Cranberry and White Chocolate Mini Cheesecakes
These delicious White Chocolate Mini Cheesecakes are perfect for holiday entertaining. They have a cookie crumb crust, an easy to make cranberry jam layer, and the creamiest cheesecake that's lightly flavored with white chocolate. Baked in mini canning jars, they look great on the table and transport easily. You will LOVE these!
Friends! I've made us the cutest mini cheesecakes!
I've also broken my long-standing rule. But hey, if you can't break rules, what's the point of them, right?
I normally have a self-imposed ban on anything Christmas-y before Halloween. And yes, I know that my favorite spooky holiday is coming up in a few days. I just got a little over excited about these mini cheesecakes and I couldn't wait to share them with you.
I hope you'll forgive me so we can dig into them together. Trust me, you really really want to!
VIDEO: White Chocolate Mini Cheesecakes:
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Those adorable mini cheesecakes are also the best freaking cheesecake you'll ever eat. ā I know that's a HUGE statement, but it's true. They're a baked cheesecake (my fav kind) but they're so light and creamy that they're reminiscent of a no-bake cheesecake.
Baked cheesecakes are normally rich and firm. No-bake cheesecake is usually light and airy. These mini cheesecakes are the best of both worlds.
So how do we do that? I'm glad you asked …
How to make mini cheesecakes
ā The first thing we do is take a brick of Philly cream cheese out of the fridge and let it come to room temperature.
ā White chocolate. You're going to melt some white baking chocolate in a little cream or milk. This gives the cheesecakes a gentle white chocolate flavor that is just. so. good.
ā Sugar. Not a lot, but just enough to sweeten things up. Hey, this is dessert and we need a little sweetness here!
ā Sour cream. This brings gives the cheesecakes a light and extra creamy texture. I also think the flavor works great with white chocolate.
ā Eggs. This is what thickens the cheesecake and makes it hold its shape. Also, the emulsifiers in the egg yolk add creaminess. If you've ever made your own mayonnaise, you'll know the kind of creaminess egg yolks creates.
Steps to make mini cheesecakes
There are a few steps in making this recipe, but I promise you each one of them is SUPER EASY.
The cranberry jam. Don't be intimidated, this is only cranberries boiled with some sugar. As easy as pie, as they say. You could sub some store-bought cranberry jam or even chunky cranberry sauce if you wanted.
The cookie crumb crust. If you can mix together some Graham cracker cookie crumbs with some melted butter and a little sugar, you can make this.
The cheesecake batter. If you have a bowl and electric beaters (or a stand mixer), you can make this. All you're going to do here is melt some white chocolate and mix it with the cream cheese and four other household staple ingredients. You'll layer little canning jars with the cookie crumb crust, the cranberry jam, top with the cheesecake batter, and then bake it in your oven. So easy!
The sugared cranberries and rosemary. If you want to decorate your mini cheesecakes for Christmas, these ‘snowy' toppings couldn't be any easier to make. Simply dip them in sugar water then into sugar. The sugar will stick and look like snow. I promise I won't tell your guests how easy they are to make!
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Delicious Christmas Baking Recipes:
- Mom's Nanaimo Bar Recipe
- Cranberry and White Chocolate Butter Cookies
- Melt in Your Mouth Shortbread Cookies
- Cranberry and White Chocolate Mini Cheesecakes
Cranberry White Chocolate Mini Cheesecakes
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
Cranberry Jam
- 2 cups fresh or frozen cranberries
- Ā¾ cup sugar
- Ā¼ cup water
- 1 teaspoon vanilla
Cookie Crumb Crust
- 1 cup graham cracker cookie crumbs, gluten-free, if needed
- 2 tablespoons butter, melted
- 2 tablespoons sugar
White Chocolate Cheesecake
- 3 ounces white chocolate, chopped
- Ā¼ cup half & half cream
- 12 ounces PHILADELPHIAĀ® Cream Cheese, (1 Ā½ packages)
- ā cup sugar
- Ā½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla
The Sugared Cranberries and Rosemary
- Ā½ cup sugar, divided
- Ā¼ cup water
- 36 cranberries
- A few sprigs of rosemary
Instructions
- Preheat your oven to 375 degrees. Place twelve Ā½ cup canning jars in a baking dish or roasting pan.
- Add the cranberries, sugar, water, and vanilla to a small pot over high heat. Bring to a boil then reduce the heat to medium. Continue to simmer for 10 mins then remove from the heat.2 cups fresh or frozen cranberries, Ā¾ cup sugar, Ā¼ cup water, 1 teaspoon vanilla
- In a medium-sized bowl, mix the cookie crumbs with the melted butter and sugar. Divide between the canning jars and press them down lightly to create the crust.1 cup graham cracker cookie crumbs, 2 tablespoons butter, 2 tablespoons sugar
- When the cranberry jam is no longer hot (warm is ok) divide it between the jars on top of the cookie crumb base.
- Place the white chocolate and the half & half cream in a small saucepan over medium heat. Let the chocolate melt then whisk to combine.3 ounces white chocolate, Ā¼ cup half & half cream
- In a large bowl, beat the cream cheese, the sugar, sour cream, eggs, vanilla, and melted white chocolate with electric beaters until the batter is smooth, about 5 minutes. Divide the batter between the canning jars, leaving a Ā¼ inch gap at the top. Carefully pour water into the pan so that it reaches halfway up the sides of the canning jars.12 ounces PHILADELPHIAĀ® Cream Cheese, ā cup sugar, Ā½ cup sour cream, 2 large eggs, 1 teaspoon vanilla
- Bake in the oven for 25 minutes, or until the cheesecakes are slightly puffed and the tops are dry and matte looking. Turn off the oven and open the oven door halfway. Let the oven cool with the cheesecakes inside for a half-hour. Garnish with sugared cranberries and rosemary
- In a small pan, heat Ā¼ cup of the sugar and the water until the sugar melts. Remove the pan from the heat and set it aside to cool. Place the remaining Ā¼ cup of sugar in a small bowl.Ā¼ cup water, Ā½ cup sugar
- When the sugar water is cool, dip the rosemary in it then shake off the excess. Then, dip the rosemary in the sugar. Set the rosemary on a parchment-lined plate. Repeat with the cranberries, shaking them in the sugar to coat them. Let them dry completely before using them to decorate the mini cheesecakes.36 cranberries, A few sprigs of rosemary
Where do you find the mini jars ?
Looking forward to making themĀ
We use Ā½ cup mason jars – the little ones used for canning jam. š
Have you ever tried using the glass oui yogurt jars? I donāt have a little mason jars but I do have some of those. Not sure if they would be OK in the oven now?
Are you able to bake Oui yogurt jars? If you are, then they should work just fine for this recipe.
Made these with my granddaughters for Christmas Eve dinner. They were fun to make and absolutely delicious! We melted white chocolate and made designs to put on the top of each cake, looked great and tasted wonderful!
fait aujourdhui ils sont excellents
This was a Great recipe! The quantity is perfect and the end taste is amazing!
Hi, I just made the mini cheesecakes and planning on serving them at a Christmas party tomorrow night. Iāve never made āhome madeā cheesecake before. Should I refrigerate them?
Yes, you’ll want to keep them in the fridge until you serve them. š
This looks so good! What a great dessert for Christmas time!Ā
Do you put these in the fridge? Ā I didnāt see that in the directions. Ā Can I make a day ahead and serve from refrigerator or take out to sit about an hour before serving.
To store them you’ll want to keep them in the fridge. And yes, they can be made a few days ahead of time!
Will frozen cranberries work for the sugared topping?Ā
They will! Just be sure they are thawed first.
Have made these on several occasions and turn out perfect every time. Everyone always loves them.
This has become one of my favorite desserts to make!!! It has been a hit with EVERYONE I have made it forā¦ a great recipeĀ
Can you make this as a full cheesecake in a springform or tart pan? How would you modify?Ā
I haven’t tried that yet so I’m not sure if the quantities are quite right. The ingredients would definitely work, but the quantities may be off.
Could I use raspberries instead as I canāt find cranberries any where ?Ā
If so, should I alter the recipe?Ā
I haven’t tried it with cranberries but I think it should work just fine. š
What type of sugar do I use being in Australia? Caster, white or something else ?
And what is the Australian option for half and half cream?
Thanks in advanceĀ
We use granulated (white) sugar in this recipe. Half and half has between 10-18% fat. š
Everything I have read says you cannot put mason jars in the oven, or bake them. What mason jars did you use?Ā
You can definitely put mason jars into the oven – it’s often how they’re sterilized prior to canning. You just don’t want to add them cold to a hot oven or bake them at a high temperature. In this recipe, we use a water bath (they sit in a baking dish half-filled with water) which protects them from the heat.
My batter was a little lumpy even tho I used an electric mixer. Cream cheese and eggs were at room temp when they were added. Is there any order to add the ingredients for the batter to avoid this? Thank you for the recipe!Ā
Sometimes in the winter, room temp can still be too cold for the cream cheese. If the cheese is cool to the touch before you start, you can warm it slightly by using the defrost setting on your microwave for a minute or two.
These look so good! Can’t wait try these for the holidays.
LOVE how you’ve written out your recipe!
This looks absolutely delicious and lovely. Can these be made a day ahead?
Yes! These can be made at least 3 days in advance.
This is the best thing I have made in soooo long. It will be made many more times. It was a huge hit
This was the best dessert I have ever made! It was easy, fun, and super creamy. I had several compliments and will definitely make it again.
Is it possible to use any other biscuit for the base please?Ā
I would think that any cookie crumb will work. š
For the cranberry jam, do you blend it for smoothness?
I don’t. The cranberries break down when they’re cooked so they’re nice and soft. But if you would prefer it smooth, you could blend it!
What kind of cookies would you suggest for the crust?
Graham crackers work best! You can buy Graham cracker crumbs so you don’t have to break the cookies apart. š
I waited until I had made and tasted this recipe, since that is the most helpful to readers. Totally deserves the 5 star reviews! Ā Not only did this dessert look impressive (donāt skip the sugar-coated cranberries and rosemary!), but it tasted delicious too, and Iām not even a fan of cranberries. There are a few steps involved, but they are not difficult. Very festive appearance and flavour – I will be making this again.Ā
If I wanted to only make 6 jars, would directly halving the recipe work? What do you think the baking time would be?
I think that this recipe will half just fine, baking time and all. š
What size are the mini jars ?!Ā
They’re Ā½ cup mason jars. š
I made this for New Year’s and it was a hit! Thanks for sharing this recipe. I want to make it again but I don’t want to eat 12 in 3 days lol. I was wonder if this can be frozen?
Hi Barb! While I haven’t tried it myself, I know that it is possible to freeze cheesecake. I would put a little plastic wrap directly on the surface to prevent freezer burn. š
Making these for the first time and my graham cracker crust absorbed cranberries juice. Is there a secret to keeping them separated (Crust and Cranberries?
It sounds like the jam may have been a bit too warm (and so runny) when it was added. Next time try letting it cool a little more. š
Can you do this with blueberries?
I think blueberries would be nice! You may want to reduce the sugar though as blueberries are a lot sweeter than cranberries.
Hi there – these sound fantastic for the office holiday potluck. Thank you very much for sharing your recipe. Couple of quick questions for you – how should I transport them? With the lids on? Is that ok? Also, I see you mentioned that the decorations should not be placed until the day you are going to serve them – can i sugar the cranberries and rosemary at home – let them dry and then place at the office? Thank you again. I can’t wait to bring these – they sound delicious!!
I transport them with the lids on. It works really well. And yes, you can make the decorations ahead of time then pop them on once you get to your office. š
I know these are stored in fridge but do you cover with lids? Ā
I do!
Will the garnish still look the same the next day if placed on the cheesecake and refrigerated over night?
I haven’t tried to know for sure, but I would keep them separate if possible, just to be sure.
Made these for a xmas party and they were a hit. Couple questions though…I bought the wrong size jars , the 1/2 pint ones. I thought the others looked so small but I think that’s what I really should have used. I want to make them again and was thinking of strawberry or raspberry for those that dont like cranberry. Do you think I would use the same amount of those as I would cranberries? Thx for sharing this!
The jars do look tiny! I think they’re the perfect size but larger jars will work, too. You may need to cook them a few minutes longer. ANd absolutely swap the cranberry for different jam options. Same amounts. That’s a great idea!
I made these the other day with some homemade strawberry jam I had on hand and skipped the cranberries since it’s not Christmas. They were perfect!
Good call on the homemade strawberry jam! Yum!!
hi, can i leave out the eggs for no bake cheesecake, thanks
I haven’t tried making this recipe without eggs so I can’t say for sure. It’s probably best if you find a no bake cheesecake recipe then use the flavors in this one (the cranberry jam and toppings) to add to it. Happy experimenting!
Just made this. I haven’t tried them yet as it is still sitting in the oven. but I just wanted to express how easy it was to make them and how quickly you could enjoy the result, unlike other ways of making cheesecake!
That you so much! I love recipes that can be easily made and are still super delicious. š
Instead of canning jars or muffin tins could you use a regular cheesecake pan? If so how much of each thing do I use and how long do I cook it for?
Yes, absolutely you can! I haven’t tested it with this recipe, but there’s no reason it won’t work. Most full sized cheesecakes cook in 55-60 minutes. When the top is slightly puffed and no longer glossy it is ready.
Hi Kristen,
I canāt wait to make these for Christmas dinner dessert š the only thing is that I could only find 250ml jars. They were the smallest. Do you think I could double the recipe and just make them a bit bigger? Would I just double the baking time?
Thanks
Patti
Absolutely you could use those! You will want to bake them longer, but probably not twice as long. Keep an eye on them and take them out when the tops are slightly puffed and no longer glossy looking. I hope you have a wonderful Christmas!
Thank you! These went over so well!!! I didn’t have enough because everyone wanted one lol. I am going to make these again for Mother’s Day š I used pre-made blueberry pie filling and it worked well.
Great recipe, so easy but impressive š
Patti
Great call on the pie filling!
Do you think the rosemary garnish imparts an out of place flavor? The decoration is so pretty, but Iām slightly concerned it will be noticeable when eating.
No not at all. Your guests will simply remove it and won’t be a problem at all.
Hi
Can I use almond bark for the white chocolate?
No I don’t think that would work as the almonds would be too crunchy. While it would change the look of the cheesecakes, you could use milk chocolate instead.
Itās only vanilla flavour bark white chocolate
No actual almonds in it
Oh then that should work! Sorry, I had misunderstood!
This was perfect for my Christmas gift to my co-workers without me breaking the bank!
Easy to make and oh so delicious that you want to go back for more! Thank you for sharing the recepie.
I’m so happy you liked the recipe! Hooray!!
Im trying these for christmas. How many days ahead can these be made?
They’re good for at least 3 days if kept covered in your fridge. š
Thank you! Have you ever doubled or tripled the the recipe?
I have! They’re really easy to make in quantity. No need to adjust the recipe. Just make sure that when you bake them they all fit on one rack in your oven. If they don’t, bake them separately. š
I don’t have jars handy. Would this recipe work using a muffin tray and baking?
They look adorable I want to do this for my husband’s birthday party!
It should work as long as you use muffin liners, otherwise you won’t be able to get them out. Any small, ovenproof dish would work, too. š
The cranberries that are on top for garnish cooked prior to placing in sugar?
Nope! I used frozen cranberries, but fresh or frozen and thawed both work. š
Hi Kristen, What flavor “cookie crumbs” did you use?
I used Graham cracker crumbs. š
How many 1/2 cup jars would this recipe make?
I’m sorry that wasn’t more clear! It makes 12 š
What can I sub for the sour cream or can I just omit it?
The sour cream lightens the cheesecake quite a bit. You can sub plain yogurt instead. š
If the cheesecakes are made ahead of time do you suggest putting the sugared cranberries and rosemary garnish on when serving? Can the garnishes be made ahead of time, and if so, how long ahead?
The cheesecakes are best if kept covered until you’re ready to serve them so they don’t dry out. Because of this it’s best to garnish them shortly before serving. But you can make the garnishes a few days in advance!
Can these be frozen?
While I haven’t tried it, I do know that cheesecake can be frozen so you should be able to do that with this recipe, too. š
I’m the biggest fan of mini cheesecakes and sugared cranberries, so I’m swooning over here! These are such lovely desserts and the sugared cranberry-rosemary topping is gorgeous!
They’re so fun, aren’t they? I find that those 1/2 cup jars are just the perfect size for dessert.