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
Scale
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
