If you’re searching for a sweet treat that feels festive and fun, but doesn’t require a whole day of work, these Mini Cranberry Cheesecakes might just become your new favorite dessert. You get a creamy, tangy cheesecake layered over a buttery graham cracker crust, all beautifully crowned with a homemade cranberry-orange topping that pops with color and flavor. It’s a classic baked cheesecake, cleverly sized for individual servings, perfect for sharing at a gathering or sneaking from the fridge as a midnight treat. If you love seasonal fruit and easy elegance, you’ll be reaching for this recipe again and again!

Mini Cranberry Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Mini Cranberry Cheesecakes is in their simplicity—each ingredient genuinely shines, contributing either to the creamy filling, the crunchy crust, or that glossy, jewel-like cranberry topping. Here’s how every component helps craft this dessert’s perfect bite.

Graham cracker crumbs: The backbone of that signature buttery crust, these add crunch and a toasty flavor.
Granulated sugar (divided): Adds sweetness both to the crust and custard, and also balances the tartness of the cranberry topping.
Unsalted butter (melted): Brings the crust together for a rich, decadent foundation—don’t skip the melting step for even mixing!
Cream cheese (softened): For that signature cheesecake creaminess; room temperature makes for a silky-smooth filling.
Large eggs: Essential for setting the cheesecake and lending a luscious texture.
Vanilla extract: Lends a warm, aromatic undertone to the creamy filling.
Sour cream: Adds a subtle tang and keeps the cheesecakes ultra-creamy.
All-purpose flour: Just a tablespoon helps stabilize the batter.
Fresh or frozen cranberries: The stars of your topping, providing color, tartness, and holiday flavor.
Water: Needed for the cranberry sauce to cook down properly.
Orange zest: A hint of citrus lifts the cranberry topping and makes the flavors pop.

How to Make Mini Cranberry Cheesecakes

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C) and lining a muffin tin with 12 paper liners. In a mixing bowl, combine your graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir together until the mixture resembles wet sand—every crumb should glisten! Then, scoop about a tablespoon into each muffin liner and firmly press it down (the back of a spoon works beautifully) to pack it in and create a sturdy base. Pop these into the oven for 5 minutes, just enough to set the crust and bring out the toasty flavor. Let them cool while you make the filling.

Step 2: Mix the Cheesecake Batter

In a large bowl, beat the cream cheese until it’s completely smooth with no lumps—this is what gives your Mini Cranberry Cheesecakes their signature texture. Add in the remaining 1/2 cup of sugar and beat again until fluffy. Now, add the eggs one at a time, mixing gently after each—overmixing can make cheesecakes crack. Finish by stirring in the vanilla extract, sour cream, and flour, mixing just until smooth. Your batter should look thick, silky, and irresistible!

Step 3: Fill and Bake

Divide the cheesecake batter evenly among the 12 cooled crusts. Fill each liner close to the top, as the cheesecakes will only puff slightly as they bake. Slide the muffin pan into the oven and bake for 18 to 20 minutes. You’ll know they’re ready when the centers look set but still jiggle just a bit when you nudge the pan. Let the cheesecakes cool completely, then transfer to the fridge for at least 2 hours—chilling helps them firm up and develop that classic creamy texture.

Step 4: Make the Cranberry Topping

While your cheesecakes chill, it’s time to make that delicious cranberry topping. In a small saucepan, combine your cranberries (fresh or frozen both work), water, 1/3 cup sugar, and orange zest. Bring to a simmer over medium heat, letting the cranberries burst and the sauce thicken, about 10 to 12 minutes. The aroma is irresistible! Once it’s thick and glossy, let it cool completely. When your cheesecakes are ready to serve, spoon a generous dollop on top of each—trust me, this is the showstopper finishing touch.

How to Serve Mini Cranberry Cheesecakes

Garnishes

These little cheesecakes are already stunning with their cranberry crowns, but a few elegant touches can turn them into party royalty. Sprinkle over a dusting of powdered sugar, add a twist of orange peel, or even place a fresh mint leaf on top for a vibrant, festive pop. If you really want to turn heads, finish with white chocolate shavings or a few extra sugared cranberries for a frosted look that’s merry and bright.

Side Dishes

Serve these individual cheesecakes alongside a warm cup of coffee or chai for a cozy, after-dinner treat. For a holiday feast, pair with other bite-sized desserts—think chocolate truffles, mini pecan pies, or lemon squares—for a stunning sweet spread. These Mini Cranberry Cheesecakes balance beautifully with creamy vanilla ice cream or a tart fruit salad if you want to add even more color to your dessert table.

Creative Ways to Present

If you’re feeling extra creative, arrange the cheesecakes on a tiered dessert stand so the glossy cranberry topping truly shines. For parties, pop them into festive cupcake wrappers or add cute holiday-themed toothpicks. Wrapping each in wax paper and tying with ribbon also makes these perfect edible gifts—shareable, delicious, and picture-perfect!

Make Ahead and Storage

Storing Leftovers

Leftover Mini Cranberry Cheesecakes are a joy to have on hand—the flavors actually develop even more after a night in the fridge! Simply place them in an airtight container and refrigerate for up to 4 days. The crust stays crisp, and the cranberry topping keeps its fresh, fruity flavor.

Freezing

If you want to make these ahead or stash a few for later, you’re in luck—these cheesecakes freeze beautifully. Place cooled, un-topped cheesecakes in a single layer in a freezer-safe container, separating layers with parchment. When you’re ready to enjoy, thaw overnight in the fridge, then spoon on the cranberry topping right before serving to keep it bright and fresh.

Reheating

Cheesecakes are best enjoyed chilled, but if you prefer a softer bite, let them sit at room temperature for about 15 minutes before eating. Avoid microwaving, as it can ruin their creamy texture. Just a gentle thaw is all they need to taste as delicious as the day you baked them.

FAQs

Can I use a different fruit for the topping?

Absolutely! While cranberry is classic for the holidays, you can swap in blueberries, raspberries, or strawberries depending on what’s in season; just adjust sweetener to taste.

Do I have to use muffin liners?

Muffin liners make removing and serving these Mini Cranberry Cheesecakes incredibly easy and neat. If you don’t have any, lightly greasing the muffin tin works, but take extra care when unmolding.

Can I make the cheesecakes gluten free?

You certainly can! Just substitute the graham cracker crumbs with your favorite gluten-free cookies or graham-style crackers, and use a gluten-free all-purpose flour for the batter.

What if I don’t have sour cream?

If you’re out of sour cream, Greek yogurt makes a great substitute. You’ll still get that hint of tang and a wonderfully creamy texture.

Is it possible to double the recipe?

If you need more than a dozen Mini Cranberry Cheesecakes, go ahead and double the ingredients and bake in two muffin tins—the process and bake time stay the same. Perfect for parties and big celebrations!

Final Thoughts

If you’re ready for a dessert that’s bursting with seasonal flair and creamy indulgence, give these Mini Cranberry Cheesecakes a go. They’re the sweet little showstoppers you’ll want on your table all year long. Gather your ingredients, invite some friends, and watch these festive cheesecakes disappear!

Mini Cranberry Cheesecakes Recipe

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4.9 from 23 reviews

Author: Emma
Total Time: 50 minutes (plus chilling)
Yield: 12 mini cheesecakes 1x
Diet: Non-Vegetarian

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Description

These Mini Cranberry Cheesecakes are a delightful holiday dessert that combines the creamy richness of cheesecake with the tartness of fresh cranberries. Each individual cheesecake is a perfect treat for any occasion.

Ingredients

Scale

Cheesecake:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter (melted)
16 oz cream cheese (softened)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1 tablespoon all-purpose flour

Cranberry Topping:

1 1/2 cups fresh or frozen cranberries
1/2 cup water
1/3 cup granulated sugar
1 teaspoon orange zest

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C) and line a muffin tin with 12 paper liners.
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press mixture into each muffin liner to form a crust and bake for 5 minutes.
Make the cheesecake: Beat cream cheese with sugar, add eggs one at a time, then mix in vanilla, sour cream, and flour. Divide batter among crusts and bake.
Prepare the cranberry topping: Combine cranberries, water, sugar, and orange zest in a saucepan. Simmer until thickened, then cool and spoon over cheesecakes.

Notes

These mini cheesecakes can be made a day ahead and stored in the fridge.
You can use canned cranberry sauce as a shortcut, but homemade topping adds a fresh, tart flavor.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American