Leftover Cranberry Sauce Mini Cheesecake Recipe (2024)

By: Denise Bustard36 Comments
Posted: 10/19/14Updated: 12/17/20

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Leftover cranberry sauce mini cheesecakes make the most of any leftover cranberry sauce at Thanksgiving or Christmas. Swirled into the batter and served with a dollop on top!

Leftover Cranberry Sauce Mini Cheesecake Recipe (1)

So you may have witnessed my cranberry sauce rant in my Raspberry Balsamic Cranberry Sauce post. If not, here's the summary: I am a total, crazy, cranberry sauce nut.

Well this year, I went a bit overboard...I made a double batch of cranberry sauce, and ended up with probably a liter of sauce for 8 people...and there were leftovers...oh so many leftovers!

And looking at the leftover cranberry sauce, and a few blocks of cream cheese that just happened to be hanging out in my fridge, this mini cheesecake recipe was spontaneously born.

Reasons you'll ♡ this leftover cranberry sauce mini cheesecake recipe

  • it's the perfect way to use up any leftover cranberry sauce
  • it's tart and sweet (but not too sweet)
  • they are pretty and are great for a party

Leftover Cranberry Sauce Mini Cheesecake Recipe (2)

Leftover Cranberry Sauce Mini Cheesecake Recipe (3)

Whenever I make cheesecakes of any kind, I think of my friend Alison, whose parents threw a cheesecake party every year when I was growing up. Every guest brought a cheesecake, and there was a lot of sampling, then voting for the best cheesecake. One year my mom won a mushroom scrubber. Let's just say you don't win for the prize, you win for the glory 😉

Every single time I attended this cheesecake party, I would end up eating SO much cheesecake, a sliver of this one, a bite of that one, and before I knew it, I ended up overly stuffed and uncomfortable, and wondering why did I do this to myself? And vowing that I would never eat another slice of cheesecake again.

But how could I stay away? Not possible. It's cheesecake.

Leftover Cranberry Sauce Mini Cheesecake Recipe (4)

This mini cheesecakerecipe isthe absolute perfect portion size. You get a good dose of cheesecake, and you won't have that over-full regretful feeling. {Cheesecake hangover?}

These little guys are actually incredibly easy to make, using muffin papers and a muffin tray. They come together in a matter of minutes and bake up in 20 or so.

Like all cheesecakes, you do need to let them set up in the fridge for a few hours...that is the hardest part about cheesecakes, am I right? The waiting.

Well...they are definitely worth the wait. Creamy cheesecake swirled with cranberry sauce, and don't forget to dollop some more on top! This mini cheesecake recipe was the perfect way to put a dent in my leftover cranberry sauce.

Tips & equipment for cranberry sauce cheesecake

  • I love this muffin pan and these parchment muffin liners
  • You'll need an electric hand mixer
  • Looking for more mini cheesecake recipes? Check out these Mini Peanut Butter Cup Cheesecakes with a Pretzel Crust, these Greek Yogurt Key Lime Cheesecakes, or these Brown Butter Raspberry Swirl Cheesecake Blondies

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Leftover Cranberry Sauce Mini Cheesecake Recipe (5)

Leftover Cranberry Sauce Mini Cheesecake Recipe

4.50 from 8 votes

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Print Rate

Leftover cranberry sauce mini cheesecakes make the most of any leftover cranberry sauce at Thanksgiving or Christmas. Swirled into the batter and served with a dollop on top!

7

Ingredients

Crust:

  • ½ cup graham cracker crumbs (56 g)
  • 1 tablespoon sugar
  • 2 tablespoons butter (melted; 28g)

Cheesecake:

  • 8 oz cream cheese (at room temperature {light or regular})
  • ¼ cup sugar (50 g)
  • 1 egg
  • ½ teaspoon vanilla
  • 7 tablespoons cranberry sauce

Topping:

  • 1 cup cranberry sauce

Instructions

  • Pre-heat oven to 350°F. Line a standard-sized muffin pan with 7 large muffin liners.

  • In a microwave-safe bowl, melt the butter. Stir in the graham cracker crumbs and sugar, until mixture is crumbly. Divide evenly amongst lined muffin tray {should be 1 or so tbsp per cheesecake}. Press gently with your fingers to flatten.

  • In a large bowl, cream together the cream cheese and sugar until smooth and creamy. Scrape the sides of the bowl several times. Mix in the egg and the vanilla. Spoon over the crust until muffin papers are ¾ full.

  • Add one tbsp of cranberry sauce over tops of cheesecakes. Swirl gently with a knife.

  • Bake for 20 minutes. Centers may still jiggle slightly. Cool completely in muffin pan, then transfer to a resealable container and cool for 2 hours in the refrigerator.

  • To serve, top with an additional 1-2 tbsp cranberry sauce.

Tips:

Any cranberry sauce recipe may be used.

Nutrition Information

Serving: 1cheesecake, Calories: 292kcal, Carbohydrates: 36g, Protein: 3g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 68mg, Sodium: 197mg, Potassium: 74mg, Fiber: 1g, Sugar: 32g, Vitamin A: 586IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 1mg

Author: Denise Bustard

Course: Dessert

Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

Read more...

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Reader Interactions

Leave a Comment

  1. Susan Casey says

    I love cranberry sauce..Thanks for the great idea.I was actually looking to see who else uses cranberry sauce on cheesecake..

    Reply

    • Jasmine @ Sweet Peas & Saffron says

      Hi Susan, we hope you enjoy if you make this recipe! Please report back to let us know how it turns out if you do make it 🙂

      Reply

  2. Terri says

    Ever tried making these in the mini-muffin ‘tis?

    Reply

    • Denise says

      Hi Terri! I haven't tried it. Hopefully if someone else has they will chime in 🙂

      Reply

  3. Eve says

    Leftover Cranberry Sauce Mini Cheesecake Recipe (12)
    Second time making this recipe this holiday season. I put the recipe into MyFitnessPal and they're surprisingly low carb/some protein for a dessert, so I love having these in our freezer. We've been popping mini m&Ms or the holiday peppermint bark in a couple of them instead of cranberries 🙂

    Reply

    • Denise says

      I love that idea! I might have to make some more. Thanks so much for your review, Eve!

      Reply

  4. Jackie says

    My mom makes something similar and always puts a vanilla waffer cookie on the bottom to save time and ensure it pops out of the wrapper intact! So good! Mini anything is a great way to ensure desserts get eaten!

    Reply

    • Denise says

      Oh I love that! Thanks for the tip Jackie!

      Reply

  5. Leah | So, How's It Taste? says

    Yes, yes, yes! Mini cheesecakes are the best. I can eat several and not feel guilty. 😉 This is perfect for a Thanksgiving dessert!

    Reply

  6. Isadora @ she likes food says

    What an awesome way to use up your cranberry sauce! I will never say no to cheesecake and I love the tartness of the cranberries! I usually make a pumpkin cheesecake for the holidays, but I'm thinking this might be my new favorite dessert 🙂 Beautiful pictures, Denise!!

    Reply

  7. Denise says

    I know, right? I would consider throwing one now, but I am honestly afraid of the calories I'd consume! Thanks, Lissa!

    Reply

  8. Denise says

    Thanks, Arpita!

    Reply

  9. Geraldine | Green Valley Kitchen says

    I agree about eating too much cheesecake whenever cheesecake is around - you just can't stop yourself. These are perfect though - the perfect size so you don't go crazy - well…maybe at least 2 :). Looking forward to making these - so cute! Thanks, Denise.

    Reply

    • Denise says

      Ugh, it's just too tempting, isn't it? I always want just 'one more sliver'! Thanks, Geraldine 🙂

      Reply

  10. Thalia @ butter and brioche says

    I have never made mini cheesecakes before or even tried a cranberry cheesecake so this recipe is a must for me to make. I can definitely see myself recreating it soon and throughout the hot Christmas season here in Australia, thanks for the great idea Denise!

    Reply

    • Denise says

      This was my first mini cheesecake recipe, and it was surprisingly easy! I feel for you Aussies having to cook up a feast in the sweltering heat at Christmas! Thanks, Thalia 🙂

      Reply

  11. Jess @ Flying on Jess Fuel says

    These are gorgeous and so fall-perfect!! We always have tons of leftover cranberry sauce-- this is the perfect use for it!!

    Reply

    • Denise says

      Glad I'm not the only one who overestimates the cranberry sauce...better to have too much than too little, right? 😉

      Reply

  12. katie says

    Leftover Cranberry Sauce Mini Cheesecake Recipe (13)
    I'm in love with these little guys! Cheesecake is my all time favorite dessert, a cheesecake party sounds amazing! What a great and yummy idea 🙂

    Reply

    • Denise says

      Thanks, Katie! I would totally consider throwing a cheesecake party these days, but I really want to be able to button my jeans up 😉

      Reply

  13. Sarah@WholeandHeavenlyOven says

    Yep. I know what I'm doing with my leftover cranberry sauce come Thanksgiving! These cheesecakes are totally adorable, Denise!

    Reply

    • Denise says

      Thanks, Sarah!

      Reply

  14. Kathy @ Olives & Garlic says

    Leftover Cranberry Sauce Mini Cheesecake Recipe (14)
    I must admit you are making me crave cranberry sauce. These cheesecakes are so perfect, a great contract of flavors, sweet and savory. Pinned.

    Reply

    • Denise says

      I am a little too obsessed with the cranberry sauce these days, aren't I? Must seem very early to you Americans 🙂

      Reply

  15. Medha @ Whisk & Shout says

    Ooh I love this festive fall twist! Yum 🙂

    Reply

    • Denise says

      Thanks, Medha!

      Reply

  16. Gayle @ Pumpkin 'N Spice says

    These mini cheesecakes look gorgeous, Denise! For some reason, I never thinking of baking with cranberries, yet I love it! Such a great way to use up those Thanksgiving leftovers!

    Reply

    • Denise says

      Thanks, Gayle! I love cranberries in my cocktails, my sauce, and my baking, apparently 😀

      Reply

  17. Helen @ Scrummy Lane says

    Cheesecake has got to be my favourite dessert, but I must admit I'm often put off ordering it in restaurant because of the calories. Soooo ... I'm totally on board with this idea of mini cranberry cheesecakes.
    On the other hand, I do love the idea of that cheesecake party ... I don't think I'd give the calories a second thought - especially if I was in with the chance of winning a mushroom scrubber 😉

    Reply

    • Denise says

      Yes...me too...love cheesecake but hate cheesecake calories. And I heard that the calories don't count at a cheesecake party 😉 Thanks, Helen!

      Reply

  18. Ceara @ Ceara's Kitchen says

    Okay, I seriously love the idea of a cheesecake party (how fun of an idea is that!?) and love these adorable, portion-sized cranberry sauce mini cheesecakes! They look fantastic and love that you put the rest of your cranberry sauce to good use 🙂

    Reply

    • Denise says

      It was a pretty brilliant party idea...if only I still had the same metabolism as when I was 16 😉 Thanks, Ceara!

      Reply

  19. Jocelyn (Grandbaby Cakes) says

    These are seriously the cutest things ever!! Perfect for Thanksgiving!

    Reply

    • Denise says

      Thanks, Jocelyn!

      Reply

  20. Momma baker says

    That cheesecake sounds delicious !! And I agree waiting for them to cool is the hardest part!

    Reply

    • Denise says

      Thanks Momma baker! Cheesecakes would be absolutely perfect if it weren't for that pesky setting up step 🙂

      Reply

Leftover Cranberry Sauce Mini Cheesecake Recipe (2024)

FAQs

What can I do with a jar of cranberry sauce? ›

Mix with cream cheese for a tasty topping on crackers and bagels! Dollop a spoonful on baked sweet potato in place of butter. Top off your yoghurt with a spoonful for extra fruity flavour! Swirl it into your cake batter for delicious marbled muffins.

How long does cranberry sauce last in the refrigerator? ›

When to Toss Cranberry Sauce. Cranberry sauce will last for two hours at room temperature. Homemade cranberry sauce will last in the fridge for 10 to 14 days. Canned cranberry sauce that has been opened will last up to a week in the fridge.

How do you get mini cheesecake out of a muffin tin? ›

Assuming there's a crust of some sort, take a thin, flexible blade (small offset spatula would be great) and run it around the edges of each mini cheesecake, making sure to get down to the bottom. Remember that muffin cups are almost always NOT straight sided so move the blade with the pan, not just straight down.

Can jellied cranberry sauce be frozen? ›

Yes, you can freeze homemade cranberry sauce—and it works well. It's best to store it in the freezer for up to 3 months; the taste may be affected due to its water content if frozen longer. Keep this in mind when putting away your leftover sauce and use it during this optimal period as part of an easy weeknight dinner.

Can you freeze leftover cranberry sauce from a can? ›

According to OceanSpray, an authority on cranberries, it is not recommended to freeze canned cranberry sauce. If you do, you may find yourself with a watery-goop later thanks to the gelatin. Instead you can refrigerate leftover canned and homemade cranberry sauce in a closed, air-tight, container for up to two weeks.

What can I add to store bought cranberry sauce? ›

Cranberry Sauce Mix-Ins
  1. 2 Tbsp. of orange juice plus 1 tsp. of finely grated orange peel.
  2. ½ can of mandarin oranges.
  3. ½ cup pineapple.
  4. ½ tsp. cinnamon.
  5. ½ cup chopped dried apricots.
  6. ½ cup toasted pecans.
  7. 2 Tbsp. Zinfandel Wine.
Aug 11, 2022

How do you know if cranberry sauce has gone bad? ›

Signs of spoilage include cans that are leaking, rusting, bulging, or severely dented. If the top of the can is rounded instead of flat, the cranberry sauce has most likely gone bad. If you open the can and anything is brown or black, throw the cranberry sauce away without a second thought.

How long is canned cranberry sauce good for once opened? ›

Once open, it can be stored in a container with a tightly fitting lid for up to two weeks. Just make sure to remove it from the can before storing, and don't freeze it as it could become watery upon thawing.

Can dogs eat cranberries? ›

Both fresh and dried cranberries are safe to feed to dogs in small quantities. Whether your dog will like this tart treat is another question. Either way, moderation is important when feeding cranberries to dogs, as with any treat, as too many can lead to an upset stomach.

What causes mini cheesecakes to sink in the middle? ›

Cheesecake may sink in the middle due to overbeating the batter, which incorporates too much air, or drastic temperature changes causing it to rise and fall rapidly. Also, if it's underbaked, the middle may collapse. Cooling gradually can help prevent sinking.

Why did my mini cheesecakes crack? ›

When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed. Don't overbake your cake. It may crack if it's too dry. Many people overbake their recipes to “play it safe”.

What is the difference between cranberry sauce and jellied cranberry sauce? ›

Cranberry sauce can be served either as a gooey liquid or as a solid jelly. The jellied version is solid enough to retain the shape of the container in which it's placed whereas the sauce version is much more fluid.

How do you spruce up jellied cranberry sauce? ›

Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.

Is canned jellied cranberry sauce good for you? ›

Health Benefits

Cranberries are also rich in vitamin C and fiber, as well as the metabolism-boosting mineral manganese. And yes, you reap all these benefits whether the cranberry sauce on your holiday table is homemade or canned, jellied or whole-berry.

Can you freeze jars of cranberry sauce? ›

Yes, you can freeze cranberry sauce! Here's how to freeze homemade and canned cranberry sauce to make the most of leftovers. Alex Loh is EatingWell's associate food editor. As part of the food team, she creates healthy, delicious recipes for the EatingWell audience.

Can you freeze whole cranberry sauce? ›

Homemade cranberry sauce keeps wonderfully in the freezer for up to three months. Pour your cooled cranberry sauce into freezer-friendly zip-top plastic bags, and remove as much air as possible from the bag before sealing.

Can you melt canned cranberry sauce? ›

A can of cranberry sauce typically contains cranberries, high fructose corn syrup, corn syrup, and water, so when you plop it into a pot on low heat, it is going to melt down into an almost jam-like consistency, but that's not all that is going to change.

Can you put an unopened can of cranberry sauce in the refrigerator? ›

Metals can corrode and rust in moist environments. However, you may store them in the refrigerator for a short period of time. It is best to store unopened commercially canned foods in a cool and dry place (such as in a cupboard). For best quality use closed canned fruits within 18 months.

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