Name: Cranberry White Chocolate Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 6 h 25 min
Cuisine: American
Ingredients: 1 3/4 cups finely crushed chocolate Oreo cookies (without the cream); 4 tablespoons salted butter, melted; 1 teaspoon salted butter, melted (for greasing pan); 2 pounds cream cheese (room temperature); 1 1/3 cups granulated sugar; Pinch of salt; 2 teaspoons vanilla extract; 4 large eggs (room temperature); 2/3 cup sour cream (room temperature); 2/3 cup heavy whipping cream (room temperature); 2/3 cup coarsely chopped fresh cranberries; 1 generous cup high quality white chocolate chips; 1/2 cup white chocolate chips; 1 tablespoon heavy cream; Sugared cranberries for garnish (optional)

Jump to Recipe

If you’re looking for a show-stopping dessert that combines festive flavors with rich, creamy indulgence, this Cranberry White Chocolate Cheesecake Recipe is about to become your new favorite. Picture a luscious, velvety cheesecake boasting bursts of tart fresh cranberries and generous pockets of melting white chocolate, all nestled on a crunchy Oreo crust. It’s the kind of dessert that steals the spotlight at any gathering, blending sweetness with a hint of tang, and that gorgeous pop of ruby-red cranberries makes it as beautiful as it is delicious.

The image shows a slice of cheesecake held above a white marbled surface, with the whole cake blurred in the background. The cheesecake has three visible layers: a bottom dark brown crumb crust that looks crumbly, a thick middle layer of creamy white cheesecake filled with red cranberries, and a thin golden top layer with white icing drizzle on it, some formed into small peaks at the edge. The cranberries are spread inside the middle layer, giving spots of red color throughout the cream. The slice is on a silver cake server, and around the scene, some whole cranberries and a small bowl of cranberries are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this cheesecake lies in its simple, heartfelt ingredients. Each component brings balance—the buttery crust sets the stage, creamy cheese and fresh cream weave decadence, while cranberries and white chocolate add bright, playful touches.

Finely crushed chocolate Oreo cookies (1 3/4 cups): Using Oreos without cream creates a chocolatey, sturdy base that contrasts beautifully with the light filling.
Salted butter (4 tablespoons plus 1 teaspoon, melted): Butter binds the crust, giving it moisture and flavor that’s simply irresistible.
Cream cheese (2 pounds, room temperature): This is the soul of your cheesecake—make sure it’s softened so it blends smoothly without lumps.
Granulated sugar (1 1/3 cups): Sweetness that balances the tartness of cranberries and enhances the cheesecake’s luscious texture.
Pinch of salt: Just enough to heighten the sweetness and deepen all the flavors.
Vanilla extract (2 teaspoons): Adds warmth and a subtle aromatic note.
Large eggs (4, room temperature): Eggs provide structure and a silky texture while keeping the cheesecake rich.
Sour cream (2/3 cup, room temperature): Gives the filling a slight tang and prevents it from being overly sweet.
Heavy whipping cream (2/3 cup, room temperature): Adds creaminess and helps achieve that melt-in-your-mouth consistency.
Coarsely chopped fresh cranberries (2/3 cup): For bursts of tart flavor and vibrant color throughout.
High quality white chocolate chips (1 generous cup): These pockets of white chocolate melt perfectly inside the cheesecake, creating delightful creamy bites.
White chocolate chips (1/2 cup) and heavy cream (1 tablespoon): For the luscious drizzle that finishes the cheesecake beautifully.
Sugared cranberries (optional, for garnish): Adds a sparkling festive touch and extra texture on top.

How to Make Cranberry White Chocolate Cheesecake Recipe

Step 1: Prepare the Crust

Begin by preheating your oven to 350 degrees Fahrenheit. Combine the finely crushed Oreo crumbs with melted butter. Press this mixture firmly into the bottom and slightly up the sides of a greased 9-inch springform pan. This step is key to a sturdy, flavorful crust that holds up against the creamy filling. Bake for 10 minutes, then let it cool completely before moving on.

Step 2: Set Up the Water Bath

This trick ensures your cheesecake bakes gently and evenly, preventing cracks. Wrap the bottom and sides of your springform pan securely in multiple layers of heavy-duty aluminum foil to make it watertight. Set the pan on a baking sheet with high sides or a roasting pan—this will catch any water during baking.

Step 3: Mix the Filling

At 325 degrees Fahrenheit oven temperature, beat softened cream cheese in a stand mixer using the paddle attachment until ultra-smooth—this takes 3 to 4 minutes and makes the cheesecake incredibly velvety. Add sugar and a pinch of salt, blending thoroughly. Next, incorporate vanilla, then add eggs one at a time, beating well after each. Finally, mix in sour cream and heavy cream until the entire filling is rich and silky.

Step 4: Fold in Cranberries and White Chocolate

Gently stir in the fresh cranberries and generous white chocolate chips with the mixer at low speed, ensuring they’re evenly dispersed without breaking the berries. This step brings the defining character of the Cranberry White Chocolate Cheesecake Recipe to life—those tart pops and sweet creaminess meld beautifully.

Step 5: Bake and Cool

Pour your filling into the cooled crust and smooth the top. Place the wrapped pan into the water bath and bake for about 1 hour and 30 minutes. The top will no longer look shiny and should have a little golden hue. A slight jiggle in the center is just fine. Turn off the oven, open the door slightly, and let it cool there for one hour. This gradual cooling helps avoid cracks, yielding a perfectly smooth surface.

Step 6: Chill and Finish

Once fully cooled at room temperature, refrigerate the cheesecake for at least 4 hours or overnight. To finish, melt the white chocolate chips with heavy cream in a double boiler until glossy and smooth, then drizzle this luscious topping over your cheesecake. Garnish with sugared cranberries if you like to add a sparkling festive touch.

How to Serve Cranberry White Chocolate Cheesecake Recipe

This image shows a round cheesecake with three clear layers. The bottom layer is a dark, crumbly crust that looks like crushed chocolate cookies. The middle layer is thick and creamy with a pale yellow color and hints of red berries mixed inside. The top layer is a smooth, golden-brown baked surface with light, thin white lines of glaze drizzled over it. A cluster of fresh, sugar-coated red and dark red cranberries is placed on one side of the cheesecake, garnished with green rosemary sprigs. The cheesecake is on a white marbled surface, and the photo taken with an iphone --ar 4:5 --v 7

Garnishes

The finishing touches make all the difference. Sugared cranberries add a visually stunning, frosted sparkle, while a light drizzle of melted white chocolate adds an elegant shimmer and extra creamy sweetness. A few fresh whole cranberries or sprigs of fresh mint can also brighten the presentation.

Side Dishes

This cheesecake pairs wonderfully with a simple cup of strong coffee or a lightly spiced mulled wine for a cozy celebration. Fresh fruit salad or a dollop of whipped cream also make lovely accents without overpowering the dessert’s delicate balance.

Creative Ways to Present

Serve slices on white or festive plates to highlight the gorgeous speckles of red cranberries. For a special occasion, add edible gold leaf as a touch of luxury or arrange mini cheesecake bites on a platter with toothpicks for easy sharing. You can also layer it in clear glasses with crushed Oreos and cranberry sauce for a fun parfait-style twist on the Cranberry White Chocolate Cheesecake Recipe.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. Properly stored, it stays fresh and creamy for up to 5 days—perfect for savoring a few extra indulgent bites.

Freezing

This cheesecake freezes wonderfully. Slice it into servings, wrap each piece individually in plastic wrap and aluminum foil, and freeze in a sturdy container. When you’re ready, thaw in the refrigerator overnight. The texture remains smooth and the flavors hold beautifully.

Reheating

Cheesecake is generally best served chilled, but if you prefer a slightly softer texture, bring it to room temperature for about 30 minutes before serving. Avoid microwaving, as it can affect the texture and cause separation.

FAQs

Can I use frozen cranberries instead of fresh?

Fresh cranberries are ideal because they retain a nice texture and vibrant color, but if using frozen, thaw and drain them well to avoid adding excess moisture to the batter.

Why do I need a water bath for baking this cheesecake?

A water bath provides gentle, even heat that prevents cracking and ensures a silky, smooth texture, which is essential for perfect cheesecake.

Can I substitute white chocolate chips with chunks of white chocolate?

Absolutely! Larger chunks will create pockets of gooey chocolate but may also affect how evenly they melt inside. Chips offer a nice balance of melt and structure.

Is it necessary to bring all ingredients to room temperature?

Yes, room temperature ingredients blend more smoothly, preventing lumps and creating a creamier texture in your cheesecake.

How long does this Cranberry White Chocolate Cheesecake Recipe take from start to finish?

Including baking and chilling time, plan on around 6 hours and 25 minutes. Patience here is rewarded with a dessert that’s truly unforgettable.

Final Thoughts

This Cranberry White Chocolate Cheesecake Recipe is a celebration in every bite—a stunning dessert that feels both festive and comforting. From its crunchy chocolate Oreo crust to its swirls of tart cranberries and sweet white chocolate, it’s a genuine crowd-pleaser. I can’t wait for you to dive into this rich, creamy masterpiece and make it your own special tradition!