Instructions

 

1. Make the Cranberry Jam

• Add cranberries, sugar, and vanilla to a saucepan.
• Cook on medium heat for about 15 minutes, stirring often.
• When berries burst and mixture thickens, remove from heat.
• Let the jam cool completely.

2. Prepare the Crust

• Mix graham crumbs, brown sugar, melted butter, and vanilla.
• Press the mixture firmly into a greased springform pan, going halfway up the sides.
• Spread half of the cooled cranberry jam over the crust.

3. Make the Cheesecake Filling

• Beat cream cheese and sugar until smooth.
• Mix in sour cream and vanilla.
• Add eggs one at a time.
• Add cornstarch, then slowly pour in heavy cream.
• Stir in vanilla bean seeds.
• Pour filling over the jam layer.

4. Bake the Cheesecake

• Place the springform pan inside a larger pan.
• Carefully pour hot water halfway up the sides to create a water bath.
• Bake at 325°F (165°C) for 70–75 minutes.
• Turn off the oven, crack the door, and rest for 10 minutes.
• Cool completely, then refrigerate for at least 4 hours (overnight is best).

5. Add Jam & Prepare the Mousse

• Spread the remaining cranberry jam over the chilled cheesecake.
• Beat cream cheese until smooth.
• Mix in melted white chocolate.
• Fold in whipped topping.
• Spread mousse on top and pipe extra swirls if desired.

6. Optional Candied Cranberries

• Simmer water and sugar until dissolved.
• Add cranberries and soak overnight.
• Drain and roll cranberries in fine sugar.
• Use to decorate the cheesecake.

Notes

• Allow the cheesecake to cool slowly to avoid cracks.
• Use room-temperature cream cheese for the smoothest filling.
• You can double the mousse layer for an extra-decadent topping.

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