Go Back
+ servings
side view of leftover cranberry sauce mini cheesecakes on parchment
Print Recipe
4.50 from 8 votes

Leftover Cranberry Sauce Mini Cheesecake Recipe

Leftover cranberry sauce mini cheesecakes make the most of any leftover cranberry sauce at Thanksgiving or Christmas. Swirled into the batter and served with a dollop on top!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 7
Calories: 292kcal



  • ½ cup graham cracker crumbs (56 g)
  • 1 tablespoon sugar
  • 2 tablespoons butter (melted; 28g)


  • 8 oz cream cheese (at room temperature {light or regular})
  • ¼ cup sugar (50 g)
  • 1 egg
  • ½ teaspoon vanilla
  • 7 tablespoons cranberry sauce



  • Pre-heat oven to 350°F. Line a standard-sized muffin pan with 7 large muffin liners.
  • 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.
  • 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.
  • Add one tbsp of cranberry sauce over tops of cheesecakes. Swirl gently with a knife.
  • 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.
  • To serve, top with an additional 1-2 tbsp cranberry sauce.


Any cranberry sauce recipe may be used.


Serving: 1cheesecake | Calories: 292kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 197mg | Potassium: 74mg | Fiber: 1g | Sugar: 32g | Vitamin A: 586IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg