Description

Indulge in these luscious No-Bake White Chocolate Cheesecakes topped with warm, spiced Mulled Wine Fruit. Featuring a buttery Walkers Shortbread Gingerbread Men crust, smooth white chocolate and cream cheese filling, and a fragrant mulled berry compote, this elegant dessert requires no baking and is perfect for holiday celebrations or any special occasion.

Ingredients

Scale

No-Bake White Chocolate Cheesecake

2 (4.4 oz) packages Walkers Shortbread Gingerbread Men cookies, plus more for garnish
½ cup butter, melted
8 ounces white chocolate
2 (8 oz) packages cream cheese, room temperature
1 ½ cups powdered sugar
2 teaspoons vanilla bean paste or extract
Zest from one orange
1 tablespoon orange juice
2 cups heavy cream

Mulled Wine Fruit

2 ½ cups mixed berries (blackberries, raspberries, cherries)
¼ cup red wine or cranberry juice
2 tablespoons sugar
½ teaspoon cinnamon
¼ teaspoon cardamom
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
Pinch of salt
Zest from one orange
Juice from one orange

Optional Garnishes

Whipped cream
Sugared cranberries
Thyme or rosemary sprigs

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: Add the Walkers Shortbread Gingerbread Men cookies to a food processor and pulse until they form fine crumbs. Transfer the crumbs to a bowl and mix in the melted butter until the mixture resembles wet sand. Set aside.
Melt the white chocolate: Using a double boiler over gently simmering water, melt the white chocolate until smooth. Remove from heat and let cool slightly while you prepare the filling.
Make the cheesecake filling: In the bowl of a stand mixer, combine cream cheese, powdered sugar, vanilla bean paste, orange zest, and orange juice. Beat on medium speed for about 3 minutes until smooth, scraping the bowl down occasionally. Gradually add the cooled white chocolate and mix until incorporated. Transfer the mixture to a large mixing bowl.
Whip the cream: In the same mixing bowl, whip the heavy cream until stiff peaks form. Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until fully combined.
Prepare the mulled fruit: In a small saucepan, combine the mixed berries, red wine or cranberry juice, sugar, cinnamon, cardamom, nutmeg, ginger, salt, orange zest, and orange juice. Cover with a lid and cook over medium-low heat for 5 to 10 minutes, stirring occasionally, until the juices release and the fruit softens. Remove from heat and allow to cool.
Assemble the cheesecakes: Spoon 2 to 3 tablespoons of the cookie crumb mixture into the bottom of serving glasses or a 9-inch springform pan. Layer the cheesecake filling on top of the crust, smoothing the surface.
Chill: Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight so the filling sets properly.
Serve: When ready to serve, top the cheesecakes with the mulled fruit. Garnish with whipped cream, a whole Walkers Shortbread Gingerbread Men cookie, sugared cranberries, and fresh thyme or rosemary sprigs if desired.

Notes

For a stronger mulled wine flavor, substitute cranberry juice with a dry red wine.
Ensure the cream cheese is at room temperature for a smooth filling without lumps.
You can prepare the mulled fruit a day ahead and refrigerate it to allow flavors to deepen.
Use a stand mixer for best results with the filling and cream whipping.
To create a single large cheesecake, press the crust and filling into a 9-inch springform pan and chill as directed.
Garnishes like sugared cranberries and herbs add visual appeal and contrast in flavor.

Nutrition

Serving Size: 1 serving (1/8 recipe)
Calories: 460
Sugar: 32g
Sodium: 190mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 110mg