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Christmas Cranberry Cheesecake Cupcakes

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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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Use leftover cranberry sauce or a high-quality canned version for best results. For a firmer texture, chill overnight. These cupcakes can be made 2–3 days ahead and stored covered in the refrigerator.

Nutrition

Find it online: https://www.rapidrecipes.blog/christmas-cranberry-cheesecake-cupcakes/