Christmas Mulled Wine Jelly Cheesecake Tart – A Stunning Festive Holiday Dessert

ByMaria Canilssom
Spread the love
Jump to Recipe Print Recipe

Christmas Mulled Wine Jelly Cheesecake Tart

This Christmas Mulled Wine Jelly Cheesecake Tart is a breathtaking holiday dessert that blends creamy cheesecake with a shimmering layer of spiced mulled wine jelly. Featuring warm notes of cinnamon, cloves, star anise, and citrus, the mulled wine sits atop a smooth, rich cheesecake filling supported by a buttery tart crust. The result is a luxurious and festive treat with a perfect harmony of sweet, tangy, warm, and aromatic flavors.

Elegant enough for holiday entertaining yet simple enough to prepare ahead of time, this tart makes an unforgettable centerpiece for Christmas celebrations. Its jewel-like appearance, velvety texture, and comforting spices bring classic holiday flair to your dessert table.

Why You’ll Love This Recipe

  • Festive flavors: Warm spices and mulled wine give it a true Christmas essence.
  • Show-stopping look: The glossy red jelly layer makes this tart visually stunning.
  • Make-ahead friendly: Ideal for holiday hosting and stress-free entertaining.
  • Rich and creamy: Smooth cheesecake meets buttery crust for perfect balance.
  • A unique twist: A modern upgrade to traditional holiday desserts.

Ingredients

For the Crust

  • 1 ½ cups graham cracker or digestive biscuit crumbs
  • 6 tablespoons melted butter
  • 2 tablespoons granulated sugar

For the Cheesecake Layer

  • 450 g cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • ½ cup heavy cream

For the Mulled Wine Jelly

  • 1 ½ cups red wine
  • ½ cup sugar
  • 1 cinnamon stick
  • 2 star anise
  • 3 whole cloves
  • Peel of ½ orange
  • 2 teaspoons powdered gelatin (or 2 gelatin sheets)
  • 3 tablespoons cold water

Instructions

Step 1: Prepare the Crust

Mix biscuit crumbs, melted butter, and sugar until fully combined. Press firmly into the base of a tart pan. Chill for 20 minutes to set.

Step 2: Make the Cheesecake Filling

Beat cream cheese and sugar until smooth. Add vanilla and lemon juice, mixing well. Gently fold in the heavy cream until creamy and light. Spread the cheesecake layer evenly over the crust and refrigerate while preparing the jelly.

Step 3: Prepare the Mulled Wine Jelly

In a small pot, combine red wine, sugar, cinnamon stick, cloves, star anise, and orange peel. Simmer for 10 minutes, then strain to remove spices.
Bloom gelatin in cold water, then stir it into the warm mulled wine until dissolved. Let cool to room temperature.

Step 4: Pour and Set the Jelly

Slowly pour the cooled mulled wine mixture over the chilled cheesecake layer. Refrigerate for 4–6 hours, or until the jelly is fully set and firm.

Step 5: Serve

Remove from the pan and slice with a warm knife for clean edges. Serve chilled.

Expert Tips

  • Cool the jelly fully: Ensure it’s room temperature before pouring to avoid melting the cheesecake.
  • Strain the wine well: Removing spices ensures a smooth, glass-like jelly top.
  • Use quality wine: A fruity, medium-bodied red produces the best flavor.
  • Make it a day ahead: The flavor deepens and the layers firm beautifully overnight.
  • Extra shine: Gently torch the top of the jelly for an ultra-smooth finish.

Serving Suggestions

  • Garnish with sugared cranberries, rosemary sprigs, or orange zest curls.
  • Serve alongside espresso or mulled wine for a cozy holiday dessert pairing.
  • Add a dollop of whipped cream for extra creaminess.
  • Present on a holiday platter as a Christmas dinner centerpiece.

Storage and Reheating

Refrigerate: Keep covered and chilled for up to 4 days.
Do not freeze: Jelly and cheesecake texture will be compromised when frozen.
Make ahead: Prepare 24 hours in advance for best flavor and structure.

Frequently Asked Questions

Can I make this non-alcoholic?

Yes. Replace wine with cranberry or pomegranate juice and keep the spices.

Can I use gelatin sheets instead of powdered?

Yes. Use 2 softened gelatin sheets as a direct replacement.

Can I turn this into a no-bake dessert?

Yes. The cheesecake layer is naturally no-bake, so no oven is needed.

Final Thoughts

This Christmas Mulled Wine Jelly Cheesecake Tart is an exceptional holiday dessert that combines creamy indulgence with festive sophistication. With aromatic spices, a vibrant jewel-toned jelly, and a rich cheesecake base, it delivers seasonal flavor and elegant presentation in every slice. Beautiful, unique, and delightfully memorable, this tart is destined to become a Christmas favorite.

Maria Canilssom

Christmas Mulled Wine Jelly Cheesecake Tart

This Christmas Mulled Wine Jelly Cheesecake Tart layers a buttery biscuit crust, a silky cheesecake filling, and a jewel-toned mulled wine jelly infused with cinnamon, cloves, star anise, and citrus. Elegant, festive, and perfect for make-ahead holiday entertaining.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 6 hours
Servings: 10 slices
Course: Dessert
Cuisine: Christmas, European
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker or digestive biscuit crumbs
  • 6 tbsp melted butter
  • 2 tbsp granulated sugar
  • 450 g cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1/2 cup heavy cream
  • 1 1/2 cups red wine
  • 1/2 cup sugar
  • 1 stick cinnamon
  • 2 star anise
  • 3 whole cloves
  • 1/2 orange peel
  • 2 tsp powdered gelatin (or 2 gelatin sheets)
  • 3 tbsp cold water (for blooming gelatin)

Equipment

  • tart pan
  • mixing bowls
  • hand mixer or stand mixer
  • saucepan
  • fine strainer
  • spatula
  • measuring cups and spoons
  • knife

Method
 

  1. Mix biscuit crumbs, melted butter, and sugar until combined. Press firmly into a tart pan and chill for 20 minutes to set.
  2. Beat cream cheese and sugar until smooth. Add vanilla and lemon juice, then gently fold in heavy cream. Spread over the crust and refrigerate.
  3. In a small pot, combine red wine, sugar, cinnamon stick, cloves, star anise, and orange peel. Simmer for 10 minutes, then strain. Bloom gelatin in cold water, then stir it into the warm mulled wine until dissolved. Cool to room temperature.
  4. Slowly pour the cooled mulled wine mixture over the chilled cheesecake layer. Refrigerate for 4–6 hours until fully set.
  5. Remove from pan and slice with a warm knife for clean edges. Serve chilled.

Notes

Let the mulled wine mixture cool fully before pouring to avoid melting the cheesecake. Use high-quality red wine for deeper flavor, and strain well for a crystal-clear jelly finish. Best served cold. Prepare a day in advance for a beautifully set tart with intensified flavor.