Description
Delight in these No-Bake White Chocolate Cheesecakes with Mulled Apple Vinegar Fruit, combining a rich, creamy cheesecake filling with a crisp gingerbread shortbread crust and a tangy, spiced berry topping. Perfectly chilled and bursting with festive flavors, this dessert is ideal for any occasion that calls for a sophisticated yet simple sweet treat.
Ingredients
Scale
Crust
- 2 packages (4.4 oz each) Walkers Shortbread Gingerbread Men
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 8 oz white chocolate
- 16 oz cream cheese, room temperature
- 1.5 cups powdered sugar
- 2 tsp vanilla bean paste or extract
- Zest and juice from one orange
- 2 cups heavy cream
Mulled Fruit Topping
- 2.5 cups mixed berries (blackberries, raspberries, cherries)
- 1/4 cup apple vinegar or cranberry juice
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Zest and juice from one orange (reserved from filling)
Instructions
- Prepare the Crust: Blend the gingerbread cookies into fine crumbs, then mix thoroughly with the melted unsalted butter until the mixture has the texture of wet sand. Set the crust mixture aside for assembling later.
- Melt the White Chocolate: Using a double boiler, gently melt the white chocolate until completely smooth. Remove from heat and allow it to cool slightly to prevent curdling when mixed.
- Make the Cheesecake Filling: In a stand mixer or with a hand mixer, beat together the room temperature cream cheese, powdered sugar, vanilla bean paste, orange zest, and orange juice until smooth and creamy. Carefully fold in the slightly cooled white chocolate until evenly incorporated.
- Whip the Cream: Whip the heavy cream in a clean bowl until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture, maintaining the light and airy texture.
- Prepare the Mulled Fruit: In a saucepan, combine the mixed berries, apple vinegar or cranberry juice, granulated sugar, cinnamon, cardamom, nutmeg, ginger, and reserved orange zest and juice. Cook over medium heat for 5 to 10 minutes, stirring occasionally, until the fruit softens and the mixture thickens slightly. Remove from heat and allow to cool.
- Assemble the Cheesecakes: Place a layer of the gingerbread crust mixture at the bottom of individual serving glasses or dessert dishes. Spoon the cheesecake filling over the crust, smoothing the top. Refrigerate for at least 4 hours to allow the cheesecake to set and chill properly.
- Add the Topping and Serve: Just before serving, spoon the mulled fruit mixture on top of each cheesecake. Garnish as desired with additional berries or a sprinkle of spices for an extra festive touch.
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Be careful not to overheat the white chocolate as it can seize and become grainy.
- The longer the cheesecakes chill, the better the texture and flavor will develop.
- For a dairy-free option, substitute cream cheese and heavy cream with vegan alternatives.
- Mulled fruit can be prepared a day ahead and refrigerated to save time.
