I love this recipe because it combines the creamy indulgence of cheesecake with the joyful textures of a holiday rocky-road. It’s quick to prep, has no complicated steps, and requires zero oven time—just a chill in the fridge. It’s also incredibly customizable, which means I can use whatever festive mix-ins I have on hand. And because it sets so beautifully, it slices like a dream (especially with that freezer trick!).
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
white chocolate, melted and slightly cooled heavy cream, cold cream cheese, softened powdered sugar vanilla extract crushed shortbread or vanilla cookies mixed add-ins (like dried cranberries, pistachios, chopped marshmallows, glace cherries, nougat, or rocky-road mix) optional toppings: whipped cream, rocky-road pieces, sprinkles, silver pearls
Directions
I start by lining my loaf pan or springform pan with parchment paper to make slicing and lifting easy later on.
Then I whip the cold heavy cream until soft peaks form and set it aside.
In a separate bowl, I beat the softened cream cheese with powdered sugar and vanilla until it’s smooth and creamy.
I slowly pour in the cooled melted white chocolate while continuing to mix. It turns into a silky, luxurious base.
Using a spatula, I gently fold in the whipped cream to keep the mixture airy and light.
Once that’s combined, I stir in the crushed cookies and my chosen festive mix-ins. It’s where the magic happens!
I spread the mixture evenly into the lined pan, smoothing the top with a spatula.
The cheesecake goes into the refrigerator for at least 4 hours to firm up.
Right before serving, I top it with extra whipped cream, candy, or any festive toppings I have on hand. If I want perfect slices, I pop it in the freezer for 20 minutes before cutting.
Servings and timing
This cheesecake yields 10 to 12 slices, depending on how generous I’m feeling. It only takes 20 minutes of prep, but it needs at least 4 hours in the fridge to chill and set—so I usually make it the day before a gathering. Total time is about 4 hours and 20 minutes, most of which is hands-off.
Variations
One of the things I love most about this recipe is how easy it is to personalize. I switch up the mix-ins with whatever I have—like crushed candy canes for a minty twist or chopped gingerbread cookies for extra spice. Sometimes I use crushed graham crackers instead of shortbread for a slightly different texture. For a nut-free version, I just leave out the pistachios and add more dried fruit or marshmallows.
storage/reheating
I store leftovers in the fridge, covered tightly, for up to 5 days. Since it’s a no-bake cheesecake, there’s no reheating needed. If I want to freeze it for later, I wrap individual slices in plastic wrap and keep them in an airtight container. They thaw beautifully in the fridge and taste just as good as fresh.
FAQs
Can I make this cheesecake ahead of time?
Yes, I always make it at least a day in advance. It holds its shape well and tastes even better the next day.
What kind of pan should I use?
I prefer a springform pan for easy removal, but a loaf pan works great too—just make sure to line it with parchment so I can lift it out cleanly.
Can I use whipped topping instead of cream?
If I’m short on time, I’ve used whipped topping (like Cool Whip) with success. It’s a bit sweeter and more stable, but still delicious.
Is this cheesecake very sweet?
It’s sweet, but not overpowering. The tang of the cream cheese and the slightly bitter white chocolate balance it out nicely. I adjust the amount of powdered sugar or mix-ins if I want it more or less sweet.
Can I make this cheesecake gluten-free?
Yes, I just use gluten-free cookies in place of the shortbread. Everything else in the recipe is naturally gluten-free.
Conclusion
This White Christmas Cheesecake is everything I want in a holiday dessert—rich, creamy, festive, and full of texture. Whether I’m making it for a party, a cozy family dinner, or just to treat myself during the holidays, it never fails to impress. It’s the kind of dessert that tastes like a celebration, and I find myself looking forward to it all season long.
This dreamy no-bake white chocolate cheesecake is packed with holiday mix-ins and festive magic. A creamy, crunchy Christmas dessert everyone will love.
Author:Sarah
Prep Time:20 minutes
Total Time:4 hours 20 minutes
Yield:10–12 slices
Category:Dessert, No-Bake, Holiday Recipes
Method:No-Bake
Cuisine:American / Holiday
Diet:Vegetarian
Ingredients
2 cups white chocolate, melted and slightly cooled
2 cups cold heavy cream
2 × 8 oz (450g total) blocks cream cheese, softened
