If you’re looking for a festive treat to impress your guests or simply to treat yourself, these Mini Cranberry Cheesecakes are about to become your new go-to dessert. Imagine tangy cranberry sauce swirled atop velvety, rich cheesecake, all nestled into a buttery graham cracker crust—the perfect combination of textures and flavors. Whether you’re baking for the holidays, a dinner party, or just because, you’ll love how these tiny cheesecakes pack a beautiful pop of color and big flavor into every bite.
Ingredients You’ll Need
Simple ingredients can make magic, and that’s absolutely the case with Mini Cranberry Cheesecakes. Each element brings its own special touch—everything from creamy richness to a burst of tartness and a touch of warm, golden crunch. Here’s what you’ll need and why it’ll matter in every delightful mouthful.
- Graham cracker crumbs: These are the foundation of your crust, offering a sweet, toasted crunch that perfectly contrasts with the creamy filling.
- Granulated sugar: Essential for both the crust and the filling, bringing sweetness and supporting that signature cheesecake tang.
- Unsalted butter (melted): Binds the crumbs together and adds buttery richness to your base.
- Cream cheese (softened): The star of the show—ultra-creamy and smooth, it’s what makes these cheesecakes so decadent.
- Large eggs: They give structure to the filling and help it set into that classic cheesecake texture.
- Vanilla extract: A touch of vanilla deepens the flavors, making the cheesecakes taste bakery-worthy.
- Sour cream: Adds a slight tang that balances sweetness and makes the filling extra silky.
- Whole berry cranberry sauce: Bursting with fruity flavor and bright color, this brings a festive, tart contrast to the richness beneath.
- Orange zest (optional): Just a sprinkle enhances the cranberry with zesty citrus notes—totally worth adding!
- Fresh cranberries and mint leaves (optional): These make for a gorgeous, seasonal garnish and a hint of refreshing flavor.
How to Make Mini Cranberry Cheesecakes
Step 1: Prepare the Muffin Pan and Preheat Oven
Start by preheating your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners—it makes cleanup easier and helps the cheesecakes lift out perfectly later. This simple step instantly sets you up for pretty, single-serving treats!
Step 2: Make the Graham Cracker Crust
Grab a small bowl and combine your graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Stir until everything is evenly moistened; it should resemble damp sand. Spoon about a tablespoon of the mixture into each muffin cup, pressing down firmly (a small glass works wonders!) so you get a compact crust that’ll hold up to the creamy filling.
Step 3: Whip up the Cheesecake Batter
In a large bowl, beat the softened cream cheese until it’s silky smooth with no lumps—that’s key for luscious Mini Cranberry Cheesecakes. Mix in the remaining 1/2 cup sugar, then beat in your eggs one at a time. Add the vanilla extract and sour cream, giving it one last gentle mix until everything is just blended. Over-mixing at this point can make the filling less creamy, so stop when it’s smooth.
Step 4: Fill and Bake
Divide the cheesecake batter evenly among your crusts, filling them almost to the top (they won’t rise much). Place the muffin tin in the oven and bake for 18-20 minutes. You’re looking for set edges with slightly jiggly centers—like a little dance when you tap the pan. Remove from the oven and let them cool completely in the pan before transferring to the fridge.
Step 5: Chill and Decorate
After cooling, chill your cheesecakes in the refrigerator for at least 2 hours—this helps them set perfectly and makes them easier to serve. Just before you’re ready to enjoy, top each cheesecake with a big spoonful of whole berry cranberry sauce and a sprinkle of orange zest for a burst of color and zing. Garnish with fresh cranberries and mint leaves if you like; it adds festive flair and a hint of freshness.
How to Serve Mini Cranberry Cheesecakes
Garnishes
A little garnish can take your Mini Cranberry Cheesecakes from cute to show-stopping. A glossy swirl of whole berry cranberry sauce, a pinch of orange zest, and a couple of fresh cranberries or mint leaves on top make each bite look as special as it tastes—picture-worthy and absolutely irresistible.
Side Dishes
Pair these mini marvels with a cozy mug of spiced tea, a glass of bubbly champagne, or a tart citrus salad on the side. The creamy, tangy cheesecakes play so nicely with crisp, fruity accompaniments, making your dessert spread feel thoughtfully curated for any occasion.
Creative Ways to Present
There’s endless fun in how you present Mini Cranberry Cheesecakes! Try arranging them on a rustic wooden platter for a relaxed gathering, or plate them on individual mini cake stands for a touch of elegance. If you want a party-ready vibe, serve them in pretty cupcake wrappers or nestled into gift boxes lined with parchment for holiday gifting.
Make Ahead and Storage
Storing Leftovers
These little cheesecakes keep beautifully in the refrigerator for up to two days. Just store them in an airtight container to prevent them from drying out or absorbing fridge odors. They stay luscious and rich, making them a fantastic make-ahead dessert for stress-free entertaining.
Freezing
Mini Cranberry Cheesecakes are freezer-friendly before you add the topping—simply wrap each cooled, undecorated cheesecake tightly in plastic wrap and place them in a freezer-safe container. Defrost overnight in the fridge, then add your cranberry sauce and any garnishes just before serving to keep flavors vibrant.
Reheating
You actually don’t need to reheat these cheesecakes; they’re best enjoyed cold or at cool room temperature. Simply let them sit out for ten minutes before serving, and they’ll be perfectly creamy and ready to enjoy.
FAQs
Can I use store-bought cranberry sauce?
Absolutely! Using good-quality store-bought whole berry cranberry sauce saves time and still gives you that lovely sweet-tart topping. If you prefer homemade, you can simmer fresh cranberries with sugar and orange zest for a more personalized touch.
What if I don’t have graham crackers for the crust?
No graham crackers? Swap in crushed gingersnap cookies for a spiced twist, or try vanilla wafers or digestive biscuits. Each brings something deliciously different to your Mini Cranberry Cheesecakes.
Is there a way to make these gluten-free?
Yes, just use your favorite gluten-free cookies or gluten-free graham crackers for the crust, and make sure your cranberry sauce and other ingredients don’t contain hidden gluten. They’ll turn out just as scrumptious.
Can I make these ahead for a party?
Mini Cranberry Cheesecakes are a party planner’s dream! Make them up to two days in advance and keep them chilled. Only add the cranberry topping and garnishes right before serving to keep everything looking and tasting fresh.
Why did my cheesecakes crack on top?
Tiny cracks aren’t the end of the world (just cover with cranberry sauce!), but to avoid them, make sure not to overmix your batter and don’t overbake. Cooling gradually is also key—let them cool completely at room temperature before chilling.
Final Thoughts
Mini Cranberry Cheesecakes are such a joy to make and even more delightful to share. Their creamy, tangy filling and festive cranberry pop make every bite special, whether for a holiday, a gathering, or a simple self-care moment. Give them a try—your friends and family will be asking for this recipe year after year!
Print
Mini Cranberry Cheesecakes Recipe
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
These Mini Cranberry Cheesecakes are a delightful holiday treat, perfect for Christmas gatherings or festive occasions. Creamy cheesecake with a hint of tangy cranberry sauce, all in a bite-sized portion.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For Topping:
- 1 cup whole berry cranberry sauce
- 1 tablespoon orange zest (optional)
- Fresh cranberries and mint leaves for garnish (optional)
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners. Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press mixture into each liner.
- Make the Cheesecake Filling: Beat cream cheese until smooth. Add 1/2 cup sugar, eggs, vanilla extract, and sour cream. Mix until smooth.
- Assemble and Bake: Divide batter among crusts. Bake for 18-20 minutes. Cool in pan, then chill for 2 hours.
- Finish and Serve: Top each cheesecake with cranberry sauce and orange zest. Garnish with cranberries and mint leaves.
Notes
- You can make these up to 2 days ahead.
- Try a gingersnap crust for a seasonal twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
