Bright, festive, and wonderfully creamy, these no-bake white chocolate cranberry cheesecake jars layer sweet-tart cranberry sauce with a fluffy white chocolate cheesecake filling for an effortless holiday dessert.
If you’re looking for a simple but show-stopping treat for the holiday season, these no-bake white chocolate cranberry cheesecake jars are such a lovely option. They’re built on a buttery graham cracker base, topped with a quick homemade cranberry sauce, and finished with a light, creamy white chocolate cheesecake filling. And because everything is assembled in small jars, they’re easy to serve, easy to make ahead, and easy to transport.
I especially love these for holiday gatherings because they feel elegant without requiring any fuss. No baking, no water baths, no finicky steps. Just layer, chill, and add a festive topping of sugared cranberries and rosemary. They’re the kind of dessert that looks like you worked for it… while secretly taking just a few minutes to prep.
Why You’ll Love These Cranberry Cheesecake Jars
- A no-bake make-ahead dessert. Perfect for busy holiday schedules or last-minute entertaining.
- Bright cranberry flavor. The homemade cranberry sauce adds a pop of color and just the right amount of tartness. The tartness keeps these jars from becoming overly sweet, so each bite stays bright, creamy, and really well balanced.
- Creamy white chocolate filling. Light, fluffy, and just sweet enough.
- Festive presentation. Those sugared cranberries and rosemary sprigs make these look instantly holiday-ready.
- Small-batch and scalable. This version makes four small jars, but you can easily double it for a crowd.
Key Ingredients
- Graham cracker crumbs – Create a sturdy, buttery base that balances the creamy filling.
- Cranberries – Fresh or frozen both work beautifully for the homemade sauce.
- White chocolate pudding mix – Helps the cheesecake layer set without baking, adding subtle white chocolate flavor.
- Cream cheese – Softened so it blends smoothly into a silky, fluffy filling.
- Whipped cream – Lightens the filling for a mousse-like texture.
- Sugared cranberries & rosemary – An easy, eye-catching garnish that makes these jars feel extra special.
How to Make No-Bake Cranberry Cheesecake Jars
Start with the crust.
Mix graham cracker crumbs, melted butter, and a bit of sugar until the mixture resembles wet sand. Press it into the bottoms of four small jars.
Cook the cranberry sauce.
Simmer cranberries, sugar, and water until the berries burst and the mixture thickens. Let it cool completely so it doesn’t melt the cheesecake layer.
Make the cheesecake filling.
Whisk the pudding mix and cold milk until thickened. Beat the cream cheese until smooth, then mix in the pudding mixture. Fold in the whipped cream for a light, fluffy texture.
Assemble the jars.
Spoon a layer of cranberry sauce over the crust, then pipe or spoon the cheesecake filling on top. Finish with the sugared cranberries and rosemary. Chill for at least 30 minutes before serving.
A quick note about the garnish: The sugared cranberries and rosemary are completely optional, but they add such a pretty, frosted look to these jars. If you’d like to make them, I have a simple step-by-step tutorial you can follow that works for both cranberries and rosemary. They take just a few minutes and really elevate the presentation.
Tips for Success
- Cool the cranberry sauce completely. Warm sauce will melt the filling, soften the layers, and make assembly messy. Giving it a little chill time makes all the difference.
- Use a piping bag for clean layers. A simple zip-top bag with the corner snipped off works, too. It keeps the cheesecake layer fluffy and defined.
- Choose the right jars. Four-ounce jam jars or mini parfait cups are perfect for these portions, and they show off the layers beautifully.
- Whip the cream to stiff peaks. This helps the filling stay light but still hold its shape once chilled.
- Make the sugared topping shortly before serving. It stays prettiest within the first day. After that, the cranberries begin to soften and lose some of their sparkle.
- Spoon or fork? These are soft enough to eat with a spoon. No digging or scraping needed. For a little extra texture, serve them with a small shortbread cookie or biscotti on the side.
Variations
- Swap the fruit. Raspberries, sweet cherries, or a simple mixed-berry compote all work if cranberries aren’t available or in season.
- Try a chocolate crust. Use chocolate graham cracker crumbs or Oreo crumbs for a richer, darker contrast to the white chocolate filling.
- Add a touch of citrus. A little orange zest in the cranberry sauce or the filling gives the jars an extra-bright wintery note.
- Make them larger (or smaller!). Use 8-ounce jars for more substantial servings or mini dessert cups for parties.
- Scale the recipe if needed. This recipe is great for parties or small gatherings. If you need more servings, you can easily double the recipe.
How to Store
Cover the jars tightly and refrigerate for up to 3 days. For the freshest look, especially with the sugared cranberries and rosemary, enjoy them within 24 hours. If you’re making them ahead, you can assemble the jars and add the sugared garnish just before serving.
You can also make the cranberry sauce up to 3 days in advance, and the cheesecake filling up to 1 day ahead, storing each separately until ready to assemble.
A Festive Treat Worth Sharing
These no-bake white chocolate cranberry cheesecake jars strike that perfect balance of easy and elegant. They’re the kind of dessert you can whip up quickly but still feel proud to set on the table. They’re bright, creamy, and wonderfully seasonal, and their make-ahead nature makes them a dream for busy holiday schedules. Whether you’re hosting or heading to a gathering, these little jars deliver big charm with very little effort.
More Festive No-Bake Desserts
No-Bake White Chocolate Cranberry Cheesecake Jars
Ingredients
For the graham cracker layer:
- ½ cup (50 g) graham cracker crumbs, about 4 full sheets
- 1 ½ tablespoons unsalted butter, melted
- 1 teaspoon granulated sugar
For the cranberry sauce:
- 1 cup (100 g) fresh or frozen cranberries
- ¼ cup (50 g) granulated sugar
- 1 tablespoon (15 ml) water
For the filling:
- ½ package instant white chocolate pudding mix, about 1.7 ounces (48g)
- ¾ cup (180 ml) cold milk
- 4 ounces (113 g) cream cheese, softened
- ¼ cup (60 ml) heavy cream, whipped to stiff peaks, or 1/2 cup frozen whipped topping
- sugared cranberries and rosemary, for garnish, see notes
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Instructions
To make the graham cracker layer:
- In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. The mixture should look like wet sand.
- Divide evenly between 4 small jars and press gently into the bottoms.
To make the cranberry sauce:
- In a saucepan, combine the cranberries, sugar, and water.
- Cook over medium heat until the cranberries burst and the sauce thickens, about 8 minutes. Let cool completely.
To make the cheesecake filling:
- Whisk the pudding mix and cold milk until thickened, about 2 minutes.
- In another bowl, beat the cream cheese until smooth. Add the pudding mixture and mix until combined.
- Fold in the whipped cream until fluffy.
To assemble:
- Spoon a layer of cranberry sauce over the crust in each jar.
- Pipe or spoon the cheesecake filling on top.
- Garnish with sugared cranberries and rosemary, if using. (See notes for how to make them.)
- Refrigerate at least 30 minutes before serving.
Notes
- Cranberry sauce: Be sure the sauce is fully cooled before layering so it doesn’t soften or melt the cheesecake filling.
- Whipped cream: Whip to stiff peaks for a fluffy but stable filling. Frozen whipped topping works as a shortcut.
- Jars: Four-ounce jam jars or mini parfait cups are ideal for these portions.
- Sugared cranberries and rosemary: If you’d like to add the sparkly cranberry-and-rosemary garnish shown in the photos, follow my full tutorial here. Make them the same day for the freshest look.
- Make ahead: You can prepare the cranberry sauce up to 3 days in advance and the filling up to 1 day ahead. Store each covered in the refrigerator.
- Scaling the recipe: This recipe makes four small jars and uses half a package of pudding mix. If you’re serving a crowd, you can easily double the recipe to use the full package and make eight jars.
- Storage: Keep assembled jars covered and refrigerated for up to 3 days. The sugared garnish looks best within the first 24 hours.
