Cranberry White Chocolate Mousse Cheesecake
This Cranberry White Chocolate Mousse Cheesecake combines tangy cranberry compote, creamy cheesecake, and silky white chocolate mousse for an elegant, festive dessert that’s perfect for the holidays or any special occasion.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked and Chilled
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cranberry Filling:
1 (12 oz) bag fresh cranberries
3/4 cup granulated sugar
1 tbsp water
1 tsp pure vanilla extract
Crust:
1 3/4 cups graham cracker crumbs
6 tbsp melted butter
2 tbsp brown sugar
Pinch of salt
Cheesecake Filling:
3 (8 oz) pkgs cream cheese, softened
2 large eggs, room temperature
1/2 cup sour cream
2 tsp pure vanilla extract
1 cup granulated sugar
2 tbsp all-purpose flour
1 cup heavy whipping cream
White Chocolate Mousse:
2 (4 oz) bars white chocolate, melted
1 (8 oz) bar cream cheese, softened
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 tsp pure vanilla extract
Pinch of salt
Optional Garnish:
1 cup water
2 cups granulated sugar, divided
1 cup fresh cranberries
Rosemary sprigs
Instructions
- Make the cranberry filling: Combine cranberries, sugar, and water in a saucepan over medium heat. Cook 10 minutes until thickened and cranberries pop. Stir in vanilla and let cool completely.
- Prepare crust: Preheat oven to 325°F (165°C). Mix graham cracker crumbs, butter, brown sugar, and salt. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake 6–7 minutes and cool slightly. Spread half the cranberry filling over the crust.
- Make cheesecake filling: Beat cream cheese until smooth. Add eggs one at a time, then mix in sour cream, vanilla, sugar, and flour. Pour in cream and beat briefly to combine. Spread over the cranberry layer.
- Bake in a water bath: Wrap the pan in foil, place it in a roasting pan, and pour hot water halfway up the sides. Bake 70 minutes or until the center jiggles slightly. Cool slowly in the oven with the door ajar, then run a knife around the edges. Cool to room temperature.
- Add remaining cranberry topping: Spread the rest of the cranberry mixture over the cooled cheesecake. Cover and refrigerate at least 4 hours or overnight.
- Make the white chocolate mousse: Melt white chocolate and let cool slightly. Beat cream cheese until fluffy, mix in melted chocolate. Whip heavy cream with powdered sugar, vanilla, and salt to stiff peaks, then fold into the chocolate mixture. Spread mousse over chilled cheesecake.
- Optional sugared garnish: Make simple syrup with 1 cup water and 3/4 cup sugar. Coat cranberries and rosemary sprigs, dry for 1 hour, then roll in remaining sugar.
- Chill and serve: Refrigerate the cheesecake until ready to serve. Slice with a warm knife for clean edges.
Notes
Use frozen cranberries if fresh aren’t available—no need to thaw.
To prevent cracks, bake in a water bath and let cool gradually.
For a gluten-free version, use GF graham crackers and flour.
Make the sauce and crust ahead for easier assembly.
Top with white chocolate curls or sugared cranberries for decoration.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 125 mg
