Savory Cranberry Jam White Chocolate Mousse Cheesecake

If you ask me, white chocolate and cranberry is one of those perfect combinations.

This holiday-worthy dessert brings together the smooth richness of cheesecake with tart homemade cranberry jam and creamy white chocolate mousse. The different layers create a nice balance of sweet and tangy flavors.

It’s built on a buttery graham cracker crust that adds just the right amount of crunch, while the mousse layer keeps everything light and airy. The cranberry jam gives each bite a bright pop of flavor.

It’s a dessert that feels special enough for celebrations but isn’t too complicated to make when you’re craving something a little fancy.

What Kind of White Chocolate Should I Use?

For this cheesecake, you’ll want to stick with real white chocolate baking bars rather than white chocolate chips. Baking bars melt more smoothly and contain cocoa butter, while many chips contain stabilizers that can make them tricky to melt properly. Look for brands like Ghirardelli, Lindt, or Baker’s in the baking aisle – these will give you the creamiest results. When melting the white chocolate, break it into small pieces and use gentle heat (either a double boiler or short bursts in the microwave) to prevent scorching. If you can only find chips, make sure the package specifically lists cocoa butter as an ingredient.

Options for Substitutions

Let me share some helpful substitutions for this cheesecake recipe, though keep in mind that some ingredients are key for the best results:

• Graham crackers: For the crust, you can swap graham crackers with digestive biscuits, vanilla wafers, or even gingersnaps for a spicy twist. Just keep the amounts the same.
• Cream cheese: The cream cheese is essential for the texture and can’t be substituted without changing the recipe completely. Make sure it’s full-fat for the best results.
• White chocolate: While white chocolate is pretty important here, you can use white chocolate chips instead of baking bars – just use the same weight. Don’t substitute with other types of chocolate as it will change the flavor profile completely.
• Heavy cream: You need the fat content of heavy cream, but whipping cream works just as well. Don’t use half-and-half or milk as they’re too thin.
• Cool Whip: You can replace Cool Whip with homemade whipped cream – use 2 cups of heavy cream whipped with 1/4 cup powdered sugar until stiff peaks form.
• Fresh cranberries: If fresh cranberries aren’t in season, frozen ones work just as well – no need to thaw them first. For the topping only, you could use cranberry sauce, but reduce the sugar accordingly.
• Vanilla bean: No vanilla bean? Use 1 tablespoon of pure vanilla extract instead.

Watch Out for These Mistakes While Baking

The biggest challenge when making cheesecake is preventing cracks, which often happen due to drastic temperature changes – always let your ingredients come to room temperature before starting, and cool your cheesecake gradually by turning off the oven and leaving the door slightly open for an hour. When melting white chocolate, be extra careful not to overheat it as it burns much easier than dark chocolate – use a double boiler or microwave in 30-second intervals, stirring between each round. Another common mistake is overbeating the cream cheese mixture after adding the eggs, which can lead to a dense, heavy texture – mix just until the ingredients are combined, and scrape down the sides of the bowl frequently to ensure everything is evenly incorporated. For the perfect cranberry jam layer, avoid rushing the cooking process – let the cranberries simmer until they naturally break down and the mixture thickens, which usually takes about 15-20 minutes.

What to Serve With Cranberry Cheesecake?

This rich and creamy cheesecake is perfect on its own, but there are some simple ways to make it even more special! A hot cup of coffee or espresso makes an excellent pairing, as the bitter notes balance out the sweetness of the white chocolate and cranberries. For tea lovers, try serving it with Earl Grey or a vanilla chai, which complement the dessert’s creamy texture and warm vanilla notes. If you want to add an extra touch, a small scoop of vanilla bean ice cream on the side creates a nice temperature contrast, or you can drizzle each slice with a bit of warm caramel sauce for added indulgence.

Storage Instructions

Keep Fresh: This cheesecake needs to stay cool, so pop it in the fridge in an airtight container or covered with plastic wrap. It’ll stay fresh and tasty for up to 5 days. The cranberry topping might get a bit runny over time, so you might want to add it just before serving if you’re planning to keep it for several days.

Freeze: Good news – this cheesecake freezes really well! Wrap it tightly in plastic wrap, then in foil, and it’ll keep in the freezer for up to 3 months. I suggest freezing it without the cranberry topping and adding that fresh when you’re ready to serve. When you want to enjoy it, just move it to the fridge the night before.

Make Ahead: This dessert is perfect for making ahead of time. You can prepare it 2-3 days before your event – just keep it in the fridge. The flavors actually get better as they meld together! If you’re adding the cranberry topping, I’d suggest doing that within 24 hours of serving for the best look and taste.

Preparation Time	30-60 minutes
Cooking Time	70-75 minutes
Total Time	300-400 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3700
• Protein: 40-50 g
• Fat: 180-210 g
• Carbohydrates: 450-500 g

Ingredients

• 16 ounces fresh cranberries
• 1 cup white sugar
• 1/2 tablespoon vanilla essence
• 1½ cups crushed graham crackers
• 1/4 cup brown sugar
• 5 tablespoons melted butter
• 1 teaspoon vanilla essence
• 24 ounces softened cream cheese
• 3/4 cup heavy cream
• 2 tablespoons sour cream
• 2 eggs
• 1 teaspoon vanilla essence
• 2 tablespoons cornflour
• 1/2 cup white sugar
• 1 vanilla bean
• 8 ounces white chocolate bars for baking (two 4-ounce bars)
• 8 ounces softened cream cheese
• 8 ounces whipped topping, such as cool whip
• 8 ounces fresh cranberries
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1/2 cup superfine sugar or regular sugar

Step 1: Prepare Candied Cranberries (Overnight Process)

In a sauce pot over medium heat, combine water and 1 1/2 cups of sugar.

Stir slowly until the sugar is completely dissolved; then take the mixture off the heat.

Allow to cool slightly before adding the cranberries.

Stir in the cranberries, cover, and refrigerate overnight.

The next day, drain the cranberries in a colander.

Add 1/2 cup of sugar to a shallow bowl, coat the cranberries in the sugar, and set aside until you’re ready to decorate.

Step 2: Make the Quick Cranberry Jam

Over medium heat in a sauce pot, combine cranberries, sugar, and vanilla extract.

Stir well and cook the cranberries, stirring often, for 12-15 minutes.

Remove from heat and allow the jam to cool completely before using it in the cheesecake.

Step 3: Prepare the Cheesecake Crust

Preheat the oven to 325°F and grease a 9-inch springform pan.

Use a large roasting pan that’s bigger than the springform.

If you’re concerned about water seeping into the springform, wrap its exterior with heavy-duty aluminum foil from bottom to top.

For the crust, mix graham cracker crumbs, sugar, melted butter, and vanilla in a bowl.

Stir until fully incorporated, and press this mixture evenly across the bottom and halfway up the sides of the springform pan.

Spread half of the cooled cranberry jam over the crust.

Step 4: Prepare the Cheesecake Filling

Beat the cream cheese and sugar on medium-high speed until smooth, around 2 minutes.

Add vanilla extract and sour cream, then mix until combined.

Incorporate the eggs, one at a time, beating well after each addition.

Scrape the sides and the bottom of the bowl to ensure everything is mixed.

On a lower speed, add corn starch; then, on medium-low speed, pour in the heavy cream and mix until thoroughly combined.

Scrape the sides again and mix until smooth.

Add the seeds from a vanilla bean to the batter and mix well until incorporated.

Step 5: Assemble and Bake the Cheesecake

Spoon all the cheesecake batter into the springform pan over the jam layer.

Place the roasting pan into the oven and carefully set the springform pan inside it.

Add hot water to the roasting pan until it reaches halfway up the side of the springform.

Bake for 70-75 minutes, then turn off the oven and crack the oven door halfway open.

Let the cheesecake rest for about 10 minutes.

Remove it from the oven, out of the roasting pan, and take off the foil.

Let it rest on the counter for 20 minutes, then use a greased butter knife to gently loosen the edges.

Cool the cheesecake for one hour.

Step 6: Add Toppings and Chill

Spread the remaining cranberry jam over the top of the cooled cheesecake.

Cover with saran wrap and refrigerate for at least 4 hours before adding the mousse.

Step 7: Prepare and Add White Chocolate Mousse

Break up white chocolate bars and melt them according to package instructions.

In a separate bowl, beat cream cheese with an electric mixer for a couple of minutes.

Drizzle melted white chocolate into the cream cheese while continuing to beat until well mixed.

Gently fold in whipped topping until fully combined.

Spread the mousse over the top of the cheesecake.

Optionally, separate the mousse into two batches and use one batch to decorate using a frosting tip.

If using candied cranberries, arrange them on top of the white chocolate mousse as a decorative touch.