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No-Bake Cranberry-White Chocolate Cheesecake
No-Bake Cranberry-White Chocolate Cheesecake

No-Bake Cranberry-White Chocolate Cheesecake

9 Review(s)
Cook Minutes 4 Hr 45 Min
Prep : 45 Min Cook: 4 Hr
Here's our luscious no-bake cheesecake version of a festive favourite. Our No-Bake Cranberry-White Chocolate Cheesecake, made with chocolate, cream cheese, cranberries and jelly powder is a must-try dessert recipe!
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (340 g) cranberries, divided
1/4 cup sugar
1 cup water, divided
1 pkg. (85 g) Jell-O Raspberry Jelly Powder, divided
6 Tbsp. butter
1 pkg. (225 g) Baker's White Chocolate, divided
15 shortcake biscuits, finely crushed
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1-1/2 cups thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Reserve 1/4 cup cranberries. Place remaining cranberries in medium saucepan. Add sugar and 1/2 cup water; stir. Bring to boil on medium heat, stirring frequently; simmer on medium-low heat 3 to 5 min. or until cranberries are softened, stirring occasionally. Remove from heat.
Step 2
Reserve 1 tsp. dry jelly powder. Add remaining jelly powder to cranberry mixture; stir 2 min. until completely dissolved. Stir in remaining water. Pour into 13x9-inch dish sprayed with cooking spray. Refrigerate 2 hours or until thickened.
Step 3
Meanwhile, microwave butter and 2 oz. chocolate in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in biscuit crumbs; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
Step 4
Melt remaining chocolate as directed on package; mix with cream cheese in medium bowl until blended. Gently stir in Cool Whip.
Step 5
Spoon jelly mixture over crust; spread to evenly cover crust. Cover with cream cheese mixture. Refrigerate 2 hours or until firm.
Step 6
Meanwhile, rinse reserved cranberries; shake gently to remove excess water. Place cranberries in small resealable plastic bag. Add reserved dry jelly powder; close bag, then shake gently to evenly coat cranberries with jelly powder. Refrigerate until ready to use.
Step 7
Top cheesecake with jelly powder-coated cranberries just before serving.
Kraft Kitchen Tips!
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Substitute
Prepare using Jell-O Strawberry Jelly Powder.
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Note
This recipe works equally well whether prepared with fresh or frozen cranberries. No need to thaw frozen cranberries before using as directed.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
430
Calories From Fat
0
% Daily Value
Total fat 28 g
43 %
Saturated fat 16 g
80 %
Cholesterol 70 mg
Sodium 280 mg
12 %
Total carbohydrate 43 g
14 %
Dietary fibre 2 g
8 %
Sugars 25 g
Protein 5 g
Vitamin A
15 %
Vitamin C
6 %
Calcium
6 %
Iron
8 %
Servings
16 servings, 1 piece (101 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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