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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.
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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.