Description
These festive Christmas Cranberry Cheesecake Cupcakes feature a buttery graham cracker crust, a creamy vanilla cheesecake filling, and a vibrant cranberry swirl topping. Perfect for holiday gatherings and easy to make ahead.
Ingredients
Scale
- ½ cup graham cracker crumbs (56 g)
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter, melted (28 g)
- 8 oz cream cheese, at room temperature
- ¼ cup granulated sugar (50 g)
- 1 large egg
- ½ teaspoon vanilla extract
- 7 tablespoons cranberry sauce, plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin pan with 7 large muffin liners (or use 12 standard liners for smaller cupcakes).
- In a small bowl, mix melted butter, graham cracker crumbs, and 1 tablespoon sugar until combined. Divide mixture evenly among the muffin liners (about 1 tablespoon per cup). Press gently with fingers to form a flat crust.
- In a large bowl, beat cream cheese and ¼ cup sugar until smooth and creamy. Scrape down the sides of the bowl as needed. Add the egg and vanilla; mix until just combined.
- Spoon cheesecake batter over the crusts, filling each liner about ¾ full. Drop 1 tablespoon of cranberry sauce on top of each cupcake. Use a toothpick or small knife to gently swirl the cranberry sauce into the batter.
- Bake for 20 minutes, or until the centers are set with only a slight jiggle. Cool completely in the muffin pan on a wire rack.
- Once cooled, transfer to the refrigerator and chill for at least 2 hours. Just before serving, top each cupcake with an additional 1–2 tablespoons of cranberry sauce.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 calories
- Sugar: 11 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg