No Bake White Chocolate Coconut Cranberry Cheesecake

When your oven is already packed with turkey, ham, and casseroles, this No Bake White Chocolate Coconut Cranberry Cheesecake quietly steals the show from the fridge. It starts with a crunchy toasted coconut graham crust, gets filled with a silky white chocolate cheesecake layer, and finishes with a bright, jewel-toned cranberry topping that tastes like Christmas on a plate. Every bite is creamy, sweet, and just tart enough to keep you going back for another forkful. It looks like a bakery centerpiece. It’s secretly incredibly easy.

Just like my other holiday no-bake desserts, this cheesecake is built for busy home cooks and small kitchens. You can make the whole thing a day or two ahead, let the fridge do the work, and pull it out right when you’re ready to serve dessert. No worrying about cracks, water baths, or oven timing just mix, chill, and garnish. Grab your mixing bowls and some cranberries; your new favorite Christmas cheesecake is waiting.

If you’re building a bigger dessert spread, pair this cheesecake with a few recipes from my No Bake Christmas Desserts guide so you can keep the oven free for mains and sides.

What is No Bake White Chocolate Coconut Cranberry Cheesecake?

No bake white chocolate coconut cranberry cheesecake is a chilled holiday cheesecake that skips the oven completely but still feels like a showstopper. A buttery graham cracker crust is boosted with toasted coconut for extra flavor and crunch, then topped with a fluffy white chocolate cheesecake filling that sets in the fridge instead of baking. On top, you’ll spoon a glossy cranberry layer made from fresh or frozen berries for a sweet-tart finish. The result is a cool, creamy dessert with coconut, white chocolate, and cranberry all in one slice perfect for Christmas when oven space is tight.

Why You’ll Love This

There are so many reasons this cheesecake earns a permanent spot on your holiday dessert table. The filling is ultra-creamy from the white chocolate and cream cheese, but the coconut in the crust adds a toasty crunch that keeps every bite interesting. The cranberry topping brings a pop of tartness and vivid color, so the whole cheesecake looks like it belongs in a bakery window. It’s rich, festive, and full of those cozy Christmas flavors everyone loves.

On the practical side, this is an easy no bake holiday cheesecake that works hard for you behind the scenes. You can make it up to a day in advance, let it chill while you handle mains and sides, and slice it cleanly right before serving. There’s no water bath, no worrying about overbaking, and no special equipment beyond a mixer and a springform pan. Once you see how simple it is to put together and how quickly the slices disappear you’ll want this no bake white chocolate coconut cranberry cheesecake on repeat every December.

How to Make No Bake White Chocolate Coconut Cranberry Cheesecake

Quick Overview

This cheesecake comes together in three simple parts: a toasted coconut–graham cracker crust, a silky white chocolate cheesecake filling, and a glossy cranberry topping. You’ll press the crust into a springform pan, whip the filling until fluffy, and let it chill while you simmer the cranberries on the stove. The fridge does all the setting work for you, so you can make this dessert a day ahead and slice it cleanly right before serving.

Ingredients

• For the coconut crust
• 1 ½ cups graham cracker crumbs
• ½ cup sweetened shredded coconut, lightly toasted
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted
• For the white chocolate cheesecake layer
• 12 oz (about 340 g) white chocolate, chopped
• 24 oz (3 bricks) cream cheese, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice (optional, for brightness)
• 1 cup cold heavy whipping cream
• For the cranberry topping
• 2 cups fresh or frozen cranberries
• ½ cup granulated sugar (more to taste)
• ½ cup water or orange juice
• 1 teaspoon orange zest (optional)
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water

Step-by-Step

1. Prep the pan and crust: Lightly grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, stir together graham crumbs, toasted coconut, sugar, and melted butter until the mixture looks like wet sand. Press firmly into the bottom of the pan and slightly up the sides. Chill while you make the filling.
2. Melt the white chocolate: Place the chopped white chocolate in a heatproof bowl. Microwave in 20–30 second bursts, stirring in between, until smooth and fully melted. Let it cool to just lukewarm so it doesn’t melt the cream cheese.
3. Beat the cheesecake base: In a large mixing bowl, beat the softened cream cheese until completely smooth and fluffy. Add powdered sugar, vanilla, and lemon juice, and beat again until creamy with no lumps.
4. Lighten with cream and chocolate: In a separate bowl, whip the cold heavy cream to medium-stiff peaks. Fold the cooled melted white chocolate into the cream cheese mixture, then gently fold in the whipped cream until everything is smooth and airy.
5. Fill and chill the cheesecake: Spoon the white chocolate filling over the chilled crust, smoothing the top with an offset spatula. Cover the pan and refrigerate for at least 6 hours, or overnight, until the cheesecake is set and sliceable.
6. Make the cranberry topping: In a small saucepan, combine cranberries, sugar, water or orange juice, and orange zest. Simmer over medium heat until the berries burst and the sauce thickens slightly. Stir in the cornstarch slurry and cook 1–2 more minutes until glossy and thick. Cool completely, then spoon over the chilled cheesecake before serving.

What to Serve No Bake White Chocolate Coconut Cranberry Cheesecake With

This no bake white chocolate coconut cranberry cheesecake is rich and festive, so it pairs best with simple, cozy sides and drinks. Serve each slice with a swirl of lightly sweetened whipped cream and a few extra fresh cranberries or toasted coconut flakes for crunch. A pot of hot coffee, black tea, or homemade hot chocolate balances the sweetness and makes dessert feel extra special. If you’re putting together a full dessert table, add a tray of something bright and tangy like my 3-Ingredient Lemon Bars (Angel Food Cake) or a creamy pie such as Pistachio Pie Recipe to give guests a mix of flavors and textures.

Top Tips for Perfecting

A few smart moves will make your cheesecake look bakery-worthy:

• Toast the coconut: Lightly toasting the shredded coconut before adding it to the crust deepens the flavor and keeps it from tasting flat.
• Use room-temperature cream cheese: Soft cream cheese blends smoothly and prevents lumps in the white chocolate cheesecake layer.
• Cool the white chocolate: Let the melted chocolate cool until just lukewarm so it folds into the filling without seizing or melting the cream.
• Give it time to chill: For clean slices, plan on at least 6 hours (or overnight) in the fridge so the filling sets fully before you add the cranberry topping and cut into it.

Storing and Freezing Tips

Because this is a chilled dessert, storage is easy. Keep the cheesecake covered in the fridge and enjoy within about 3–4 days for the best texture. If you want to work ahead, you can freeze the cheesecake (without the cranberry topping) for up to 1 month: wrap the chilled cheesecake tightly in plastic wrap and foil, then thaw overnight in the refrigerator before serving. Add the cranberry topping once it’s thawed and still cold. Try not to leave slices at room temperature for more than 2 hours keep extra pieces in the fridge and refresh the dessert platter as needed. For more detailed guidance on how long dairy-based desserts and holiday leftovers stay safe in the fridge or freezer, check the official FoodSafety.gov cold food storage charts from the U.S. government.

FAQs

Conclusion

No Bake White Chocolate Coconut Cranberry Cheesecake is the kind of dessert that makes your holiday table look instantly polished, without asking you to babysit a single baking timer. With its crunchy coconut-graham crust, silky white chocolate filling, and bright cranberry topping, every slice hits that perfect balance of rich, sweet, and tangy. It’s easy to make ahead, gentle on oven space, and impressive enough for Christmas dinner, parties, or any cozy winter gathering.

So instead of stressing over a fussy baked cheesecake this year, let the fridge do the work. Whip up this no bake white chocolate coconut cranberry cheesecake, chill it overnight, and get ready for the compliments when you bring it to the table.

No Bake White Chocolate Coconut Cranberry Cheesecake

Linda

This No Bake White Chocolate Coconut Cranberry Cheesecake layers a crunchy coconut-graham crust, silky white chocolate cheesecake filling, and a jewel-bright cranberry topping for the ultimate easy holiday dessert.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Chill Time 4 hours hrs

Total Time 25 minutes mins

Course Dessert

Cuisine American, Christmas

Servings 12 slices

Calories 530 kcal

Equipment

• 9-inch springform pan
• Mixing bowls
• hand mixer or stand mixer
• Rubber spatula
• Small saucepan
• Measuring Cups and Spoons

Ingredients

  

Coconut Graham Crust

• 1 1/2 cups graham cracker crumbs about 12 full sheets, finely crushed
• 1/2 cup sweetened shredded coconut lightly toasted and cooled
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter melted

White Chocolate Cheesecake Filling

• 12 ounces white chocolate good quality, finely chopped or chips
• 24 ounces cream cheese softened to room temperature
• 1 cup powdered sugar sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract optional, for extra coconut flavor
• 1 cup heavy whipping cream very cold

Cranberry Topping

• 2 cups fresh or frozen cranberries no need to thaw if frozen
• 1/2 cup granulated sugar
• 1/2 cup water or orange juice
• 1 teaspoon orange zest plus extra for garnish if desired
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water to make a slurry

Instructions

 

• Step 1 – Prep the pan. Lightly grease a 9-inch springform pan and line the bottom with a round of parchment paper. Set aside.
• Step 2 – Make the coconut crust. In a medium bowl, stir together the graham cracker crumbs, toasted coconut, and sugar. Pour in the melted butter and mix until all the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Chill while you prepare the filling.
• Step 3 – Melt the white chocolate. Place the chopped white chocolate in a heat-safe bowl and melt gently in the microwave in short bursts or over a double boiler, stirring until smooth. Let cool to just slightly warm but still pourable.
• Step 4 – Beat the cheesecake base. In a large mixing bowl, beat the softened cream cheese until very smooth. Add the powdered sugar, vanilla, and coconut extract and beat until creamy, scraping down the bowl as needed. Slowly beat in the melted white chocolate until fully incorporated.
• Step 5 – Whip the cream and fold. In a separate chilled bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the white chocolate cream cheese mixture in 2–3 additions until no streaks remain.
• Step 6 – Fill and chill. Pour the cheesecake filling over the chilled coconut crust and smooth the top with a spatula. Cover the pan and refrigerate for at least 4 hours, or until very firm (overnight is best).
• Step 7 – Make the cranberry topping. In a small saucepan, combine the cranberries, sugar, and water or orange juice. Cook over medium heat, stirring occasionally, until the berries start to burst. Stir in the orange zest, then add the cornstarch slurry and cook for 1–2 minutes more until thick and glossy. Transfer to a bowl and cool completely.
• Step 8 – Top and serve. Once the cheesecake is fully chilled, run a thin knife around the edge and release the springform ring. Spoon the cooled cranberry topping over the cheesecake. Slice with a sharp knife, wiping the blade between cuts, and serve.

Notes

For the cleanest slices, chill the cheesecake overnight and use a hot, dry knife for cutting. The cranberry topping can be made up to 2 days ahead and stored in the refrigerator until you are ready to assemble. If you prefer a milder tartness, stir in an extra tablespoon of sugar to the cranberry sauce after cooking and taste before cooling.

Keyword easy Christmas cheesecake, no bake cranberry white chocolate cheesecake, no bake holiday cheesecake, no bake white chocolate coconut cranberry cheesecake, white chocolate coconut cranberry cheesecake

More Holiday Desserts

• No Bake Christmas Desserts – a full guide to easy, oven-free treats to round out your holiday table.
• Pistachio Pie Recipe – creamy, nutty, and perfect next to this white chocolate coconut cranberry cheesecake.
• 3-Ingredient Lemon Bars (Angel Food Cake) – bright and tangy when you want something lighter to balance rich cheesecakes.