Ingredients

¾ cup graham cracker crumbs

1 ½ tablespoons sugar (for crust)

¼ cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened

½ cup sugar (for filling)

½ cup sour cream

¾ teaspoon pure vanilla extract

⅛ teaspoon kosher salt

2 large eggs

2 cups fresh cranberries

1 cup sugar (for cranberry syrup)

1 cup water

¾ cup sugar (for rolling cranberries)

1 cup heavy whipping cream

½ cup powdered sugar

1 teaspoon pure vanilla extract (for whipped cream)

Instructions

Step 1: Preheat oven to 325°F (163°C) and line a cupcake pan with cupcake liners.

Step 2: In a medium bowl, combine graham cracker crumbs, 1 ½ tablespoons sugar, and melted butter. Mix until well combined.

Step 3: Using a tablespoon, scoop the crust mixture into each cupcake liner. Press firmly with the bottom of a flat round cup to form a compact crust. Set aside.

Step 4: In a large bowl, use a hand mixer to beat the cream cheese and ½ cup sugar until smooth and combined.

Step 5: Beat in sour cream, vanilla extract, and salt until blended.

Step 6: Add eggs one at a time, beating after each until smooth.

Step 7: Spoon about 2 ½ tablespoons of cheesecake mixture into each crust-lined cup.

Step 8: Bake for 17-22 minutes or until edges are firm and the tops begin to turn a light golden brown.

Step 9: Cool cheesecakes completely, then refrigerate for a few hours to set.

Step 10: For sugared cranberries, combine 1 cup sugar and 1 cup water in a small pot. Bring to a gentle simmer, whisking until the sugar dissolves.

Step 11: Add fresh cranberries, coating them completely in the syrup. Remove cranberries with a slotted spoon and spread on a cookie sheet. Let sit for 15 minutes.

Step 12: Pour ¾ cup sugar into a bowl. Toss cranberries in the sugar until fully coated, then transfer to a clean bowl.

Step 13: For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract in a medium bowl until stiff peaks form.

Step 14: Pipe dollops of whipped cream onto each cheesecake bite and garnish with a few sugared cranberries on top.

Step 15: Serve immediately and enjoy!

Tips & Variations

For a gluten-free option, substitute gluten-free graham cracker crumbs or crushed gluten-free cookies for the crust.

Use fresh cranberries for the best texture; frozen cranberries can be soggy after sugaring.

Add a pinch of cinnamon to the crust mixture for a warm, festive flavor.

To simplify, sugar the cranberries a few hours ahead and store them in an airtight container to dry out slightly.

FAQs

Can I make these cheesecake bites ahead of time?

Yes, you can prepare the crust and filling up to a day in advance and refrigerate. Add the sugared cranberries just before serving for the best texture.

Can I use frozen cranberries for the sugared topping?

Fresh cranberries work best because frozen ones tend to be softer and may not sugar well. If using frozen, thaw and pat dry thoroughly before sugaring.