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White Chocolate Cranberry Tart – Elegant, Creamy, and Bursting with Festive Flavor

This White Chocolate Cranberry Tart is a stunning dessert that tastes as good as it looks. A buttery graham cracker crust holds a silky white chocolate filling, topped with a bright, tangy cranberry compote that adds the perfect balance of sweetness and tartness. It’s the kind of showstopper that turns every holiday table into something magical — creamy, festive, and utterly irresistible.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chill 2 hours
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the White Chocolate Filling:
  • 8 oz white chocolate finely chopped
  • 1 cup heavy cream
  • 8 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
For the Cranberry Topping:
  • 1 1/2 cups fresh or frozen cranberries
  • 1/3 cup granulated sugar
  • 2 tbsp orange juice
  • 1 tbsp water
  • 1 tsp orange zest

Equipment

  • 9-inch tart pan (with removable bottom)
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Spatula

Method
 

Make the Crust
  1. Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into a 9-inch tart pan with a removable bottom. Bake for 8–10 minutes, then cool completely.
Prepare the White Chocolate Filling
  1. In a heatproof bowl, place chopped white chocolate. Heat the heavy cream in a small saucepan until just simmering, then pour over the white chocolate. Let sit 1 minute, then stir until smooth. Cool slightly.
  2. In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Gradually mix in the melted white chocolate mixture until creamy and well combined. Pour into the cooled crust and smooth the top. Chill for at least 1 hour.
Make the Cranberry Topping
  1. In a small saucepan, combine cranberries, sugar, orange juice, water, and orange zest. Cook over medium heat for 8–10 minutes, stirring occasionally, until cranberries burst and mixture thickens slightly. Cool completely before spreading over the white chocolate layer.
Assemble and Chill
  1. Spread cooled cranberry mixture over the chilled filling. Refrigerate for at least 1 more hour before slicing.
Serve
  1. Remove tart from the pan, slice, and serve chilled. Optional: garnish with sugared cranberries or white chocolate curls for a festive finish.

Notes

Storage: Keep covered and refrigerated for up to 4 days.
Shortcut: Use a pre-made graham cracker crust to save time.
Flavor boost: Add a dash of almond extract to the filling for a subtle nutty note.
Make ahead: Both the cranberry topping and crust can be made a day in advance.