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No-Bake White Chocolate Cheesecakes with Mulled Wine Fruit

No-Bake White Chocolate Cheesecakes with Mulled Wine Fruit

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๎ˆƒIndulge in the rich and creamy delight of No-Bake White Chocolate Cheesecakes topped with Mulled Wine Fruitโ€”a perfect fusion of velvety cheesecake and spiced berry compote. This elegant dessert is ideal for holiday gatherings or any special occasion, offering a sophisticated treat without the need for baking.๎ˆ„๎ˆ†

Why Youโ€™ll Love This Recipe

๎ˆƒ-ย No-Bake Convenience: Enjoy a decadent cheesecake without turning on the oven, making it a stress-free dessert option.๎ˆ„๎ˆ†

๎ˆƒ-ย Festive Flavors: The combination of white chocolate and mulled wine-infused fruits brings warmth and cheer to your table.๎ˆ„๎ˆ†

๎ˆƒ-ย Make-Ahead Friendly: Prepare in advance and refrigerate, allowing you to focus on other aspects of your event.๎ˆ„๎ˆ†

Ingredients

๎ˆƒ-ย For the Crust:๎ˆ†

  • 2 (4.4 oz) packages of Walkers Shortbread Gingerbread Men๎ˆ†
  • ยฝ cup (1 stick) unsalted butter, melted๎ˆ†
  • For the Cheesecake Filling:๎ˆ†
    • 8 ounces white chocolate, melted and cooled๎ˆ†
    • 16 ounces (2 packages) cream cheese, at room temperature๎ˆ†
    • 1ยฝ cups powdered sugar๎ˆ†
    • 2 teaspoons vanilla bean paste or extract๎ˆ†
    • Zest of one orange๎ˆ†
    • 1 tablespoon fresh orange juice๎ˆ†
    • 2 cups heavy cream๎ˆ†
  • For the Mulled Wine Fruit Topping:๎ˆ†
    • 2ยฝ cups mixed berries (such as blackberries, raspberries, and cherries; fresh or frozen)๎ˆ†
    • ยผ cup red wine or cranberry juice๎ˆ†
    • 2 tablespoons granulated sugar๎ˆ†
    • ยฝ teaspoon ground cinnamon๎ˆ†
    • ยผ teaspoon ground cardamom๎ˆ†
    • ยผ teaspoon freshly grated nutmeg๎ˆ†
    • ยผ teaspoon ground ginger๎ˆ†
    • Pinch of salt๎ˆ†
    • Zest and juice of one orange๎ˆ„๎ˆ†

(Tip: Youโ€™ll find the full list of ingredients and measurements in the recipe card below.)

Directions

No-Bake White Chocolate Cheesecakes with Mulled Wine Fruit this Recipe

๎ˆƒ1.ย Prepare the Crust:๎ˆ†

  • In a food processor, pulse the gingerbread cookies into fine crumbs.๎ˆ†
  • Combine the crumbs with melted butter until the mixture resembles wet sand.๎ˆ†
  • Press the mixture firmly into the base of serving glasses or a 9-inch springform pan.๎ˆ†
  • Refrigerate to set while preparing the filling.๎ˆ†
  1. Make the Cheesecake Filling:๎ˆ†
    • Melt the white chocolate using a double boiler; set aside to cool slightly.๎ˆ†
    • In a stand mixer, beat the cream cheese until smooth.๎ˆ†
    • Add powdered sugar, vanilla, orange zest, and orange juice; mix until well combined.๎ˆ†
    • Gradually incorporate the melted white chocolate into the cream cheese mixture.๎ˆ†
    • In a separate bowl, whip the heavy cream to stiff peaks.๎ˆ†
    • Gently fold the whipped cream into the cream cheese mixture until fully combined.๎ˆ†
  2. Assemble the Cheesecake:๎ˆ†
    • Spoon or pipe the cheesecake filling over the prepared crust in serving glasses or the springform pan.๎ˆ†
    • Smooth the top with a spatula.๎ˆ†
    • Cover and refrigerate for at least 4 hours, preferably overnight, to set.๎ˆ†
  3. Prepare the Mulled Wine Fruit Topping:๎ˆ†
    • In a saucepan, combine mixed berries, red wine or cranberry juice, sugar, spices, salt, orange zest, and juice.๎ˆ†
    • Cook over medium-low heat until the berries soften and release their juices, about 5โ€“10 minutes.๎ˆ†
    • Remove from heat and let cool completely.๎ˆ†
  4. Serve:๎ˆ†
    • Top the chilled cheesecakes with the mulled wine fruit mixture just before serving.๎ˆ†
    • Garnish with whipped cream, sugared cranberries, or a whole gingerbread cookie if desired.๎ˆ„๎ˆ†

Servings and Timing

๎ˆƒ-ย Yield: Approximately 8 servings๎ˆ†

  • Prep Time: 30 minutes๎ˆ†
  • Chilling Time: At least 4 hours (preferably overnight)๎ˆ†
  • Total Time: About 4 hours and 30 minutes๎ˆ„๎ˆ†

Variations

๎ˆƒ-ย Crust Alternatives: Substitute gingerbread cookies with graham crackers or chocolate biscuits for a different flavor profile.๎ˆ†

  • Alcohol-Free Option: Replace red wine with cranberry or pomegranate juice in the fruit topping for a non-alcoholic version.๎ˆ†
  • Fruit Choices: Use your favorite berries or stone fruits; adjust spices to complement the selected fruits.๎ˆ„๎ˆ†

Storage/Reheating

๎ˆƒ-ย Storage: Cover and refrigerate the assembled cheesecakes for up to 3 days.๎ˆ†

  • Make-Ahead Components:๎ˆ†
    • Cheesecake Base: Can be prepared and stored in the refrigerator up to 2 days in advance.๎ˆ†
    • Mulled Wine Fruit: Store in an airtight container in the refrigerator for up to 2 weeks.๎ˆ„๎ˆ†

FAQs

๎ˆƒ### What type of white chocolate is best for this recipe?

Use high-quality white chocolate with at least 28% cocoa solids for a smoother flavor and better consistency. Avoid white chocolate chips, as they often contain stabilizers that hinder melting.๎ˆ„๎ˆ†

๎ˆƒ### Can I make this cheesecake gluten-free?

Yes, substitute the gingerbread cookies with gluten-free cookies or biscuits to make the crust gluten-free.๎ˆ„๎ˆ†

๎ˆƒ### How can I ensure the cheesecake sets properly without gelatin?

The melted white chocolate helps the cheesecake set. Ensure itโ€™s fully incorporated, and allow sufficient chilling time (preferably overnight) for optimal firmness.๎ˆ„๎ˆ†

๎ˆƒ### Is it possible to make individual servings instead of a whole cheesecake?

Absolutely! Assemble the cheesecakes in individual glasses or jars for personalized servings, which also makes for an elegant presentation.๎ˆ„๎ˆ†

๎ˆƒ### Can I use other spices in the mulled wine fruit topping?

Feel free to adjust the spices to your preference. Cloves or star anise can add a different depth of flavor.๎ˆ„๎ˆ†

๎ˆƒ### How do I prevent the crust from crumbling when serving?

Press the crust mixture firmly into the base to ensure it holds together.

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No-Bake White Chocolate Cheesecakes with Mulled Wine Fruit

No-Bake White Chocolate Cheesecakes with Mulled Wine Fruit

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  • Author: KimEasy
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Description

These individual no-bake cheesecakes feature a buttery gingerbread crust, a rich white chocolate cream cheese filling, and a topping of spiced mulled wine fruits.

Ingredients

Units Scale

For the Crust:

  • 2 (4.4 oz) packages of gingerbread cookies (such as Walkers Shortbread Gingerbread Men)
  • 1/2 cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

  • 8 oz white chocolate, melted and cooled
  • 16 oz (2 packages) cream cheese, at room temperature
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Zest of one orange
  • 1 tablespoon fresh orange juice
  • 2 cups heavy whipping cream

For the Mulled Wine Fruit:

  • 2 1/2 cups mixed berries (such as blackberries, raspberries, and cherries; fresh or frozen)
  • 1/4 cup red wine or cranberry juice
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of salt
  • Zest and juice of one orange

Optional Garnishes:

  • Whipped cream
  • Sugared cranberries
  • Additional gingerbread cookies

Instructions

  1. Prepare the Crust:
    • In a food processor, pulse the gingerbread cookies until they form fine crumbs.
    • Transfer the crumbs to a bowl and mix in the melted butter until the mixture resembles wet sand.
    • Divide the mixture evenly among serving glasses or jars, pressing it down to form a firm base.
    • Place the glasses in the refrigerator to chill while preparing the filling.
  2. Prepare the Cheesecake Filling:
    • In a double boiler or microwave, gently melt the white chocolate, stirring until smooth. Allow it to cool slightly.
    • In a large mixing bowl, beat the cream cheese until smooth and creamy.
    • Add the powdered sugar, vanilla extract, orange zest, and orange juice to the cream cheese, beating until well combined.
    • Gradually mix in the cooled white chocolate until fully incorporated.
    • In a separate bowl, whip the heavy cream to stiff peaks.
    • Gently fold the whipped cream into the cream cheese mixture in three additions, ensuring a light and airy filling.
    • Spoon or pipe the cheesecake filling over the prepared crusts in the glasses, smoothing the tops.
    • Refrigerate for at least 4 hours, or overnight, to set.
  3. Prepare the Mulled Wine Fruit:
    • In a saucepan over medium-low heat, combine the mixed berries, red wine or cranberry juice, sugar, spices, salt, orange zest, and orange juice.
    • Cover and cook for 5โ€“10 minutes, stirring occasionally, until the fruit softens and releases its juices, forming a compote.
    • Remove from heat and allow the mixture to cool completely.
  4. Assemble and Serve:
    • Once the cheesecakes have set, spoon the cooled mulled wine fruit over each one.
    • Garnish with whipped cream, sugared cranberries, and additional gingerbread cookies as desired.
    • Serve chilled and enjoy!

Notes

  • Ensure the cream cheese is at room temperature to achieve a smooth filling.
  • For a non-alcoholic version, use cranberry juice instead of red wine in the fruit topping.
  • The mulled wine fruit can be prepared ahead of time and stored in the refrigerator for up to two weeks.

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