Cranberry White Chocolate Mousse Cheesecake
A delightful dessert combining rich cheesecake flavors with white chocolate and tart cranberries, perfect for any occasion.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 6 hours hrs
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons granulated sugar (for the crust)
Filling
- 16 ounces cream cheese, softened
- 1 cups granulated sugar (for the filling)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cups sour cream
- 1 cups white chocolate chips, melted
- 1 cups cranberry sauce store-bought or homemade
- 1 cups heavy whipping cream
- 2 tablespoons powdered sugar (for the mousse)
Prepare the crust by mixing graham cracker crumbs, melted butter, and granulated sugar. Press into a 9-inch springform pan and bake at 325°F for 10 minutes. Let cool.
Make the cheesecake filling by beating cream cheese, granulated sugar, and vanilla extract until smooth. Add eggs one at a time, then stir in sour cream and melted white chocolate.
Prepare the white chocolate mousse by whipping heavy cream and powdered sugar until stiff peaks form. Fold into the cheesecake mixture.
Assemble the cheesecake by pouring the filling over the cooled crust, spreading cranberry sauce on top, and dolloping the mousse mixture.
Chill the cheesecake in the refrigerator for at least 240 minutes, preferably overnight.
Calories: 350kcalProtein: 6gSodium: 200mg
Keyword cheesecake, cranberry, white chocolate