Get ready to fall in love with this stunning and festive dessert—cranberry cheesecakes—that bring all the holiday flavor! Think sweet, creamy baked cheesecake, topped with tart cranberry swirl—the most delicious way to use that leftover cranberry sauce. (and who doesn’t love mini desserts!)
Whether you’re planning for Thanksgiving or thinking ahead to Christmas desserts, this recipe should be on the menu. And speaking of holiday menus, be sure to include my smoky spiced carrots, a unique twist on sausage balls, and the easiest shrimp salad you’ll ever make (perfect for a quick and impressive appetizer).
I may or may not make extra cranberry sauce at the holidays just so I can make these mini cranberry cheesecakes. Since my family usually devours them before I even get one, I make a second batch to enjoy with leftovers after the holidays. These are a great way to use up leftover cranberry sauce. Plus, they’re pretty and look gorgeous on your holiday table!
Mini Cranberry Cheesecakes
Tart cranberry sauce, sweet and creamy cheesecake, and buttery graham cracker crumbs. It’s perfection, and truly one of my favorite flavor and texture combinations. These may look fancy, but you’ll be surprised at how easy they are to make. I typically make these with leftover cranberry sauce, but if I don’t have any, I take some help from the store and jazz up a can of whole berry sauce. You can find that recipe below!
Main Ingredients
The ingredients are simple, and we take some help from the store to keep things a little easier.
- For the graham cracker crumbs, you can buy them premade, but it’s much more affordable to make your own. You can use a food processor or add them to a Ziploc bag and take your frustration out 🙂
- The cheesecake filling is a simple, standard combination of cream cheese, sugar, vanilla, and an egg.
- I typically use leftover cranberry sauce, but if you’re making your own, here’s a quick recipe.
- Place a small saucepan over medium heat.
- Add two teaspoons of cornstarch and 1/4 cup of orange juice.
- Whisk quickly to incorporate the cornstarch, then add 16 ounces of whole cranberry sauce.
- Bring to a simmer and cook for one minute, stirring constantly.
- Remove from the heat and allow to completely cool.
If you’re working with leftover cranberry sauce, there’s not much to do other than run a fork through it to loosen it up. If making your own or using my quickie recipe above, be sure it’s completely cooled before adding it to the top of the cheesecake.
Cranberry Cheesecakes – Step-By-Step Instructions
There are a few extra steps when making these cranberry cheesecakes, but it’s totally worth it!
- Once you’ve preheated the oven, line the muffin tins and prepare the graham cracker crust. To make 1/2 cup of graham cracker crumbs, you will need approximately 4 graham crackers. You could certainly buy the crumbs premade, but making them yourself is much more affordable.
- Next, you’ll make the cheesecake filling and add it to the muffin tins. After you’ve filled the cups with cheesecake, swirl a bit of the cranberry sauce into the top before baking.
- You must let the cheesecakes cool completely before topping them with the remaining cranberry sauce. Any residual heat can cause the cranberry sauce to melt and slide off.
These mini cheesecakes are so pretty, they deserve to be shown off. I love arranging them on a tiered tray and serving these at the holidays as part of our appetizer or dessert spread!
 | 3-Tiered Serving Tray Lightweight & Durable. Suitable For Hot And Cold Foods. Large 14" Serving Area - Three Tiers - Option To Use Trays Separately |
Notes & Variations
- Starting with room-temperature cream cheese is crucial to achieving a smooth, lump-free texture. I suggest taking it out of the refrigerator an hour before starting the recipe.
- It helps to use a large cookie scoop when filling the muffin cups. This ensures you’re getting an equal amount in each one.
- Let the cheesecakes completely cool before attempting to remove them from the pan. They are fragile and must be set up.
- You can make these the day before to save some time on Thanksgiving or Christmas Day. Wait to add the additional cranberry topping until an hour before serving.
- The easiest way to completely change up this recipe is to change the topping. Instead of cranberry sauce, apple or cherry pie filling works beautifully here. Lemon curd is bomb.com!
- To reduce sugar in these cranberry cheesecakes, feel free to swap out regular powdered sugar for your favorite sugar substitute. I use this brand often, and it works well as a one-to-one replacement.
- Store in a covered container in the refrigerator for up to four days. I do not recommend freezing.
If you try these mini cranberry cheesecakes, I’d love it if you would leave a comment below!
Cranberry Cheesecakes | Easy Holiday Dessert
Equipment
Ingredients
- 2 cups cranberry sauce (leftover or see recipe below)
Crust
- 1/2 cup graham cracker crumbs
- 2 tbsp melted butter
Cheesecake Filling
- 8 ounces softened cream cheese
- 1/4 cup powdered sugar
- 1 egg
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F
- Place the muffin liners in 9 cups of muffin pan.
- In a small bowl, combine the graham cracker crumbs and melted butter.
- Mix well making sure all of the butter is abosrbes into the crumbs.
- Divide the crumb mixture between the lined cups, pressing gently to flatten.
- In a medium size bowl, whip the cream cheese and sugar until smooth.
- Add in the egg and the vanilla and mix until blended and smooth.
- Divide the cream cheese mixture equally between the lined muffin cups.
- Drop a tablespoon of the cranberry mixture onto each one.
- Using the tip of a knife, swirl the cranberry sauce into the cream cheese filling.
- Bake for 20 minutes on the center rack.
- Allow to cool completely in the pan before removing.
- Top with additional cranberry sauce and refrigerate for 1 hour before serving.
Nutrition
Notes
- Whisk 2 teaspoons of cornstarch with 1/4 cup orange juice in a small pan over medium heat until well combined. Add 16 ounces of whole cranberry sauce, stir, and simmer for 1 minute. Remove from the heat and allow to completely cool.
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