Mini Cheesecakes with Sugared Cranberries

These Easy Mini Cheesecakes with Sugared Cranberries are the perfect single-served holiday treat. Ideal for parties and dessert trays!

This holiday treat takes a classic mini cheesecake recipe and turns it into something special with sugared cranberries and a homemade whipped cream.

Cheesecake cups are one of those desserts that guests love - what's better for parties than a single-serve, grab and go dessert - that's still surprisingly easy to make.

This cheesecake cupcake recipe also comes with a bonus sugared cranberries recipe and a homemade whipped cream recipe, so you can impress everyone by making the entire recipe from scratch.

While cheesecake bites are always a fun treat by themselves, the frosted cranberry and whipped cream topping sets this recipe apart - and adds a festive holiday touch!

Of course, while I think these are an ideal holiday treat, they will be just as delicious any other time of the year too.

The sugared cranberries also add an extra bite of flavor and the tartness of the cranberries helps to balance out the other sweet ingredients.

The sweet and tart combination works so well you'll probably have trouble eating just one of these!

Since they need to cool for several hours, cheesecake cupcakes are the ideal dessert to make ahead.

While you can make them in the afternoon to enjoy after dinner, I often like to prepare them in the morning or even the night before and then just assemble them with the whipped cream and sugared cranberries a few minutes before enjoying.

If you're looking for mini cheesecakes for a crowd, these Mini Cheesecakes with Sugared Cranberries are one to try!

Mini Cheesecake Cupcakes Ingredients

• graham cracker crumbs
• sugar
• unsalted butter
• cream cheese
• sour cream
• pure vanilla extract
• kosher salt
• eggs
• fresh cranberries
• heavy whipping cream
• powdered sugar

Supplies to Make Mini Cheesecakes

• 1 large piping bag with star tip
• KitchenAid hand mixer
• Muffin pan
• Muffin liners

How to Make Mini Cheesecakes

1. To make the crust for these mini cheesecakes, preheat your oven to 325 degrees. Line a cupcake or muffin pan with cupcake liners.
2. Combine all crust ingredients in a medium bowl and mix until combined.
3. Scoop the crust mixture into the cupcake liners with a tablespoon.
4. Press a flat-bottomed round cup into the crust to make it firm.
5. Set aside.
6. To make the cheesecake batter, beat together sugar and cream cheese with a hand mixer until smooth.
7. Beat in the sour cream, vanilla and salt.
8. Add in 1 egg at a time.
9. Beat ingredients until combined well.
10. Scoop 2 1/2 tablespoons of cheesecake mixture into the cupcake liners with crust.
11. Bake for 17-22 minutes. The edges should be firm and very light golden brown.
12. Remove from the oven and allow the mini cheesecakes to cool for a few hours in the fridge.

How To Make Sugared Cranberries

1. In a small pot, bring 1 cup sugar and 1 cup water to a slow simmer. Whisk until the sugar has dissolved.
2. Pour the cranberries into the sugar water and completely coat the cranberries.
3. Remove the cranberries from the water with a slotted spoon. Place on a cookie sheet and allow to sit for 15 minutes.
4. Pour remaining sugar into a bowl.
5. Toss the cranberries into the sugar a few at a time, completely coating them.
6. Remove cranberries from the sugar and place into a bowl.

Making Whipped Cream For Mini Cheesecakes

1. Beat all whipped cream ingredients together in a medium bowl until stiff peaks form.
2. Add to a piping bag.

How to Assemble Mini Cheesecakes with Sugar Cranberries

1. After the mini cheesecakes have cooled in the fridge for several hours, pipe the freshly made whipped cream on top of each one.
2. Place a couple sugared cranberries on top of the whipped cream.
3. Keep cool and enjoy!

Properly Store Mini Cheesecakes

While the whipped cream is best enjoyed immediately, the cheesecakes will last in the fridge for up to 3 days. Just be sure to store in an airtight container.

Can You Freeze Mini Cheesecakes?

Yes, you can freeze cheesecake. In this case, prepare the cheesecake recipe as normal and stop before preparing the cranberries or whipped cream. Allow the cheesecake cupcakes to cool completely, flash freeze them on a cookie sheet, and then wrap them individually in foil and place in a freezer bag. Enjoy within 3 months.

ADDITIONAL RECIPES TO TRY

• Red Velvet Oreo Cheesecakes
• Red Velvet Cheesecake Brownies

Continue to Content

Mini Cheesecakes with Sugared Cranberries

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 1 hour

Easy mini cheesecakes made in muffin tins, these tasty single serve cheesecakes are a terrific holiday dessert.

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Ingredients

Supplies

• 1 large piping bag with star tip
• KitchenAid hand mixer
• Muffin pan
• Muffin liners

Crust

• ¾ cup graham cracker crumbs
• 1 ½ tablespoon sugar
• ¼ cup unsalted butter, melted

Cheesecake Filling

• 2 (8-ounce) cream cheese bricks, softened to room temperature
• ½ cup sugar
• ½ cup sour cream
• ¾ teaspoon pure vanilla extract
• ⅛ teaspoon kosher salt
• 2 large eggs

Sugared Cranberries

• 2 cups fresh cranberries
• 1 cup sugar
• 1 cup water
• ¾ cup sugar (to roll cranberries in)

Fresh Whipped Cream

• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

Crust

1. Preheat oven to 325 degrees and line a cupcake pan with cupcake liners.
2. Using a medium bowl, combine all ingredients and mix until combined.
3. Using a tablespoon, scoop the crust into the cupcake liners.
4. Using a flat bottomed round cup, press the cup into the crust to make a firm crust. Set aside.

Cheesecake Filling

1. Using a hand mixer, beat together the sugar and cream cheese until combined and smooth.
2. Beat in the sour cream, vanilla and salt until combined.
3. Beat in 1 egg at a time until combined.
4. Scoop 2 ½ tablespoons of the cheesecake mixture into the crust.
5. Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form.
6. Allow the cheesecakes to cool for a few hours in the fridge.

Sugared Cranberries

1. Using a small pot, combine the 1 cup sugar and 1 cup water and bring to a slow simmer, whisking until the sugar has completely dissolved.
2. Carefully pour the cranberries into the sugared water mixture and completely coat the cranberries.
3. Using a slotted spoon, remove the cranberries from the water and place onto a cookie sheet. Allow to sit for 15 minutes.
4. Pour the ¾ cup of sugar into a bowl.
5. Spoon a few of the cranberries at a time into the sugar.
6. Toss the cranberries into the sugar completely coating them.
7. Remove from the sugar and place into a bowl.

Fresh Whipped Cream

1. Using a medium bowl, beat together all ingredients until stiff peaks form.
2. Scoop into the piping bag.
3. Pipe dollops on top of the cheesecakes.
4. Carefully place a few of the sugared cranberries on top.
   
   

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KHM512IC 5-Speed Ultra Power Hand Mixer, Ice Blue
• 
  Gifbera Standard White Cupcake Liners Greaseproof Paper Muffin Baking Cups 400-Count
• 
  Amazon Basics Nonstick Carbon Steel Muffin Pan, Set of 2, 12 Cups Each
• 
  Kootek 32-Piece Cake Decorating Tools Supplies Kit 24 Numbered Icing Tips with 2 Pastry Bags, 3 Icing Smoothers, 1 Flower Nail and 2 Reusable Couplers for Baking Supplies

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 414Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 77mgSodium 146mgCarbohydrates 61gFiber 1gSugar 52gProtein 4g

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