If there’s one festive treat guaranteed to steal the dessert table spotlight, it’s this Cranberry Jam White Chocolate Mousse Cheesecake. Imagine a velvety-smooth cheesecake swirled with sweet-tangy cranberry jam, all crowned with a cloud of white chocolate mousse—every glorious forkful has the perfect mix of creamy, tart, and decadent. This stunning showstopper is an absolute dream for holidays or any time you crave a sweet celebration.

Cranberry Jam White Chocolate Mousse Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how just a handful of simple, classic ingredients come together to create something so dazzling. Each element plays a starring role in the final flavor and gorgeous layers—it’s truly a feast for the eyes and the tastebuds!

Graham cracker crumbs: These create a buttery, slightly sweet base that perfectly supports the creamy cheesecake.
Granulated sugar: Used in both the crust and batter to lend the right balance of sweetness and structure.
Unsalted butter, melted: Binds the crust and adds that irresistible richness.
Cream cheese, softened: The heart of the cheesecake, giving it creamy, tangy body and indulgence.
Vanilla extract: Just a splash of vanilla brightens and deepens the entire cheesecake flavor.
Large eggs: These help the cheesecake set up smooth and sliceable.
Sour cream: Adds a hint of tang and ensures the filling is silky, not heavy.
White chocolate, melted and slightly cooled: The secret to a lush, decadent mousse layer with delicate sweetness.
Heavy whipping cream: Whipped up to dreamy peaks for the mousse topping.
Powdered sugar: Sweetens the mousse and helps it hold its airy structure.
Cranberry jam (store-bought or homemade): Swirled over the mousse for that signature tart-sweet pop of color and flavor.
Fresh cranberries and white chocolate shavings: The final touch for show-stopping presentation and a burst of brightness.

How to Make Cranberry Jam White Chocolate Mousse Cheesecake

Step 1: Prepare the Crust

Let’s start by preheating your oven to 325°F (160°C) and lining a 9-inch springform pan with parchment paper. In a medium bowl, blend your graham cracker crumbs, granulated sugar, and melted butter until they resemble wet sand. Press the mixture very firmly into the bottom and slightly up the sides of your prepared pan—this ensures every slice holds together with a satisfying crunch. Bake for 10 minutes and let it cool while you make the filling.

Step 2: Make the Cheesecake Batter

In a large mixing bowl, beat softened cream cheese until perfectly smooth—it should look pillowy and free of lumps. Add the granulated sugar and vanilla extract, mixing until creamy and irresistible. Next, beat in the eggs one at a time, scraping down the sides to get a uniform texture. Gently fold in the sour cream just until incorporated for that cloud-like consistency unique to a Cranberry Jam White Chocolate Mousse Cheesecake.

Step 3: Bake the Cheesecake

Pour your luscious batter onto the cooled crust and smooth the top out. Bake for 55 to 65 minutes until the edges are set but the center has a subtle jiggle (think of it as cheesecake’s secret handshake). When the bake is done, turn off the oven, crack open the door, and let your cheesecake cool slowly inside for an hour—this gradual cooling avoids cracks and gives a smooth, sumptuous finish.

Step 4: Chill the Cheesecake

Remove your cheesecake from the oven and let it chill in the refrigerator for at least four hours, or even better, overnight. This extended cool-down is crucial for perfect slices and allows the flavors to meld and deepen. Trust me, the anticipation is absolutely worth it.

Step 5: Make the White Chocolate Mousse

While the cheesecake chills, let’s whip up that pillowy mousse! In a cold bowl, beat heavy whipping cream with powdered sugar until stiff peaks form—think snowy mountains. Carefully fold in the melted and slightly cooled white chocolate. The result is a fluffy, rich mousse that feels light as air yet tastes delightfully decadent, adding another luxurious layer to your Cranberry Jam White Chocolate Mousse Cheesecake.

Step 6: Assemble and Swirl

Spread the white chocolate mousse in a generous, even layer over your fully chilled cheesecake. Now for the magic: carefully spoon or drizzle the cranberry jam on top, then use a knife or the back of a spoon to gently swirl it with the mousse. The vibrant swirls will entice everyone at first glance!

Step 7: Garnish and Chill

For the grand finale, sprinkle fresh cranberries and white chocolate shavings over the top. Pop the whole cheesecake back into the refrigerator for another hour, letting everything set beautifully. When it’s time to serve, you’ll be slicing into the most show-stopping Cranberry Jam White Chocolate Mousse Cheesecake you’ve ever seen.

How to Serve Cranberry Jam White Chocolate Mousse Cheesecake

Garnishes

Add generous handfuls of fresh cranberries, a heavy shower of white chocolate shavings, or even a dusting of powdered sugar for a true winter wonderland look. These toppings are more than pretty—each bite gets a pop of tartness and creamy sweetness.

Side Dishes

Serve each slice with lightly sweetened whipped cream or a scoop of vanilla bean ice cream for extra indulgence. Tart or lightly sweet fruit compotes, like raspberry or orange, complement the cheesecake for a balanced, refreshing note.

Creative Ways to Present

Slice the Cranberry Jam White Chocolate Mousse Cheesecake into petite squares for a holiday dessert platter, or make individual mini cheesecakes using a muffin tin with cupcake liners. For a special occasion, layer slices with citrus zest or sugared cranberries for a playful, elegant touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover slices tightly covered in the refrigerator for up to 4 days. The mousse and jam layers will stay luscious, and the flavors may even intensify after a day or two—it’s like a little gift to your future self!

Freezing

If you want to make the Cranberry Jam White Chocolate Mousse Cheesecake in advance, you absolutely can. Wrap individual slices or the whole cheesecake (without garnishes) in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge, add garnishes, and your masterpiece is ready to enjoy.

Reheating

This cheesecake doesn’t require reheating, but if you’d like that room temperature creaminess, just let your slice sit out for 15–20 minutes before serving. If frozen, thaw gently in the fridge (never rush it in the microwave—trust me, patience pays off).

FAQs

Can I use store-bought cranberry jam?

Absolutely! Store-bought cranberry jam offers convenience and great flavor, but if you have a homemade batch, it’ll give your Cranberry Jam White Chocolate Mousse Cheesecake a personal twist that’s really special.

How do I prevent cracks in my cheesecake?

The secret is gentle, gradual cooling. After baking, turn off the oven and leave the cheesecake inside with the door cracked for an hour before chilling. This helps prevent sudden temperature changes that can cause cracking.

Can I make this cheesecake gluten-free?

Of course! Just swap out regular graham crackers for your favorite gluten-free variety. All the other ingredients in this Cranberry Jam White Chocolate Mousse Cheesecake are naturally gluten-free.

Is it possible to make mini versions?

Yes! Use a muffin tin lined with cupcake liners, and assemble the crust and batter as directed. Bake for about 20 minutes, checking for the perfect jiggle, then cool and top with mousse and cranberry jam as usual.

What if I don’t like white chocolate?

The white chocolate mousse brings a delicate sweetness, but you can swap it for a whipped cream topping or even a dark chocolate twist depending on your preference. The cranberry jam will pair beautifully with either.

Final Thoughts

Whether it’s for a holiday celebration or simply to treat yourself, this Cranberry Jam White Chocolate Mousse Cheesecake always brings the wow-factor. It’s as fun to make as it is to devour, so grab those mixing bowls and treat your loved ones to a dessert they’ll never forget!

Cranberry Jam White Chocolate Mousse Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 20 reviews

Author: admin
Total Time: 6 hours 35 minutes (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the decadent flavors of a Cranberry Jam White Chocolate Mousse Cheesecake. This impressive dessert features a buttery graham cracker crust, creamy cheesecake filling, luscious white chocolate mousse, and a vibrant swirl of cranberry jam. Perfect for holiday gatherings or any special occasion.

Ingredients

Scale

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream

White Chocolate Mousse:

8 oz white chocolate, melted and slightly cooled
1 cup heavy whipping cream
1/4 cup powdered sugar

Additional:

1 cup cranberry jam (store-bought or homemade)
Fresh cranberries and white chocolate shavings for garnish

Cook Mode Prevent your screen from going dark

Instructions

Graham Cracker Crust: Preheat oven to 325°F. Make and bake the crust.
Cheesecake Filling: Prepare and bake the cheesecake.
White Chocolate Mousse: Whip cream, fold in melted chocolate, and spread over chilled cheesecake.
Assembly: Swirl cranberry jam on mousse, garnish, and chill. Slice and serve.