No-Bake White Chocolate Cheesecakes with Mulled Wine Fruit
Creamy, dreamy, and filled with holiday magic these no-bake white chocolate cheesecakes with mulled wine fruit are a festive treat. Rich and cozy with spiced berry topping, they’re a make-ahead favorite for effortless entertaining.
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.
Notes
You can make the mulled fruit topping ahead of time and refrigerate it for up to 3 days. Chill the cheesecakes overnight for the best creamy texture.