Cranberry Sauce Mini Cheesecakes

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I have never quite gotten to like cranberry sauce or any sort of cranberries unless they are candied.  But I’m thinking cranberry sauce on top of a cheesecake like these cupcakes from Sweet Peas and Saffron might be the ticket to actually enjoying this tart fruit.  So this Thanksgiving or Christmas, why not skip the cranberry sauce on your turkey and serve it on a cheesecake instead?  I am certain there will be no complaints!

Cranberry Sauce Mini Cheesecakes

Makes about 7 mini cheesecakes
  • ½ cup graham cracker crumbs {56g}
  • 1 tbsp sugar
  • 2 tbsp butter, melted {28g}
  • 8 oz cream cheese, at room temperature {light or regular}
  • ¼ cup sugar {50g}
  • 1 egg
  • ½ tsp vanilla
  • 7 tbsp cranberry sauce  (see recipe below)
  • 1 cup cranberry sauce
  1. Pre-heat oven to 350°F. Line a standard-sized muffin pan with 7 large muffin liners.
  2. In a microwave-safe bowl, melt the butter. Stir in the graham cracker crumbs and sugar, until mixture is crumbly. Divide evenly amongst lined muffin tray {should be 1 or so tbsp per cheesecake}. Press gently with your fingers to flatten.
  3. In a large bowl, cream together the cream cheese and sugar until smooth and creamy. Scrape the sides of the bowl several times. Mix in the egg and the vanilla. Spoon over the crust until muffin papers are ¾ full.
  4. Add one tbsp of cranberry sauce over tops of cheesecakes. Swirl gently with a knife.
  5. Bake for 20 minutes. Centers may still jiggle slightly. Cool completely in muffin pan, then transfer to a resealable container and cool for 2 hours in the refrigerator.
  6. To serve, top with an additional 1-2 tbsp cranberry sauce.

Cranberry Sauce

  • 1 cup water
  • ¾ cup granulated sugar
  • 3 cups fresh cranberries
  • 1½ cups fresh raspberries
  • 3 tsp raspberry balsamic vinegar {good quality}
  1. In a medium saucepan, combine the water and sugar, and bring to a boil, stirring until all sugar is dissolved.
  2. Add the cranberries and raspberries and simmer for 5 or so minutes, until most of cranberries have popped.
  3. Stir in the balsamic vinegar and allow to cool before serving.
  4. Must be stored in the refrigerator.

Note:  Your favorite cranberry sauce may be substituted



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