White Chocolate Coconut Cranberry Cheesecake - Easy No-Bake Holiday Dessert
This No-Bake White Chocolate Coconut Cranberry Cheesecake is one of those desserts that instantly feels like the holidays. I love it because it looks impressive, but it’s actually easy to make—no oven, no stress, just mix, assemble, chill, and enjoy. . It’s perfect for busy December days, make-ahead friendly, and always a crowd-pleaser.
Ingredients
Cranberry Sauce
- 10 oz (300g) cranberries , fresh or frozen
- 1/4 cup (50g) sugar
- juice of an orange
- Zest of an large orange
For the Crust
- 6 oz (180g) digestive biscuits or graham crackers
- 1/3 cup (30g) unsweetened shredded coconut
- 2 tbsp (30g) sugar
- 6 tbsp (80g) unsalted butter , melted
Coconut White Chocolate Cream Cheese Filling
- 7 oz (200g) white chocolate , small pieces
- 1/4 cup (60g) coconut milk
- 1 ⅓ pound (600g) cream cheese , room temperature
- 3 tbsp (24g) powdered sugar
- 2 tsp (10g) vanilla extract
- 1 cup (240g) whipping cream (35% fat) , chilled
- 1/2 cup (40g) unsweetened shredded coconut
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) cold water
For Decoration
- sugar-coated red currants or cranberries
- sugar-coated rosemary sprigs
- star anise
- dry orange slices
- coconut truffles
- unsweetened shredded coconut
Instructions
Prepare the cranberry orange sauce.
- Place cranberries, sugar, orange juice and orange zest into a saucepan and boil while stirring constantly.
- Simmer for about 5-10 minutes or until thickened.
- Set aside to cool until ready to use.
Prepare the crust.
- Line the bottom of an 8–9 inch (20–23 cm) round springform pan with parchment paper, and line the sides with an acetate sheet.
- Place the crackers/digestive biscuits and shredded coconut into the bowl of a food processor and crush until crumbs form.
- Add melted butter and sugar and mix until evenly moistened.
- Press the mixture into the bottom of the pan using the back of a spoon.
- Refrigerate until the filling is prepared.
Prepare the white chocolate coconut cream cheese filling.
- Place white chocolate and coconut milk into a heatproof bowl.
- Place over a pan with simmering water.
- Melt over low heat. Let cool to room temperature.
- Meanwhile, dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- In a large bowl, mix cream cheese until smooth.
- Add powdered sugar, and vanilla extract and mix to combine.
- Mix in melted chocolate.
- Dissolve gelatin over low heat.
- Temper the gelatin, to prevent clumps. Add 1–2 tablespoons of the cream cheese mixture into the warm melted gelatin.
- Mix to combine.
- Then pour this tempered gelatin into the full bowl of cream cheese mixture.
- Mix to combine.
- Add the chilled whipping cream.
- Continue mixing until stiff peaks form.
- Fold in the shredded coconut.
Assemble the cheesecake.
- Spread one-third of the cream cheese filling evenly over the chilled crust.
- Spoon half of the cranberry orange sauce over the surface.
- Use a skewer, toothpick, or knife to create gentle swirls.
- Carefully spread another third of the cream cheese filling on top.
- Continue with adding the remaining cranberry sauce and swirl again.
- Finish with the last third of the cream cheese filling.
- Smooth the top with an offset spatula.
- Cover and refrigerate the cheesecake for at least 4-6 hours or better overnight.
- Decorate the cake with sugar-coated cranberries or red currants, sugar-coated rosemary sprigs, coconut truffles, dry orange slices, anise stars. Enjoy!
Video
Notes
To make the sugar-coated rosemary sprigs and red currants, simply spray them lightly with oil, then roll in sugar and shredded coconut until evenly coated.
Nutrition
Serving: 1 serving out of 12Calories: 465kcalCarbohydrates: 35.53gProtein: 7.37gFat: 34.04gSaturated Fat: 21.48gTrans Fat: 0.03gCholesterol: 69mgSodium: 345mgPotassium: 239mgFiber: 3.8gSugar: 22.04gVitamin A: 798IUVitamin C: 4.9mgCalcium: 88mgIron: 1.53mg