Description
These No-Bake White Chocolate Cheesecakes are a luxurious dessert topped with spiced mulled wine fruit. Perfect for the holiday season, they combine creamy, indulgent cheesecake with the warm, rich flavors of mulled wine-soaked fruit.
Ingredients
Units
Scale
For the crust:
- 1 1/2 cups (150 g) graham cracker or digestive biscuit crumbs
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, melted
For the cheesecake filling:
- 1 1/2 cups (225 g) white chocolate chips, melted
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy whipping cream, whipped to stiff peaks
For the mulled wine fruit topping:
- 1 cup (240 ml) red wine
- 1/4 cup (50 g) granulated sugar
- 1 cinnamon stick
- 3 whole cloves
- 1 star anise
- Zest of 1 orange
- 1 cup (150 g) fresh or frozen mixed berries (e.g., raspberries, blackberries, and cherries)
Instructions
1. Prepare the crust:
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Divide the mixture evenly among 6 serving glasses or ramekins, pressing it firmly into the base. Refrigerate while preparing the filling.
2. Make the cheesecake filling:
- In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Mix in the melted white chocolate and vanilla extract until fully incorporated.
- Gently fold in the whipped cream until the mixture is light and fluffy.
- Spoon or pipe the cheesecake filling over the prepared crusts in the glasses. Smooth the tops and refrigerate for at least 4 hours or until set.
3. Prepare the mulled wine fruit topping:
- In a saucepan, combine the red wine, sugar, cinnamon stick, cloves, star anise, and orange zest. Heat over medium heat until the sugar dissolves, then simmer for 5–7 minutes.
- Add the mixed berries and cook for another 2–3 minutes, until the fruit is softened but still holds its shape.
- Remove from heat, strain out the spices, and let the fruit cool completely.
4. Assemble the dessert:
- Spoon the cooled mulled wine fruit over the top of each cheesecake.
5. Serve:
- Garnish with a sprinkle of orange zest or a small mint leaf, if desired. Serve chilled.
Notes
- For a non-alcoholic version, substitute the red wine with pomegranate or cranberry juice.
- You can make this dessert up to a day in advance, keeping the cheesecake and fruit topping separate until ready to serve.
- Swap graham crackers for gingersnaps or chocolate cookies for a flavor twist.