This No-Bake White Chocolate Coconut Cranberry Cheesecake is one of those desserts that instantly feels like the holidays. I love it because it looks impressive, but it’s actually easy to make, no oven, no stress, just mix, assemble, chill, and enjoy.
I decorate it to truly capture the Christmas spirit. The top looks like a snowy winter scene, generously sprinkled with coconut for that soft, festive finish. Coconut truffles sit on top like little snowballs, while sugar-coated cranberries or red currants add beautiful pops of red. A few sugared rosemary sprigs and dried orange slices bring everything together and make the cheesecake look straight out of a holiday storybook.
Inside, the cheesecake stays creamy, light, and perfectly balanced. The white chocolate and coconut filling feels rich but not heavy, and the cranberry layers adds a bright contrast that makes every slice look as good as it tastes. It’s the kind of dessert people stop to admire before cutting into it.
This is the kind of cheesecake I make when I want something special for the holiday table but still want time to enjoy the moment with family and friends. It’s perfect for busy December days, make-ahead friendly, and always a crowd-pleaser.
How to make no-bake white chocolate cranberry coconut cheesecake
Begin with preparing the cranberry orange sauce. Place the cranberries, sugar, orange juice, and orange zest in a saucepan set over medium heat. Bring to a boil, stirring constantly, then reduce to a gentle simmer. Cook for 5–10 minutes, until the sauce thickens slightly. Remove from heat and set aside to cool completely.
Next, prepare the crust. Line the bottom of an 8–9 inch (20–23 cm) round springform pan with parchment paper, and line the sides with an acetate sheet. Place the crackers or digestive biscuits and shredded coconut into a food processor and pulse until fine crumbs form. Add the melted butter and sugar and process again until evenly moistened. Press the mixture firmly into the bottom of the pan using the back of a spoon. Refrigerate while you prepare the filling.
Prepare the white chocolate coconut cream cheese filling. Place the white chocolate and coconut milk in a heatproof bowl set over a pan of gently simmering water. Melt over low heat, stirring occasionally, then remove from heat and allow to cool to room temperature.
Meanwhile, dissolve the gelatin powder in cold water and let it bloom for 5–10 minutes.
In a large bowl, mix the cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract and mix until combined. Stir in the cooled melted white chocolate mixture.
Gently heat the bloomed gelatin until fully dissolved. To temper it and avoid lumps, stir 1–2 tablespoons of the cream cheese mixture into the warm gelatin. Then pour the tempered gelatin back into the full bowl of cream cheese mixture, mixing thoroughly until smooth. This step ensures a perfectly silky texture, without rubbery bits.
Add the whipping cream and continue mixing until stiff peaks form. Gently fold in the shredded coconut.
How to assemble the cheesecake
Spread one-third of the filling evenly over the chilled crust. Spoon half of the cranberry orange sauce over the surface and use a skewer, toothpick, or knife to create gentle swirls. Carefully spread another third of the filling on top, followed by remaining cranberry sauce and another swirl. Finish with the remaining cream cheese filling and smooth the top with an offset spatula.
Cover the cheesecake and refrigerate for at least 4–6 hours, or preferably overnight, until fully set.
To finish, decorate and serve. Garnish with sugar-coated cranberries or red currants, sugar-coated rosemary sprigs, coconut truffles, dried orange slices, or star anise. Slice and enjoy this festive, creamy cheesecake.
Hope you will try this amazing no-bake cheesecake. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.
Other no-bake festive desserts you may like to try
Indulge in a creamy No-Bake White Chocolate Raspberry Pie, perfectly sweet, tart, and effortless for any dessert table.
You may also celebrate the season with this Ladyfinger Cranberry Cake Roll, soft, festive, and bursting with holiday flavor.
Treat yourself to Pistachio Cranberry White Chocolate Truffles, rich, nutty, and delightfully festive in every bite.
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White Chocolate Coconut Cranberry Cheesecake – Easy No-Bake Holiday Dessert
Ingredients
Cranberry Sauce
- 10 oz (300g) cranberries , fresh or frozen
- 1/4 cup (50g) sugar
- juice of an orange
- Zest of an large orange
For the Crust
- 6 oz (180g) digestive biscuits or graham crackers
- 1/3 cup (30g) unsweetened shredded coconut
- 2 tbsp (30g) sugar
- 6 tbsp (80g) unsalted butter , melted
Coconut White Chocolate Cream Cheese Filling
- 7 oz (200g) white chocolate , small pieces
- 1/4 cup (60g) coconut milk
- 1 ⅓ pound (600g) cream cheese , room temperature
- 3 tbsp (24g) powdered sugar
- 2 tsp (10g) vanilla extract
- 1 cup (240g) whipping cream (35% fat) , chilled
- 1/2 cup (40g) unsweetened shredded coconut
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) cold water
For Decoration
- sugar-coated red currants or cranberries
- sugar-coated rosemary sprigs
- star anise
- dry orange slices
- coconut truffles
- unsweetened shredded coconut
Instructions
Prepare the cranberry orange sauce.
- Place cranberries, sugar, orange juice and orange zest into a saucepan and boil while stirring constantly.
- Simmer for about 5-10 minutes or until thickened.
- Set aside to cool until ready to use.
Prepare the crust.
- Line the bottom of an 8–9 inch (20–23 cm) round springform pan with parchment paper, and line the sides with an acetate sheet.
- Place the crackers/digestive biscuits and shredded coconut into the bowl of a food processor and crush until crumbs form.
- Add melted butter and sugar and mix until evenly moistened.
- Press the mixture into the bottom of the pan using the back of a spoon.
- Refrigerate until the filling is prepared.
Prepare the white chocolate coconut cream cheese filling.
- Place white chocolate and coconut milk into a heatproof bowl.
- Place over a pan with simmering water.
- Melt over low heat. Let cool to room temperature.
- Meanwhile, dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- In a large bowl, mix cream cheese until smooth.
- Add powdered sugar, and vanilla extract and mix to combine.
- Mix in melted chocolate.
- Dissolve gelatin over low heat.
- Temper the gelatin, to prevent clumps. Add 1–2 tablespoons of the cream cheese mixture into the warm melted gelatin.
- Mix to combine.
- Then pour this tempered gelatin into the full bowl of cream cheese mixture.
- Mix to combine.
- Add the chilled whipping cream.
- Continue mixing until stiff peaks form.
- Fold in the shredded coconut.
Assemble the cheesecake.
- Spread one-third of the cream cheese filling evenly over the chilled crust.
- Spoon half of the cranberry orange sauce over the surface.
- Use a skewer, toothpick, or knife to create gentle swirls.
- Carefully spread another third of the cream cheese filling on top.
- Continue with adding the remaining cranberry sauce and swirl again.
- Finish with the last third of the cream cheese filling.
- Smooth the top with an offset spatula.
- Cover and refrigerate the cheesecake for at least 4-6 hours or better overnight.
- Decorate the cake with sugar-coated cranberries or red currants, sugar-coated rosemary sprigs, coconut truffles, dry orange slices, anise stars. Enjoy!
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Notes
Nutrition
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