No-Bake White Chocolate Cranberry Cheesecake

Friends, if I’ve ever seen a pie that just shouts “HOLIDAY SEASON!” right in your face, it‘s this one. And by golly, do I love her for it. I mean, just look at it. It looks ready to walk out the door and onto your Thanksgiving or Christmas dessert table itself.

With its buttery crust and fluffy cheesecake filling (with a hint of almond extract to add a little something more), and topped with a little dusting of nutmeg, and a whole lot of cranberry sauce, it’s just perfection in my eyes. It’s got the richness you want in a holiday dessert without feeling heavy, and the sprinkle of nutmeg on top ties it all together. It’s the kind of dessert that gets devoured before you’ve had time to snap a picture.

The best part? This recipe is easy. If you can whisk and stir, you can make this pie. No water baths or pastry cutting required. The no-bake filling comes together quickly, and the cranberry sauce is practically foolproof. Sure, you’ll need to wait for everything to chill, but I promise the reward is worth it.

So, if you’re ready to shake up your holiday dessert lineup, this is the pie for you. No stressful baking, no fancy equipment—just simple steps and a dessert that looks (and tastes) like a showstopper. Your guests will think you’re a genius. I won’t tell them how easy it was.

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No-Bake White Chocolate Cranberry Cheesecake

Yield: 6-8

Author: Hannah Eaton - Dear Old Bakehouse

Prep time: 45 MinCook time: 7 MinTotal time: 52 Min

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Ingredients

For the Graham Cracker Crust:

• 1 Cup Graham Cracker Crumbs (appox. 1 sleeve of crackers, processed)
• 1/4 Cup Granulated Sugar
• 1/2 Stick Melted Butter

For the Cranberry Sauce:

• 6 oz. Fresh Cranberries
• 1/2 Cup Fresh Orange Juice (appox. 2 oranges)
• 1 Cup Granulated Sugar
• 1/8 teaspoon Ground Ginger
• 1/4 teaspoon Ground Cinnamon

For the No-Bake Cheesecake:

• 8 oz. Room Temperature Cream Cheese
• 1/2 Cup Granulated Sugar
• 6 oz. White Chocolate Chips
• 1 1/2 Cups Heavy Cream (divided into a 1 Cup portion and a 1/2 Cup portion)
• 1/2 teaspoon Almond Extract
• 1/2 teaspoon Vanilla Extract
• Nutmeg (for garnish)

For Fresh Whipped Cream:

• 1 Cup Heavy Cream
• 1/4 Cup Granulated Sugar
• Splash of Vanilla

Instructions

To Make the Graham Cracker Crust:

1. Preheat your oven to 350 degrees F.
2. In a small bowl, stir together graham cracker crumbs, melted butter, and sugar until well combined. Transfer the mixture to a 9-inch pie pan.
3. Using a flat-bottomed measuring cup, lightly spread and firmly press the crust mixture into the bottom of the pan, making sure to push the sides up over the edge of the pie pan by approximately one 1/2-inch, forming the graham cracker crust. This will be easiest to do while the mixture is still slightly warm from the melted butter.
4. Once your crust is formed, place it into your oven and bake it for 7-10 minutes until golden brown.
5. Once baked, remove it from the oven and allow it to cool completely.

To Make the Cranberry Sauce:

1. Combine all of the ingredients into a small saucepan, stirring well to combine, and place the pan over medium-high heat until it begins to boil and the cranberries begin to pop open.
2. Once the mixture is boiling, turn the heat down to low, and allow it to simmer for 20-25 minutes until the cranberries have broken down and the mixture has thickened.
3. Once thickened, remove the sauce from the heat and place it into a heat-proof bowl. Place the bowl of sauce in the fridge to cool while you make the filling for your cheesecake.

To Make the No-Bake Cheesecake:

1. Begin by heating your 1/2 cup of heavy cream in the microwave until it is very warm and steaming (but not boiling).
2. Once warm, place your white chocolate chips into a small bowl and pour the warm cream over the top of them. Allow them to sit without stirring them for 2 minutes.
3. After the 2 minutes are up, gently whisk the mixture together until a smooth, silky ganache forms. Set aside.
4. Next, into a small bowl, add the remaining 1 Cup of heavy cream and, using an electric hand mixer, mix on high speed until stiff peaks form.
5. After you have whipped your cream, place your room-temperature cream cheese and granulated sugar into a large mixing bowl and mix on high speed until completely smooth.
6. Once your cream cheese has been mixed, add in your white chocolate ganache and once again mix on high speed until the ingredients have all come together and no lumps remain.
7. Next, add in your fresh-made whipped cream, almond extract, and vanilla extract and gently fold it all together with a rubber spatula, making sure that your mixture remains as fluffy as possible.
8. Once your filling has been made, gently place it into your cooled graham cracker crust and smooth out the stop into an even layer.
9. Place your pie in the fridge to set for 1 hour.

To Make the Whipped Cream Topping and Assemble:

1. To make your fresh whipped cream, combine all of the ingredients above into a medium mixing bowl, and whip on high speed with your electric hand mixer until stiff peaks form.
2. Once your pie has been in the fridge for 1 hour, remove it and pipe a decorative layer of whipped cream onto the top of your pie, and sprinkle it very lightly with nutmeg.
3. Slice your pie, put each slice on a plate to serve, and top each slice with 2 Tablespoons of your cranberry sauce (or more if desired). Enjoy!

www.dearoldbakehouse.com

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