If you’re looking to wow your loved ones this holiday season with a dessert that’s both stunning and scrumptious, the Christmas Cranberry Jam White Chocolate Mousse Cheesecake is exactly what you need. This festive masterpiece combines the tart brightness of cranberry jam, the luscious creaminess of white chocolate mousse, and the classic richness of a baked cheesecake into one heavenly treat that sings holiday cheer with every bite.
Ingredients You’ll Need
The magic behind this Christmas Cranberry Jam White Chocolate Mousse Cheesecake lies in its simple yet carefully chosen ingredients. Each one lends a unique touch—whether it’s the buttery graham cracker crust that gives structure, the fresh cranberries adding festive color and tang, or the silky white chocolate bringing luxurious sweetness.
- Graham cracker crumbs (2 cups): Provides a crisp, buttery base that holds the layers perfectly together.
- Unsalted butter (6 tablespoons, melted): Binds the crust while adding rich flavor without overpowering.
- Granulated sugar (quantity varies): Sweetens the crust, the cheesecake, and the cranberry jam for balanced tastes.
- Fresh or frozen cranberries (2 cups): Offers tangy brightness and gorgeous red hue essential to the jam layer.
- Orange juice (½ cup) and zest (1 teaspoon): Introduce citrusy notes that elevate the cranberry jam’s freshness.
- Cream cheese (24 oz, softened): The star of the cheesecake, delivering that classic smooth, tangy creaminess.
- Vanilla extract (1½ teaspoons total): Brings warmth and depth to both the cheesecake and mousse.
- Eggs (3 large): Essential for binding and adding structure without heaviness.
- Sour cream (½ cup): Adds moisture and slight tang, keeping the cheesecake luscious and velvety.
- All-purpose flour (2 tablespoons): Stabilizes the cheesecake for a smooth texture.
- White chocolate (6 oz, chopped): The hero of the mousse, melting into sweet, creamy perfection.
- Milk (2 tablespoons): Helps melt the white chocolate smoothly for folding into the mousse.
- Heavy whipping cream (1 cup, cold): Whipped to airy peaks to create a light mousse layer.
- Sugared cranberries and white chocolate shavings (for garnish): Add visual sparkle and delightful texture for the grand finish.
How to Make Christmas Cranberry Jam White Chocolate Mousse Cheesecake
Step 1: Prepare the Crust
Start by combining graham cracker crumbs, melted butter, and sugar until the mixture resembles damp sand. Press this mixture firmly into the base of a springform pan to form an even crust layer. Bake it in the oven to get a lightly golden, sturdy foundation that will support your luscious layers above.
Step 2: Make the Cranberry Jam Layer
Simmer cranberries with orange juice, granulated sugar, and orange zest in a saucepan until the berries burst and the mixture thickens into a jewel-toned jam. This layer brings that perfect holiday tartness, bursting with fresh flavor and vibrant color that complements the creamy cheesecake beautifully.
Step 3: Prepare the Cheesecake Layer
Beat the softened cream cheese and sugar until smooth and fluffy. Add in vanilla extract, eggs one at a time, sour cream, and flour, blending just until combined. Pour this silky batter over the cooled crust. Drop spoonfuls of cranberry jam over the cheesecake batter and swirl gently for a marbled effect. Bake until the edges are set but the center still slightly jiggles, then let it cool completely.
Step 4: Create the White Chocolate Mousse
Melt chopped white chocolate with milk in a double boiler or microwave in short bursts, stirring until smooth. Whip the cold heavy cream with vanilla until it holds soft peaks, then fold the melted white chocolate carefully into the whipped cream. Spread this airy mousse evenly over the chilled cheesecake and let it set in the fridge to form a luxuriously light topping.
Step 5: Garnish and Chill
Before serving, decorate your cheesecake with sugared cranberries and delicate white chocolate shavings for an elegant, festive touch. Optionally, add a swirl of whipped cream on top for extra indulgence. Chill again briefly to ensure everything is perfectly set and ready to slice.
How to Serve Christmas Cranberry Jam White Chocolate Mousse Cheesecake
Garnishes
The final touches really make the Christmas Cranberry Jam White Chocolate Mousse Cheesecake shine. Sugared cranberries give a sparkling burst of color and a delightful crunch, while white chocolate shavings invite a melt-in-your-mouth sweetness. A dollop of freshly whipped cream can add richness and heighten the festive feel.
Side Dishes
This cheesecake is so rich and flavorful it can star as a dessert all on its own, but pairing it with a light citrus salad or a glass of sparkling wine makes the meal feel even more celebratory. Fresh fruit or a simple mint leaf garnish can refresh the palate between bites.
Creative Ways to Present
Think outside the box by serving this cheesecake on a rustic wooden board adorned with fresh cranberries, sprigs of rosemary or pine needles for a seasonal forest vibe. Individual no-bake mousse jars with layers of cranberry jam and cheesecake bits also make fun party treats that keep the Christmas Cranberry Jam White Chocolate Mousse Cheesecake theme alive in bite-sized form.
Make Ahead and Storage
Storing Leftovers
This cheesecake keeps beautifully in the refrigerator for up to 4 days when wrapped well with plastic wrap or stored in an airtight container. The flavors actually deepen and meld wonderfully after resting overnight.
Freezing
If you want to prepare this festive dessert well in advance, it freezes wonderfully. Wrap tightly in plastic and foil and freeze for up to 2 months. Thaw in the refrigerator for 12-24 hours before serving to maintain its luscious texture without any ice crystals.
Reheating
Since this is a chilled and mousse-topped cheesecake, reheating isn’t recommended. Instead, just bring it to room temperature for 20-30 minutes before slicing so the layers soften just enough for that creamy, dreamy mouthfeel.
FAQs
Can I use frozen cranberries for the jam?
Absolutely! Frozen cranberries work perfectly and sometimes break down even easier into a nice jammy consistency. Just thaw slightly before cooking.
Is there a substitute for graham cracker crumbs?
You can swap in digestive biscuits, vanilla wafers, or even crushed ginger snaps for a spiced twist that complements the cranberry beautifully.
How do I avoid cracking in the cheesecake?
Be sure not to overbeat the eggs and avoid opening the oven door during baking. Also, a water bath can help maintain gentle, even heat to keep the cheesecake smooth.
Can I make the white chocolate mousse dairy-free?
Yes, by using a dairy-free white chocolate alternative and coconut cream whipped into soft peaks, you can still enjoy a similar creamy mousse layer.
What’s the best way to get smooth, shiny white chocolate?
Melt the white chocolate gently over low heat or in short bursts in the microwave, stirring frequently to avoid scorching. Adding a small amount of milk helps achieve a luscious, pourable consistency perfect for folding into mousse.
Final Thoughts
Making the Christmas Cranberry Jam White Chocolate Mousse Cheesecake is a joyful journey from simple ingredients to a dazzling holiday centerpiece. It’s a crowd-pleaser that brings a sophisticated mix of flavors and textures to the table, sure to create lasting memories with every slice. Give it a try this season, and watch your festive celebrations become even sweeter!
PrintChristmas Cranberry Jam White Chocolate Mousse Cheesecake
Indulge in the festive spirit with this Christmas Cheesecake featuring layers of tart cranberry jam, silky white chocolate mousse, and a creamy classic cheesecake base. This visually stunning and delicious dessert is perfect for the holiday season, combining bright citrus notes with rich white chocolate and smooth cream cheese for an elegant finish.
- Prep Time: 40 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours (including chilling time)
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the cranberry jam layer:
- 2 cups fresh or frozen cranberries
- ½ cup orange juice
- ½ cup granulated sugar
- 1 teaspoon orange zest
For the cheesecake layer:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons all-purpose flour
For the white chocolate mousse:
- 6 oz white chocolate, chopped
- 2 tablespoons milk
- 1 cup heavy whipping cream, cold
- ½ teaspoon vanilla extract
For garnish:
- Sugared cranberries
- White chocolate shavings
- Whipped cream (optional)
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake in a preheated oven until set and lightly golden, then allow to cool.
- Make the cranberry jam layer: In a saucepan, combine cranberries, orange juice, granulated sugar, and orange zest. Simmer over medium heat, stirring occasionally, until the cranberries have broken down and the mixture thickens into a jam consistency. Remove from heat and let cool.
- Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add vanilla extract, then incorporate the eggs one at a time, mixing well after each addition. Blend in sour cream and all-purpose flour until just combined. Pour the cheesecake batter over the cooled crust in the pan.
- Add the cranberry jam swirl and bake: Dollop spoonfuls of the cooled cranberry jam evenly over the cheesecake batter. Using a knife or skewer, gently swirl the jam into the batter to create a marbled effect. Bake the cheesecake in a preheated oven until the center is set but still slightly jiggly, about 1 hour. Cool the cheesecake to room temperature, then chill in the refrigerator.
- Create the white chocolate mousse: Melt the white chocolate with milk gently over a double boiler or in short bursts in the microwave, stirring until smooth. In a separate bowl, whip the cold heavy cream with vanilla extract to stiff peaks. Fold the melted white chocolate carefully into the whipped cream until evenly combined. Spread the mousse evenly over the chilled cheesecake layer.
- Garnish and serve: Decorate the top of the mousse layer with sugared cranberries and white chocolate shavings. Optionally, add dollops of whipped cream around the edges. Chill the cake to allow the mousse to set before slicing and serving.
Notes
- For sugared cranberries, toss fresh cranberries in simple syrup and granulated sugar, then let them dry completely for a festive garnish.
- This cheesecake tastes best when made 1–2 days ahead, allowing flavors to meld and the layers to set properly.