This white chocolate cranberry tart brings together sweet, creamy white chocolate and bright tart cranberries in a festive no-bake dessert. A tangy cranberry–orange filling rests on a chocolate cookie crust and is finished with a light white chocolate mousse.
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With the holidays approaching, this tart is an easy showstopper that’s quick to assemble and doesn’t need oven space. The family often requests other holiday treats, but this white chocolate cranberry tart will be the star at the table — creamy, bright and perfectly seasonal.
Why you will love this festive dessert
This tart is light, elegant and easy to make. Crisp-tart cranberries are balanced by a fluffy white chocolate mousse and everything sits on a simple chocolate cookie crust. It looks decadent without feeling heavy, making it an ideal finish to any holiday meal.
- No-bake dessert—no oven time required.
- A quick two-ingredient chocolate cookie crust forms the base.
- The white chocolate mousse is silky and made with just two main ingredients.
- Tart cranberries and sweet white chocolate create a delightful contrast.
Ingredients needed for this white chocolate cranberry tart
- Cranberries — fresh is preferred, but frozen should work if thawed and drained.
- Orange juice — brightens the fruit filling; one medium-large orange yields both juice and zest.
- Brown sugar — sweetens the tart cranberries.
- Orange zest — adds fragrant citrus notes to the filling.
- Vanilla — enhances flavor in the cranberry filling.
- Chocolate sandwich cookies — Oreos or similar cookies for the crust.
- Unsalted butter — melted, to bind the crust.
- White chocolate — use the best quality you can; it’s a key flavor.
- Heavy whipping cream — for the mousse; use heavy cream for reliable whipping.
How to make the Oreo cookie crust
Begin by making the chocolate cookie crust. A food processor makes quick work of this, but you can also crush cookies in a sealed bag with a rolling pin.
Pulse the cookies to fine crumbs, then add the melted butter and pulse until the mixture holds together. Press the crumbs firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the flat bottom of a measuring cup to pack the crust tightly.
Chill the crust in the refrigerator while you prepare the mousse and cranberry filling.
How to make the two-ingredient white chocolate mousse
Start by melting the chopped white chocolate with part of the heavy cream using a double boiler. Place a heatproof bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then remove from heat and set aside to cool to room temperature — about 90 minutes.
When the white chocolate mixture is cool, whip the remaining heavy cream to medium peaks. Fold or beat in the cooled white chocolate mixture until you reach stiff peaks. The result should be airy and stable enough to hold the tart’s top layer.
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The whipped cream beaten until medium peaks. -
The whipped cream after the white chocolate has been beaten in to just reach stiff peaks.
How to make the cranberry orange filling
Prepare the fruit filling while the white chocolate cools. Combine cranberries, orange juice and brown sugar in a saucepan over medium heat. Cook, stirring occasionally, until the cranberries soften and begin to burst. Reduce the heat and simmer until the mixture thickens, about 20–25 minutes total. This filling can be made a day or two ahead.
Remove from heat, stir in the orange zest and vanilla, then set aside to cool.
Assembling the white chocolate cranberry tart
Spoon the cooled cranberry–orange filling over the chilled cookie crust and spread evenly. Top with the white chocolate mousse and smooth with an offset spatula or create gentle texture for a rustic look.
Chill the assembled tart in the refrigerator for at least 2–3 hours and up to 8 hours before serving. For a longer chill, cover the tart to prevent drying. Just before serving, garnish with sugared cranberries and additional orange zest if you like.
How to make sugared cranberries
Sugared cranberries are simple: make a basic syrup of sugar and water, soak the cranberries briefly, drain, then toss them in granulated sugar to coat. They make a beautiful, festive garnish.
How to serve and store
Serve the tart chilled; cutting and serving straight from the refrigerator gives the best texture. Store any leftovers covered in the refrigerator for up to 3 days.
If you make this White Chocolate Cranberry Tart, please share a photo on Instagram and tag @twosugarbugs — it’s such a treat to see your creations. Happy baking!
More desserts perfect for holiday entertaining
- Crumbly Almond Cake
- Almond Berry Mascarpone Tart
- Frangipane Tart
- Milky Way Cake
- Vanilla Snack Cake
- 3-Ingredient Biscoff Cookie Mousse
If you make this recipe (or any recipe from Two Sugar Bugs), please come back and leave a review and a five-star rating. I read every comment and love hearing from you!
White Chocolate Cranberry Tart
Sweet white chocolate and tart cranberries pair up in this festive winter tart. A cranberry orange filling sits in a chocolate cookie crust and is topped with a dreamy white chocolate mousse. This no-bake dessert is perfect for the holidays and Christmas entertaining.
45 minutes
4 hours
4 hours 45 minutes
Ingredients
Chocolate Cookie Crust
- 24 chocolate sandwich cookies (like Oreos) (268g)
- 4 tablespoons unsalted butter, melted (56g)
- Pinch of kosher salt
White chocolate mousse
- 1 ¼ cups heavy whipping cream, divided (300mL)
- 4 ounces quality white chocolate bars (114g)
Cranberry orange filling
- 8 ounces cranberries (approximately 2 ½ cups) (227g)
- ¼ cup orange juice (60mL)
- ½ cup brown sugar, packed (100g)
- 1 medium to large orange, zested
- 2 teaspoons pure vanilla extract
Instructions
For the chocolate cookie crust: Crush the cookies (with their filling) in a food processor or blender until fine crumbs. Add the melted butter and pulse until combined. Press the mixture into the bottom of a 9-inch springform pan with a removable bottom. Line the pan with parchment if you plan to remove the tart from the base. Firmly press the crumbs into the bottom and slightly up the sides of the pan. Chill in the refrigerator.
For the white chocolate mousse: Melt the white chocolate with ½ cup of the heavy cream using a double boiler. Once smooth, remove the bowl from the pot and let the mixture cool to room temperature, about 90 minutes. While it cools, prepare the cranberry filling.
For the cranberry filling: Zest the orange and set aside. Combine washed cranberries, orange juice and brown sugar in a saucepan. Cook over medium heat until the cranberries soften and begin to burst, about 12–15 minutes. Reduce heat and simmer until thick, about 6–8 minutes more. Remove from heat, stir in the orange zest and vanilla, and set aside to cool. (Can be made 1–2 days ahead and refrigerated.)
When the white chocolate mixture is at room temperature, whip the remaining ¾ cup heavy cream to medium peaks. Add the cooled white chocolate mixture and beat until stiff peaks form.
To assemble: Spread the cranberry orange filling over the chilled crust, then spoon the white chocolate mousse over the filling and smooth. Chill the tart for a minimum of 2–3 hours and up to 8 hours before serving. Cover if chilling longer than 3 hours. Serve chilled, garnished with sugared cranberries and orange zest if desired.
Notes
Store any leftover tart covered in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 311Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 43mgSodium: 68mgCarbohydrates: 29gFiber: 1gSugar: 23gProtein: 3g
The nutrition information is an estimate only and may not be entirely accurate.
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