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No-Bake White Chocolate Cheesecakes With Mulled Wine Fruit

Delightful No-Bake White Chocolate Cheesecakes with Mulled Wine Fruit

Enjoy these festive No-Bake White Chocolate Cheesecakes With Mulled Wine Fruit, a creamy and indulgent dessert perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 7 minutes
Chilling Time 4 hours
Total Time 4 hours 27 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 packages Walkers Shortbread Gingerbread Men or substitute with any crisp cookie like speculoos
  • 1/2 cup Butter melted
Cheesecake Filling
  • 8 oz White Chocolate high-quality, melted
  • 16 oz Cream Cheese at room temperature
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract pure is best
  • 1 zest and juice of Orange fresh preferred
  • 1 cup Heavy Cream cold, for whipping
Mulled Wine Fruit Topping
  • 2 cups Mixed Berries or seasonal fruit
  • 1 cup Red Wine or Cranberry Juice based on sweetness preference
  • 1/4 cup Sugar adjust to taste
  • 1 tsp Spices Cinnamon, Cardamom, Nutmeg, Ginger, adjust accordingly
  • 1 pinch Salt
Optional Garnishes
  • 1 cup Sugared Cranberries for decoration
  • 1 sprig Thyme or Rosemary for garnish

Equipment

  • Mixing bowl
  • Electric Mixer
  • double boiler
  • Saucepan
  • serving glasses

Method
 

Step-by-Step Instructions
  1. Prepare Crust: Crush two packages of Walkers Shortbread Gingerbread Men until fine. Combine with melted butter until resembling wet sand. Set aside.
  2. Melt Chocolate: In a double boiler, gently melt the white chocolate over low heat. Stir frequently and let it cool slightly.
  3. Mix Cheesecake Filling: Beat cream cheese until smooth, then mix in powdered sugar, vanilla, orange zest, and juice. Gradually add cooled chocolate until well combined.
  4. Whip Cream: Whip the heavy cream on high speed until stiff peaks form. Gently fold into the cheesecake mixture.
  5. Prepare Mulled Wine Fruit: In a saucepan, combine mixed berries, wine, sugar, spices, and salt. Cook over medium heat until fruit softens, about 5-7 minutes. Allow to cool.
  6. Assemble: Divide crust among serving glasses, press down. Spoon cheesecake filling over the crust. Refrigerate for at least 4 hours or overnight.
  7. Serve: Top each cheesecake with mulled wine fruit. Garnish with sugared cranberries and herbs if desired. Enjoy!

Nutrition

Serving: 1cheesecakeCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

Make this dessert up to a day in advance for best results. Store in an airtight container for up to 3 days in the fridge.

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