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White Christmas Cheesecake

Published on December 11, 2021

Who doesn’t love a tasty cheesecake after a long, challenging year in quarantine? This Christmas we should try our best and make it as fun as possible to take away every bad thing from the last year.

I have a wonderful holy recipe for you to enjoy with your family on Christmas. A white Christmas cheesecake, with whatever topping you like on it. A vanilla bean cheesecake layered with cranberry jam and creamy white chocolate mousse. What do you think? Shall we begin?

You may already know that this time of the year is usually referred to as “the baking season”. I bake on every free time I get. My favourite time of the year as a child was making gingerbread man cookies with my family. Baking desserts with kids for Christmas can become one of their best memories as they grow up. After all, what is more enjoyable than making delicious desserts for a family dinner at the holiest moment of the year?

Oh boy, does this cheesecake make my mouth water!

White Christmas Cheesecake

One of my favorite holiday dishes at the Cheesecake Factory is this White Chocolate Peppermint Bark Cheesecake.  This festive dish is finished off with whipped cream, peppermint candies, and chopped chocolate.
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Prep Time 20 mins
Cook Time 15 mins
Course Dessert
Cuisine Australian
Servings 8



  • 2 tsp mixed spice
  • 300 mml thickened cream
  • 500 g cream cheese
  • 1 tbsp vanilla extract
  • 100 g frozen or fresh cherries
  • 3 tsp gelatine powder
  • 100 g matured fruit & Christmas pudding
  • 2/3 cup sugar
  • 40 g pistachio


  • 1/2 cup fresh cherries
  • 100 g white chocolate
  • 40 g pistachio


  • In a medium mixing bowl, whip cream until firm peaks form. Cover and place in the refrigerator.
  • In a small dish, combine gelatine and 1 1/2 tablespoons boiling water. Set aside after a quick mix to blend.
  • Allow two pieces of baking paper to overflow the sides of a 5-cup size pudding mould.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until no lumps left. Scrape down the edges and bottom as needed, and beat in the sugar, vanilla, and mixed spice until well blended. Gradually whip in the gelatine mixture while the mixer is running until it is completely incorporated.
  • Fold whipped cream into cheese mixture carefully. Combine the crumbled Christmas pudding, pistachios, and chopped cherries in a large mixing bowl. Transfer the mixture to the prepared pudding basin as fast as possible. Refrigerate for six hours or overnight until hard, smoothing the top of the pudding with the back of a spoon.
  • When ready to serve, turn the pudding onto a serving platter and peel away the baking paper. Drizzle with chocolate sauce that has been gently cooled, then top with crushed pistachios and whole and split cherries.
Keyword Cake, Christmas
Tried this recipe?Let us know how it was!


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