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.