Muffin Pan Cheesecakes (with Homemade Maple Cranberry Sauce)

It’s the dessert they ask for every single Christmas…

While everyone else is baking cookies, I’m over here making my muffin pan cheesecakes—because truth be told, I don’t bake cookies. These creamy little bites have become my signature holiday dessert, and now they’re practically tradition. Topped with leftover homemade cranberry sauce (sweetened with maple syrup, of course!). Whether we’re wrapping presents, welcoming family, or sipping cocoa by the tree, these are always on the dessert table—and always the first to disappear.

So if you happen to have extra cranberry sauce from a festive dinner, here’s the most delicious way to give it a second life!

Muffin Pan Cheesecakes

Ingredients

For the Crust

• 1 cup graham cracker crumbs (about 8 full crackers)
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted

For the Filling

• 2 (8 oz) blocks full-fat cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup full-fat sour cream, room tempature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 2 large eggs, room temperature

Instructions

1. Preheat oven to 350°F. Line a 12-count muffin pan with cupcake liners.
2. Make the crust: In a bowl, mix crumbs, sugar, and melted butter until sandy. Press 1 heaping tablespoon into each liner. Bake 6 minutes.
3. Make the filling: Beat cream cheese and sugar until smooth (about 2 minutes). Add sour cream, vanilla, and lemon juice. Mix in eggs one at a time, just until combined—don’t over-mix.
4. Divide filling evenly over crusts. Bake for 18–22 minutes until edges are set but centers jiggle slightly.
5. Cool in the pan for 30 minutes, then chill in fridge for 2+ hours (or freeze for 1 hour if needed!).
6. Top with cranberry sauce (recipe below) or whipped cream right before serving.

Optional Topping

• Whipped cream, lemon curd, strawberry or raspberry preserves

Helpful Notes:

It’s normal for the cheesecake centers to crack a little—especially as they cool or chill. Don’t stress! The cranberry topping will cover it up beautifully, and the flavor is still luscious.

Homemade Cranberry Sauce with Maple, Vanilla & Optional Cointreau

This cranberry sauce is one of those recipes that tastes like holiday magic. It’s tart, slightly sweet, and layered with warmth from vanilla and just a whisper of orange liqueur (if you like a grown-up twist). I never make it with white sugar — only real maple syrup. It’s become a must at our family table — and honestly, they ask for it even when it’s not the holidays.

Ingredients:

• 12 oz fresh or frozen cranberries
• 1/3 - 1/2 cup pure maple syrup (adjust to taste)
• 1/4 cup water or orange juice
• 1 tsp vanilla bean paste or Madagascar vanilla extract
• 1 tbsp Cointreau or Grand Marnier (optional, but delicious!)
• Zest of 1/2 orange (optional)

Instructions:

1. In a medium saucepan, combine cranberries, maple syrup, and water (or juice). Bring to a gentle simmer over medium heat.
2. Simmer for 10 minutes, stirring occasionally, until the cranberries begin to pop and soften.
3. Stir in vanilla, optional orange zest, and Cointreau. Simmer another 2–3 minutes until slightly thickened.
4. Remove from heat and let cool. The sauce will continue to thicken as it rests.
5. Serve chilled or at room temperature — perfect with desserts, roasted meats, or spread on warm biscuits.

Make-Ahead Tip: This sauce keeps in the fridge for up to a week and freezes beautifully.

Pro Tip: Use Pure Maple Syrup: Ensure you use real, pure maple syrup and not artificial "pancake" syrup, which is just flavored sugar water and won't provide the same flavor depth or health benefits.

Flavor Variations: Add a cinnamon stick or star anise for a spiced twist. You can also sub in Chambord or Amaretto for a different flavor profile.

How to Freeze Cranberry Sauce

• Let It Cool: Always allow your cranberry sauce to come to room temperature before freezing.
• Portion It Out: Scoop it into freezer-safe bags, containers, or ice cube trays for grab-and-go convenience.
• Remove Excess Air: Press out as much air as possible before sealing. Flatten bags and lightly score them for easy portioning later on.
• Label & Store: Add a date and pop it in the freezer. Laying bags flat helps with quick stacking and thawing.

How to Thaw Cranberry Sauce

• Move larger portions to the fridge and let them thaw overnight.
• Small servings (like those from ice cube trays) can soften at room temperature in about 10–15 minutes.

Helpful Tips

• Homemade cranberry sauce usually holds up better than store-bought, which can have a looser texture after freezing.
• Freezing in individual portions lets you defrost only what you need—no waste, no fuss.
• For the freshest taste, try to use it within 2 to 3 months, although it often keeps longer without issue.

Cozy Book Pairings

Whether you're baking or waiting for the timer to ding, here are a few holiday reads that pair perfectly with these cheesecakes:

• The Holiday Swap by Maggie Knox – Twin sisters switching lives + baking show drama.
• Wrapped Up in You by Jill Shalvis – Holiday small-town charm and sizzling romance.
• A Cross-Country Christmas by Courtney Walsh – Forced proximity on a road trip? Yes please.

Happy Holidays and Happy Baking!