There’s something irresistibly charming about desserts that come in individual portions—especially when they combine tangy fruit and rich creaminess. These mini cheesecakes with cranberry compote are the perfect bite-sized treat for any gathering, but they really shine on your Thanksgiving dessert table. The tartness of the homemade cranberry topping balances the smooth, rich cheesecake base, making each bite a little sweet, a little zingy, and completely satisfying. If you're a fan of classic cheesecake desserts but want something more manageable than a whole cake, this recipe is for you. They’re portable, freezer-friendly, and way easier to serve—no slicing required.

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Mini Cranberry Cheesecakes with a Thanksgiving Twist

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Prep Time 25

Cook Time 25

Chill Time 40

Total Time 1 30

Course Dessert

Cuisine American

Servings 12 mini cheesecakes

Equipment

Muffin tin A standard 12-cup muffin tin is ideal. If you’re serving a crowd, a second tin or a jumbo version works great.
Cupcake liners Paper or silicone liners keep things tidy and make it easy to remove the cheesecakes after chilling.
Electric mixer or stand mixer Helps beat the cream cheese into a silky filling. A whisk and strong arms can work in a pinch, but a mixer makes the job faster and smoother.
Food processor or rolling pin For turning graham crackers into fine crumbs. If you don’t have a processor, place crackers in a zip-top bag and crush them with a rolling pin or heavy pan.
saucepan Needed for simmering the cranberry compote.
Cooling rack Allows the cheesecakes to cool evenly after baking.

Ingredients

For the crust

1 cup graham cracker crumbs about 9 full sheets
2 tablespoons granulated sugar
4 tablespoons unsalted butter melted
¼ teaspoon cinnamon adds a subtle warm note

For the cheesecake filling

16 oz cream cheese softened (use full-fat for best texture)
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons sour cream for a smooth, velvety finish
1 tablespoon all-purpose flour helps prevent cracking

For the cranberry compote

1½ cups fresh or frozen cranberries
⅓ cup orange juice freshly squeezed if possible
⅓ cup granulated sugar
Zest of 1 orange
½ teaspoon vanilla extract
Pinch of salt

Instructions

Preheat and prep the pans

Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper or silicone liners.

Make the graham cracker crust

In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until the mixture resembles wet sand. Spoon about a heaping tablespoon into each liner and press it down firmly with the back of a spoon or the bottom of a small glass.
Bake the crusts for 5 minutes, then remove from the oven and let cool slightly.

Prepare the cheesecake filling

In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Add sugar and continue to beat until well combined. Add eggs one at a time, beating on low speed after each addition. Mix in the vanilla extract, sour cream, and flour just until incorporated—avoid overmixing.

Fill and bake

Divide the cheesecake filling evenly among the crusts, filling each almost to the top. Bake for 17–18 minutes, or until the centers are set but still slightly jiggly. The tops should look matte, not glossy.
Turn off the oven, crack the door slightly, and let the cheesecakes cool inside for 10 minutes to prevent cracking. Remove from the oven and cool completely on a wire rack, then chill in the refrigerator for at least 1 hour.

Make the cranberry compote

While the cheesecakes cool, prepare the compote. In a small saucepan over medium heat, combine cranberries, orange juice, sugar, orange zest, vanilla, and a pinch of salt. Simmer for 10–12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Remove from heat and let cool to room temperature.

Assemble and serve

Once the cheesecakes are fully chilled, spoon a generous amount of cranberry compote on top of each one. Serve as-is or with a small dollop of whipped cream for an extra festive touch.

Pairings

These mini cranberry cheesecakes are delightful on their own, but they also pair beautifully with other seasonal treats and drinks. For a complete Thanksgiving dessert spread, consider placing them alongside cinnamon desserts like spiced apple pie bars or cinnamon cream cheese bars. They contrast nicely with chocolate chip cream cheese bars or even cream cheese brownies for a rich-meets-fruity variety that caters to different tastes.

Beverage-wise, these mini cheesecakes work great with a warm spiced cider, a mulled red wine, or even a crisp prosecco. Coffee lovers will enjoy them with a cinnamon latte or strong espresso. Their balance of richness and tartness makes them a great finish to a heavier Thanksgiving dinner.

FAQs

1. Can I use low-fat cream cheese?

You can, but it will alter the texture and richness of the final product. Full-fat cream cheese gives that classic dense and creamy cheesecake texture that makes cheesecake desserts so beloved. If you’re going for indulgence (and hey, it’s Thanksgiving), full-fat is the way to go.

2. Can I substitute the cranberry compote with another topping?

Absolutely. Blueberry or cherry pie filling would work great here, as would a swirl of chocolate ganache or caramel sauce. You could even turn them into chocolate chip cream cheese bars with a chocolate topping and crust for a more dessert-bar-like vibe.

3. What kind of crusts can I use besides graham cracker?

Shortbread cookie crumbs or vanilla wafers are fantastic alternatives. If you're a fan of cheesecake bars recipes or cream cheese squares, you might even try a cinnamon cookie crust or chocolate cookie base to echo flavors from other cream pie recipes.

4. Can I freeze mini cheesecakes?

Yes, they freeze beautifully. Just skip the cranberry topping before freezing. Wrap each cheesecake tightly in plastic wrap and store in an airtight container. When ready to serve, thaw in the fridge overnight and add the cranberry compote just before serving.

5. Can I make this into one large cheesecake?

You can, though the baking time and technique will change. Use a 9-inch springform pan, press the crust into the bottom, and bake the cheesecake for about 50–60 minutes. Always cool gradually to avoid cracks. For the same reason cheesecake pie and cream cheese pie recipes often call for a water bath, you might consider using one here.