Go Back
Linda

No Bake White Chocolate Coconut Cranberry Cheesecake

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
Chill Time 4 hours
Total Time 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Christmas
Calories: 530
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Step 1 – Prep the pan. Lightly grease a 9-inch springform pan and line the bottom with a round of parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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.