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Mini Cranberry Cheesecakes with a Thanksgiving Twist

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Prep Time 25 minutes
Cook Time 25 minutes
Chill Time 40 minutes
Total Time 1 hour 30 minutes
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

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

Make the graham cracker crust

  1. 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.
  2. Bake the crusts for 5 minutes, then remove from the oven and let cool slightly.

Prepare the cheesecake filling

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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.