Looking for an individual dessert for autumnal gatherings, Thanksgiving, or holiday parties? This mini cranberry pumpkin cheesecake recipe should do the trick! With a graham cracker crust, creamy pumpkin cheesecake filling, and cranberry sauce topping, they’re hard to resist.
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I love mini desserts. They’re just so cute! And they’re a great way to enjoy a sweet treat without going overboard.
I’ve made many individual desserts for the blog over the years, but I realized I don’t have a holiday-specific one. Enter: my new recipe for cranberry pumpkin cheesecake! I use pureed pumpkin in the filling to get a veggie in there.
These lil’ guys have a buttery graham cracker and brown sugar crust. Pumpkin cheesecake filling with autumnal spices is piled high on top of the crust. Then, fresh cranberries that have been cooked down with maple syrup sit on top of that!
They’re the perfect way to end a Thanksgiving meal and would even be great as part of a holiday brunch spread. I hope you enjoy them!
How to Make Cranberry Pumpkin Cheesecake
Scroll down to the recipe card at the bottom of the post for the full ingredients and instructions list. In the meantime, here’s a preview of the steps. Don’t miss my expert tips in the next section either!
- Prep the graham cracker crust. Spoon a heaping tablespoon into each liner in a muffin pan. Press the crust into the liner with your fingers. Bake until golden brown.
- Prep the pumpkin cheesecake filling. Use a hand mixer to blend pumpkin puree, cream cheese, granulated sugar, vanilla extract, spices, and eggs. Scoop this into the muffin liners with the baked crust. Bake until dry and slightly jiggly in the middle. Let them cool for at least a half hour.
- Refrigerate the cheesecakes for at least 2 hours until set.
- Prep the cranberry topping. Cook whole cranberries with some maple syrup and a little water in a saucepan until broken down and thickened. Refrigerate until the cheesecakes are ready to serve.
- Be sure to pack the graham cracker crust firmly into the liners in the muffin pan. You can use your fingers to start the process, but I recommend using a ¼ measuring cup to give each crust a good press.
- Leave the cream cheese at room temperature to soften before using it in the filling. Use full-fat cream cheese that comes in a brick (not the kind in a tub). It’s also helpful to let the eggs warm up at room temperature too.
- Do not over-mix the cheesecake filling when you are adding the eggs. Add them one at a time, and use the low speed on your hand mixer to blend the batter until they are just mixed in. This will help prevent the cheesecakes from cracking on the top.
- You can make the cranberry pumpkin cheesecakes up to a few days in advance. Store them in an airtight container. Keep the cranberry topping in a separate container, and add that just before serving.
More Dessert Recipes
If you love these individual cranberry pumpkin cheesecakes, check out the Mini Peach Cobblers and Individual Microwave Apple Crisp. For other holiday dessert options, see the Homemade Spiced Carrot Pie, Pumpkin Chia Pudding, and Avocado Chocolate Mousse.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Mini Cranberry Pumpkin Cheesecakes
- Muffin pan
- Muffin liners
- hand mixer
For the crust
- ¾ cup graham cracker crumbs - from about 7 full sheets
- 1 tablespoon packed light brown sugar
- ¼ teaspoon salt
- 3 tablespoons unsalted butter - melted
For the filling
For the cranberry topping
- 1.5 cups cranberries
- ¼ cup maple syrup
- ¼ cup water
- Remove the cream cheese and eggs from the fridge at least an hour before starting the recipe.
- Preheat the oven to 350°F. Line a muffin pan with muffin liners.
- If you are making your own graham cracker crumbs, pulse the graham crackers in a food processor until finely ground. Mix the graham cracker crumbs, brown sugar, salt, and melted butter in a bowl until combined.
- Scoop a heaping tablespoon of the graham cracker mixture into each muffin liner. Use your fingers to press the crust firmly down into the liners. To really pack the crust, consider using the bottom of a ¼ measuring cup to press it down. Bake for 5 to 6 minutes until golden brown. Remove from oven and set aside.
- Prepare the filling. Blend the softened cream cheese and pumpkin puree in a large bowl with a hand mixer for 2 minutes or until fluffy. Add the granulated sugar, vanilla, cinnamon, ginger, nutmeg, and salt. Blend on medium speed until combined. Add the eggs, one at a time, blending on low speed until just incorporated. Be careful not to over-mix.
- Scoop the filling into each muffin liner on top of the graham cracker crust. You will fill them almost to the top. Bake at 350°F for 15 to 17 minutes until the tops of the cheesecakes are dry and set. The middle of each cheesecake (about the size of a nickel) should be ever-so-slightly jiggly.
- Remove the cheesecakes from the oven and let them cool in the pan for at least a half hour and preferably an hour. Carefully transfer them to an airtight container. Refrigerate for at least 2 hours and preferably 3 or 4 hours until chilled and fully set.
- In the meantime, prep the cranberry topping. Combine the cranberries, maple syrup, and water in a saucepan. Bring to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, for about 15 minutes until the liquid has burned off, the cranberries have broken down, and the mixture is thickened. Store in an airtight container in the fridge.
- Before serving the cheesecakes, top each one with a spoonful of cranberry topping. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Use full-fat cream cheese that comes in a brick, not the kind in a tub.
- You can prep the cheesecakes and topping up to three days in advance. Keep them in separate containers in the fridge. Add the cranberry topping just before serving.
- Leftovers keep well in an airtight container in the fridge for 3 to 4 days.
Happy holidays! – Lizzie