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Cheesecake Cranberry Jam White Chocolate Mousse Decadence
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Cheesecake Cranberry Jam White Chocolate Mousse Decadence

Indulge in a luxurious no-bake dessert that harmonizes the vibrant tartness of cranberry jam with the velvety richness of white chocolate mousse. This sophisticated cheesecake sits atop a crisp, buttery digestive biscuit base. Designed for professional results at home, the natural setting properties of white chocolate and whipped cream ensure a perfectly smooth, stable structure without the need for an oven. It is an ideal centerpiece for any special occasion, offering a delightful contrast of textures and flavors in every decadent bite.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 5 hours 50 minutes
Servings: 12 servings
Course: No Bake Cheesecake Recipes
Cuisine: Modern American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 16 oz full-fat cream cheese, softened
  • 8 oz high-quality white chocolate melting chips
  • 1 cup seedless cranberry jam
  • 1.5 cups heavy cream, cold
  • 2 cups digestive biscuits, crushed
  • 0.5 cup unsalted butter, melted

Method
 

  1. Combine crushed digestive biscuits and melted butter in a medium mixing bowl.
  2. Press the crumb mixture firmly into the bottom of a springform pan using the back of a spoon.
  3. Chill the crust in the refrigerator for 30 minutes to set.
  4. Melt the white chocolate in a double boiler until completely smooth and allow it to cool slightly.
  5. Whip the cold heavy cream in a separate bowl until stiff peaks form.
  6. Beat the softened cream cheese in a large bowl until creamy and smooth.
  7. Fold the cooled melted white chocolate into the beaten cream cheese until fully incorporated.
  8. Gently fold the whipped cream into the cheese mixture until the mousse is light and combined.
  9. Spread half of the mousse mixture evenly over the chilled crust.
  10. Drop generous spoonfuls of cranberry jam onto the mousse and swirl gently with a knife.
  11. Add the remaining mousse mixture on top and smooth the surface with an offset spatula.
  12. Refrigerate the cheesecake for at least 5 hours, or until set firm, before slicing.

Notes

Ensure your white chocolate has cooled slightly before folding into the cream cheese to prevent the mousse from becoming lumpy. If you prefer a stronger cranberry flavor, feel free to add an extra layer of jam on top after the cheesecake has set. Keep refrigerated until ready to serve for the best texture.