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This White Chocolate Cranberry Lush Dessert recipe takes everything you love about cheesecake and cranberry sauce and transforms them into an easy, no-bake treat. With layers of graham cracker crust, tangy cranberry cheesecake, and silky white chocolate pudding, it’s the perfect balance of sweet and tart flavors that’ll have everyone asking for the recipe!
As far as no-bake dessert recipes go, this white chocolate layered cheesecake is a total game-changer. It is just fancy enough to serve at any holiday gatherings or even as a Christmas dessert, but also easy enough to make for any occasion! You can throw it together in under just 30 minutes, and then let it chill before serving. The creamy layers get even better overnight in the fridge, making it perfect for busy schedules.
That sweet-tart combo of white chocolate and cranberries is totally addictive – trust me, it’s going to be a hit with the family. And since it’s a no-bake dessert, you won’t have to wrestle with your oven or worry about timing – just layer, chill, and dig in!
Nikki’s Recipe Rundown
- Taste: Sweet and creamy white chocolate is balanced perfectly with tart cranberries, creating an indulgent dessert that isn’t overly sweet.
- Texture: This no-bake dessert recipe has a variety of textures with a crunchy graham cracker base, silky cheesecake layer, smooth pudding, and fluffy whipped topping!
- Ease: Super simple no-bake recipe that just requires mixing, layering, and chilling – perfect for beginners!
- Pros: Make-ahead friendly, feeds a crowd, no oven needed, and has a beautiful presentation. Need I say more?!
- Considerations: It needs at least 6 hours to set properly in the fridge! If you are short on time, you can freeze it for a few hours instead, though.
- Recipe Repeatability: Lush recipes are definitely repeatable! We always make this one for the holidays, but it’s versatile enough to customize with different flavors, colors, and toppings!
Ingredients Needed for White Chocolate Cranberry Lush Dessert
- Graham Crackers: Graham crackers make the perfect crust here! If you don’t have a food processor, you can place them in a bag and smash them with a rolling pin until they are crumbs.
- Brown Sugar: To add a little bit of sweetness to the crust!
- Butter: Melted butter helps the graham cracker crumbs stick together into a crust.
- Cream Cheese: Make sure to use softened block cream cheese for the best results!
- Powdered Sugar: For some sweetness in the cheesecake layer of this dessert.
- Cranberry Sauce: Using canned cranberry sauce is a super easy way to infuse this dessert with that familiar cranberry flavor that you love.
- Whipped Topping: Use a whipped topping like Cool Whip!
- White Chocolate Pudding: White chocolate pudding adds a perfectly sweet, creamy layer here. Make sure to use instant pudding!
- Milk: To combine with the pudding packets!
- White Chocolate Shavings & Cranberries: As garnish, if desired!
How To Make White Chocolate Cranberry Lush
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Make the Crust
Break apart the graham crackers and place them in a food processor with the brown sugar. Pulse until the graham crackers are crumbs, then slowly pour in the melted butter while the processor runs at low speed.
Pour the crumbs into a 9×13 baking dish or pan, and press them firmly into the bottom. Freeze the crust for 15-20 minutes at least or until the crust has hardened.
Step 2 | Mix the Cranberry Cheesecake Layer
Use an electric mixer to mix the cream cheese and powdered sugar in a large bowl until smooth.
Mix in the cranberry sauce, then fold in half of the whipped topping until everything is combined. Set the mixture aside.
Step 3 | Mix Pudding
In a separate medium or large mixing bowl, whisk together the white chocolate pudding mix and cold milk until it is smooth and starts to get thick. Let the pudding sit at room temperature for at least 4 minutes.
Step 4 | Assemble
Spread the cheesecake layer over the graham cracker crust. Then spoon the pudding over the cheesecake layer and spread it out evenly.
Finally, smooth the remaining whipped topping on top of the dessert, cover it with plastic wrap, and refrigerate for at least 6 hours but overnight is best.
Step 5 | Garnish & Serve
Garnish with white chocolate shavings and candied cranberries, if desired, and serve chilled.
Recipe Tips for the Best White Chocolate Cranberry Dessert
- Make sure the cream cheese is softened to room temperature! This is important when making the cranberry cheesecake layer to ensure that it is lump-free! If the cream cheese is cold, the mixture will be lumpy. If you end up seeing some lumps, keep mixing it until it is lump-free!
- For a superset, no-bake cranberry lush dessert, you can pop it in the freezer for 2-3 hours before slicing and serving. This will create perfect slices that are easy to cut!
- When choosing the pudding packets, make sure to use instant pudding, and NOT “Cook & Set”, for the fastest results.
Variations and Substitutions
- Crust: Feel free to swap graham crackers for gingersnaps or vanilla wafers if you prefer. For a gluten-free dessert, use gluten-free graham crackers!
- Cranberry Sauce: Replace cranberry sauce with raspberry or cherry preserves, depending on your preference or the time of year!
- Add Extra Chocolate: Incorporate white chocolate chips into the cheesecake layer for extra decadence and a bit of texture!
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Recipe FAQs
If you can’t find white chocolate pudding mix, feel free to substitute it with vanilla or chocolate pudding.
I recommend sticking to cranberry sauce in this white chocolate cranberry lush recipe. Fresh cranberries would be too tart and wouldn’t provide the right texture. You can top the dessert with fresh cranberries or candied cranberries if you’d like, though!
Storage
Storage: This can be kept in the refrigerator for 2 -3 days when covered with plastic wrap.
Freeze: You can freeze the dessert by wrapping it in plastic wrap and foil, and placing it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving. Be aware that the whipped topping may break down a bit during the thawing process.
What to Serve with White Chocolate Cranberry Lasagna
This white chocolate cranberry layered dessert is the perfect dessert to serve on its own since it has all the layers you ever need, even including a whipped topping!
If you’d like to accompany it with something, I recommend serving it with a hot chai, espresso, or a Biscoff cookie butter latte.
Other Recipes to Try
- Black Forest Brownies
- No Bake Candy Corn Lush Dessert
- No Bake Orange Creamsicle Bars
- Biscoff Cheesecake Recipe
- Gingerbread Cookie Bars
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White Chocolate Cranberry Lush Dessert
Ingredients
- 13 graham crackers
- 2 tablespoons brown sugar
- ½ cup unsalted butter, melted
- 2 8-ounce boxes of cream cheese, softened
- ½ cup powdered sugar
- 1 14-ounce can of whole cranberry sauce
- 16 ounces whipped topping
- 2 3.4-ounce boxes of white chocolate pudding
- 3 cups milk, cold
- ¾ cup white chocolate shavings, optional
Instructions
- MAKE CRUST: Break apart the graham crackers and place them in a food processor with the brown sugar. Pulse until the graham crackers are crumbs, then slowly pour in the melted butter while the processor runs at low speed. Pour the crumbs into a 9×13 baking dish or pan, and press them firmly into the bottom. Freeze the crust for 15-20 minutes at least or until the crust has hardened.
- MIX CRANBERRY CHEESECAKE LAYER: Use an electric mixer to mix the cream cheese and powdered sugar in a large bowl until smooth. Mix in the cranberry sauce, then fold in half of the whipped topping until everything is combined. Set the mixture aside.
- MIX PUDDING: In a separate medium or large mixing bowl, whisk together the white chocolate pudding mix and cold milk until it is smooth and starts to get thick. Let the pudding sit at room temperature for at least 4 minutes.
- ASSEMBLE LAYERS: Spread the cheesecake layer over the graham cracker crust. Then spoon the pudding over the cheesecake layer and spread it out evenly. Finally, smooth the remaining whipped topping on top of the dessert, cover it with plastic wrap, and refrigerate for at least 6 hours but overnight is best.
- GARNISH with white chocolate shavings and candied cranberries, if desired, and serve chilled.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
- Refrigerator: This can be kept in the refrigerator for 2 – 3 days when covered with plastic wrap.
- Freezer: You can freeze the dessert by wrapping it in plastic wrap and foil, and placing it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving. Be aware that the whipped topping may break down a bit during the thawing process.
- Make sure the cream cheese is softened to room temperature! This is important when making the cranberry cheesecake layer to ensure that it is lump-free! If the cream cheese is cold, the mixture will be lumpy. If you end up seeing some lumps, keep mixing it until it is lump-free!
- For a superset, no-bake cranberry lush dessert, you can pop it in the freezer for 2-3 hours before slicing and serving. This will create perfect slices that are easy to cut!
- When choosing the pudding packets, make sure to use instant pudding, and NOT “Cook & Set”, for the fastest results.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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