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Mini Cranberry Cheesecakes

Mini Cranberry Cheesecakes

Mini cranberry cheesecakes are the perfect bite-size dessert! These are a delicious balance of tart, sweet, and creamy!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 9


Cranberry Swirl

  • 2 tsp cornstarch
  • 1/4 cup orange juice
  • 16 oz whole berry cranberry sauce


  • 1/2 cup graham cracker crumbs
  • 2 tbsp melted butter

Cheesecake Filling

  • 8 oz softened Cream Cheese
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla


  • Pre-heat oven to 350.
  • Whisk together the cornstarch and orange juice in a small pan over medium heat.
  • Add in cranberry sauce, stir, and bring mixture to a boil for one minute.
  • Allow this mixture to cool.
  • Place paper liners in 9 cups of muffin pan.
  • Combine the graham cracker crumbs and melted butter. Mix well.
  • Divide between the lined cups, pressing gently to flatten the bottom.
  • Whip together the cream cheese and sugar until smooth and 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 before removing.
  • Top with additional cranberry sauce and refrigerate at least 1 hour.