Jump to Recipe Print RecipeAs the festive season approaches, my kitchen transforms into a sanctuary of delicious aromas and tantalizing flavors. This year, I’m excited to share my Mini Cranberry-Cheesecake Pies: a holiday treat that effortlessly combines a crunchy gingersnap crust, creamy cheesecake filling, and a vibrant, tangy cranberry compote. These delightful three-bite wonders not only impress with their stunning appearance but are also incredibly easy to make. They bring people together, making them a perfect addition to any celebration. Plus, you can prepare them ahead of time for a stress-free dessert option. Want to learn how to whip up these festive pies that are bound to be the highlight of your holiday gatherings? Let’s dive into this joyful recipe! Why are Mini Cranberry-Cheesecake Pies a must-try? Festive and Fun: These Mini Cranberry-Cheesecake Pies bring a burst of holiday cheer to your table, making them an irresistible treat for gatherings. Delightfully Simple: With easy-to-follow steps, even beginner bakers will shine in the kitchen. Flavor Explosion: The tangy cranberry compote perfectly balances the creamy cheesecake filling and crunchy gingersnap crust. Crowd-Pleasing Appeal: These charming little pies are not only beautiful but also designed for sharing, ensuring everyone at your gathering has a taste. Make Ahead Convenience: Prepare these pies in advance to save time during the busy holiday season, all while keeping flavors fresh and vibrant! Mini Cranberry-Cheesecake Pies Ingredients For the Cranberry Compote • Fresh or Frozen Cranberries (3/4 cup) – Provides tartness for the compote and sugared garnish; can substitute with dried cranberries for a different texture. • Pure Maple Syrup (2 tsp) – Adds natural sweetness to sugared cranberries; honey could be a substitute for a similar sweetness. • White Sanding Sugar (1/2 cup) – Used for coating sugared cranberries, giving them a festive sparkle; regular sugar can be used, but the effect will differ. • Grated Orange Zest (1 tsp) – Enhances the flavor profile of the compote; use lemon zest as a substitution for a different citrus note. • Fresh Orange Juice (1/3 cup) – Balances sweetness in the compote; bottled juice is acceptable but less fresh. For the Gingersnap Crust • Granulated Sugar (1 cup + 2 tbsp) – Provides sweetness in the crust and filling; adjust quantity based on your sweetness preference. • Gingersnap Cookies (2 & 3/4 cups) – Forms the crust base, adding a crunchy texture; can swap for graham crackers for a milder taste. • Unsalted Butter (1/2 cup) – Binds crust ingredients together; margarine may serve as a substitute. • Kosher Salt (1 tsp) – Enhances overall flavors in the crust and filling; fine sea salt can be used if kosher salt isn’t available. For the Cheesecake Filling • Cream Cheese (16 oz) – Main component of the filling, providing richness; Neufchâtel or a dairy-free cream cheese can be used for a lighter or vegan option. • Sour Cream (1/4 cup) – Adds creaminess and tang to the filling; Greek yogurt could be a suitable substitute for similar texture and flavor. • Vanilla Extract (1 tsp) – Adds depth to the cheesecake flavor; use almond extract for a different aromatic profile. Each ingredient plays a crucial role in creating the irresistible Mini Cranberry-Cheesecake Pies, ensuring a delightful holiday treat full of flavors and textures! Step‑by‑Step Instructions for Mini Cranberry-Cheesecake Pies Step 1: Prepare Sugared Cranberries Begin by tossing 3/4 cup of fresh or frozen cranberries in 2 teaspoons of pure maple syrup until evenly coated. Next, roll them in 1/2 cup of white sanding sugar, creating a festive sparkle. Allow these cranberries to dry on a baking sheet at room temperature for at least one hour, ensuring they become beautifully sugared and ready to adorn your Mini Cranberry-Cheesecake Pies. Step 2: Make Cranberry Compote In a saucepan over medium heat, combine the dried cranberries, 1 teaspoon of grated orange zest, 1/3 cup of fresh orange juice, and 1 cup plus 2 tablespoons of granulated sugar. Stir the mixture for 4-5 minutes until the cranberries begin to burst and the sauce thickens slightly. Remove from heat and mash the mixture lightly before allowing it to cool completely, producing a tangy compote for your pies. Step 3: Prepare Gingersnap Crust In a mixing bowl, combine 2 and 3/4 cups of crushed gingersnap cookies with 1/2 cup of melted unsalted butter and 1 teaspoon of kosher salt. Mix until the crumbs are well-coated, then press the mixture firmly into a greased muffin pan, creating crusts. Bake in a preheated oven at 350°F for 12-16 minutes or until golden brown. Once done, remove from the oven and let them cool completely. Step 4: Make Filling In a large mixing bowl, combine 16 ounces of softened cream cheese, 1/4 cup of sour cream, 1 teaspoon of vanilla extract, and 1 cup plus 2 tablespoons of granulated sugar. Beat with a hand mixer on medium speed until the mixture is smooth and creamy, about 2-3 minutes. Carefully transfer the cheesecake filling into a piping bag, ensuring you’re ready for a tidy assembly of your Mini Cranberry-Cheesecake Pies. Step 5: Assemble Pies Once the crusts have cooled, gently remove them from the muffin pan using a sharp knife to loosen the edges. Pipe the creamy filling into each gingersnap crust, filling them generously yet neatly. Top each pie with a spoonful of the cooled cranberry compote and finish with the sugared cranberries and some additional grated orange zest, giving your Mini Cranberry-Cheesecake Pies a vibrant and festive look before serving. Mini Cranberry-Cheesecake Pies Variations Feel free to get creative with your Mini Cranberry-Cheesecake Pies to match your taste preferences and dietary needs! Chocolate Twist: Substitute gingersnap cookies with chocolate wafers for a rich flavor profile that pairs beautifully with the tart cranberry compote. Spice It Up: Add a pinch of cinnamon or nutmeg to the cheesecake filling for a cozy, warm flavor that dances on the palate. Cocoa-Dusted Version: Instead of sugaring cranberries, toss them in cocoa powder for a luxurious and sophisticated flavor adventure. Dairy-Free Delight: Replace cream cheese with dairy-free cream cheese to cater to vegan guests without sacrificing the creamy texture. Nutty Crunch: Sprinkle chopped walnuts or pecans on top of the filling before adding the cranberry compote, adding a delightful crunch to each bite. Citrus Infusion: Enhance the flavor by replacing grated orange zest with lemon zest for a fresh, zesty twist in the cranberry compote. Extra Berry Boost: Mix in a handful of fresh raspberries or blueberries with the cranberries for a colorful and delicious textural contrast. Decadent Ganache Layer: Layer a silky chocolate ganache beneath the cream cheese filling for an indulgent treat that chocolate lovers will adore. By exploring these variations, you’re sure to create a memorable masterpiece that fits any occasion. And if you enjoy experimenting further in your kitchen, you might also love trying out my Holiday Pumpkin Cheesecake or my delicious Chocolate Avocado Mousse! Make Ahead Options These Mini Cranberry-Cheesecake Pies are a remarkable option for busy cooks looking to save time during the festive season! You can prepare the gingersnap crust up to 3 days in advance; simply store them in an airtight container to maintain their crunch. Additionally, the cranberry compote can be made 24 hours ahead and stored in the refrigerator, allowing the flavors to meld beautifully. When you’re ready to serve, just whip up the cream cheese filling, pipe it into the cooled crusts, and top with the compote and sugared cranberries. This way, you’ll have a stunning dessert ready with minimal last-minute effort, ensuring that your holiday gatherings are stress-free and flavorful! Expert Tips for Mini Cranberry-Cheesecake Pies Chill Ingredients: Ensure the cream cheese is softened to room temperature for smoother mixing. Cold ingredients can lead to lumps in your filling. Perfect Crust: Press the gingersnap crust mixture firmly into the muffin pan for stability. A loose crust may crumble and fall apart when served. Assembly Care: Use a piping bag for filling the crusts, which creates a neat layering. This will help avoid spilling and keep your pies visually stunning. Flavor Boost: Consider adding a dash of cinnamon or nutmeg to the cheesecake filling for a warm, holiday-inspired twist enhancing the flavor of your Mini Cranberry-Cheesecake Pies. Storage Savvy: Store in an airtight container in the fridge for up to two days. This retains their freshness and prevents the crust from becoming soggy. How to Store and Freeze Mini Cranberry-Cheesecake Pies Fridge: Store the Mini Cranberry-Cheesecake Pies in an airtight container for up to 2 days. This keeps them fresh and prevents the crust from becoming soggy. Freezer: If you’d like to prepare them ahead of time, freeze the unassembled pies (crusts and filling separately) for up to 1 month. Defrost in the fridge before assembly. Reheating: No need to heat these mini pies; they are best enjoyed chilled straight from the fridge. If you prefer them warm, allow them to sit at room temperature for about 15 minutes before serving. What to Serve with Mini Cranberry-Cheesecake Pies? As you create your festive spread, think of stunning combinations that amplify the delight of these charming mini pies. Creamy Mashed Potatoes: Their buttery richness provides a comforting contrast to the fruity zing of the pies, making for a balanced plate. Herbed Green Beans: Lightly sautéed with garlic, these add a fresh, crunchy element, offering a lovely texture alongside the creamy cheesecakes. Pecan Pie Bars: For an extra dash of indulgence, these bars provide nutty sweetness that harmonizes beautifully with the tart cranberry compote. Spiced Cider: Warm and aromatic, this drink enhances the holiday spirit while complementing the flavors of your dessert with its autumn spices. Cheese Board: Pair the pies with a selection of tangy cheeses and savory crackers; balancing sweet and salty will keep everyone coming back for more. Fruit Salad: A colorful mix of fresh fruits will add a refreshing crunch that brightens the plate and echoes the fruity notes in the cheesecake. Chocolate Fondue: Dip fruits or marshmallows into smooth, melted chocolate for an elegant accompaniment that brings a touch of sweetness to your gathering. Eggnog: This classic holiday drink, with its creamy texture and spiced notes, serves as a delightful pairing that echoes the festive flavors of your dessert. Gingerbread Cookies: The spice of these cookies beautifully ties into the gingersnap crust, creating a cohesive flavor experience across your festive table. Mini Cranberry-Cheesecake Pies Recipe FAQs What type of cranberries should I use? You can use either fresh or frozen cranberries for this recipe. Fresh cranberries will provide a tart flavor, while frozen cranberries will work just as well. If you prefer a different texture, you can substitute with dried cranberries, but keep in mind that they are sweeter and won’t contribute the same tartness to the compote. How should I store Mini Cranberry-Cheesecake Pies? Store your Mini Cranberry-Cheesecake Pies in an airtight container in the refrigerator for up to 2 days. This will help maintain their flavor and prevent the crust from becoming soggy. It’s always best to consume them fresh, but they will still be delicious within this timeframe! Can I freeze the Mini Cranberry-Cheesecake Pies? Absolutely! You can freeze the unassembled pies, meaning keep the crust and filling separate, for up to 1 month. To freeze, prepare the crust and filling as directed, then Freeze the crusts in a single layer in an airtight container. For the filling, transfer it into a freezer-safe bag. When ready to enjoy, defrost in the fridge overnight and assemble. What if my crust crumbles during assembly? If your gingersnap crust starts to crumble, it’s likely that it wasn’t pressed firmly into the muffin pan. To fix this, gently squeeze the crusts with your fingers or the back of a spoon slightly to pack it tighter before filling. Additionally, ensure the butter is melted thoroughly, as this helps to bind the crumbs better. Are these Mini Cranberry-Cheesecake Pies safe for people with nut allergies? Yes! The Mini Cranberry-Cheesecake Pies can be made nut-free if you select ingredients wisely. Just be sure to check that your gingersnap cookies, cream cheese, and any other ingredients used do not contain nuts or traces of nuts. This way, you can enjoy this delightful treat without any worries. Can I make the cheesecake filling ahead of time? Certainly! You can prepare the cheesecake filling a day in advance. Simply keep it stored in an airtight container in the refrigerator. Just remember to assemble the Mini Cranberry-Cheesecake Pies right before serving for the best taste and texture! Mini Cranberry-Cheesecake Pies for a Festive Treat Delight Mini Cranberry-Cheesecake Pies combine gingersnap crust, creamy cheesecake, and tangy cranberry compote for a delightful festive treat. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 20 minutes minsCooling Time 1 hour hrTotal Time 1 hour hr 50 minutes mins Servings: 12 piesCourse: DessertCuisine: AmericanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cranberry Compote3/4 cup Fresh or Frozen Cranberries Can substitute with dried cranberries2 tsp Pure Maple Syrup Honey could be a substitute1/2 cup White Sanding Sugar Regular sugar can be used1 tsp Grated Orange Zest Use lemon zest as a substitution1/3 cup Fresh Orange Juice Bottled juice is acceptable but less freshFor the Gingersnap Crust1 cup Granulated Sugar Adjust quantity based on sweetness preference2 & 3/4 cups Gingersnap Cookies Can swap for graham crackers1/2 cup Unsalted Butter Margarine may serve as a substitute1 tsp Kosher Salt Fine sea salt can be usedFor the Cheesecake Filling16 oz Cream Cheese Neufchâtel or dairy-free cream cheese can be used1/4 cup Sour Cream Greek yogurt could be a suitable substitute1 tsp Vanilla Extract Use almond extract for a different flavor Equipment Mixing BowlSaucepanMuffin PanPiping bag Method Preparation StepsPrepare Sugared Cranberries: Toss cranberries in maple syrup and roll in white sanding sugar. Let dry on a baking sheet for at least one hour.Make Cranberry Compote: In a saucepan, combine cranberries, orange zest, orange juice, and granulated sugar. Cook for 4-5 minutes until cranberries burst, then cool.Prepare Gingersnap Crust: Mix crushed gingersnap cookies with melted butter and salt. Press into a greased muffin pan and bake at 350°F for 12-16 minutes.Make Filling: Beat cream cheese, sour cream, vanilla extract, and granulated sugar until smooth. Transfer filling into a piping bag.Assemble Pies: Remove cooled crusts from muffin pan, pipe filling, top with cranberry compote and sugared cranberries. Nutrition Serving: 1pieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 2mg NotesChill ingredients for smoother mixing. Press the crust firmly for stability. Use a piping bag for neat assembly and consider adding spices for flavor enhancement. Tried this recipe?Let us know how it was!
