Easy to prepare and utterly cute, these No-Bake White Chocolate Cheesecakes With Mulled Wine Fruit are the holiday dessert you’ve been waiting for.
A few weeks ago, two dear friends from London spent the weekend with us. I had met them during a press trip to France back in 2017, and we instantly developed a special bond. As you can imagine, I couldn’t wait for my husband to meet them and to welcome them to our home with a delicious meal, which has always been my way of showing love. For days, I carefully planned each course, from the pre-dinner drink and nibble to the homemade chocolates and digestif. Of course, I made sure that most dishes could be prepared in advance, as the last thing one should do as a hostess is spend too much time in the kitchen while the guests are at the table.
When it came to creating a dessert, I knew I wanted to do something with the cute gingerbread men I had recently purchased at a delicatessen. Not only because it was the end of November and I wanted to do something festive, but also because these cookies were made by the Scottish brand Walkers, and my friends’ last name is Walker! It’s all in the details, you see!
These no-bake, single-serving white chocolate cheesecake desserts are smooth, creamy, aromatically fruity, and just plain gorgeous. The base is made with the crushed cookies, while the citrus-laced velvety cheesecake layer is crowned with mulled wine fruit, sugared cranberries, a sprig of festive green, and an adorable gingerbread man for good measure.
Our British friends loved the entire meal, but this dessert certainly brought a smile to their faces. I’m convinced it will also be a hit at your holiday table.
Tips and variations
First of all, bear in mind that this dessert needs to be made in advance in order for the cheesecake layer to set properly. The white chocolate plays an important role here. For the smoothest results, use good-quality white chocolate and melt it slowly, ensuring it does not seize.
Though this recipe calls for Walkers Shortbread Gingerbread Men, you can easily replace them with any other type of crisp cookie. Speculoos cookies, for example, would be an excellent choice. Outside the season, you can also skip the mulled wine mixed berries topping and finish the dessert with a spoonful of fruit compote, jam, or just some fresh fruit. An excellent choice in the summer is topping the cheesecake layer with ripe strawberries marinated in balsamic vinegar, red wine, and sugar. In the fall, try a simple topping of sautéed apples or pears seasoned with warm spices such as cinnamon, nutmeg, and ginger. Come spring, these would be lovely with a strawberry and rhubarb compote. Choices aplenty!
How do I store leftovers?
Though the mulled wine fruit can be made up to 1 week in advance and the cheesecake layer needs to set for at least 4 hours, once assembled, this dessert should be consumed as soon as possible. That said, they will keep well in the fridge, covered with plastic wrap, for up to 24 hours.
Serving suggestions
These sweet, little treats would be a beautiful ending to a festive holiday brunch. You’ll love this cheesy Christmas Breakfast Casserole with a side of our Skillet Breakfast Potatoes. For even more holiday cheer, pair your brunch with our Festive Eggnog Smoothies or a Rich And Creamy Hot Chocolate served with a candy cane!
No-Bake White Chocolate Cheesecakes With Mulled Wine Fruit
Ingredients
For The No-Bake White Chocolate Cheesecake:
- 3 packages Walkers shortbread gingerbread men (4.4 ounces each)
- 1/2 cup butter melted
- 8 ounces white chocolate
- 2 packages cream cheese (8 ounces each) room temperature
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- Zest from one orange
- 1 tablespoon orange juice
- 2 cups heavy cream
For The Mulled Wine Fruit:
- 2 1/2 cups mixed berries
- 1/4 cup red wine or cranberry juice
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ginger
- Pinch of salt
- Zest and juice of one orange
- Sugared cranberries optional
- Thyme or rosemary sprigs optional
Instructions
To Make The No-Bake White Chocolate Cheesecake:
- Break 2 packages of the gingerbread men into a food processor and pulse until you have fine crumbs. Transfer to a bowl and add the melted butter. Combine with a spatula until the mixture resembles wet sand. Set aside.
- Melt the white chocolate in a double boiler over gently simmering water. Set aside to cool, about 3 minutes.
- Add the cream cheese, powdered sugar, vanilla extract, orange zest, and orange juice to the bowl of a stand mixer. Beat on medium speed until smooth, scraping the bowl down occasionally. This takes about 3 minutes. Gradually add the cooled white chocolate. Transfer this mixture to a large bowl.
- Wash and dry the stand mixer bowl. Add the heavy cream to bowl and whip until stiff peaks form.
- Fold ⅓ of the cream into the cream cheese and white chocolate mixture to lighten. Fold in the remaining cream until well combined.
To Make The Mulled Wine Fruit:
- Add the fruit, wine or juice, sugar, spices, salt, orange zest, and orange juice to a small saucepan. Cover with a lid and cook on medium-low heat until the fruit begins to soften, about 5 to 10 minutes. Remove from heat and let cool for about 15 minutes before transferring to the fridge.
To Assemble The Dessert:
- Divide the gingerbread men mixture over 8 glasses. Divide the cheesecake filling over the crust. For a neater presentation, you may want to do this with the help of a piping bag. Cover each glass with plastic wrap and chill in the refrigerator for 4 hours or overnight.
- When ready to serve, top with mulled fruit and serve with a whole Walkers Shortbread Gingerbread Man cookie. If desired, garnish with sugared cranberries and thyme or rosemary sprigs.
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