White Chocolate and Mascarpone No-Bake Cheesecake (with Sugared Cranberries)

 

 

 

 

Indulge in this mascarpone no bake cheesecake with a rich white chocolate filling, a buttery gingerbread crust, and topped with festive sugared cranberries.

Quick to assemble and utterly creamy, it’s the perfect holiday dessert or special-occasion treat.

 

 

 

My white chocolate mascarpone cheesecake

Perfect for the holidays

What is mascarpone?

Substitutes for mascarpone

Why no gelatine is needed

Make your own gingerbread base

Sugared cranberries

Assembly

More festive recipes

 

 

 

 

 

My white chocolate mascarpone cheesecake

This mascarpone no bake cheesecake is my take on a festive classic, combining a silky white chocolate filling with a crunchy gingerbread crust. The creamy mascarpone and cream cheese blend creates a truffle-like texture that melts in your mouth, while a swirl of fresh cranberry sauce adds a bright, tangy contrast.

I love using mascarpone because it’s richer and creamier than regular cream cheese, giving the cheesecake an indulgent, luxurious feel without baking. Topping it with homemade sugared cranberries adds sparkle and sweetness, making this dessert a showstopper for the holidays or any special occasion.

 

Why a no-bake cheesecake is perfect for the holidays

One of the best things about this dessert is how quick and easy it is to prepare. Unlike baked versions, the filling sets in the fridge rather than the oven, so there’s no need to worry about overcooking or cracks on the surface. The result is soft, velvety, and perfectly smooth, offering a melt-in-the-mouth texture that’s hard to beat.

No-bake cheesecakes are also ideal for holiday entertaining because they can be made ahead of time, leaving you free to focus on other preparations. The flavours of white chocolate, tangy cranberry, and buttery gingerbread develop beautifully as it chills, creating a dessert that’s indulgent yet effortless.

A swirl of vibrant cranberry sauce adds both tang and visual appeal, making each slice as eye-catching as it is delicious. This combination of creamy richness and bright fruitiness makes it a festive favourite for friends and family.

If you prefer a traditional baked cheesecake, check out my brownie mascarpone cheesecake or for a lighter dessert, blueberry and Greek yoghurt cheesecake.  

 

 

What is mascarpone?

Mascarpone is a soft Italian cream cheese made from cream rather than milk, giving it a higher fat content than standard cream cheese. This rich, velvety texture makes it ideal for no-bake cheesecakes and other desserts where a smooth, indulgent filling is needed.

Traditionally, mascarpone was made from the milk of cows grazing on herbs and flowers, adding subtle depth to its flavour. It has a luxurious creaminess that blends easily with chocolate, fruit, or other ingredients, creating a dessert with a silky, melt-in-the-mouth consistency.

Mascarpone is also versatile. It can be used in tiramisu, mousses, frostings, and truffles, but is also great in savoury food. This makes it a staple ingredient in both classic and modern dishes.

 

 

 

 

 

 

Substitutes for mascarpone

If you don’t have mascarpone, there are several alternatives you can use in a no-bake cheesecake, though each will subtly change the texture and taste:

• Ricotta cheese: adds a lighter, slightly grainy texture. It works best when blended until smooth and can give the cheesecake a more rustic, airy feel. The flavour is milder than mascarpone, so the cheesecake will be less rich.
• Sour cream: offers a tangy flavour and a softer, less dense filling. It can make the cheesecake feel lighter, but the texture won’t be as silky as with mascarpone. Often best used mixed with cream cheese to maintain structure.

Greek yogurt or cottage cheese can be used for a healthier version, but these options are thinner and less rich. Full-fat Greek yogurt is creamier, while 0% yogurt or cottage cheese produces a lighter, less indulgent filling. They work well if combined with cream cheese to balance texture and flavour.

Using these alternatives still allows you to make a delicious no-bake cheesecake, but the mouthfeel and richness will vary. For example, a filling with ricotta will feel more airy and less dense, while a sour cream version will be tangier and slightly softer.

 

 

No gelatine needed: why this no-bake cheesecake sets without it

This mascarpone cheesecake achieves a firm, sliceable texture without using gelatine (spelled gelatin in the USA). The combination of white chocolate and cheeses naturally thickens the filling, so there’s no need for extra gelling agents.

It’s also suitable for vegetarians, as gelatine is an animal-derived ingredient. By relying on the structure provided by the mascarpone, cream cheese, and white chocolate, the cheesecake maintains its shape and consistency while keeping the recipe simple and natural.

Even without gelatin, the filling is rich and luscious, with enough body to hold its form on the plate. The flavours of the white chocolate and cranberries are highlighted without interference from added stabilisers.

 

 

 

 

 

 

Making the gingerbread crust 

The base for this no-bake cheesecake is simple, delicious, and requires no oven time. All you need are gingerbread cookies and melted butter. Simply crush the cookies into fine crumbs, mix them with the butter, and press the mixture into your springform pan. The result is a firm, flavourful crust that supports the creamy filling perfectly.

For those who enjoy making everything from scratch, you can make your own gingerbread. However, if you don’t have time to bake your own gingerbread, store-bought cookies work just as well. In fact, you don’t need strict gingerbread. Any spiced or crisp biscuit will give the crust a lovely texture and subtle sweetness.

This crust is quick, forgiving, and perfect for a festive no-bake dessert, giving you a firm foundation without any extra fuss.

 

 

Sugared cranberries

A standout feature of this mascarpone no-bake cheesecake is the sugared cranberries. Their bright red colour adds a festive touch, while the sweet-tart contrast makes each bite more exciting. They are optional, but for a dessert that truly wows, they are worth adding.

Making sugared cranberries is simple. First, create a light syrup by gently heating sugar and water. Toss in the fresh cranberries to coat evenly, then let them dry before rolling them in sugar. This gives the cranberries a sparkling, slightly crunchy coating that complements the creamy cheesecake filling. The combination of tart cranberries and sweet sugar creates a delightful pop of flavour and a beautiful holiday-ready presentation.

For an extra festive touch, you could also decorate with candied clementine peel or other colourful garnishes.

 

 

Assembling your mascarpone cheesecake

Once your gingerbread crust has set and the white chocolate mascarpone filling is ready, it’s time to assemble the cheesecake.

1. Pour the filling over the crust: carefully spoon the creamy filling over the chilled base. Use a spatula to smooth the surface evenly, ensuring the filling reaches the edges for a neat finish.
2. Swirl in cranberry sauce: if you’ve prepared a bright cranberry sauce, gently fold or swirl it into the filling. Be careful not to overmix; subtle swirls create a beautiful marbled effect and add bursts of tart flavour.
3. Cover and chill: lightly cover the cheesecake with clingfilm or a cake dome and refrigerate overnight (at least 6–8 hours). This allows the filling to firm up fully without the need for baking.
4. Add sugared cranberries before serving: just before serving, decorate the top with sugared cranberries. They not only add festive colour but also a contrasting sweet-tart crunch. Optional: add other decorative touches such as edible silver balls or small holiday sprigs for a stunning presentation.
5. Slice and serve: use a warm knife for clean slices. Wipe the knife between cuts to maintain neat edges and reveal the creamy, marbled interior.

This assembly method ensures a no-bake cheesecake that holds its shape, looks impressive, and delivers a luxurious texture without any baking.