If you’re searching for a show-stopping dessert with layers of flavor and texture, this Cranberry Cheesecake with White Chocolate Mousse and Candied Cranberries Recipe is exactly what you need. Imagine a buttery graham cracker crust layered with tart yet sweet cranberry jam, topped by a luxuriously creamy cheesecake filling infused with real vanilla bean. Then comes the fluffy white chocolate mousse adding a velvety richness, crowned with glossy candied cranberries that add a perfect festive crunch. This recipe is like a celebration on a plate, combining freshness, sweetness, and elegance in every bite.

A round cheesecake with three visible layers sits on a white plate. The bottom layer is a light brown crumb crust with a rough texture. Above it is a thick, smooth, creamy off-white cheese layer that takes up most of the cake’s height. The top layer consists of a shiny, deep red berry sauce with whole sugar-coated cranberries piled on top. The sauce slightly drips down the cheese layer. The background and surface are a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering the right ingredients is the first joyful step toward this dessert masterpiece. Each item is simple but plays a crucial role: the fresh cranberries bring natural tartness and bright color, cream cheese offers that coveted creamy tang, and the white chocolate adds an indulgent sweetness to balance it all.

Fresh cranberries: Essential for that perfect balance of tart and sweet, plus vibrant color.

Granulated sugar: Sweetens the cranberry jam and cheesecake filling just right.
Vanilla extract and vanilla bean: These add warm, aromatic notes that elevate the cheesecake’s flavor profile.
Graham cracker crumbs: The base of the crust, providing a crumbly, buttery foundation.

Brown sugar: Adds a deeper sweetness and slight molasses flavor to the crust.
Butter, melted: Binds the crust crumbs together and adds richness.
Cream cheese: The luxurious core of the cheesecake and mousse, it delivers a creamy, tangy texture.

Heavy whipping cream and whipped topping: Essential for that light, airy mousse texture and smooth cheesecake filling.
Sour cream: Adds a subtle tang and helps prevent cracks in the cheesecake.
Eggs and cornstarch: These ensure your cheesecake holds its shape and has that perfect creamy yet firm consistency.

White chocolate baking bar: Melts into the mousse, infusing it with indulgent sweetness.
Optional candied cranberries: For decoration and a touch of sugary crunch.

How to Make Cranberry Cheesecake with White Chocolate Mousse and Candied Cranberries Recipe

Step 1: Prepare the Cranberry Jam

Start by cooking fresh cranberries with granulated sugar and vanilla extract for about 15 minutes until you achieve a thick, luscious jam. Keep stirring as those cranberries burst and release their juice, transforming into a tangy-sweet layer that perfectly complements the creamy filling. Let this cool completely before moving on—it’s an essential component that adds that dazzling cranberry burst in every bite.

Step 2: Make the Crust

Mix graham cracker crumbs, brown sugar, melted butter, and vanilla extract in a bowl until the texture resembles damp sand. Press this mixture firmly into the bottom of a springform pan to create your base. This crust offers a crunchy and buttery foundation that contrasts beautifully with the smooth cheesecake layers. Once pressed, spread half of your cranberry jam evenly over the crust to lock in that tart flavor early on.

Step 3: Prepare the Cheesecake Filling

Beat softened cream cheese with granulated sugar until silky smooth and fluffy. Then add sour cream, vanilla extract, eggs, cornstarch, and heavy cream while slowly mixing to maintain that airy texture. Don’t forget to scrape in the tiny seeds from the vanilla bean—this little detail gives the filling a gorgeous and authentic vanilla flavor. Pour this luscious mixture over the jam-covered crust, then get ready to bake your masterpiece.

Step 4: Bake the Cheesecake

Place your pan into a water bath and bake at 325°F for about 70 to 75 minutes. The water bath gently cooks the cheesecake evenly, preventing cracks and giving it that perfect creamy interior with just a slight jiggle in the center. Once baked, let it cool completely, then refrigerate for at least four hours to let the flavors meld and the cheesecake set beautifully.

Step 5: Add Jam and White Chocolate Mousse

After chilling, spread the remaining cranberry jam on top of the cheesecake layer to add an extra dimension of fruity brightness. For the dreamy white chocolate mousse, melt the white chocolate and combine it with softened cream cheese, folding in whipped topping to keep it light and fluffy. Then spread this mousse over the jam layer, which adds a sweet and airy finish that’s absolutely irresistible.

Step 6: Decorate with Mousse Swirls or Candied Cranberries

Complete your cheesecake by decorating the top with elegant swirls of mousse or, if you’re feeling festive, scatter the optional candied cranberries across the surface. These sugared berries are not only stunning to look at but add a delightful crunchy texture that pairs perfectly with the creamy layers beneath.

How to Serve Cranberry Cheesecake with White Chocolate Mousse and Candied Cranberries Recipe

The image shows a round cheesecake with three visible layers on a white plate: the bottom layer is a thick, crumbly, brown crust, the middle layer is a smooth, creamy pale yellow cheese filling, and the top layer is a glossy red berry sauce with whole berries spread evenly. Around the edge of the cheesecake, there are tall swirls of white whipped cream evenly spaced, each topped with a small dollop of red berry sauce. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Besides the classic candied cranberries, a dusting of powdered sugar, a few fresh mint leaves, or even some white chocolate shavings can elevate the presentation. These little touches add visual appeal and subtle flavor contrasts that make every forkful taste even more special.

Side Dishes

This dessert is rich and complex, so pairing it with light, refreshing sides like a citrus salad or a glass of sparkling wine can balance the sweetness beautifully. A delicate cup of black tea or coffee also makes a wonderful companion, helping cleanse your palate between bites.

Creative Ways to Present

Try serving slices on individual plates with a drizzle of raspberry coulis or alongside a scoop of vanilla bean ice cream for an indulgent twist. Or assemble mini versions by layering the cheesecake, mousse, and cranberry jam in small glass jars to wow guests with an elegant, handheld treat.

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake securely covered in the refrigerator. This dessert holds beautifully for up to 4 days, allowing you to savor each bite over time. Always keep it chilled to preserve that delightfully creamy texture and fresh flavors.

Freezing

You can freeze this cheesecake, but it’s best to freeze it before adding the white chocolate mousse topping. Wrap tightly in plastic wrap and foil to avoid freezer burn. When ready to enjoy, thaw overnight in the refrigerator and add the mousse fresh for the best texture experience.

Reheating

Since cheesecake is best served chilled, it’s not recommended to reheat. Simply allow it to come to room temperature for about 15 minutes before serving to soften slightly and reveal the full depth of flavors.

FAQs

Can I use frozen cranberries instead of fresh for this recipe?

Absolutely! Frozen cranberries work well, especially for the jam and candied toppings. Just be sure to thaw and drain any excess liquid before cooking to maintain the right consistency.

What if I don’t have a springform pan?

A springform pan is ideal for cheesecake because it helps you remove the dessert without damage. If you don’t have one, use a regular cake pan but line the sides with parchment paper for easier removal.

Can I make the white chocolate mousse separately and store it in advance?

You can prepare the mousse a few hours ahead and keep it chilled. Just fold in the whipped topping gently right before spreading it over the cheesecake to keep it light and airy.

How do I prevent cracks in my cheesecake?

Baking the cheesecake in a water bath and not overbaking are key tips to avoid cracks. Also, letting it cool slowly and refrigerating overnight helps it set perfectly smooth.

Are the candied cranberries necessary?

They’re optional, but highly recommended! Candied cranberries add sweetness and a festive crunch that perfectly contrasts the creamy cheesecake and mousse layers.

Final Thoughts

This Cranberry Cheesecake with White Chocolate Mousse and Candied Cranberries Recipe is one of those desserts that feels like a warm hug on a plate. The layering of flavors and textures creates an unforgettable experience that is just as fun to make as it is to eat. Whether you’re impressing guests or treating yourself, I promise this recipe will become a cherished favorite in your collection. Go ahead and give it a try—you’ll be rewarded with a dessert that’s pure magic!

Cranberry Cheesecake with White Chocolate Mousse and Candied Cranberries Recipe