No-Bake White Chocolate Cheesecakes with Mulled Wine Fruit are an elegant and indulgent dessert that captures the festive spirit of the holidays. The creamy white chocolate cheesecake pairs perfectly with the warm, spiced mulled wine fruit topping, making this dessert a show-stopping addition to your seasonal celebrations.
Why You’ll Love This Recipe
- No-Bake Simplicity: Perfect for when you want an impressive dessert without turning on the oven.
- Festive Flavors: The spiced mulled wine fruit adds a warm, holiday twist.
- Customizable Presentation: Serve in individual jars, glasses, or as a larger cheesecake.
- Make-Ahead Friendly: Ideal for holiday gatherings, as it can be prepared in advance.
- Elegant and Decadent: A dessert that looks and tastes like it came from a fine dining menu.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cheesecake:
- Crushed digestive biscuits or graham crackers
- Unsalted butter (melted)
- Cream cheese (room temperature)
- White chocolate (melted and cooled)
- Heavy cream (whipped to soft peaks)
- Powdered sugar
- Vanilla extract
For the Mulled Wine Fruit:
- Red wine
- Sugar
- Cinnamon stick, star anise, and cloves
- Orange zest and juice
- Mixed fresh or frozen fruits (such as berries, cherries, or sliced plums)
Directions
Prepare the Cheesecake Base:
- Make the Crust: Combine crushed biscuits with melted butter and mix until it resembles wet sand. Press the mixture into the base of jars, glasses, or a springform pan. Chill in the refrigerator for 30 minutes.
Make the Cheesecake Filling:
- Prepare the Mixture: Beat cream cheese and powdered sugar until smooth. Mix in melted white chocolate and vanilla extract.
- Fold in Whipped Cream: Gently fold whipped cream into the cream cheese mixture until fully incorporated.
- Assemble: Spoon or pipe the cheesecake filling over the chilled crust. Smooth the tops and refrigerate for at least 4 hours or overnight.
Make the Mulled Wine Fruit:
- Simmer the Wine: In a saucepan, combine red wine, sugar, spices, orange zest, and juice. Simmer over medium heat for 5–7 minutes to infuse the flavors.
- Add the Fruit: Stir in the mixed fruit and cook for another 5–10 minutes, until the fruit is tender but not mushy. Remove from heat and let cool to room temperature.
Assemble and Serve:
- Top the Cheesecakes: Spoon the cooled mulled wine fruit over the set cheesecake.
- Garnish: Add a sprig of mint or a sprinkle of orange zest for an elegant finish.
- Serve: Serve chilled and enjoy!
Servings and Timing
- Servings: Makes 6 individual cheesecakes or 1 large cheesecake
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
Variations
- Non-Alcoholic Version: Replace red wine with pomegranate or cranberry juice.
- Gluten-Free Option: Use gluten-free cookies or biscuits for the base.
- Vegan-Friendly: Use dairy-free cream cheese, coconut cream, and plant-based white chocolate.
- Fruit Choices: Swap in pears, apples, or cranberries for a wintery twist.
- Spiced Cheesecake: Add a touch of cinnamon or nutmeg to the cheesecake filling.
Storage/Reheating
- Storage: Keep cheesecakes covered in the refrigerator for up to 3 days. Store the mulled wine fruit topping separately to maintain the texture.
- Freezing: Cheesecakes can be frozen without the fruit topping for up to 1 month. Thaw in the refrigerator overnight before serving.
- Reheating Sauce: Gently reheat the mulled wine fruit on the stove or in the microwave if needed.
FAQs
1. Can I make this dessert ahead of time?
Yes, both the cheesecake and mulled wine fruit can be made a day in advance. Assemble just before serving.
2. What type of wine is best for the mulled wine fruit?
Use a dry or semi-dry red wine like Merlot, Cabernet Sauvignon, or Shiraz.
3. Can I use white chocolate chips instead of a bar?
Yes, but ensure they are high-quality for the best flavor and texture.
4. How do I prevent the cheesecake filling from being too runny?
Make sure the cream cheese is at room temperature and the whipped cream is beaten to soft peaks before folding.
5. Can I use frozen fruit for the topping?
Absolutely! Frozen fruit works well and reduces prep time.
6. Is there a substitute for heavy cream?
You can use mascarpone cheese or full-fat Greek yogurt for a thicker texture.
7. How do I avoid over-sweetening the topping?
Adjust the sugar based on the sweetness of your fruit and wine.
8. Can I skip the crust for a low-carb version?
Yes, serve the cheesecake filling in cups without the crust for a lighter option.
9. What spices pair well with the mulled wine?
Cinnamon, star anise, cloves, and a touch of cardamom work beautifully.
10. How do I prevent the fruit from becoming mushy?
Cook the fruit just until tender and avoid over-simmering.
Conclusion
No-Bake White Chocolate Cheesecakes with Mulled Wine Fruit are a decadent yet easy-to-make dessert that embodies the warmth and elegance of the holiday season. Whether you’re hosting a dinner party or treating yourself to a festive indulgence, this dessert is sure to impress with its creamy texture, vibrant fruit topping, and sophisticated flavor profile.
PrintNo-Bake White Chocolate Cheesecakes with Mulled Wine Fruit
These No-Bake White Chocolate Cheesecakes are a luxurious dessert topped with spiced mulled wine fruit. Perfect for the holiday season, they combine creamy, indulgent cheesecake with the warm, rich flavors of mulled wine-soaked fruit.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 6 servings 1x
- Category: Desserts, No-Bake Treats, Holiday Recipes
- Method: No-Bake, Chilling
- Cuisine: Fusion, Holiday-Inspired
Ingredients
For the crust:
- 1 1/2 cups (150 g) graham cracker or digestive biscuit crumbs
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, melted
For the cheesecake filling:
- 1 1/2 cups (225 g) white chocolate chips, melted
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy whipping cream, whipped to stiff peaks
For the mulled wine fruit topping:
- 1 cup (240 ml) red wine
- 1/4 cup (50 g) granulated sugar
- 1 cinnamon stick
- 3 whole cloves
- 1 star anise
- Zest of 1 orange
- 1 cup (150 g) fresh or frozen mixed berries (e.g., raspberries, blackberries, and cherries)
Instructions
1. Prepare the crust:
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Divide the mixture evenly among 6 serving glasses or ramekins, pressing it firmly into the base. Refrigerate while preparing the filling.
2. Make the cheesecake filling:
- In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Mix in the melted white chocolate and vanilla extract until fully incorporated.
- Gently fold in the whipped cream until the mixture is light and fluffy.
- Spoon or pipe the cheesecake filling over the prepared crusts in the glasses. Smooth the tops and refrigerate for at least 4 hours or until set.
3. Prepare the mulled wine fruit topping:
- In a saucepan, combine the red wine, sugar, cinnamon stick, cloves, star anise, and orange zest. Heat over medium heat until the sugar dissolves, then simmer for 5–7 minutes.
- Add the mixed berries and cook for another 2–3 minutes, until the fruit is softened but still holds its shape.
- Remove from heat, strain out the spices, and let the fruit cool completely.
4. Assemble the dessert:
- Spoon the cooled mulled wine fruit over the top of each cheesecake.
5. Serve:
- Garnish with a sprinkle of orange zest or a small mint leaf, if desired. Serve chilled.
Notes
- For a non-alcoholic version, substitute the red wine with pomegranate or cranberry juice.
- You can make this dessert up to a day in advance, keeping the cheesecake and fruit topping separate until ready to serve.
- Swap graham crackers for gingersnaps or chocolate cookies for a flavor twist.