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Mini Cranberry Cheesecakes with Gingerbread Crust

  • Prep Time: 35 mins
  • Cook Time: 1 hour
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These Mini Cranberry Cheesecakes with Gingerbread Crust are the perfectly festive holiday dessert! With a buttery gingerbread cookie crust, sweet homemade cranberry jam and vanilla cheesecake topped with whipped cream and frosted cranberries, they are a guaranteed crowd pleaser! The individual servings make it easy for guests to grab and enjoy.

Tips & Substitutions

  • This recipe will require small canning jars - here is the link to the jars I am using here! You will want them to be about 4oz jars.
  • The recipe directions below include a homemade cranberry jam. Feel free to use store bought if you would prefer to skip that step.
  • If you can't find gingerbread cookies for the crust, feel free to sub for graham crackers.
  • Make sure that your cream cheese has come to room temperature before making the cheesecake!
  • If you want to take the cheesecake up a notch, use vanilla bean paste instead of vanilla extract.
  • Be sure to hit the bottom of the canning jars on a hard surface after pouring in the cheesecake layer. This will release any bubbles in the batter.
  • I like to top each of the cheesecakes with whipped cream and frosted cranberries! Feel free to add a sprig of rosemary for some greenery.

Mini Cranberry Cheesecakes with Gingerbread Crust

With a buttery gingerbread cookie crust, sweet homemade cranberry jam and vanilla cheesecake topped with whipped cream and frosted cranberries, they are a guaranteed crowd pleaser!
  • Prep time: 35 mins
  • Cook Time: 1 hour
Print Recipe

Ingredients

– 8-10 small canning jars

Crust:

– 1 cup gingerbread cookie crumbs

– 2 tbsp butter, melted

Cranberry Jam:

– 2 cups whole or frozen cranberries

– 1 orange, zested

– 3/4 cup sugar

– 1/4 cup water

– 1 tbsp vanilla

– 1 tsp cinnamon

Cheesecake

– 16oz cream cheese, room temperature

– 1/3 cup whole milk OR half & half

– 1/2 cup sour cream

– 2 eggs

– 1/3 cup sugar

– 1 tsp vanilla

Toppings: Whipped cream & frosted cranberries

Directions

  1. In a saucepan over medium heat, add cranberries, orange zest, sugar, water, vanilla and cinnamon and bring to a boil, then reduce to medium and simmer for 7-10 minutes. Remove from the heat
  2. Add gingerbread cookie crumbs and melted butter to a bowl and mix until well combined. Evenly distribute amongst the canning jars and press down to create the crust
  3. Once the cranberry jam has come to room temperature, evenly distribute amongst the jars on top of the gingerbread base
  4. Using a standing mixer or large bowl with hand mixers, beat cream cheese, milk, sour cream, eggs, sugar and vanilla for 4-5 minutes until smooth. Evenly distribute amongst the jars on top of the cranberry jam. Gently hit the bottom of each jar on the counter to release any bubbles.
  5. Place the jars into a deep baking dish. Fill the baking dish with water until it reaches the 1/2 way mark of the canning jars. Bake at 375 for 23-25 minutes or until the tops are slightly puffed. Turn off the oven, crack the door and keep the cheesecakes in the oven for 30-40 minutes to cool
  6. Once the cheesecakes have cooled, top with whipped cream and frosted cranberries – ENJOY!
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Hi there! My name is Brooke Nickelatti and I am a recipe developer, food photographer, and lover of nutrition science. I am a firm believer that a healthy lifestyle begins in the kitchen and it is my mission to help others learn how to prepare meals that are both delicious and nutritious in a simple, time, and cost-efficient manner.

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Things Used in Recipe

Baking Dishes

Large Glass Prep Bowls

Kitchen Aid Stand Mixer

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Baking Dishes

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Large Glass Prep Bowls

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Kitchen Aid Stand Mixer

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