If you’re in the mood for a festive, utterly comforting dessert that looks like it took hours but actually doesn’t, you’re going to want to try my No-Bake White Chocolate Cheesecake with Mulled Fruit Recipe. This dreamy treat combines the luscious creaminess of white chocolate cheesecake with warm, spiced mulled fruit that’s just bursting with holiday cheer. Whether you’re making it for a gathering or just because you deserve something special, this recipe is fan-freaking-tastic and surprisingly easy to pull off!
Why You’ll Love This Recipe
- No Baking Required: Skip heating up the oven and still impress with a creamy, rich dessert.
- Festive Flavor Explosion: Mulled fruit adds a cozy warmth with spices and orange zest that pairs perfectly with white chocolate.
- Easy to Assemble: Minimal hands-on time means you can focus on other holiday prep or just relax.
- Versatile Presentation: Serve as individual parfaits or one large cheesecake for any occasion.
Ingredients You’ll Need
The magic behind this No-Bake White Chocolate Cheesecake with Mulled Fruit Recipe lies in its ingredients working together. From buttery shortbread crumbs to rich cream cheese and fragrant spices, each part complements the other beautifully. When shopping, look for quality white chocolate and fresh berries to really elevate your dessert.
- Walkers Shortbread Gingerbread Men: These add a delightful crunch and seasonal fun to the crust; no need for plain biscuits!
- Butter: Melting it brings the crust together with richness.
- White Chocolate: Pick a good quality bar or chips for creamy sweetness.
- Cream Cheese: Must be at room temperature for smooth blending.
- Powdered Sugar: Sweetens without grit; skip granulated sugar for best texture.
- Vanilla Bean Paste or Extract: Adds deep vanilla flavor; I love vanilla bean paste for little flecks of warmth.
- Orange Zest & Orange Juice: Citrus brightness balances the richness beautifully.
- Heavy Cream: Whipped to stiff peaks, it’s what makes the cheesecake so fluffy and light.
- Mixed Berries: Blackberries, raspberries, cherries — fresh or frozen both work well.
- Red Wine or Cranberry Juice: The base for mulled fruit; red wine gives depth, cranberry juice adds tartness.
- Spices: Cinnamon, cardamom, nutmeg, ginger, and a pinch of salt make the mulled fruit sing.
- Optional Garnishes: Whipped cream, sugared cranberries, and fresh thyme or rosemary sprigs make your serving extra special.
Variations
One of the things I love about this No-Bake White Chocolate Cheesecake with Mulled Fruit Recipe is how easy it is to make your own. I often switch up the fruit or add a personal touch with spices or garnishes, so don’t be shy to experiment and make it yours.
- Vegan Version: I replaced cream cheese with a good-quality vegan alternative and swapped heavy cream for coconut cream — worked like a charm!
- Seasonal Fruit: In summer, I swap mulled fruit for fresh berries with a splash of limoncello for a lighter feel.
- Chocolate Variations: Try a dark chocolate drizzle on top for extra decadence or white chocolate mixed with a pinch of matcha powder for a fun twist.
- Spice Mix: Feel free to add star anise or cloves to your mulled fruit for deeper spice notes if you love that flavor profile.
How to Make No-Bake White Chocolate Cheesecake with Mulled Fruit Recipe
Step 1: Crush Those Cookies and Make Your Crust
Start by pulsing the Walkers Shortbread Gingerbread Men in a food processor until you get fine crumbs — it’s like cookie magic! Then, pour the crumbs into a bowl and stir in your melted butter until the mix looks like wet sand. This part is crucial because you want your crust to hold together without being soggy or crumbly. I like to taste a little—just to make sure the gingerbread flavor is just right before setting it aside.
Step 2: Melt the White Chocolate Carefully
Set up a double boiler with simmering water—don’t let the bowl touch the water—and melt your white chocolate gently here. Patience is key because white chocolate can seize if overheated. Once melted, set it aside to cool while you prep the cream cheese.
Step 3: Whip Up the Cream Cheese Mixture
In your stand mixer bowl, beat the cream cheese, powdered sugar, vanilla, orange zest, and juice on medium speed until completely smooth and creamy—about 3 minutes. Don’t rush this part because those little lumps can make your cheesecake texture less silky. Gradually add in the cooled white chocolate and mix gently to combine.
Step 4: Whip the Cream to Perfection and Fold
Using the same bowl to save time, whip your heavy cream until stiff peaks form. I love this part because it’s so satisfying to see those glossy peaks hold their shape. Fold about a third of the whipped cream into the cream cheese mixture to lighten it, and then gently fold in the rest until everything is beautifully combined. Folding carefully keeps the cheesecake light and airy.
Step 5: Cook the Mulled Fruit
In a small saucepan, combine the mixed berries, red wine or cranberry juice, sugar, spices, salt, orange zest, and juice. Cover with a lid and cook over medium-low heat until the fruit releases its juices and softens—about 5 to 10 minutes depending on your fruit. Remove from heat and let it cool. The aroma while it’s cooking is heavenly; it fills your kitchen with holiday vibes!
Step 6: Assemble and Chill
Spoon 2 to 3 tablespoons of your cookie crust mixture into the bottom of glasses or a large 9-inch springform pan if you want a classic cheesecake shape. Then spoon or pipe on the creamy white chocolate cheesecake filling on top. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait that long (trust me, you want to!). Chilling gives it time to set into the most perfect texture.
Step 7: Serve with Mulled Fruit and Garnishes
When it’s showtime, top your cheesecake with a generous spoonful of that mulled fruit. For a final touch, add whipped cream, a whole Walkers Shortbread Gingerbread Man cookie, and perhaps some sugared cranberries or sprigs of thyme or rosemary for that festive flair. It’s not just about taste — presentation makes this dessert feel like a celebration.
Pro Tips for Making No-Bake White Chocolate Cheesecake with Mulled Fruit Recipe
- Room Temperature Ingredients: I’ve learned that cream cheese needs to be at room temp; cold cream cheese causes lumps and you lose that silky texture.
- Gentle Folding: Don’t rush folding in whipped cream—this keeps your cheesecake light and fluffy, not dense.
- Mulled Fruit Watch: Keep the heat low; fruit cooks quickly and you don’t want mush, just softened, juicy bits.
- Chill Time Patience: Resist the urge to dig in too early—chilling completely is key to firm, sliceable cheesecake.
How to Serve No-Bake White Chocolate Cheesecake with Mulled Fruit Recipe
Garnishes
I love topping mine with a dollop of lightly sweetened whipped cream for that airy softness, plus a whole Walkers Shortbread Gingerbread Man cookie for crunch and cuteness. Sugared cranberries add a sparkling pop of color, and a sprig of fresh thyme or rosemary brings an unexpected herbal note that really elevates the look and flavor.
Side Dishes
Keep things simple and let the dessert shine by pairing it with a hot cup of spiced tea or mulled wine to mirror those warm fruit spices. If you want to serve savory, light cheese boards or roasted nuts go beautifully alongside without clashing.
Creative Ways to Present
I’ve tried layering this cheesecake in clear glasses for a charming parfait effect—every layer of crumb, cream, and fruit looks gorgeous. For parties, making a large cheesecake in a springform pan and cutting into neat slices feels a little more formal but no less delightful. You can even add edible gold leaf on the white chocolate for a super festive finish!
Make Ahead and Storage
Storing Leftovers
After assembling, I keep leftovers covered tightly with plastic wrap or in an airtight container in the fridge. It holds up beautifully for 3 to 4 days, and honestly, that’s a good thing because the flavors deepen over time.
Freezing
I’ve frozen this cheesecake successfully by wrapping individual servings tightly with plastic wrap and foil. When thawed overnight in the fridge, the texture remains creamy, though the mulled fruit is best added fresh after thawing for best flavor.
Reheating
No reheating needed for this dessert — best enjoyed chilled. If you want the mulled fruit just a little warm, pop it in a microwave-safe bowl for 15-20 seconds before serving. That warmth against the cool cheesecake is divine.
FAQs
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Can I make this No-Bake White Chocolate Cheesecake with Mulled Fruit Recipe ahead of time?
Absolutely! This cheesecake benefits from chilling overnight to allow the flavors to meld and the texture to set perfectly. Just keep it covered in the fridge, and add the mulled fruit and garnishes right before serving.
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What can I substitute if I don’t have Walkers Shortbread Gingerbread Men?
You can use regular shortbread, graham crackers, or any spiced cookie you love. Just pulse them into fine crumbs and proceed the same way. The gingerbread men add a festive touch, but it’s not mandatory!
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Is it necessary to use alcohol in the mulled fruit?
Not at all! You can substitute the red wine with cranberry juice or even apple cider for a family-friendly, non-alcoholic version that’s just as flavorful.
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Can this cheesecake recipe be made gluten-free?
Yes! Just swap out the Walkers Shortbread Gingerbread Men for a gluten-free cookie or gluten-free graham cracker crumbs. The rest of the recipe naturally contains no gluten.
Final Thoughts
This No-Bake White Chocolate Cheesecake with Mulled Fruit Recipe has quickly become one of my go-to desserts when I want to impress but keep things stress-free. It’s creamy, festive, and bursting with layered flavors that remind me of cozy winter evenings with friends and family. I can’t wait for you to try it yourself—you’ll love how it becomes the highlight of your holiday table or any special occasion. Trust me, once you make this, it’ll be on repeat!
Print
No-Bake White Chocolate Cheesecake with Mulled Fruit Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings or one 9-inch cheesecake
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
- Diet: Vegetarian
Description
Delight in these elegant No-Bake White Chocolate Cheesecakes topped with warm, spiced Mulled Wine Fruit. Featuring a buttery Walkers Shortbread Gingerbread Men crust and a creamy white chocolate and cream cheese filling, this dessert offers a luscious balance of sweet and tangy flavors perfect for festive occasions or cozy gatherings.
Ingredients
Crust
- 2 packages (4.4 oz each) Walkers Shortbread Gingerbread Men, plus extra for garnish
- ½ cup butter, melted
Cheesecake Filling
- 8 ounces white chocolate
- 2 packages (8 oz each) cream cheese, room temperature
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla bean paste or extract
- Zest from 1 orange
- 1 tablespoon orange juice
- 2 cups heavy cream
Mulled Wine Fruit
- 2 ½ cups mixed berries (blackberries, raspberries, cherries)
- ¼ cup red wine or cranberry juice
- 2 tablespoons sugar
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ginger
- Pinch of salt
- Zest from 1 orange
- Juice from 1 orange
Optional Garnishes
- Whipped cream
- Sugared cranberries
- Thyme or rosemary sprigs
Instructions
- Prepare the Crust: Add the Walkers Shortbread Gingerbread Men to a food processor and pulse until fine crumbs form. Transfer crumbs to a bowl and mix with melted butter until the mixture resembles wet sand. Set aside.
- Melt White Chocolate: Using a double boiler over gently simmering water, melt the white chocolate. Stir until smooth and set aside to cool.
- Make Cheesecake Base: In the bowl of a stand mixer, combine cream cheese, powdered sugar, vanilla bean paste, orange zest, and orange juice. Beat on medium speed for about 3 minutes until smooth, scraping down the sides occasionally. Gradually add the cooled white chocolate and mix well. Transfer the mixture to a large bowl.
- Whip the Cream: Using the same mixer bowl, whip the heavy cream until stiff peaks form.
- Combine Filling: Fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then gently fold in the remaining whipped cream until fully combined.
- Prepare Mulled Fruit: In a small saucepan, combine mixed berries, red wine or cranberry juice, sugar, cinnamon, cardamom, nutmeg, ginger, salt, orange zest, and orange juice. Cover and cook over medium-low heat for 5 to 10 minutes until the fruit releases juices and softens. Remove from heat and let cool.
- Assemble Cheesecakes: Spoon 2-3 tablespoons of the shortbread gingerbread crust into the bottom of serving glasses or a cheesecake pan. Layer the cheesecake filling over the crust. Cover loosely with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
- Serve: When ready to serve, top the cheesecakes with mulled fruit. Garnish with whipped cream, a whole Walkers Shortbread Gingerbread Man cookie, sugared cranberries, and optional thyme or rosemary sprigs.
Notes
- Ensure the cream cheese is at room temperature to achieve a smooth filling.
- For a firmer crust, press the crumb mixture firmly into the base of the serving dish.
- Mulled fruit can be made ahead and stored in the fridge for up to 2 days.
- Use orange-flavored liqueur in the mulled fruit for a boozy twist if desired.
- This recipe can be made as individual servings or as one 9-inch cheesecake by adjusting the container used.
- Store leftovers covered in the refrigerator for up to 3 days for best freshness.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 480
- Sugar: 36g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
