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Mini Cranberry Cheesecake Cups

Mini cranberry cheesecake cups bake in a muffin pan with a graham cracker crust and creamy filling. Chilled until firm and finished with a tart, thickened cranberry topping, they make an easy individual dessert.
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Prep Time 20 minutes
Cook Time 34 minutes
Cooling and chilling 4 hours 30 minutes
Total Time 5 hours 24 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake filling
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 0.33 cup sour cream
  • 1 tsp vanilla extract
Cranberry topping
  • 1 cup cranberries fresh or frozen
  • 0.25 cup granulated sugar
  • 2 tbsp water
  • 0.5 tsp orange zest finely grated

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. Stir the graham cracker crumbs, melted butter, and sugar together until evenly moistened.
  4. Divide the crumb mixture among the liners.
  5. Press the crumb mixture firmly into the bottoms.
  6. Bake the crusts for 5 minutes.
  7. Leave the pan on a rack while you make the filling.
Make the filling
  1. Beat the cream cheese and sugar in a medium bowl until smooth.
  2. Beat in the eggs one at a time.
  3. Mix in the sour cream and vanilla.
  4. Divide the filling among the cups.
  5. Bake for 18 to 22 minutes, until the edges are set and the centers still have a slight wobble.
  6. Cool the cheesecakes in the pan for 30 minutes.
  7. Refrigerate for at least 4 hours until chilled and firm.
Make the cranberry topping
  1. Combine the cranberries, sugar, water, and orange zest in a small saucepan.
  2. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the berries burst and the syrup thickens.
  3. Cool completely.
  4. Spoon the cooled cranberry topping over the chilled cheesecake cups before serving.

Notes

For a smooth filling, use room-temperature eggs and softened cream cheese. Store covered in the refrigerator for up to 4 days; freeze without the topping for up to 2 months. For a gluten-free option, use gluten-free graham cracker crumbs.