Cranberry Mini Cheesecakes

cranberry mini cheesecakes

The recipe card said, “Little Cheesecakes” and according to my grandmother, these are delicious. According to me, they are scrumptious and wonderful, too! I topped these mini cheesecakes with a cranberry-ginger relish for the holidays, though they are perfectly great without any additional work. You could also use a canned whole-berry cranberry sauce or a cherry or blueberry preserve.

Mini Cheesecake Video

Cranberry Mini Cheesecakes Recipe — Printable!

Cranberry Mini Cheesecakes
Prep time
Cook time
Total time
Serves: 16
  • 2 – 8 ounce packages cream cheese
  • ¾ cup sugar
  • 2 eggs
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • 16-18 vanilla wafers
  • Cranberry topping:
  • 2 cups fresh or frozen cranberries
  • ¼ cup apple juice
  • 2 tablespoons ginger preserves
  • 2 tablespoons sugar
  1. Have all ingredients at room temperature. Set oven to 375ºF.
  2. Line 18 standard muffin tins with paper cups and set a vanilla wafer in the bottom of each one.
  3. Breat cream cheese until fluffy, then gradually beat in sugar. Once combined, add eggs one at a time until well mixed. Add lemon and vanilla.
  4. Scoop about ¼ cup batter into each muffin cup, filling ⅔ the way full.
  5. Bake 15-20 minutes
  6. For topping, combine all ingredients in a small pot and bring to boil. Simmer 10 minutes until thickened. Cool.
  7. Cool cheesecakes and top with cooled cranberry sauce.


mini cheesecake recipe


  1. hey Hilah what’s crackin’? Thumbs Up for your sweet recipe and your sweet eyes :)

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