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Judy John

Cranberry Cheesecake Bites

These cranberry cheesecake bites feature a creamy cheesecake center topped with bright cranberry flavor. Their bite-sized presentation makes them perfect for holiday gatherings, dessert tables, and make-ahead entertaining.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs finely crushed
  • 3 tbsp butter melted
Cheesecake Filling
  • 8 oz cream cheese softened
  • 1/3 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract pure vanilla
Cranberry Topping
  • 1/2 cup cranberry sauce whole berry preferred

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Mini Muffin Pan
  • Cooling Rack
  • Freezer
  • Scoop
  • Tray
  • Oven

Method
 

  1. Preheat the oven and prepare a mini muffin pan with liners.
  2. Mix graham cracker crumbs and melted butter. Press into muffin cups.
  3. Beat cream cheese and sugar until smooth and creamy.
  4. Add egg and vanilla. Mix until fully incorporated and silky.
  5. Fill each cup with cheesecake mixture and top with cranberry sauce.
  6. Bake until set. Cool completely, chill thoroughly, and serve.

Notes

For a softer cheesecake texture, avoid overbaking and chill before serving. For firmer bites, refrigerate several hours. Freeze in airtight containers for up to 2 months and thaw overnight. Handle chilled bites gently during serving. Customize flavor with orange zest, cinnamon, white chocolate, or pecans. Store covered in the refrigerator for up to 5 days.