Easy Christmas Cranberry Cheesecake Cups – Quick and Delicious

These Cranberry Cheesecake Cups hit that sweet spot between effortless and impressive. You get a creamy, tangy cheesecake base topped with a bright cranberry sauce that tastes like the holidays in every bite. They’re perfect for parties, potlucks, or a cozy night in when you want something special without a lot of work.

Plus, they’re portioned, so serving is a breeze. Make them ahead, chill, and you’re all set for a low-stress dessert moment.

Why This Cranberry Cheesecake Cups Recipe Works

These cups use a simple press-in cookie crust, so there’s no rolling or fuss. The cheesecake filling is light and creamy thanks to cream cheese and Greek yogurt, which also adds a little tang.

Cranberries balance the sweetness with a pop of tart flavor and jewel-like color that feels festive without being fussy. Everything is made in a muffin tin, so the portions are even and easy to serve. Best of all, most of the time is hands-off chilling, so you can prep them the day before.

Ingredients for Cranberry Cheesecake Cups

• For the crust:
  • 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon fine salt
• For the cheesecake filling:
  • 16 ounces (450 g) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest (optional but brightens the flavor)
  • Pinch of salt
• For the cranberry topping:
  • 2 cups fresh or frozen cranberries
  • 1/2 cup granulated sugar (adjust to taste)
  • 1/2 cup water or orange juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon vanilla extract (optional)
  • Pinch of salt
• To finish (optional):
  • Whipped cream
  • Crushed pistachios or candied orange peel
  • Fresh cranberries or a sprig of rosemary for garnish
  • 12-cup muffin tin + paper liners

Instructions for Cranberry Cheesecake Cups

1. Prep the pan. Line a 12-cup muffin tin with paper liners.Preheat the oven to 325°F (165°C).
2. Make the crust. In a bowl, mix graham crumbs, melted butter, sugar, and salt until the texture looks like wet sand. Divide the mixture among the cups (about 1 heaping tablespoon each). Press firmly with the bottom of a small glass or spoon.
3. Pre-bake the crust. Bake for 5–7 minutes until just set.Remove from the oven and cool slightly.
4. Beat the filling. In a large bowl, beat cream cheese and sugar until smooth and fluffy, about 1–2 minutes. Add Greek yogurt, vanilla, lemon zest, and salt, and beat until combined. Add eggs one at a time, mixing on low just until incorporated.Do not overmix.
5. Fill the cups. Divide the batter evenly among the crusts, filling each about 3/4 full.
6. Bake. Bake at 325°F (165°C) for 16–20 minutes, until the edges are set and the centers still wobble slightly. They will finish setting as they cool.
7. Cool gradually. Let the cheesecakes cool in the pan on a rack for 30 minutes. Then transfer to the fridge to chill for at least 3 hours, preferably overnight.
8. Cook the cranberry topping. In a small saucepan, combine cranberries, sugar, water or orange juice, orange zest, vanilla (if using), and a pinch of salt.Bring to a simmer over medium heat. Cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Taste and adjust sweetness.

   Cool completely; it will thicken more as it cools.

9. Top and serve. Spoon cranberry sauce over each chilled cheesecake cup. Add whipped cream and garnish with pistachios or a bit of candied orange peel, if you like.

Storage Instructions for Cranberry Cheesecake Cups

• Refrigeration: Store cheesecake cups in an airtight container in the fridge for up to 4 days. Keep the cranberry topping separate if you prefer a firmer top.
• Freezing: Freeze undecorated cheesecake cups (without topping) for up to 2 months.Wrap each cup tightly and place in a freezer bag. Thaw overnight in the fridge and add the cranberry topping just before serving.
• Make-ahead: The cranberry sauce can be made 5–7 days in advance and kept chilled. Stir before using.

Health Benefits of Cranberry Cheesecake Cups

• Cranberries offer antioxidants. They’re rich in polyphenols and vitamin C, which support immune health and reduce oxidative stress.
• Portion control built in. Individual cups help manage serving sizes, making it easier to enjoy dessert mindfully.
• Greek yogurt boosts protein. Swapping a bit of cream cheese for yogurt adds a touch of protein and tang without sacrificing creaminess.
• Citrus zest adds flavor, not calories. Orange and lemon zest bring brightness and aroma with minimal sugar.

What Not to Do

• Don’t overbake. If you wait for the centers to be firm, you’ll end up with dry, cracked cheesecake.A slight wobble is perfect.
• Don’t skip the chilling step. The texture sets in the fridge. Rushing it will make them soft and messy.
• Don’t use cold ingredients. Cold cream cheese won’t blend well and creates lumps. Room temperature is key.
• Don’t overmix after adding eggs. Too much air makes the cups rise and sink.Mix gently on low speed until just combined.
• Don’t overload with topping. A generous spoonful is enough. Too much sauce can slide off or make the cups soggy.

Alternatives to Cranberry Cheesecake Cups

• Crust swaps: Use ginger snaps, Biscoff cookies, chocolate wafers, or gluten-free graham crackers for a twist.
• Sweeteners: Replace sugar with coconut sugar or maple syrup (reduce liquids slightly). For a lower-sugar option, use a heat-stable sweetener like erythritol.
• Flavor variations: Add 1/2 teaspoon almond extract to the filling, or swirl 2 tablespoons of cranberry sauce into the batter before baking.
• Dairy-free: Use dairy-free cream cheese and a thick coconut yogurt.Replace butter with melted coconut oil in the crust.
• Instant version (no-bake): Skip baking by using a no-bake crust (extra butter) and a filling of cream cheese, powdered sugar, vanilla, and whipped cream. Chill until set, then top with cranberry sauce.

FAQ

Can I make these a day ahead?

Yes. In fact, they’re better the next day because the texture settles and the flavors meld.

Keep them covered in the fridge and add the topping right before serving.

Do I have to use a muffin liner?

Paper liners make removal easy and keep edges clean. If you skip liners, grease the pan well and loosen each cup with a thin knife. Silicone muffin cups also work nicely.

How do I know when the cheesecake cups are done?

The edges should look set and dry, while the centers still jiggle slightly when you nudge the pan.

If they puff dramatically or crack, they likely baked a bit too long.

Can I use canned cranberry sauce?

Absolutely. Warm it slightly with a splash of orange juice and a bit of zest to brighten the flavor. Let it cool before topping.

What if I only have frozen cranberries?

Use them straight from the freezer.

You may need an extra minute or two of simmering, and you might add a tablespoon more sugar if they taste very tart.

How can I make them more festive for a party?

Add a swirl of whipped cream, a sprinkle of crushed pistachios, and a tiny strip of candied orange peel. A single sugared cranberry or a small rosemary sprig adds a wintry touch.

Can I make mini cheesecake bites instead?

Yes. Use a mini muffin tin and bake for 10–12 minutes.

Keep an eye on them and reduce the crust and filling amounts per cup accordingly.

Why did my cheesecake cups sink?

Overmixing the batter after adding eggs or baking at too high a temperature can cause sinking. Next time, mix gently and stick to 325°F (165°C). Cooling gradually also helps.

How sweet is the cranberry topping?

It’s balanced—tart with a hint of sweetness.

Taste as it cooks and add a little more sugar if you prefer a sweeter finish.

Can I add white chocolate?

Yes. Fold 1/2 cup melted and slightly cooled white chocolate into the batter before baking for a richer, holiday-style flavor.

In Conclusion

These easy Christmas cranberry cheesecake cups deliver creamy, bright, and festive flavor without a lot of effort. They bake quickly, chill beautifully, and look elegant on a dessert table.

With make-ahead convenience and customizable toppings, they’re a holiday win every time. Keep a batch in the fridge, and you’re always dessert-ready for guests—or a well-earned treat for yourself.

Easy Christmas Cranberry Cheesecake Cups – Festive, No-Fuss, and Delicious

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

  

• For the crust: 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/4 teaspoon fine salt
• For the cheesecake filling: 16 ounces (450 g) cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup plain Greek yogurt or sour cream
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon zest (optional but brightens the flavor)
• Pinch of salt
• For the cranberry topping: 2 cups fresh or frozen cranberries
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup water or orange juice
• 1 teaspoon orange zest
• 1/2 teaspoon vanilla extract (optional)
• Pinch of salt
• To finish (optional): Whipped cream
• Crushed pistachios or candied orange peel
• Fresh cranberries or a sprig of rosemary for garnish
• 12-cup muffin tin + paper liners

Instructions

 

• Prep the pan. Line a 12-cup muffin tin with paper liners. Preheat the oven to 325°F (165°C).
• Make the crust. In a bowl, mix graham crumbs, melted butter, sugar, and salt until the texture looks like wet sand. Divide the mixture among the cups (about 1 heaping tablespoon each). Press firmly with the bottom of a small glass or spoon.
• Pre-bake the crust. Bake for 5–7 minutes until just set. Remove from the oven and cool slightly.
• Beat the filling. In a large bowl, beat cream cheese and sugar until smooth and fluffy, about 1–2 minutes. Add Greek yogurt, vanilla, lemon zest, and salt, and beat until combined. Add eggs one at a time, mixing on low just until incorporated. Do not overmix.
• Fill the cups. Divide the batter evenly among the crusts, filling each about 3/4 full.
• Bake. Bake at 325°F (165°C) for 16–20 minutes, until the edges are set and the centers still wobble slightly. They will finish setting as they cool.
• Cool gradually. Let the cheesecakes cool in the pan on a rack for 30 minutes. Then transfer to the fridge to chill for at least 3 hours, preferably overnight.
• Cook the cranberry topping. In a small saucepan, combine cranberries, sugar, water or orange juice, orange zest, vanilla (if using), and a pinch of salt. Bring to a simmer over medium heat. Cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Taste and adjust sweetness. Cool completely; it will thicken more as it cools.
• Top and serve. Spoon cranberry sauce over each chilled cheesecake cup. Add whipped cream and garnish with pistachios or a bit of candied orange peel, if you like.

Rosie

Sarah is a café cook and weeknight–recipe expert who specializes in simple, and healthy-ish meals. She creates recipes packed with flavor, perfect for anyone who wants great food without spending hours in the kitchen.