not really much of a dessert person myself, but if i was going to order one after dinner, it would definitely be cheesecake. i love that they aren’t overly sweet. while we were shooting these cranberry orange mini cheesecakes with leslie, i had at least 4 of them on set. they have the perfect citrus touch. over the holiday season we will be sharing a few more festive recipes that all include philadelphia cream cheese and posting some simple entertaining tips alongside each one. you can also visit the philadelphia holiday cheer site for more recipe and entertaining inspiration. (stay tuned, my personal favorite recipe is next up!) now, let’s get to making these…


• 1 ¾ cup (6 oz.) fresh cranberries
• 1 cup sugar, divided
• ¼ cup plus 1 Tbsp. juice from one orange, divided
• 1 ½ Tbsp. vanilla, divided
• ¾ tsp ground nutmeg
• ¼ tsp ground cinnamon
• 1 ½ cups (about 32 cookies) gingersnap cookies, crushed
• 3 Tbsp. butter, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• ½ cup BREAKSTONE’S or KNUDSEN Sour Cream
• 1 Tbsp. orange zest
• 3 eggs


HEAT oven to 325°F.

COOK cranberries, 1/2 cup sugar and 1/4 cup orange juice and spices in a saucepan on medium heat until cranberries pop and sauce is thickened. Cool slightly.

SPOON cranberry mixture into food processor and process until smooth. Transfer to bowl and stir in 1 Tbsp. vanilla; refrigerate until ready to use.

MIX gingersnap crumbs and butter until blended; press 1 Tbsp. on the bottom of each 24 muffin pan cups lined with papers.

BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, orange zest and remaining orange juice and vanilla; mix well. add eggs, 1 at a time, mixing after each addition just until blended. Add 2/3 cup of the cranberry puree; swirl gently with a spoon. spoon 1/3 cup into each muffin cup over crusts.

entertaining tip: these recipe cards are a simple & vibrant touch to your table decor. all you need is good card stock paper and a few watercolor strokes. then just write the name of the dish on top.

BAKE 25 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

DRIZZLE with remaining cranberry puree just before serving.

Can be served with candied orange and/or cranberry. Yields: 24 muffin/cupcake sized cakesline

a collaboration with: philadelphia cream cheese – see more holiday recipes here
recipe + photos by: leslie grow for designlovefest
want more food posts? go here!


Add your own

    Trinidad says:

    These look so yummy. I can’t wait to try them.

    Helen says:

    These look amazing. I often find cheesecake a bit cloying but I think the sharp taste of cranberry and orange would negate that

    maggie says:

    Those cheesecakes are adorable – definitely going to have to try them!

    JulieD says:

    These look amazing!! I love the flavor combo!

    yum! What a gorgeous post!

    Valerie C says:

    There is such an interesting/eclectic mix of hues going on in this dessert! YUM.

    xo, http://www.lilyonfillmore.com

    Alecia says:

    cute recipe cards!

    Desiree says:

    Simply beautiful. Love the photographs! YUM.

    I’m not much of a dessert person either, but I do love a cheesecake. I love the colors and the unique flavor combination. yum.

    Chelsea says:

    These look divine Bri! The candied cranberries are the perfect touch.

    Chelsea & The City

    Maru says:

    These look amazing!!

    Ok, I love these but i REALLY LOVE the little hand lettered signs :)! Great job!

    amanda says:

    aaaaannndddd i know what one of the desserts at my holiday party will be. thanks!

    kelsey says:

    yum! these look delish

    oh my gosh these sound delicious and look adorable!

    Molly {Dreams in HD}

    Agatha says:

    These look amazing! Yum, Yum, Yum!

    Kait says:

    Oh yum. Totally going to try and make these!

    Elina says:

    I think that I will try them in this weekend! 🙂 Looks so good!

    pennycharla says:

    How do you sugar the cranberries?

    cheeseburger_walrus says:

    The ingredients list nutmeg and cinnamon, but the instructions don’t say anything about those two ingredients… where do they fit in this recipe?

    wkmtca says:

    the spice, nutmeg and cinnamon, go in the cranberries.

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