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White Christmas Cheesecake

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This dreamy no-bake white chocolate cheesecake is packed with holiday mix-ins and festive magic. A creamy, crunchy Christmas dessert everyone will love.

Ingredients

2 cups white chocolate, melted and slightly cooled

2 cups cold heavy cream

2 × 8 oz (450g total) blocks cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 1/2 cups crushed shortbread or vanilla cookies

1 cup mixed festive add-ins (e.g., dried cranberries, pistachios, chopped marshmallows, glace cherries, nougat, rocky-road mix)

→ Optional Toppings:

Whipped cream

Extra rocky-road pieces

Holiday sprinkles

Silver pearls or edible glitter

Instructions

Prepare the Pan:
Line a loaf pan or springform pan with parchment paper for easy removal.

Whip the Cream:
In a chilled bowl, whip the cold heavy cream to soft peaks. Set aside.

Mix the Cream Cheese Base:
In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.

Add White Chocolate:
Slowly mix in the cooled, melted white chocolate until well combined and silky.

Fold in Whipped Cream:
Gently fold the whipped cream into the mixture to keep the texture light and airy.

Add Crunch & Festive Bits:
Stir in crushed cookies and your chosen mix-ins like nuts, dried fruit, and marshmallows.

Set the Cheesecake:
Spoon the mixture into the prepared pan. Smooth the top with a spatula.

Chill:
Refrigerate for at least 4 hours, or until firm.

Decorate & Serve:
Top with whipped cream, sprinkles, candy, or glittery accents. For clean slices, freeze for 20 minutes before cutting.

Notes

Use high-quality white chocolate for best flavor and texture.

Customize mix-ins for nut-free, chocolate-lover, or fruity versions.

Can be made 1–2 days in advance and stored in the fridge.

For a fun twist, layer the mix with crushed peppermint or mini gingerbread men.