Why You’ll Love This Recipe

I love how this cheesecake brings together layers of flavor and texture in one show-stopping dessert. The sweet-tart cranberry filling cuts through the creamy cheesecake, while the graham cracker crust adds buttery crunch. The fluffy white chocolate mousse on top turns it into a bakery-worthy masterpiece. It’s make-ahead friendly, rich yet balanced, and always impresses guests at the table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

CRANBERRY FILLING
1 (12-ounce) bag of fresh cranberries, such as Ocean Spray
3/4 cup granulated sugar
1 tablespoon water
1 teaspoon pure vanilla extract

CRUST
1 3/4 cups graham cracker crumbs
6 tablespoons butter, melted
2 tablespoons brown sugar
Pinch of salt

CHEESECAKE FILLING
3 pkgs. cream cheese, 8 ounces each, softened
2 large eggs, room temperature
1/2 cup sour cream
2 teaspoons pure vanilla extract
1 cup granulated sugar
2 tablespoons all-purpose flour
1 cup heavy whipping cream

WHITE CHOCOLATE MOUSSE
2 (4-ounce) bars of good quality white chocolate, such as Ghirardelli
1 (8-ounce) bar cream cheese, softened
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon pure vanilla extract
pinch of salt

SUGARED CRANBERRIES & ROSEMARY SPRIGS (optional)
1 cup water
2 cups granulated sugar, divided
1 cup fresh cranberries
1 small packet of rosemary sprigs

Directions

1. Make the cranberry filling: I combine cranberries, sugar, and water in a medium saucepan and cook over medium heat, stirring often for about 10 minutes, until the cranberries pop and the mixture thickens. I remove from heat, stir in vanilla, and let it cool completely.

2. Prepare the water bath: I preheat the oven to 325°F. I bring a pot of water to a boil, then reduce it to medium to keep it hot. I butter a 9-inch springform pan and wrap the bottom and sides with heavy foil to prevent leaks. I set a large roasting pan aside for the water bath.

3. Make the crust: I mix graham cracker crumbs, melted butter, brown sugar, and a pinch of salt until combined. I press the mixture into the bottom and halfway up the sides of the springform pan, using a flat-bottomed measuring cup. I bake it for 6–7 minutes to set. Once cooled slightly, I spread half of the cranberry filling over the crust.

4. Make the cheesecake filling: I beat the softened cream cheese in a stand mixer until light and creamy. I add the eggs one at a time, mixing until smooth. I then add sour cream, vanilla, sugar, and flour, mixing until combined. Finally, I pour in the heavy cream and mix briefly to incorporate. I spread this over the cranberry layer in the pan.

5. Bake in a water bath: I place the foil-wrapped pan in the roasting pan and carefully pour the hot water around it until it reaches about halfway up the sides. I bake for about 70 minutes, until the center is just slightly jiggly. I turn off the oven, remove the cheesecake briefly to remove the water pan, then place the cheesecake back in the oven with the door ajar to cool to room temperature. I run a thin knife around the edge to loosen it.

6. Add remaining cranberry topping: Once cool, I spread the rest of the cranberry mixture over the top. I cover and refrigerate for at least 4 hours or overnight.

7. Make the white chocolate mousse: I melt the white chocolate in the microwave, stirring until smooth. I beat the cream cheese until fluffy, then mix in the melted chocolate. In a separate bowl, I whip the heavy cream with powdered sugar, vanilla, and salt until thick, then fold it into the chocolate mixture. I spread the mousse over the chilled cheesecake. For a decorative touch, I sometimes pipe extra mousse around the edges.

8. Optional sugared garnish: I make a simple syrup by dissolving 3/4 cup of sugar in water over medium heat. I coat the cranberries and rosemary sprigs in the syrup, dry them for about an hour, then roll them in the remaining sugar until sparkly.

9. Chill and serve: I refrigerate the finished cheesecake, covered, for up to one week. I slice with a warm, clean knife for neat pieces.

Servings and Timing

This cheesecake serves 12.
Prep Time: 30 minutes
Cook Time: 70 minutes
Total Time: 1 hour 40 minutes

Variations

I sometimes replace the cranberries with raspberries or cherries for a different twist, or use milk or dark chocolate in the mousse for a more intense flavor. When I want a lighter version, I use low-fat cream cheese and substitute half the heavy cream with Greek yogurt. For extra holiday flair, I sprinkle white chocolate curls or crushed peppermint candy on top.

Storage/Reheating

I keep the cheesecake covered in the refrigerator for up to 1 week. For longer storage, I freeze it—without the sugared cranberries or mousse—wrapped tightly in plastic and foil for up to 3 months. When ready to serve, I thaw it in the refrigerator overnight, then add the mousse and garnishes fresh. I never reheat cheesecake; it’s best served chilled or at cool room temperature.

FAQs

How do I keep the cheesecake from cracking?

I make sure to bake it gently in a water bath and let it cool slowly in the oven to prevent temperature shock.

Can I make this cheesecake ahead of time?

Yes, I love that it’s perfect for making a day or two ahead—the flavors actually deepen as it chills.

Can I use frozen cranberries?

Yes, I can use frozen cranberries straight from the freezer without thawing. I just cook them a few minutes longer.

How do I know when the cheesecake is done?

It’s ready when the edges are set and the center still has a slight jiggle. It will firm up as it cools.

What if I don’t have a springform pan?

I can use a deep 9-inch cake pan lined with parchment and lift it out carefully after chilling.

Can I skip the mousse topping?

Yes, but I love the creamy texture it adds. If I skip it, I sometimes top with whipped cream instead.

How can I make the crust extra firm?

I press it tightly into the pan and bake for a few extra minutes before adding the filling.

Can I make it gluten-free?

I can substitute gluten-free graham crackers and flour for a completely gluten-free version.

Why do I use room temperature ingredients?

They blend more smoothly and create a creamier filling without lumps.

How do I get clean slices?

I dip my knife in hot water and wipe it dry between cuts to get picture-perfect slices every time.

Conclusion

I love how this cranberry white chocolate mousse cheesecake combines the tang of fruit, the silkiness of cream cheese, and the sweetness of white chocolate into a dessert that feels luxurious and festive. Each slice is a beautiful balance of flavor and texture—ideal for holiday tables or when I want to make something unforgettable.