Description
Delightfully rich and creamy no-bake white chocolate cheesecakes featuring a buttery Walkers Shortbread gingerbread crust, topped with warm mulled wine-spiced fruit. Perfect for a festive dessert that requires no oven time and combines the smooth sweetness of white chocolate with aromatic spices and fresh berries.
Ingredients
Crust
- 2 (4.4 ounces) packages Walkers Shortbread Gingerbread Men cookies, plus extra for garnish
- 1/2 cup butter, melted
Cheesecake Filling
- 8 ounces white chocolate
- 2 (8 ounces) packages cream cheese, room temperature
- 1 1/2 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 Topping
- 2 1/2 cups mixed berries (blackberries, raspberries, cherries)
- 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 ground ginger
- Pinch of salt
- Zest from one orange
- Juice from one orange
Optional Garnishes
- Whipped cream
- Sugared cranberries
- Thyme or rosemary sprigs
Instructions
- Prepare the crust: Add the Walkers Shortbread Gingerbread Men cookies to a food processor and pulse until fine crumbs form. Transfer crumbs to a bowl and mix in melted butter until mixture resembles wet sand. Set aside.
- Melt the white chocolate: Using a double boiler over gently simmering water, melt the white chocolate slowly. Once melted, remove from heat and allow to cool to room temperature.
- Make the cheesecake base: 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 down the bowl as needed. Gradually incorporate the cooled white chocolate, then transfer mixture to a large bowl.
- Whip heavy cream: Using the same bowl, whip the heavy cream until stiff peaks form.
- Fold cream into the cheesecake mixture: Lighten the cream cheese mixture by folding one-third of the whipped cream into it gently. Then fold in the remaining whipped cream until fully combined and smooth.
- Prepare mulled wine fruit: In a small saucepan, combine 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, until juices are released and fruit softens. Remove from heat and let cool.
- Assemble the cheesecakes: In serving glasses or jars, spoon 2-3 tablespoons of the cookie crumb mixture at the bottom as crust. Spoon or pipe the cheesecake filling over the crust layer. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Serve and garnish: Before serving, top each cheesecake with the mulled wine fruit. Garnish with whipped cream, a whole Walkers Shortbread Gingerbread cookie, sugared cranberries, and optionally thyme or rosemary sprigs for a festive touch.
Notes
- Room temperature cream cheese is crucial for a smooth cheesecake filling without lumps.
- Allow melted white chocolate to cool before adding to cream cheese to prevent curdling.
- Mulled wine fruit can be served warm or chilled, depending on preference.
- Chilling overnight enhances the texture and flavor melding.
- Optional garnishes like sugared cranberries and fresh herbs add festive color and aroma.