White Chocolate Cranberry Cheesecake

We have made this recipe using half-cup mason jars. While the ingredients and flavors will work well using other vessels, you will need to adjust the baking time and perhaps the quantities too, depending on what you decide to use.

If opting for a muffin tray, use muffin liners to ensure you can get the cheesecakes out after.

The quantities we’ve used in this recipe are tailored to fill jars with a total volume of 48 ounces, so keep that in mind when making your cake pan selection. Most full-sized cheesecakes cook in 55-60 minutes, you’ll have to keep an eye on the cheesecake to watch for when it slightly puffs, and the tops turn dry and matte rather than glossy. Happy experimenting!

To make this recipe gluten-free, substitute the graham cracker crumbs for a gluten-free crumb. Then, ensure you check all labels to ensure there are no gluten-free additives.

We love the tart berry taste that cranberries contribute, but yes, you can certainly experiment with other berries! The simplest solution will be using a store-bought jam. If making your own jam, you’ll need to consider how your chosen berry differs from cranberries. For instance, blueberries tend to be higher in sugar than cranberries, so you should reduce the sugar used.
Another consideration is that cranberries are naturally high in pectin, which is why they thicken into jam so well. If you use another type of berry, such as raspberries for example, you’d have to add pectin or another thickener.

Yes, to store leftovers, first put the lid on the jar so it is airtight. Then store the leftovers in the fridge for 5-7 days, or in the freezer for up to three months. If you’re freezing them, put a little parchment paper or wax paper directly over the surface before sealing to avoid freezer burn. Thaw by placing them in the fridge before eating – don’t reheat them in the oven as they’re already baked, and you never want to put cold glass into the hot oven.