Cranberry Swirl White Chocolate Cheesecake

Prep Time
10 minutes
Cook Time
30+ minutes


  • 9 graham crackers, crushed
  • 3 tbsp butter, melted
  • 1 cups white chocolate chips
  • 1 (8 oz) cream cheese softened
  • 1/2 cup heavy whipping cream
  • 1/4 cup sugar
  • 3/4 cups cranberry sauce


Crust: Mix crushed graham crackers and melted butter; press into a 6-inch cake pan and chill.

Cheesecake Batter:

  1. Use Aroma rice cooker’s Keep Warm setting, melt heavy cream and white chocolate; then stir in cream cheese and sugar until smooth to form the cheesecake batter.
  2. Pour half the batter over the crust, top with cranberry sauce, and swirl gently with a knife for the color/pattern.
  3. Then top with the remaining batter.

Chill: Refrigerate the cheesecake for several hours or overnight until set.

Serve and enjoy!