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Mini Cranberry Cheesecakes Recipe

By Jen Lunsford

on Oct 31, 2014, Updated Jan 01, 2024

7 Comments

If you are needing a dessert for the upcoming holidays these Mini Cranberry Cheesecakes will be absolutely perfect. Mini Cheesecakes topped with cranberry yumminess for the holidays. My daughter and I are big cheesecake fans. Our favorite fall cheesecake dessert is our yummy Caramel Apple Cheesecake Bars. We have made those a couple of times this year. I have been debating about adding a cheesecake dessert to our Thanksgiving and Christmas dessert lists since both of us enjoy cheesecake almost as much if not more than pies (it’s a toss up…both are yummy).  So last week I figured I would make up a batch of mini cranberry cheesecakes. These cheesecakes are super simple and do not seem to be as intimidating as a larger cheesecake.

Mini Cranberry Cheesecakes Recipe

We topped our mini cheesecakes with a cranberry sauce that was super simple. I am considering making a yummy pumpkin layer to top on these too!. I figure we could make a mini cheesecake tray with assorted toppings to please everyone over the holidays.

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The ingredients are very simple for these Mini Cranberry Cheesecakes. I used a canned cranberry that seemed perfect without much effot.

INGREDIENTS
2 tsp Cornstarch
1/4 cup Orange Juice
16 oz Whole Berry Cranberry Sauce
1/2 cup Graham Cracker crumbs
2 tbsp melted Butter
8 oz softened Cream Cheese
1/4 cup Sugar
1 Egg
1 tsp Vanilla

DIRECTIONS
Whisk together cornstarch and orange juice in small pan over medium heat.
Add in cranberry sauce, stir, and bring mixture to a boil for one minute.
Allow to cool.
Pre-heat oven to 350.
Place paper liners in 9 cups of muffin pan.
Mix together graham cracker crumbs and melted butter mixing well.
Divide between the lined cups, pressing gently to flatten.
Cream together the cream cheese and sugar until creamy.
Add in the egg and the vanilla and mix until blended.
Divide and spoon into the lined cups to about 2/3 full.
Put a tablespoon of cranberry mixture into each and gently swirl with a knife.
Bake for 20 minutes.
Allow to cool completely in pan.
Remove from pan.
Top with additional cranberry sauce and refrigerate at least 1 hour.

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Mini Cranberry Cheesecakes Recipe

By: Jen Lunsford

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Ingredients 

• ▢ 2 tsp Cornstarch
• ▢ 1/4 cup Orange Juice
• ▢ 16 oz Whole Berry Cranberry Sauce
• ▢ 1/2 cup Graham Cracker crumbs
• ▢ 2 tbsp melted Butter
• ▢ 8 oz softened Cream Cheese
• ▢ 1/4 cup Sugar
• ▢ 1 Egg
• ▢ 1 tsp Vanilla

Instructions 

• Whisk together cornstarch and orange juice in small pan over medium heat.
• Add in cranberry sauce, stir, and bring mixture to a boil for one minute.
• Allow to cool.
• Pre-heat oven to 350.
• Place paper liners in 9 cups of muffin pan.
• Mix together graham cracker crumbs and melted butter mixing well.
• Divide between the lined cups, pressing gently to flatten.
• Cream together the cream cheese and sugar until creamy.
• Add in the egg and the vanilla and mix until blended.
• Divide and spoon into the lined cups to about 2/3 full.
• Put a tablespoon of cranberry mixture into each and gently swirl with a knife.
• Bake for 20 minutes.
• Allow to cool completely in pan.
• Remove from pan.
• Top with additional cranberry sauce and refrigerate at least 1 hour.

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