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Mini Cranberry Cheesecakes are perfect for the holidays, to add to your menu for Thanksgiving or Christmas! This simple and delicious recipe with graham cracker crust, sweet vanilla cheesecake, tangy cranberry sauce and crunchy streusel topping is sure to be a crowd favorite! The holidays wouldn’t be the same without some cheesecake!
Holiday season means baking with cranberries. For more delicious cranberry dessert recipes check my Christmas Cranberry Pound Cake, Cranberry Cheesecake Pie, and White Chocolate Cranberry Cheesecake Cake.
If you love the idea of a cheesecake pie in individual portions, check my Mini Pumpkin Cheesecakes, Mini Pecan Pie Cheesecakes, and Minin Apple Pie Cheesecakes, too.
Mini Cheesecakes with Cranberry Sauce and Crumb Topping
These mini cheesecakes with cranberry sauce and crumb topping are like little bites of winter. Your holiday table will look festive when you add the pop of color from these mini cheesecakes. Nobody will be able to resist them, even when surrounded by the other traditional seasonal pies, such as sweet potato and pecan.
Along the pies, cheesecake is a favorite treat to serve during the holidays. too. If you’ve been following along for some time, you’ve probably noticed that I love cheesecakes.
Cheesecakes are one of my favorite desserts to make and eat. It can be made in just about any pan, and can take on just about any flavor imaginable. Today I wanted to share my latest creation: Mini Cranberry Cheesecakes. But, keep holiday baking fun by turning out a pan of these easy mini cranberry cheesecake pies.
How To Make Mini Cranberry Cheesecakes
First make cranberry sauce because it need some time to cool and thicken.
In a heavy saucepan combine cranberries, sugar, orange zest, and up water. Stir well and bring to a boil over medium-high heat. Decrease the heat and simmer for 10 minutes or until the cranberries are soft, then remove from heat and using a fork or a potato masher, break down the cranberries. Stir in cornstarch slurry, and set back on the heat until thicken, stirring constantly. Set aside to cool completely.
To make the graham cracker crust, in a bowl stir together with a fork, graham cracker crumbs and sugar.
Stir in melted butter, until all crumbs are evenly moistened. Divide the mixture among prepared liners and press firmly in the bottom, then place in the fridge.
For the streusel crumb topping, first combine light brown sugar, flour, and cinnamon in a small bowl and whisk with a fork until combined. Add melted butter and gently mix with a fork until coarse crumbs form and set aside.
To make the vanilla cheesecake filling, beat softened cream cheese, sugar, flour and vanilla until smooth and creamy. Add egg and mix just to combine, do not overmix! Spread cheesecake mixture over prepared crusts to fill each cup just a little over halfway (2/3 max). Spread cranberry sauce over vanilla cheesecake. Fill them almost all the way to the top.
Finally, top each cup with streusel crumb, gently press the crumb with your palm. Place cupcake pan onto baking sheet and bake about 25-30 minutes or until the toothpick inserted in the center comes out almost clean. Cool completely.
You can keep them on the counter for a day, and for longer storage, keep them in the fridge in an air-tight container. Bring to a room temperature before serving.
Enjoy the holiday!
Happy baking!
Mini Cranberry Cheesecakes
Description
Mini Cranberry Cheesecakes are perfect for the holidays, to add to your menu for Thanksgiving or Christmas! This simple and delicious recipe with graham cracker crust, sweet vanilla cheesecake, tangy cranberry sauce and crunchy streusel topping is sure to be a crowd favorite! The holidays wouldn’t be the same without some cheesecake!
Ingredients
Cranberry Sauce:
- 10 oz. fresh cranberries
- 1/2 cup sugar
- 2 teaspoons grated orange zest
- 1/3 cup water
- 2 Tablespoons cornstarch (dissolved in 3 Tablespoons water)
Graham Cracker Crust:
- 1 cup graham cracker crumbs (pulsed in a food processor into fine crumbs)
- 1 1/2 Tablespoons sugar
- 3 Tablespoons unsalted butter-melted
Streusel Crumb Topping:
- 2/3 cup all-purpose flour
- 6 Tablespoons light brown sugar
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup unsalted butter-melted
Vanilla Cheesecake Filling:
- 10 oz. cream, cheese-softened
- 1/3 cup sugar
- 1 egg-slightly beaten
- 1 teaspoon vanilla
- 2 teaspoons flour
Instructions
Cranberry Sauce:
- In a heavy saucepan combine cranberries, sugar, orange zest, and 1/3 cup water. Stir well and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer for 10 minutes or until the cranberries are soft, then remove from heat and mash the cranberries. Stir in cornstarch slurry, and set back on the heat until thicken, stirring constantly. Set aside to cool completely.
- Preheat the oven to 325 F. Line cupcake pan with paper liners (this recipe makes 9 cupcakes) and set aside.
Graham Cracker Crust:
- In a bowl stir together with a fork, graham cracker crumbs and sugar.
- Stir in melted butter, until all crumbs are evenly moistened.
- Divide the mixture among prepared liners and press firmly in the bottom, then place in the fridge.
Streusel Crumb Topping:
- First combine light brown sugar, flour, and cinnamon in a small bowl and whisk with a fork until combined. Add melted butter and gently mix with a fork until coarse crumbs form and set aside.
Vanilla Cheesecake Filling:
- Beat softened cream cheese, sugar, flour and vanilla until smooth and creamy. Add egg and mix just to combine, do not overmix! Spread cheesecake mixture over prepared crusts to fill each cup just a little over halfway (2/3 max).
- Spread cranberry sauce over vanilla cheesecake. Fill them almost all the way to the top.
- Finally, top each cup with streusel crumb,gently press the crumb with your palm. Place cupcake pan onto baking sheet and bake about 25-30 minutes or until the toothpick inserted in the center comes out almost clean.
- Cool the cheesecakes in the pan for 20 minutes, then transfer on a rack to cool completely.
- For longer storage, keep them in the fridge in an air-tight container.
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