Cranberry Jam White Chocolate Cheesecake Mousse Dessert Now
Author:lilie
Total Time:7 hours 30 minutes
Yield:8 servings 1x
Description
Indulge in Cranberry Jam White Chocolate Cheesecake Mousse for a velvety zesty dessert that dazzles guests and elevates any occasion for gatherings
Ingredients
Scale
1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
12 oz cream cheese, room temperature
1/2 cup sour cream (or plain Greek yogurt)
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 pinch of salt
6 oz white chocolate, melted and cooled
1 cup heavy cream, very cold
2 tablespoons powdered sugar
1/3 cup cranberry jam
Fresh cranberries or white chocolate shavings (for garnish)
Instructions
Make the crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into an 8-inch springform pan, using the bottom of a glass to smooth a neat, even layer. Chill while you prep the filling (about 15–20 minutes) so it firms up a touch before you add the filling.
Prepare the cream-cheese layer: In a large bowl, beat the cream cheese, sour cream, sugar, salt, and vanilla on medium until smooth and creamy, scraping the sides as needed. This should be velvety with no lumps. Spread the mixture evenly over the chilled crust and smooth the top with an offset spatula. Chill for at least 2 hours to set so the layers stay clean when you add the mousse.
Whip the white chocolate mousse: In a separate bowl, whip the cold heavy cream with the powdered sugar and vanilla to soft peaks. Fold in the cooled melted white chocolate until the mixture is glossy and thick but scoopable. If it’s too stiff, give it a gentle stir to loosen; if it’s too loose, chill for 10–15 minutes and re-test.
Assemble the mousse layer: Spoon the white chocolate mousse over the chilled cream-cheese layer. Use a spatula to spread into an even, smooth surface. Drop the cranberry jam in dollops and swirl with a knife or skewer to create pretty ribbons. Don’t over-swirl; you want distinct white with pink-red streaks.
Set and finish: Return the assembled cheesecake to the fridge and chill for at least 4 hours, or overnight, until completely set and easy to slice. To serve, run a warm knife along the edge and wipe between slices for clean cuts. A light dusting of powdered sugar or extra cranberries makes it photo-ready.
Notes
A festive, make-ahead dessert featuring a crisp crust, a tangy cream-cheese layer, and a glossy white chocolate mousse swirled with cranberry jam for gorgeous ribbons and a bright finish.
