Print

Mini Cranberry-Gingersnap Cheesecakes

mini cranberry-gingersnap cheesecakes - featured image
Print Recipe

These festive mini cheesecakes feature a spicy gingersnap crust, creamy cheesecake filling, and a bright cranberry-orange topping. Perfect for parties, they’re easy to make, portion-controlled, and bursting with holiday flavor.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs (about 25–30 cookies, finely crushed)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 12 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fresh orange zest (optional)
  • 1 1/4 cups fresh or frozen cranberries
  • 1/3 cup granulated sugar
  • 2 tablespoons water
  • 1 teaspoon fresh orange zest
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper cupcake liners.
  2. In a small bowl, mix gingersnap crumbs, melted butter, sugar, and salt until the texture is like wet sand.
  3. Scoop about 1 heaping tablespoon of crust mixture into each liner and press down firmly.
  4. Bake crusts for 5 minutes, then remove from oven and let cool.
  5. In a large mixing bowl, beat softened cream cheese with sugar until smooth and fluffy (about 2 minutes).
  6. Scrape down the sides, then beat in the egg just until combined.
  7. Add sour cream, vanilla, and orange zest; beat until smooth and creamy.
  8. Spoon cheesecake batter evenly over cooled crusts (about 2 tablespoons per cup). Smooth tops.
  9. Bake at 325°F (163°C) for 16-18 minutes, or until centers are just set and no longer jiggly.
  10. Remove from oven and let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  11. Chill cheesecakes in the fridge for at least 2 hours (overnight is best).
  12. In a small saucepan, combine cranberries, sugar, water, orange zest, and cinnamon. Simmer over medium heat, stirring often, until berries burst and mixture thickens (about 8-10 minutes). Cool to room temperature.
  13. Spoon about 1-2 teaspoons cranberry sauce on each mini cheesecake.
  14. Serve chilled. Optionally, top with whipped cream or a twist of orange zest.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. These cheesecakes taste even better after chilling overnight. The recipe is flexible—swap in gluten-free or dairy-free ingredients as needed, and try different fruit toppings for variety.

Nutrition

Keywords: mini cheesecakes, cranberry, gingersnap, holiday dessert, party bites, festive, easy cheesecake, individual desserts

Find it online: https://tessierecipes.com/mini-cranberry-gingersnap-cheesecakes-recipe-easy-festive-bites/