Mini cranberry cheesecakes are the perfect holiday dessert! They’re sweet, creamy, and delicious – and who doesn’t love cheesecake?

I love cranberries, so I always look for ways to use them other than cranberry sauce. And since mini desserts are perfect for gatherings, my mini cranberry cheesecakes have become a staple on Thanksgiving and Christmas. They’re creamy, rich, tart, and sweet. Combined with a buttery crust, these are a perfect little bite of deliciousness. Plus, they’re pretty and look gorgeous on your holiday table!

These are also a great way to use up leftover cranberry sauce. Sometimes, I skip the crust, spoon the cheesecake filling into little dessert glasses, and drizzle the cranberry sauce on top for a quick, easy cheesecake parfait!

Another thing to love is that no slicing or serving is involved—just arrange them on a platter and watch them disappear. Add mint leaves to the top of each cheesecake for an extra-special presentation.

As fancy as these look, you’ll be pleasantly surprised at how easy they are to make. We are keeping things simple with this recipe because we’ve got enough to worry about cooking on Thanksgiving and Christmas Day! Feel free to make your cranberry sauce, but for this recipe, I use the stuff out of the can and give it a quick cook just to give it some pizzazz!

Mini Cranberry Cheesecakes

Why We Love Them

Impressive. I love a super easy dessert that impresses your guests.
Easy. Speaking of easy, you can have these in the oven in about 15 minutes.
They’re pretty. These look gorgeous on your holiday table.
Miniature. Everyone loves mini desserts, and these are perfect for any occasion!
Delicious. There’s nothing not to love about creamy, sweet cheesecake topped with tart and tangy cranberry sauce.

Ingredients You’ll Need

Cheesecake Filling

Cream cheese. Use softened cream cheese for easier mixing.
Sugar. I use powdered sugar for a smoother consistency. Granulated sugar can be grainy.
Egg. An egg helps bind the cheesecake together.
Vanilla. A touch of vanilla adds warmth and flavor.

Cranberry Swirl

Cranberry sauce. I like the texture of whole berry so that’s what I use.
Orange juice. Orange and cranberry go hand in hand
Cornstarch. It helps to stabilize and slightly thicken the sauce.

Crust

Graham cracker crumbs.
Melted butter.

How to Make Cranberry Cheesecakes

Preheat oven to 350°F.
Whisk the cornstarch and orange juice in a small pan over medium heat.
Add the cranberry sauce, stir well, and simmer the mixture for one minute.
Remove from the heat and allow it to cool.
While it cools, proceed to the next step.
Place paper or silicone liners in the muffin pan.
In a separate bowl, combine the graham cracker crumbs and melted butter
Mix well, making sure to incorporate all the butter into the crumbs.
Using a cookie scoop, divide the butter-crumb mixture between nine muffin cups.
Press down to flatten the crumbs on the bottom, forming a crust.
In a medium-sized bowl, whip cream cheese and sugar until smooth and creamy.
Add the egg and the vanilla and mix until blended and smooth
Divide the cream cheese mixture into the muffin cups, approximately 2/3 full.
Put a tablespoon of the cooled cranberry mixture on each cheesecake cup.
Use the end of a knife to gently swirl it into the cheesecake’s top.
Bake the cheesecakes for 20 minutes.
Remove from the oven and cool completely before removing them from the pan.
Before serving, top each cheesecake with the remaining cranberry sauce and refrigerate for an hour.

Used In This Recipe
Electric Hand Mixer	Silicone Muffin Cups	Mixing Bowl Set

Helpful Tips

Starting with room-temperature cream cheese is crucial to ensure a smooth, creamy texture free of lumps. I suggest taking it out of the refrigerator an hour before starting the recipe. If you forget, place it on a microwave-safe plate and cook on defrost for 5 to 10 seconds. If it still feels cold, cook it for an additional five seconds. It doesn’t need to be warm—just not cold.
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. Even with the silicone liners, these are fragile and must be set up. I let them cool in the pan for 30 to 45 minutes, gently lift them out, and let them cool completely on a wire rack.
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!

Variations

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.
Instead of a cooked topping, make plain cheesecakes and top them with fresh fruit or even a drizzle of chocolate – or both!
To add some pizzazz to the crust, use crushed ginger snaps instead of graham cracker crumbs or a combination.
If you want bite-size cheesecakes, use a mini muffin tin and reduce the cooking time to 15 minutes.
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, which works well as a one-to-one replacement.

Storage

Store in a covered container in the refrigerator for up to four days. Add the additional cranberry topping an hour before serving.
I do not recommend freezing. Some bloggers do, but in my experience, the texture of the cheesecake goes downhill!

Check out our vegetarian, dairy-free, gluten-free, and low-carb recipes if you have food sensitivities!

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