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White Chocolate Cheesecakes

Irresistible White Chocolate Cheesecakes with Festive Mulled Fruit

Delight your guests with these no-bake White Chocolate Cheesecakes, topped with festive mulled fruit for a seasonal treat.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 cheesecakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 g Walkers Shortbread Gingerbread Men Any gingerbread cookie can be used as a substitute.
  • 100 g Butter Unsalted butter is best for better salt control.
For the Cheesecake Filling
  • 300 g White Chocolate Opt for high-quality chocolate for a creamy texture.
  • 400 g Cream Cheese Full-fat cream cheese works best for consistency.
  • 100 g Powdered Sugar Granulated sugar can work, but may affect texture.
  • 2 tsp Vanilla Bean Paste/Extract Vanilla extract is a simple alternative.
  • 1 tbsp Orange Zest Fresh is ideal, though bottled juice serves in a pinch.
  • 60 ml Orange Juice Use fresh or bottled.
  • 300 ml Heavy Cream Avoid light cream for best results.
For the Mulled Wine Fruit Topping
  • 300 g Mixed Berries Options include blackberries and raspberries; fresh or frozen work well.
  • 150 ml Red Wine or Cranberry Juice Choose based on your preference.
  • 50 g Sugar Customize based on the natural sugar of the fruit.
  • 1 tsp Spices (cinnamon, cardamom, nutmeg, ginger) Tailor the spice level to your liking.
  • 1 pinch Salt Enhances sweetness without overwhelming.
For Garnish (Optional)
  • 100 ml Whipped Cream Adds a luxurious touch on top of your cheesecake.
  • Sugared Cranberries or Herbs Elevates presentation and adds a festive flair.

Equipment

  • Food processor
  • saucepan
  • heatproof bowl
  • stand mixer
  • Hand Mixer
  • Spatula
  • serving glasses or pie dish

Method
 

Prepare the Crust
  1. Place the gingerbread cookies into a food processor and pulse until fine crumbs. Melt the unsalted butter in a saucepan over low heat, then combine with the cookie crumbs. Spoon the mixture into serving glasses or a pie dish, pressing down to form a solid crust base.
Melt the Chocolate
  1. In a heatproof bowl set over simmering water, melt the white chocolate, stirring constantly until smooth. Remove from heat and let cool slightly.
Make Cheesecake Filling
  1. In a stand mixer, beat the cream cheese until smooth. Gradually add the powdered sugar, vanilla, orange zest, and juice, mixing until well combined. Carefully fold in the melted white chocolate until just combined.
Whip Cream
  1. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture in two batches.
Prepare Mulled Fruit
  1. In a saucepan, combine mixed berries, red wine or cranberry juice, sugar, spices, and orange zest. Cook on medium-low heat until the berries release their juices, about 5-7 minutes. Allow to cool to enhance flavors.
Assemble Cheesecakes
  1. Layer the crust with the cheesecake filling, smoothing the top. Cover and refrigerate for at least 4 hours, ideally overnight.
Serve
  1. Top each cheesecake with the mulled fruit mixture and optional garnishes. Serve chilled and enjoy!

Nutrition

Serving: 1cheesecakeCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 600IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use high-quality white chocolate for the best texture. Allow cheesecakes to chill overnight for maximum flavor. Customize spices and serve fresh for the best experience.

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