White Chocolate Coconut Cranberry Cheesecake Recipe

 

White Chocolate Coconut Cranberry Cheesecake Recipe

White Chocolate Coconut Cranberry Cheesecake is a festive, silky-smooth dessert that combines the tropical creaminess of coconut with the tangy brightness of cranberries and the sweet richness of white chocolate. A buttery graham-cracker crust serves as a firm, slightly salty base. The filling is luxuriously creamy due to cream cheese, coconut cream, and melted white chocolate. Ribbons of tart cranberry compote swirl on top, while a sprinkle of toasted coconut adds a satisfying crunch. Every slice celebrates holiday flavors, making it perfect for concluding a Christmas feast or any special event.

Why I love it

I love this cheesecake because it captures the spirit of the season in one elegant bite. The blend of white chocolate's mellow sweetness and coconut's subtle nuttiness feels like a warm hug. The cranberry swirl provides a zesty contrast that brightens the rich flavors. Making it is a labor of love; the crust comes together in minutes, the filling is whipped until smooth, and the cranberry topping simmers on the stove, filling the kitchen with a festive aroma. This cheesecake is also very versatile—you can prepare it a day ahead and it keeps well in the fridge, making it a stress-free option for holiday gatherings. The toasted coconut garnish offers a lovely visual touch and a crunchy texture that makes each bite feel special. Whether you’re serving vegans, dairy-free guests, or anyone with a sweet tooth, this cheesecake delights everyone.

 

Quick info

Preparation time: 30 minutes

Cooking time: 45 minutes (including baking and cooling)

Total time: 1 hour 15 minutes (plus chilling)

Serves: 4 generous slices

Difficulty level: Moderate

Ingredients (serves 4) 

Crust 

·       1 ½ cups graham-cracker crumbs (or gluten-free alternative) 

·       ¼ cup unsweetened shredded coconut, toasted 

·       3 tablespoons melted coconut oil 

·       2 tablespoons maple syrup 

Filling 

·       8 oz (225 g) cream cheese, softened. 

·       ½ cup coconut cream (the thick layer from a chilled can) 

·       ½ cup white chocolate chips, melted 

·       ¼ cup granulated sugar 

·       2 large eggs, room temperature 

·       1 teaspoon pure vanilla extract 

·       ¼ cup sweetened dried cranberries, chopped 

Cranberry swirl 

·       ½ cup fresh or frozen cranberries 

·       2 tablespoons orange juice 

·       1 tablespoon maple syrup 

·       ½ teaspoon cornstarch mixed with 1 tablespoon water (slurry) 

Garnish 

·       2 tablespoons of toasted coconut flakes. 

·       A few whole cranberries for color 

Tools 

·       9-inch springform pan 

·       Food processor or zip-top bag for crushing graham crackers. 

·       Medium saucepan 

·       Electric mixer (hand or stand) 

·       Rubber spatula 

·       Small saucepan for cranberry sauce 

·       Whisk 

·       Measuring cups and spoons 

·       Cooling rack 

Instructions

Step 1.

Preheat the oven to 325 °F (163 °C). Lightly grease the springform pan with a little coconut oil and set it aside. 

Step 2.

Make the crust. In a food processor, pulse the graham-cracker crumbs until fine. Add the toasted shredded coconut, melted coconut oil, and maple syrup; pulse a few more times until the mixture looks like wet sand. Press the crust firmly into the bottom of the pan to create an even layer. Bake for 8-10 minutes, just until set and lightly golden. Remove and let cool while you prepare the filling. 

Step 3.

Toast the coconut for garnish. While the crust cools, place the extra shredded coconut in a dry skillet over medium heat. Stir constantly for 2-3 minutes until it turns light amber. Transfer to a plate to cool. 

Step 4.

Prepare the cranberry swirl. In a small saucepan, combine cranberries, orange juice, and maple syrup. Bring to a gentle boil, then reduce heat and simmer for 5-6 minutes, stirring occasionally until the cranberries burst and the mixture thickens. Stir in the cornstarch slurry and cook for another minute until glossy. Remove from heat and cool slightly. 

Step 5.

Blend the filling. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 1-2 minutes. Add the coconut cream, melted white chocolate, and sugar; continue beating until fully combined and glossy. 

Step 6.

Add eggs and flavor. Beat in the eggs one at a time, mixing just until each is fully blended; over-mixing can cause cracks. Stir in the vanilla extract and fold in the chopped dried cranberries with a rubber spatula. 

Step 7.

Assemble the cheesecake. Pour the filling over the pre-baked crust, smoothing the top with the spatula. Spoon the warm cranberry sauce over the filling in a zig-zag pattern, then use a toothpick or knife to gently swirl and create a marbled effect. 

Step 8.

Bake. Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the edges are set and the center still has a slight jiggle. 

Step 9.

Cool gradually. Turn off the oven, crack the door open, and let the cheesecake sit inside for 15 minutes to prevent cracking. Then remove it and place it on a cooling rack to come to room temperature. 

Step 10.

Chill. Once at room temperature, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set fully. 

Step 11.

Unmold and garnish. Run a thin knife around the edge of the pan, release the springform, and transfer the cheesecake to a serving plate. Sprinkle the toasted coconut flakes over the top and add a few whole cranberries for a festive touch. 

Step 12.

Serve. Slice with a warm, wet knife for clean cuts, and enjoy each decadent bite. 

Approximate macros per serving (based on 4 slices) 

v  Calories: 560 kcal 

v  Protein: 7 g 

v  Fat: 38 g 

v  Carbohydrates: 48 g 

v  Fiber: 3 g 

v  Sugar: 36 g 

v  Sodium: 210 mg 

What to serve with this 

A dollop of lightly sweetened coconut whipped cream, or a scoop of vanilla bean ice cream balances the richness. For a festive touch, serve it with a glass of chilled prosecco or a warm spiced chai latte. A small side of fresh berries (raspberries or strawberries) adds a bright, juicy contrast to the creamy cheesecake. 

Tips & variations 

·       Gluten-free crust: Use almond flour or a gluten-free graham-cracker blend instead of regular crumbs. 

·       Dairy-free version: Replace the cream cheese with high-quality vegan cream cheese and use coconut cream for the entire filling; the result is still silky. 

·       Flavor twist: Add a teaspoon of orange zest to the filling for an extra citrus note that pairs well with cranberry. 

·       Extra crunch: Mix chopped toasted pecans or almonds into the crust for added texture. 

·       Make ahead: This cheesecake tastes even better after a full night in the fridge, making it a great choice for holiday prep. 

·       Mini cheesecakes: Use a muffin tin with liners for individual servings—just reduce the baking time to 20-25 minutes. 

Frequently asked questions 

1. Can I use frozen cranberries for the swirl? 

Yes. Frozen cranberries work fine; just increase the simmering time by a minute or two to ensure they break down completely. 

2. How do I prevent cracks in the cheesecake? 

Avoid over-mixing the batter, bake at a moderate temperature, and let the cheesecake cool gradually in the oven with the door ajar. 

3. Can I make this cheesecake without eggs? 

Absolutely. Replace each egg with ¼ cup of unsweetened applesauce or a commercial egg replacer; the texture will remain creamy. 

4. What if I don’t have a springform pan? 

A regular 9-inch cake pan lined with parchment paper works; just leave enough overhang to lift the cheesecake out cleanly. 

5. How long can I store leftovers? 

Keep the cheesecake covered in the refrigerator for up to 5 days. It also freezes well—wrap individual slices in plastic wrap and foil, then thaw in the fridge overnight. 

6. Can I use white chocolate bars instead of chips? 

Yes. Chop a high-quality white chocolate bar into small pieces and melt gently over a double boiler, stirring until smooth.