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Make Delicious Cranberry Swirl Mini Cheesecakes

These easy to make cranberry swirl mini cheesecakes are absolutely delicious. Read on for the simple recipe.

cranberry swirl mini cheesecakes

Did you know it’s National Cranberry Week? If you are a cranberry fan, you are going to love seeing all the tasty cranberry goodness shared this week. 

The great thing about these recipes are you can easily change out the cranberries for raspberries, or possibly even strawberries, if you are not a fan of cranberries. 

I’ll be sharing three tasty cranberry recipes over the next few days starting with these cranberry swirl mini cheesecakes.

cranberry cheesecake ingredients

These mini cheesecakes are perfect for Thanksgiving and Christmas, or really to enjoy anytime you want a treat.

mini cheesecake with cranberries

cranberry cheesecake
Yield: 12 Mini Cheesecakes

Make Delicious Cranberry Swirl Mini Cheesecakes

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Make these creamy and rich cranberry swirl mini cheesecakes with a few simple ingredients. They will quickly become a holiday favorite.

Ingredients

  • For the Crust:
  • 3/4 cups Graham Cracker Crumbs
  • 2 tbsp. Unsalted Butter, melted
  • 2 teaspoons Sugar
  • For the Cranberry Swirl:
  • 1/2 cup Fresh Cranberries
  • 1/8 cup Granulated White Sugar
  • 1/2 cup Water
  • 1/2 tsp Lemon Zest
  • For the Filling:
  • 16 oz. Cream Cheese
  • 3/4 cup Sugar
  • Pinch of Salt
  • 1/2 tsp. Vanilla
  • 2 large eggs

Instructions

    Preheat the oven to 325F. Line cupcake pans with paper liners.

Cranberry Sauce:

    1. Combine cranberries, sugar, water & lemon zest in a small saucepan. Cook on medium-high heat until boiling.
    2. Reduce the heat to medium low and continue to cook the filling, stirring frequently to prevent burning. Allow to cool.

Graham Cracker Crust:

    1. Combine the graham cracker crumbs, butter and sugar. Stir together until well-combined.
    2. Spoon a tablespoon of the crust into each cupcake liner and press down with your fingers.
    3. Bake for 5 minutes then transfer to a cooling rack.

Cheesecake:

    1. Beat the cream cheese on medium-high speed until fluffy.
    2. Blend in the sugar until smooth.
    3. Mix in the salt and vanilla.
    4. Beat in the eggs one at a time, mixing well after each.

Assemble,

    1. Fill each cupcake liner ¾ of the way with cheesecake filling.
    2. Add a teaspoon of the cranberry sauce on top of the cheesecake filling.
    3. Use a toothpick to lightly swirl the cranberry sauce into the cheesecake filling.

    *Bake until the filling is set, about 25 minutes.

    Transfer to a wire cooling rack and let cool.

Notes

*The original recipe called for a water bath to bake the cheesecake, which I skipped. While they are delicious, they did sink. I would recommend including the water bath while baking to avoid this.

Recipe adapted from Martha Stewart

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

My daughter and I absolutely loved this recipe! They are so rich and creamy. Plus as they are mini you don’t feel as guilty about indulging. Enjoy!

You may also want to check out these yummy sugared cranberries:

sugared cranberries

See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):

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Tart Cherry Cranberry Sauce | The Spiffy Cookie

Wednesday 6th of November 2019

[…] Cranberry Swirl Mini Cheesecakes from Our Crafty Mom […]

Cindi Knowles

Tuesday 5th of November 2019

Passing on to my son, he's the cook in the family.

Mother of 3

Tuesday 5th of November 2019

Those sound perfect for Thanksgiving! I love cranberries; especially around this time of year. Pinned.

Jalapeno Cranberry Bombs - Cookaholic Wife

Monday 4th of November 2019

[…] Cranberry Swirl Mini Cheesecakes from Our Crafty Mom […]

Colleen - Faith, Hope, Love, & Luck

Monday 4th of November 2019

I'm suddenly craving cheesecake...I wonder why? These just look so good!