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Easy No-Bake White Chocolate Cheesecake Mulled Fruit

Irresistibly Easy No-Bake White Chocolate Cheesecake with Mulled Fruit

This Easy No-Bake White Chocolate Cheesecake with Mulled Fruit balances creamy indulgence with seasonal flavors, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 6 hours
Total Time 6 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 packages Walker's Shortbread Gingerbread Men Adds a delightful spiced flavor to the crust.
  • 1/2 cup butter melted, binds the crust together.
Cheesecake Filling
  • 8 ounces white chocolate finely chopped.
  • 2 packages cream cheese softened to room temperature.
  • 1 1/2 cups powdered sugar sweetens the cheesecake.
  • 2 teaspoons vanilla bean paste or pure vanilla extract enhances flavor.
  • Zest from one medium orange adds freshness.
  • 1 tablespoon fresh orange juice adds acidity.
  • 2 cups heavy cream whipped to create a light filling.
Mulled Fruit Topping
  • 2 1/2 cups mixed berries such as blackberries, raspberries, and cherries.
  • 1/4 cup red grape juice provides a fruity flavor base.
  • 2 tablespoons granulated sugar sweetens mulled fruit mixture.
  • 1/2 teaspoon ground cinnamon adds warmth.
  • 1/4 teaspoon ground cardamom offers a hint of spice.
  • 1/4 teaspoon freshly grated nutmeg adds depth.

Equipment

  • mixing bowl
  • Double Boiler
  • whisk
  • Refrigerator
  • saucepan

Method
 

Preparation
  1. Crush the Walker's Shortbread Gingerbread Men into fine crumbs. Set aside about 1/4 cup for garnishing later.
  2. Combine the gingerbread crumbs with the melted butter in a mixing bowl. Press the mixture evenly into the bottom of your serving dishes.
  3. Melt the white chocolate using a double boiler or microwave in 20-second intervals until smooth. Allow to cool slightly.
  4. Beat the softened cream cheese until silky smooth. Gradually add powdered sugar, vanilla bean paste, orange zest, and orange juice. Fold in the melted white chocolate.
  5. Whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture in two additions.
  6. Spoon the cheesecake filling evenly over the gingerbread crusts. Cover and refrigerate for at least 4-6 hours, ideally overnight.
  7. Simmer the mixed berries, red grape juice, granulated sugar, cinnamon, cardamom, and nutmeg in a small saucepan over medium heat for 10-15 minutes.
  8. Top each chilled cheesecake with the cooled mulled fruit mixture. Sprinkle reserved gingerbread crumbs on top and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 5gFat: 30gSaturated Fat: 18gCholesterol: 80mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 3mg

Notes

Optional: Add a dollop of whipped cream on top for extra creaminess. Ensure to follow expert tips for best results.

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