Easy White Chocolate Mousse with Cream Cheese and Cranberries

This easy white chocolate mousse layered with cranberry-orange sauce is everything I want in a winter dessert—creamy, light, festive, and just the right balance of sweet and tart. The smooth white chocolate and tangy cranberry-orange blend make each bite feel indulgent but not heavy. It looks elegant, tastes incredible, and is surprisingly simple to make.

Why You’ll Love This Recipe

I love this recipe because it delivers a restaurant-quality dessert without requiring hours of work. The mousse is light and fluffy, with a creamy base made from white chocolate and cream cheese, while the cranberry-orange sauce adds a fresh, tangy burst that cuts through the richness. I also like that it’s served in individual cups, making it perfect for holiday gatherings or dinner parties. Plus, the candied cranberries give it that extra sparkle and texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cranberry Orange Sauce:

• 3 cups cranberries
• 1 tablespoon orange zest
• ⅓ cup granulated sugar
• 2 tablespoons fresh orange juice

For the White Chocolate Mousse:

• 1 ¼ cup heavy whipping cream
• 1 cup white chocolate chips
• 8 ounces softened cream cheese
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract

For the Candied Cranberries (Optional):

• 1 cup granulated sugar (divided into ½ cup + ½ cup)
• ½ cup water
• 2 cups fresh cranberries

Directions

Make the Cranberry Orange Sauce:
I combine the cranberries, orange zest, sugar, and orange juice in a saucepan over medium heat. I cook the mixture until the cranberries burst and the sauce thickens just slightly. Then I blend it until smooth and let it cool completely before using. I often make this a day ahead to save time.

Make the Mousse:
I start by whipping the heavy cream to stiff peaks and setting it in the fridge. In another bowl, I beat the softened cream cheese with powdered sugar and vanilla until smooth. I melt the white chocolate chips in the microwave, stirring every 30 seconds until fully melted, and then mix it into the cream cheese mixture. I fold in the whipped cream—first half with a mixer, then the rest gently with a spatula.

Make the Candied Cranberries (Optional):
I make a simple syrup by dissolving ½ cup sugar in ½ cup water over medium heat. I pour this over the cranberries and let them sit for 30–45 minutes on a cooling rack. Once slightly dry, I toss them in the remaining ½ cup sugar and spread them back out to finish drying.

Assemble the Dessert Cups:
I pipe the mousse into small serving glasses, filling each about halfway. I spoon about 2 tablespoons of the cranberry sauce over the mousse, then pipe more mousse on top. For a festive finish, I top each cup with a few candied cranberries.

Servings and timing

This recipe makes 4 individual dessert cups.

• Prep Time: 20 minutes
• Total Time: 20 minutes (plus chilling time for the sauce and mousse if needed)

Variations

• Make it a trifle: I layer everything in a large trifle dish instead of individual cups for a more dramatic presentation.
• Add cookie crumbs: I sometimes add a layer of crushed shortbread or gingerbread cookies at the bottom for extra texture.
• Citrus twist: A touch of lemon zest in the mousse gives it a brighter flavor.
• No cranberries? I’ve swapped in raspberry or cherry sauce when cranberries weren’t available.
• Top with white chocolate curls: For extra elegance, I shave white chocolate over the mousse before serving.

Storage/Reheating

I store assembled mousse cups in the fridge for up to 24 hours for the best texture. They can last up to 48 hours, but I find they start to get slightly watery from the cranberry sauce after that. If I want to make them further ahead, I store the mousse and cranberry sauce separately and assemble just before serving. I always wait to add the candied cranberries until the last minute to keep them crunchy.

FAQs

Can I make the mousse in advance?

Yes, I like to make the mousse and cranberry sauce a day ahead. I store them separately and assemble the cups just before serving.

What kind of white chocolate should I use?

I use white chocolate chips, but high-quality white chocolate bars chopped into pieces work beautifully too for a smoother melt.

Can I freeze the mousse?

I don’t recommend freezing it, as the texture changes when thawed. It’s best enjoyed fresh or after chilling in the fridge for up to a day.

How do I keep the mousse from curdling when adding chocolate?

I make sure the melted white chocolate has cooled slightly and that the cream cheese mixture is smooth before blending them together. This keeps everything silky.

Do I have to include the candied cranberries?

Not at all—they’re totally optional. I just like the added crunch and sparkle they bring to the dessert.

Conclusion

This easy white chocolate mousse with cream cheese and cranberries is one of my favorite winter desserts. It’s rich yet airy, sweet but balanced, and full of seasonal flavor. Whether I’m serving it at a holiday dinner or making something special just because, this dessert never fails to impress. And the best part? It’s way easier to make than it looks.

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