If you’re searching for a show-stopper treat that also happens to be remarkably easy to make, look no further than these Mini Cranberry Cheesecakes. With their creamy centers, bright, jewel-toned topping, and irresistible bite-sized appeal, they are perfect for holiday gatherings, family celebrations, or anytime you want to bring a little festive sparkle to the dessert table. The luscious combination of tangy cranberries and rich, velvety cheesecake turns every bite into pure joy, making this recipe a new favorite everyone will request again and again.
Ingredients You’ll Need
Part of the beauty of Mini Cranberry Cheesecakes is that their ingredient list is simple yet so thoughtfully chosen — each adds something special, whether it’s flavor, creaminess, or that bright pop of holiday color. Here’s what you’ll need, and why you’ll love using each!
- Vanilla wafer cookies: These make a delightfully crisp, buttery base without any extra fuss — just pop them right into the liners!
- Cream cheese (softened): The superstar ingredient for that signature creamy, tangy cheesecake texture and flavor.
- Granulated sugar: Sweetens the filling just enough to balance the tart cranberries and rich cheese.
- Large egg: Helps bind the cheesecake filling, ensuring it sets with a perfectly tender, smooth bite.
- Vanilla extract: Adds classic warmth and rounds out the flavors beautifully (don’t skip this touch!).
- Sour cream: Makes the cheesecake batter even silkier and adds subtle tang you’ll notice in every bite.
- Whole berry cranberry sauce: Offers bold tartness, beautiful deep-red color, and bursts of real cranberry goodness for the topping.
- Orange juice: Brightens up the cranberry topping and gives it a lovely, citrusy zing.
- Fresh cranberries or orange zest (optional): The prettiest garnish to make your cheesecakes visually pop and extra fresh.
How to Make Mini Cranberry Cheesecakes
Step 1: Prep Your Muffin Tin
Start by preheating your oven to 325°F (160°C) and lining a standard 12-cup muffin tin with paper liners. This step not only keeps things neat and easy to remove later, but also gives each mini cheesecake a festive, bakery-style look. Place one vanilla wafer cookie flat-side down in the bottom of each liner — it acts as the perfect ready-made crust.
Step 2: Make the Cheesecake Batter
In a medium bowl, beat together the softened cream cheese and granulated sugar until the mixture is completely smooth and luscious — no lumps! This is easiest with an electric mixer, but a sturdy whisk and some elbow grease will do the trick too. Next, add the egg and vanilla extract, and continue beating until silky and well combined. Finally, mix in the sour cream until your batter is dreamy, thick, and creamy.
Step 3: Fill and Bake
Evenly divide the cheesecake batter among your prepared muffin cups, covering the vanilla wafer bases right up to the top. Pop the tin into your preheated oven and bake for 18 to 20 minutes. You’ll know they’re ready when the centers look just set and maybe even a bit wobbly — that’s exactly what you want for a creamy texture. Allow them to cool completely in the tin, then chill in the fridge for at least 2 hours so they firm up perfectly.
Step 4: Make the Cranberry Topping
While the cheesecakes are chilling, it’s time to whip up the irresistible cranberry topping that truly makes these Mini Cranberry Cheesecakes sparkle. In a small saucepan over medium heat, stir together the whole berry cranberry sauce and orange juice. Let it cook just until thickened and glossy, which only takes a few minutes. Once ready, let it cool completely so it’s easy to spoon onto your chilled cheesecakes.
Step 5: Decorate and Serve
Once your cheesecakes are fully chilled, top each one generously with the cooled cranberry sauce. For an extra pop of color and a finishing flourish, add a fresh cranberry or sprinkling of orange zest (if using). These mini treats are now ready to steal the spotlight at your table!
How to Serve Mini Cranberry Cheesecakes
Garnishes
A burst of color makes all the difference! Top your Mini Cranberry Cheesecakes with a handful of whole fresh cranberries, a twist of orange zest for added brightness, or a tiny dollop of whipped cream. These little touches don’t just catch the eye — they also add a flavor boost and make each cheesecake look like a tiny edible gift.
Side Dishes
Although these mini cheesecakes shine all on their own, they pair beautifully with simple sides like a bowl of mixed seasonal fruit, a handful of chocolate-dipped pretzels for contrast, or a warm mug of coffee or spiced tea. Their tangy-sweet notes play nicely with both rich and light accompaniments, making them the star of any dessert spread.
Creative Ways to Present
If you’re serving these at a party, display the Mini Cranberry Cheesecakes on a tiered cake stand, nestling in sprigs of rosemary or sparkly sugar for holiday flair. Or, try placing each mini cheesecake in a festive cupcake wrapper and tying the tray with ribbon. For a more casual setting, just arrange them on a pretty platter with extra cranberries scattered around — simple and striking!
Make Ahead and Storage
Storing Leftovers
Once made, these cheesecakes keep perfectly in the fridge for up to four days. Store them in an airtight container, and you’ll find that the flavor becomes even richer after a day or two. If you’ve already added the cranberry topping, they hold up just fine, though for the absolute best texture, top them just before serving.
Freezing
Mini Cranberry Cheesecakes are freezer-friendly! Freeze the cooled, undecorated cheesecakes in a single layer until firm, then transfer to a zip-top bag or airtight container. They’ll keep for up to a month. When you’re ready to enjoy, thaw overnight in the fridge and add the cranberry topping fresh for best results.
Reheating
No need to reheat these cheesecakes — they are truly best served chilled directly from the refrigerator. However, if you like your cheesecake at room temperature, simply let them sit out for 20 to 30 minutes before serving for extra creaminess.
FAQs
Can I use homemade cranberry sauce for the topping?
Absolutely!
Homemade whole berry cranberry sauce adds a fresh, personal touch and lets you control the sweetness and consistency. Just be sure it’s thick enough to sit atop the cheesecakes without running.
What if I don’t have vanilla wafers?
No problem — you can substitute with graham cracker rounds, gingersnap cookies, or even a thin layer of crushed cookies mixed with a dab of melted butter to make a classic cheesecake crust in each liner.
Can I make Mini Cranberry Cheesecakes gluten-free?
Yes! Just swap the vanilla wafers for your favorite gluten-free cookie. All of the other ingredients are naturally gluten-free, so this swap is all you need for a delicious gluten-free version.
How do I know when the cheesecakes are done?
The cheesecakes are ready when the centers are just set — they might jiggle slightly when you gently shake the pan, but shouldn’t look wet or runny.
They’ll continue to firm up as they cool and chill in the fridge.
Can I double the recipe for a crowd?
Definitely! This recipe scales up beautifully. Just use two muffin tins and rotate their position halfway through baking if your oven has any hot spots, so all your Mini Cranberry Cheesecakes bake evenly.
Final Thoughts
Honestly, it’s tough to beat the combination of festive flavor, creamy texture, and sheer charm you get from these Mini Cranberry Cheesecakes. Whether you’re sharing them as part of a holiday dessert buffet or enjoying a sweet bite at home, give this recipe a try — I have a feeling they’ll become a must-have treat for you and your loved ones, too!
Print
Mini Cranberry Cheesecakes Recipe
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Mini Cranberry Cheesecakes that are perfect for any holiday gathering. Creamy cheesecake with a hint of tangy cranberry topping, these mini treats are sure to impress your guests.
Ingredients
Vanilla Wafer Cookies:
- 12 vanilla wafer cookies
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Cranberry Topping:
- 1 cup whole berry cranberry sauce
- 2 tablespoons orange juice
Garnish:
- Fresh cranberries or orange zest (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Prepare Crust: Place one vanilla wafer cookie in each liner.
- Make Filling: Beat cream cheese and sugar until creamy, then add egg, vanilla, and sour cream. Mix until smooth.
- Fill Muffin Cups: Divide batter among muffin cups and bake for 18-20 minutes until set.
- Chill: Cool in pan, then refrigerate for at least 2 hours.
- Prepare Topping: Heat cranberry sauce and orange juice until thickened. Cool.
- Top Cheesecakes: Spoon cranberry topping over chilled cheesecakes.
- Garnish: Add fresh cranberries or orange zest if desired.
Notes
- Store mini cheesecakes in the refrigerator for up to 4 days.
- Freeze without topping and add fresh when serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 16g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
