If you’re dreaming of a show-stopping dessert to crown your holiday table, the Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) wins hearts with every creamy, ruby-studded bite. Imagine a crunchy graham cracker crust, silky baked cheesecake, tart cranberry jam, and clouds of light, luscious white chocolate mousse—each forkful sparkles with festive flavor. This dessert is not only a holiday centerpiece, but also a joyful blend of color, texture, and taste that’s bound to turn even the most casual gathering into a celebration.

Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) Recipe - Recipe Image

Ingredients You’ll Need

This cheesecake layers simple but essential ingredients, each chosen to deliver the perfect balance of creaminess, freshness, and festive flair. From the tangy cranberries to decadent white chocolate, every component plays a starring role in the Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake).

Graham cracker crumbs: Offers a classic, buttery crunch that’s the foundation of every vintage cheesecake.
Granulated sugar: Sweetens the crust, cheesecake, and jam without overpowering the natural flavors.
Unsalted butter (melted): Binds the crumbs and adds a rich flavor to the crust.
Fresh or frozen cranberries: Bursts with vibrant tartness, adding beautiful color and zing to the jam.
Water: Gently softens the cranberries as they simmer into a thick, juicy jam.
Orange zest: Brightens up the cranberry jam with a touch of citrusy magic.
Vanilla extract: Infuses warmth and depth across every layer, from jam to mousse.
Cream cheese (softened): Forms the heart of the cheesecake and mousse, creating that iconic, creamy tang.
Eggs: Give the cheesecake structure and silkiness—best added one at a time.
Sour cream: Softens the cheese’s texture and rounds off every bite with subtle tang.
White chocolate (chopped): Turns the mousse into a luxurious, melt-in-your-mouth layer.
Heavy cream (divided): Essential to whip into cloud-like mousse and melt the chocolate.
Powdered sugar: Gives the mousse sweetness and a dreamy, smooth finish.

How to Make Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl, stirring until every crumb is coated. Press this mixture into the bottom of a 9-inch springform pan, making sure to create an even, compact layer. Bake for 10 minutes to set the stage, then let it cool while you get started on the star topping.

Step 2: Make the Cranberry Jam

Combine cranberries, sugar, and water in a saucepan over medium heat. Soon, you’ll hear the magical pop of bursting berries as the mixture thickens into a stunning sauce. Stir in the orange zest and vanilla extract for extra sparkle, then cool. Spreading half of this ruby-red jam over the cooled crust brings both color and a burst of flavor. Refrigerate to set the layer.

Step 3: Mix and Bake the Cheesecake Layer

In a large mixing bowl, beat the softened cream cheese until it’s totally smooth and luscious. Add sugar, mix well, then beat in the eggs one at a time (this ensures a silkier texture). Stir in vanilla and sour cream—just until everything comes together. Pour it over your chilled crust with cranberry jam, smoothing the top. Bake for 50–60 minutes, until nearly set with just a gentle wobble at the center. Let it rest in the turned-off oven (door cracked) for one hour, then chill for at least 4 hours or overnight for best results.

Step 4: Prepare the White Chocolate Mousse

Heat half the heavy cream until hot (not boiling) and pour it over the chopped white chocolate. Stir gently until the chocolate melts and the mixture is smooth, then let it cool. In another bowl, beat the cream cheese with powdered sugar and vanilla until fluffy and inviting. Add the cooled white chocolate mixture and beat until it’s one smooth dream. Whip the remaining heavy cream to stiff peaks, then gently fold it in for a mousse that’s both airy and rich. Spread this creamy goodness over your cooled cheesecake layer.

Step 5: Assemble and Finish

Top your masterpiece with the remaining cranberry jam, spreading it evenly to create that jeweled finish. Chill again until everything is firm and sliceable. When you’re ready, unlock the springform pan and await the oohs and aahs at your Christmas table!

How to Serve Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)

Garnishes

For a truly festive touch, decorate with sugared cranberries, white chocolate curls, or a few sprigs of fresh mint. These extra flourishes not only look stunning against the deep cranberry topping, but also add delightful texture and color with every bite.

Side Dishes

Keep your accompaniments light and simple to balance the richness of Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake). Fresh tangerine slices, spiced roasted nuts, or delicate almond cookies are perfect partners that won’t steal the spotlight.

Creative Ways to Present

Serve each slice on a plate dusted with powdered sugar or edible glitter for some holiday sparkle. Or, try mini versions in individual ramekins for a personalized touch—ideal when you want to wow your guests at a cocktail party or holiday brunch!

Make Ahead and Storage

Storing Leftovers

Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) stores beautifully. Simply cover any leftovers with plastic wrap or an airtight lid and keep in the refrigerator for up to five days. The flavors continue to meld and intensify, so a next-day slice is pure bliss!

Freezing

If you want to make this cheesecake even further in advance, wrap individual slices or the whole cheesecake (without garnishes) tightly in plastic wrap and foil. Freeze for up to one month. Thaw in the refrigerator overnight before serving, and your holiday dessert is ready when you are.

Reheating

This dessert is happiest served chilled, so skip the reheating! If your kitchen is on the cooler side, let slices sit at room temperature for 10–15 minutes before serving to soften the texture for an even silkier mouthfeel.

FAQs

Can I use store-bought cranberry jam instead of making my own?

Absolutely! While homemade jam gives the Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) an extra burst of brightness and tang, a good-quality store-bought cranberry or raspberry preserve will save time and still taste fantastic.

What can I use if I don’t have a springform pan?

A deep cake pan lined with parchment can be used in a pinch. Just be sure to allow extra overhang on the sides so you can lift the cheesecake out after chilling. Springform pans, however, do make for easier removal and prettier slices!

Does this cheesecake need a water bath?

This recipe bakes beautifully without a water bath, thanks to the mousse and jam layers which hide any tiny imperfections. Simply cool the cheesecake gently in the oven to prevent cracks and ensure a creamy interior.

Can I substitute the white chocolate in the mousse?

You can, but keep in mind that the unique sweetness and creamy texture of white chocolate are what make this mousse so lovely. If you must swap, try a high-quality milk chocolate for a different but still delicious twist.

How long in advance can I make Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)?

For best results, make it up to 2 days in advance. The cheesecake and mousse layers benefit from an overnight rest in the fridge, and the flavors only get better. Wait to add fresh garnishes until just before serving.

Final Thoughts

If your celebrations call for a dessert that dazzles in both taste and appearance, let Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) steal the show. With each layer making the season feel a little more special, this is one holiday treat you’ll want to make again and again. I hope you’ll try it and enjoy every perfectly festive bite!

Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 6 hours (includes cooling and chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the holiday spirit with this Christmas Cheesecake featuring layers of cranberry jam, creamy cheesecake, and white chocolate mousse on a graham cracker crust. A festive and decadent dessert perfect for celebrating the season!

Ingredients

Scale

For the crust:

1½ cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter (melted)

For the cranberry jam:

2 cups fresh or frozen cranberries
½ cup granulated sugar
¼ cup water
1 teaspoon orange zest
1 teaspoon vanilla extract

For the cheesecake layer:

24 ounces cream cheese (softened)
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream

For the white chocolate mousse:

6 ounces white chocolate (chopped)
1 cup heavy cream (divided)
8 ounces cream cheese (softened)
¼ cup powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat the oven: To 325°F (160°C).

In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Cranberry Jam: Combine cranberries, sugar, and water in a saucepan over medium heat.

Cook until the cranberries burst and the mixture thickens, about 10 minutes. Stir in orange zest and vanilla. Cool completely, then spread half over the crust and refrigerate.

Cheesecake Layer: Beat the cream cheese until smooth.

Add sugar and mix well, then beat in eggs one at a time. Add vanilla and sour cream, and mix until just combined. Pour over the chilled crust with jam. Bake for 50–60 minutes or until the center is just set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.

White Chocolate Mousse: Heat ½ cup heavy cream in a saucepan until hot but not boiling.

Pour over the chopped white chocolate and stir until melted and smooth. Let cool to room temperature. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until fluffy. Add the cooled white chocolate mixture and beat until smooth. Whip the remaining ½ cup heavy cream to stiff peaks and fold into the mousse mixture. Spread the mousse over the cooled cheesecake.