Leftover Cranberry Sauce Mini Cheesecake Recipe

Leftover cranberry sauce is swirled into this mini cheesecake recipe.  The most delicious way to enjoy Thanksgiving leftovers!

So you may have witnessed my cranberry sauce rant in my Raspberry Balsamic Cranberry Sauce post.  If not, here’s the summary:  I am a total, crazy, cranberry sauce nut.

Well this year, I went a bit overboard…I made a double batch of cranberry sauce, and ended up with probably a liter of sauce for 8 people…and there were leftovers…oh so many leftovers!

And looking at the leftover cranberry sauce, and a few blocks of cream cheese that just happened to be hanging out in my fridge, this mini cheesecake recipe was spontaneously born.

Leftover Cranberry Sauce Mini Cheesecake Recipe

Leftover Cranberry Sauce Mini Cheesecake Recipe

Whenever I make cheesecakes of any kind, I think of my friend Alison, whose parents threw a cheesecake party every year when I was growing up.  Every guest brought a cheesecake, and there was a lot of sampling, then voting for the best cheesecake.  One year my mom won a mushroom scrubber.  Let’s just say you don’t win for the prize, you win for the glory 😉

Every single time I attended this cheesecake party, I would end up eating SO much cheesecake, a sliver of this one, a bite of that one, and before I knew it, I ended up overly stuffed and uncomfortable, and wondering why did I do this to myself?  And vowing that I would never eat another slice of cheesecake again.

But how could I stay away?  Not possible.  It’s cheesecake.

Leftover Cranberry Sauce Mini Cheesecake Recipe

This mini cheesecake recipe is the absolute perfect portion size.  You get a good dose of cheesecake, and you won’t have that over-full regretful feeling.  {Cheesecake hangover?}

These little guys are actually incredibly easy to make, using muffin papers and a muffin tray.  They come together in a matter of minutes and bake up in 20 or so.

Like all cheesecakes, you do need to let them set up in the fridge for a few hours…that is the hardest part about cheesecakes, am I right?  The waiting.

Well…they are definitely worth the wait.  Creamy cheesecake swirled with cranberry sauce, and don’t forget to dollop some more on top!  This mini cheesecake recipe was the perfect way to put a dent in my leftover cranberry sauce.

More mini cheesecakes for us!

Leftover Cranberry Sauce Mini Cheesecake Recipe
Prep time
Cook time
Total time
These mini cheesecakes are swirled with cranberry sauce and topped with even more for a delicious way to use up Thanksgiving leftovers!
Serves: 7
  • ½ cup graham cracker crumbs {56g}
  • 1 tbsp sugar
  • 2 tbsp butter, melted {28g}
  • 8 oz cream cheese, at room temperature {light or regular}
  • ¼ cup sugar {50g}
  • 1 egg
  • ½ tsp vanilla
  • 7 tbsp cranberry sauce
  1. Pre-heat oven to 350°F. Line a standard-sized muffin pan with 7 large muffin liners.
  2. In a microwave-safe bowl, melt the butter. Stir in the graham cracker crumbs and sugar, until mixture is crumbly. Divide evenly amongst lined muffin tray {should be 1 or so tbsp per cheesecake}. Press gently with your fingers to flatten.
  3. In a large bowl, cream together the cream cheese and sugar until smooth and creamy. Scrape the sides of the bowl several times. Mix in the egg and the vanilla. Spoon over the crust until muffin papers are ¾ full.
  4. Add one tbsp of cranberry sauce over tops of cheesecakes. Swirl gently with a knife.
  5. Bake for 20 minutes. Centers may still jiggle slightly. Cool completely in muffin pan, then transfer to a resealable container and cool for 2 hours in the refrigerator.
  6. To serve, top with an additional 1-2 tbsp cranberry sauce.
Any cranberry sauce recipe may be used.

Products used in this recipe:

 Leftover Cranberry Sauce Mini Cheesecake Recipe

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