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Mini White Chocolate Cranberry Cheesecake
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Mini Cranberry Cheesecake

Do you love cheesecake as I do? Do you enjoy the vast amount of flavors and textures of cheesecake? And, always looking for more recipes? Well, this Mini Cranberry Cheesecake Bites is so delicious and may become a new favorite!
Prep Time15 mins
Cook Time25 mins
1 d 30 mins
Course: Dessert
Cuisine: American
Keyword: white chocolate cranberry cheesecake
Servings: 24
Author: Jill


Crust Ingredients

  • 1 ¼ C crushed graham crackers
  • 2 tbsp sugar
  • 6 tbsp unsalted butter melted

White Chocolate Cheesecake

  • 1/3 C sugar
  • 1 tbsp cornstarch
  • 1/2 tsp kosher salt
  • 2 - 8 oz cream cheese
  • 1/3 C sour cream
  • 1 tsp pure vanilla extract
  • 8 oz white chocolate chips melted
  • 2 C fresh Cranberries


  • Directions
  • Line a cupcake pan with cupcake liners
  • Using a food processor, grind up 2 packages of graham crackers until sand like crumbs
  • Pour crumbs into bowl
  • Mix in the sugar and melted butter
  • Scoop 1 tbsp of the crust into the liners and press down into a flat disk using the bottom of a flat cup
  • Set aside
  • Using a small bowl, whisk together sugar, cornstarch and salt
  • Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy
  • Beat in the sugar mixture until combined
  • Beat in the sour cream and vanilla until combined
  • Beat in the eggs, 1 at a time until combined after each egg
  • Fold in the melted chocolate until combined
  • Scoop 2 ½ tbsp white chocolate cheesecake batter into the cupcake liners
  • Push a couple of cranberries into the top of each cheesecake. You can cut them in half if you prefer.
  • Place into the oven and bake for 25-27 minutes or until the center has set
  • Remove and allow to cool for 30 minutes on the counter
  • Place into the fridge overnight
  • Top with fresh whipped cream, white chocolate shavings and fresh cranberries
  • Enjoy!