Cranberry Swirl Mini Cheesecakes
Yield: 12 cheesecakes
For the Crust:
  • ¾ cups graham cracker crumbs
  • 2 tbsp. unsalted butter, melted
  • 2 teaspoons sugar
For the Cranberry Swirl:
  • ½ cup of fresh or frozen cranberries
  • ⅛ cup granulated white sugar
  • ½ cup water
  • ½ tsp lemon zest
For the Filling:
  • 16 oz. cream cheese, at room temperature
  • ¾ cup sugar
  • Pinch of salt
  • ½ tsp. vanilla extract
  • 2 large eggs, at room temperature
  1. Preheat the oven to 325F. Line cupcake pans with paper liners- set aside.
For the cranberry sauce:
  1. Combine the cranberries, sugar, water & lemon zest in a small saucepan and cook on medium-high heat until boiling, stirring to dissolve the sugar. Reduce the heat to medium low and gently cook the filling, stirring frequntly to prevent burning, until it becomes thick. Allow to cool while you prep the rest.
For the crust:
  1. In a small bowl, combine the graham cracker crumbs, butter and sugar. Stir together until well-combined and moistened. Spoon a tablespoon of the crust into each liner and press down with your fingers. Bake for 5 minutes and transfer to a cooling rack.
For the cheesecake:
  1. Beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
  2. To assemble, fill each cupcake liner ¾ of the way with cheesecake filling. Dot about a teaspoon of the cranberry sauce on top of cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
  3. Place the cupcake pan into a roasting pan filled with water- hitting about halfway up the side of the cupcake tin.* Bake until the filling is set, about 22 minutes.
  4. Transfer to a wire cooling rack and let cool to room temperature. Once cool- cover with plastic wrap and chill completely in the tins.
*I used the water bath, but if you choose to skip it I still think these will be delicious, just possibly not as creamy and maybe a bit sunken. I used 2 6-cupcake tins and baked them in 2 batches...

Recipe adapted from Martha Stewart
Recipe by The Baker Chick at