Description

Delight in these creamy, no-bake white chocolate cheesecakes topped with warm, spiced mulled wine fruit. Featuring a buttery shortbread gingerbread crust and a luscious, citrus-tinged white chocolate cream cheese filling, this dessert is perfect for festive occasions and gatherings. No oven needed, just refrigeration and gentle stovetop heating for the fruit, making it an easy yet elegant treat.

Ingredients

Scale

No-Bake White Chocolate Cheesecake

2 (4.4 oz) packages Walkers Shortbread Gingerbread Men cookies, plus more for garnish
½ cup butter, melted
8 ounces white chocolate
2 (8 oz) packages cream cheese, room temperature
1 ½ cups powdered sugar
2 teaspoons vanilla bean paste or extract
Zest from one orange
1 tablespoon orange juice
2 cups heavy cream

Mulled 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 one orange
Juice from one orange

Optional Garnishes

Whipped cream
Sugared cranberries
Thyme or rosemary sprigs

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Instructions

Prepare the Crust: Add the Walkers Shortbread Gingerbread Men cookies to a food processor and pulse until they become fine crumbs. Transfer the crumbs into a bowl and mix in the melted butter until the mixture resembles wet sand. Set aside.
Melt the White Chocolate: Using a double boiler over gently simmering water, melt the white chocolate until smooth. Remove from heat and let it cool slightly to room temperature.
Make the Cheesecake Filling: In the bowl of a stand mixer, combine the 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, mixing until fully incorporated. Transfer the mixture to a large mixing bowl.
Whip the Cream: In the same stand mixer bowl, whip the heavy cream until stiff peaks form. Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream until well combined, ensuring a airy, smooth texture.
Cook the Mulled Fruit: In a small saucepan, combine the mixed berries, red wine or cranberry juice, sugar, cinnamon, cardamom, nutmeg, ginger, salt, orange zest, and orange juice. Cover with a lid and cook over medium-low heat for 5 to 10 minutes, stirring occasionally until the fruit softens and releases its juices. Remove from heat and allow to cool.
Assemble the Cheesecakes: Spoon 2–3 tablespoons of the shortbread gingerbread crumb mixture into the bottom of each serving glass or dish, pressing down lightly. Spoon or pipe the cheesecake filling over the crust layer evenly.
Chill: Cover loosely with plastic wrap and chill the assembled cheesecakes in the refrigerator for at least 4 hours or preferably overnight to set properly.
Serve: Just before serving, top each cheesecake with a generous spoonful of the mulled fruit. Garnish with a whole Walkers Shortbread Gingerbread Man cookie, a dollop of whipped cream, sugared cranberries, and optionally thyme or rosemary sprigs for an aromatic finish.

Notes

For best results, use room temperature cream cheese to ensure a smooth and lump-free filling.
You can substitute the red wine with cranberry juice for a non-alcoholic version.
The cheesecake mixture is delicate; fold the whipped cream gently to keep it light and airy.
These cheesecakes can be made a day ahead of time; just store covered in the refrigerator.
Adjust the sweetness of the mulled fruit by adding more or less sugar according to your preference.
Garnishes like whipped cream and sugared cranberries add festive flair but are optional.

Nutrition

Serving Size: 1 cheesecake serving (approx. 1/8 of recipe)
Calories: 460 kcal
Sugar: 32 g
Sodium: 210 mg
Fat: 34 g
Saturated Fat: 21 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 110 mg