Cranberry Cheesecake Cups

No Photo


  • 24 vanilla wafer cookies
  • 1 (16 ounce) can whole berry cranberry sauce
  • 1 tablespoon cornstarch
  • 3 (8 ounce) packages plus one (3 ounce) package cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 teaspoons grated lemon peel
  • 3 large eggs


  1. Heat oven to 325 degrees F.
  2. Line 24 muffin cups with paper liners; place one vanilla wafer in each.
  3. Combine cranberry sauce and cornstarch in small saucepan. Cook and stir until thickened; cool.
  4. Using an electric mixer, beat cream cheese, sugar and lemon peel until light and fluffy.
  5. Beat in 1 egg at a time.
  6. Spoon 1 heaping tablespoon of cheese mixture into each cup.
  7. Top with 2 teaspoons of cranberry mixture and another heaping tablespoon of cheese mixture.
  8. Dot surface of each cup with remaining cranberry mixture and swirl top gently.

Yield: 24 servings

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!