Creamy, dreamy, and filled with holiday magic these no-bake white chocolate cheesecakes with mulled wine fruit are your new favorite way to dessert. They’re rich, cozy, and bursting with spiced berry goodness in every spoonful.
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Why You’ll Love These No-Bake White Chocolate Cheesecakes
These no-bake cheesecakes are like little jars of joy. First, you skip the oven completely. Then you whip up a luscious, white chocolate filling that’s light but decadent. And that topping? A mulled wine fruit compote that tastes like holiday cheer. They’re simple to prep, chill beautifully, and come out looking like something you’d serve at a fancy gathering. You can even make them ahead so you’re not scrambling during the party rush.
Ingredients You’ll Need
For the Gingerbread Crust
- 1 package Walkers Shortbread Gingerbread Men (or similar spiced shortbread)
- 4 tablespoons unsalted butter, melted
For the White Chocolate Cheesecake Filling
- 1 cup high-quality white chocolate (at least 28% cocoa solids)
- 16 oz cream cheese, softened
- ½ cup powdered sugar
- Zest of 1 orange + 1 tablespoon juice
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 1 cup heavy cream, cold
For the Mulled Wine Fruit Topping
- 2 cups mixed berries (fresh or frozen)
- ½ cup red wine or cranberry juice
- ¼ cup granulated sugar
- 1 cinnamon stick
- 3 cardamom pods
- Pinch of nutmeg, ground ginger
- Zest and juice of ½ orange
- Pinch of salt
Optional Garnishes
- Homemade or store-bought whipped cream
- Sugared cranberries
- Fresh thyme or rosemary
- Extra gingerbread cookies
How to Make It Step-by-Step
Make the Crust
Grab your food processor and pulse the gingerbread cookies until fine and crumbly. Stir in the melted butter until the texture resembles wet sand. Scoop about two tablespoons into each serving glass and press down gently with a spoon. Pop those glasses into the fridge to firm up while you prep the rest.
Make the Cheesecake Filling
In a heatproof bowl, gently melt the white chocolate either over a double boiler or in the microwave in 20-second bursts. Let it cool slightly. Meanwhile, beat the cream cheese, powdered sugar, orange zest, juice, and vanilla until fluffy. Pour in the melted white chocolate and mix again until smooth. In a separate bowl, whip the heavy cream until soft peaks form, then fold it into the cheesecake mixture. Spoon the filling over the crust and smooth the tops.
Make the Mulled Fruit
In a small saucepan, combine the berries, wine or juice, sugar, cinnamon stick, cardamom pods, orange zest and juice, and a tiny pinch of salt. Let it simmer gently for about 10 minutes until thick and jammy, stirring occasionally. Remove the spices and cool completely before using.
Assemble & Chill
Top the cheesecake layer with a spoonful of the cooled mulled fruit compote. Garnish with whipped cream, sugared cranberries, or a little sprig of thyme if you’re feeling fancy. Cover and chill for at least 4 hours, or overnight for the best texture.
Serving Ideas & Storage Tips
These look beautiful on a holiday dessert table served in clear glasses. Add a festive drink on the side a bubbly prosecco or cranberry spritzer would be perfect. Store covered in the fridge for 2 3 days. They’re make-ahead friendly, which means more time for you to enjoy the party.
Easy Variations to Try
Use a graham cracker crust if gingerbread isn’t your vibe
Swap the mulled wine berries for a quick cinnamon-apple compote
Add a drizzle of dark chocolate for contrast
Serve in mini muffin cups for bite-sized party treats
You’ll also love these No-Bake Pumpkin Cheesecake Balls perfect for fall parties and super simple to prep.
Why This Recipe Works for the Holidays
Everything about this dessert screams celebration. It’s spiced, creamy, and citrusy all at once. You get cozy vibes from the mulled fruit and bright freshness from the orange zest. Best of all, it’s elegant without the effort. You can prep it the day before and just sit back and soak up the compliments.
For another festive treat, try these adorable Rice Krispie Christmas Puddings they’re no-bake and loaded with holiday cheer!
FAQs
Can I make this without alcohol?
Absolutely. Swap the wine for cranberry or pomegranate juice and you’ll still get that mulled magic.
What’s the best white chocolate to use?
Look for bars with at least 28% cocoa solids. Avoid baking chips they don’t melt as smoothly.
Can I freeze these cheesecakes?
Not really. The texture changes too much. Stick to the fridge and enjoy within a few days.
If you’re a cheesecake fan, don’t miss this cozy Apple Crumble Cheesecake it’s baked, buttery, and so satisfying.
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No-Bake White Chocolate Cheesecakes with Mulled Wine Fruit
Equipment
- Food processor For grinding cookies into crumbs
- Mixing bowls For filling and fruit topping
- Electric mixer To beat cheesecake filling
- Saucepan For simmering fruit
- Serving glasses or jars For individual cheesecakes
Ingredients
- 1 package Walkers Shortbread Gingerbread Men (or similar spiced shortbread)
- 4 tbsp unsalted butter, melted
- 1 cup high-quality white chocolate (at least 28% cocoa solids)
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 orange, zest + 1 tbsp juice
- 1 tsp vanilla bean paste or pure vanilla extract
- 1 cup heavy cream, cold
- 2 cups mixed berries (fresh or frozen)
- 1/2 cup red wine or cranberry juice
- 1/4 cup granulated sugar
- 1 cinnamon stick
- 3 cardamom pods
- 1 pinch nutmeg and ground ginger
- 1/2 orange, zest and juice
- 1 pinch salt
- optional toppings: whipped cream, sugared cranberries, thyme or rosemary, extra gingerbread cookies
Instructions
- Pulse gingerbread cookies in a food processor until fine crumbs form. Mix with melted butter until the texture resembles wet sand. Spoon two tablespoons into each serving glass and press firmly. Chill while preparing the filling.
- Melt the white chocolate gently over a double boiler or in the microwave in short bursts. Let cool slightly.
- Beat cream cheese, powdered sugar, orange zest, juice, and vanilla until smooth. Add melted white chocolate and mix again. Whip heavy cream to soft peaks and fold into the mixture. Spoon filling over crusts and smooth tops.
- In a small saucepan, combine berries, wine or juice, sugar, cinnamon stick, cardamom, nutmeg, ginger, orange zest, and salt. Simmer for about 10 minutes until thickened. Remove spices and cool completely.
- Top each cheesecake jar with cooled mulled fruit. Garnish with whipped cream, sugared cranberries, or herbs. Chill at least 4 hours or overnight before serving.