If you’re looking for a showstopping treat that manages to be both darling and decadent, mini desserts don’t get more irresistible than these Mini Cranberry Cheesecakes. Each velvety bite features a buttery graham cracker crust, creamy cheesecake filling, and a jewel-bright crown of tart cranberries—all in a perfectly portioned, crowd-pleasing package that absolutely dazzles on any dessert table. Whether you’re planning a holiday party or just want a little something sweet to brighten your week, this recipe is bound to become a new favorite!

Mini Cranberry Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the short, sweet list of ingredients that come together to create true cheesecake magic. Each one plays a starring role—think of them as the foundation, the flavor, and the flair of your Mini Cranberry Cheesecakes.

Graham cracker crumbs: These make the crisply delicious base for your cheesecakes and add a nostalgic, satisfying crunch.
Granulated sugar: Sweetens both the crust and the cheesecake filling, balancing the tartness of the cranberries.
Unsalted butter (melted): Binds the crust together, ensuring each mini cheesecake has the perfect texture underneath all that creamy goodness.
Cream cheese (softened): This is your star ingredient for that classic, silky-smooth cheesecake texture and tangy flavor.
Eggs: Essential for setting the cheesecake to the ideal, luscious consistency.
Vanilla extract: Adds warmth and rounds out the flavors in the filling.
Sour cream: A secret weapon that brings extra creaminess and a little tang, making the cheesecakes rich but not heavy.
Whole cranberry sauce (homemade or canned): The vibrant, tart topping that gives the Mini Cranberry Cheesecakes their signature sparkle.
Fresh cranberries (for garnish, optional): A handful of these on top adds beautiful color and a playful pop of tartness.
Orange zest (optional): Just a sprinkle brings a fresh burst of citrus flavor and makes the cranberry flavor sing.

How to Make Mini Cranberry Cheesecakes

Step 1: Prep Your Muffin Tin

Kick things off by preheating your oven to 325°F. Line a 12-cup muffin tin with festive paper liners—this makes the cheesecakes easy to remove and turns them into little handheld treats, perfect for parties or a sneaky midnight snack!

Step 2: Make the Graham Cracker Crust

In a small bowl, blend your graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Stir everything together until every crumb is moist and glorious. Spoon about a tablespoon of this mixture into each cup, then press down firmly to create a neat, compact crust. The back of a spoon or a small glass works wonders here.

Step 3: Prepare the Creamy Filling

Grab a large bowl and beat your cream cheese until absolutely smooth and fluffy—it’s worth taking your time with this step! Next, add the half cup of sugar and beat until blended. Add the eggs one at a time, mixing well between each addition, then stir in the vanilla and sour cream. You’re aiming for a filling that’s silky smooth and beautifully glossy.

Step 4: Fill and Bake

Divide the cheesecake mixture evenly among your muffin cups, filling nearly to the top. These Mini Cranberry Cheesecakes will puff up ever so slightly as they bake, then settle back down as they cool. Pop the tin in the oven and bake for 18 to 22 minutes, or until the centers are just set—they should still look a little wobbly in the middle, which is exactly what you want!

Step 5: Cool and Chill

Let the cheesecakes cool to room temperature right in the pan. Once they’re no longer warm, transfer them to the refrigerator and chill for at least two hours (longer if you can resist!). This makes the texture extra creamy and ensures they’ll hold their shape when you serve them.

Step 6: Top with Cranberry Sauce

Just before serving, crown each mini cheesecake with a generous spoonful of cranberry sauce. If you’re feeling fancy, scatter on some fresh cranberries or a burst of orange zest for that final flourish. Every bite is creamy, zingy, and utterly delightful!

How to Serve Mini Cranberry Cheesecakes

Garnishes

For that bakery-style finish, top your Mini Cranberry Cheesecakes with a few fresh cranberries or an artful sprinkle of orange zest. A small sprig of mint can also add a pop of color and a subtle, fresh aroma that complements the cranberries beautifully.

Side Dishes

Keep it festive and fresh by serving your mini cheesecakes alongside a platter of seasonal fruit, like sliced oranges or pomegranate seeds. For larger gatherings, try pairing with a simple shortbread cookie or even a cup of steaming mulled cider—the creamy tartness of the cheesecakes is a perfect match!

Creative Ways to Present

Arrange the cheesecakes on a pretty cake stand or tiered tray for maximum party wow-factor. You could nestle them in cupcake wrappers that match your celebration’s colors, or serve them in individual mason jars for a rustic, portable treat. For an elegant twist, top each with a spun sugar shard or candied orange peel—it’s all about making them feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover Mini Cranberry Cheesecakes are a dream to store! Simply place them in an airtight container and pop them in the fridge, where they’ll stay fresh and creamy for up to three days. If you’re making them as part of a party spread, you can prepare them a day or two in advance for stress-free entertaining.

Freezing

For longer storage, these mini cheesecakes freeze beautifully. Place the cooled, un-topped cheesecakes on a baking sheet until firm, then transfer to a sealed bag or container. They’ll keep in the freezer for up to two months. Just add the cranberry sauce and garnishes after thawing for best flavor and appearance.

Reheating

No need to reheat—they’re at their best served chilled. If you’ve frozen them, just thaw overnight in the fridge or for a couple hours at room temperature. For a softer bite, let refrigerated cheesecakes rest on the counter for 10 minutes before serving.

FAQs

Can I use low-fat cream cheese?

Yes, you can substitute low-fat cream cheese, but the texture will be less rich and slightly lighter. Full-fat cream cheese ensures that classic, creamy finish that makes Mini Cranberry Cheesecakes so luxurious.

What if I don’t have cranberry sauce?

No cranberry sauce? Try a homemade quick compote with frozen cranberries and sugar, or substitute your favorite jam. The tartness is part of the charm, but you can also use raspberry or cherry topping for a summery twist.

Can I make these Mini Cranberry Cheesecakes gluten-free?

Definitely! Swap the graham cracker crumbs for a gluten-free cookie or cracker crumble. Be sure your cranberry sauce is gluten-free as well, and you’ll have a treat everyone can enjoy.

How do I know when the cheesecakes are baked?

The cheesecakes are done when the edges look set but the centers still wobble just slightly when you shake the pan. This gentle jiggle is the secret to a perfectly creamy texture once they’re chilled!

Can I double the recipe?

Absolutely! If you’re making Mini Cranberry Cheesecakes for a crowd, double all ingredients and bake in two muffin tins. Just remember not to overcrowd your oven, and enjoy sharing more of these treats with everyone.

Final Thoughts

I can’t recommend these Mini Cranberry Cheesecakes enough—every bite is creamy, tangy, and perfectly festive. Whether you’re making them for a holiday gathering or just to brighten an ordinary day, they’re guaranteed to win hearts and requests for your secret recipe. Give them a try, and I promise they’ll be the star of your dessert spread!

Mini Cranberry Cheesecakes Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 2 hours 40 minutes (including chill time)
Yield: 12 mini cheesecakes 1x
Diet: Non-Vegetarian

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Description

Indulge in these delightful Mini Cranberry Cheesecakes that offer a perfect balance of sweet and tangy flavors. These individual portions are great for holiday gatherings or special occasions.

Ingredients

Scale

Cheesecake Crust:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter (melted)

Cheesecake Filling:

16 ounces cream cheese (softened)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream

Toppings:

1 cup whole cranberry sauce (homemade or canned)
1/4 cup fresh cranberries (for garnish, optional)
1 tablespoon orange zest (optional)

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Instructions

Prepare Crust: Preheat oven to 325°F. Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press mixture into lined muffin tin.
Make Filling: Beat cream cheese, sugar, eggs, vanilla, and sour cream. Fill muffin cups with mixture.
Bake: Bake for 18–22 minutes until set. Cool, then chill for 2 hours.
Serve: Top with cranberry sauce before serving. Garnish with cranberries or orange zest.