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Mini Pumpkin Cheesecakes with Cranberry Compote

Nothing says autumn like the rich flavors of pumpkin, spiced with warm aromatic notes and perfectly balanced by a tangy-sweet cranberry compote. These Mini Pumpkin Cheesecakes with Cranberry are the ultimate fall treat, featuring a creamy cheesecake base with hints of pumpkin pie spice, topped with a jewel-like cranberry topping and a drizzle of smooth white chocolate. Perfectly portioned, these mini desserts are ideal for holiday parties, potlucks, or cozy family gatherings.

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Mini Pumpkin Cheesecakes with Cranberry Compote

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šŸŽƒāœØ Fall flavors just got an upgrade! These Mini Pumpkin Cheesecakes with Cranberry Compote are the perfect bite-sized dessert. šŸ‚šŸ§” Velvety pumpkin cheesecake topped with sweet-tart cranberry compote creates a flavor explosion in every bite. Perfect for holiday gatherings or a cozy treat at homeā€”get ready to wow your taste buds! šŸ˜šŸ°

#MiniPumpkinCheesecakes #CranberryCompote #FallDesserts #PumpkinPerfection #HolidayBaking #BiteSizedBliss #SweetAndTangy #FestiveFlavors #CheesecakeMagic #AutumnVibes šŸŽƒšŸ‚šŸ°

  • Total Time: 45 minutes

Ingredients

For the Cranberry Compote:

  • Granulated Sugar (1 cup): Sweetens the cranberry compote while balancing the tartness.
  • Water (Ā½ cup) & Fresh Orange Juice (Ā½ cup): Adds moisture and a bright citrus note.
  • Cranberries (12 oz): Provide the bold, tangy topping.
  • Fresh Sage (3 leaves): Adds subtle earthiness.
  • Pecans (Ā½ cup, optional): Lends a nutty crunch and complements the cranberries.

For the Cheesecakes:

  • Graham Cracker Crumbs (1 cup): Forms the classic cheesecake crust.
  • Unsalted Butter (4 Tbsp): Helps bind the crust together.
  • Light Brown Sugar (Ā¼ cup): Adds a caramel-like sweetness to the crust.
  • Salt (Ā¼ tsp): Enhances flavor.
  • Cream Cheese (16 oz): The creamy base for the cheesecakes.
  • Pumpkin Puree (Ā¾ cup): Adds moisture and pumpkin flavor.
  • Spices (Cinnamon, Nutmeg, Allspice, Cloves): Create a warm, spiced profile.
  • Eggs (3, separated): Yolks add richness, while whipped whites provide a light, airy texture.
  • White Chocolate Chips (Ā¾ cup): Used as a decadent drizzle.

Instructions

Cranberry Compote

  1. Combine granulated sugar, water, orange juice, and sage leaves in a medium saucepan. Stir and bring to a boil to dissolve the sugar.
  2. Add the cranberries, reduce heat to low, and remove the sage leaves.
  3. Cover and simmer for 10-15 minutes until the cranberries burst and the sauce thickens.
  4. Stir in the pecans (if using) and let the mixture cool completely. Refrigerate until needed.

Cheesecakes

  1. Preheat Oven: Preheat the oven to 375Ā°F and line a muffin tin with cupcake liners. This recipe yields 16-18 mini cheesecakes.
  2. Prepare Crust:
    • In a small bowl, combine the graham cracker crumbs, unsalted butter, brown sugar, and salt.
    • Press rounded tablespoons of the mixture into each liner to form the crust.
    • Bake for 8 minutes, then remove from the oven. Reduce oven temperature to 350Ā°F.
  3. Mix Cheesecake Batter:
    • In a large bowl, beat the cream cheese, brown sugar, and granulated sugar until smooth.
    • Add the pumpkin puree, salt, and spices (cinnamon, nutmeg, allspice, cloves) and mix well.
    • Incorporate the egg yolks, one at a time, until fully blended.
  4. Whip Egg Whites: In a separate bowl, whip the egg whites until frothy and almost doubled in volume. Gently fold into the batter to create a light texture.
  5. Assemble & Bake:
    • Divide the cheesecake mixture among the liners, filling each about Ā¾ full.
    • Bake for 18-20 minutes, until the tops are set and slightly cracked. Let cool at room temperature for 20 minutes, then refrigerate for at least 2 hours.

Decorating

  1. Melt White Chocolate:
    • Melt the white chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
    • Transfer melted chocolate to a disposable pastry bag (or a sandwich bag with the tip snipped off).
  2. Assemble:
    • Remove cheesecakes from the liners and top each with a spoonful of cranberry compote.
    • Drizzle the melted white chocolate over the cheesecakes for a finishing touch.

Notes

  • Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth batter.
  • Chill Time: Do not skip the chilling step! It helps the cheesecakes firm up and enhances the flavors.
  • Custom Toppings: Swap cranberry compote for your favorite fruit topping or drizzle with caramel sauce for a twist.
  • Author: Rosa
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes

Why Youā€™ll Love These Mini Pumpkin Cheesecakes

  • Festive Appeal:Ā The combination of pumpkin, cranberries, and white chocolate screams holiday vibes.
  • Perfect Portions:Ā These bite-sized cheesecakes are easy to serve and perfect for sharing.
  • Make-Ahead Friendly:Ā You can prepare them ahead of time, making your holiday hosting stress-free.
  • Balanced Flavors:Ā Sweet, spiced, and tart with a hint of nuttiness from pecans.

Ingredients Breakdown

For the Cranberry Compote:

  • Granulated Sugar (1 cup):Ā Sweetens the cranberry compote while balancing the tartness.
  • Water (Ā½ cup) & Fresh Orange Juice (Ā½ cup):Ā Adds moisture and a bright citrus note.
  • Cranberries (12 oz):Ā Provide the bold, tangy topping.
  • Fresh Sage (3 leaves):Ā Adds subtle earthiness.
  • Pecans (Ā½ cup, optional):Ā Lends a nutty crunch and complements the cranberries.

For the Cheesecakes:

  • Graham Cracker Crumbs (1 cup):Ā Forms the classic cheesecake crust.
  • Unsalted Butter (4 Tbsp):Ā Helps bind the crust together.
  • Light Brown Sugar (Ā¼ cup):Ā Adds a caramel-like sweetness to the crust.
  • Salt (Ā¼ tsp):Ā Enhances flavor.
  • Cream Cheese (16 oz):Ā The creamy base for the cheesecakes.
  • Pumpkin Puree (Ā¾ cup):Ā Adds moisture and pumpkin flavor.
  • Spices (Cinnamon, Nutmeg, Allspice, Cloves):Ā Create a warm, spiced profile.
  • Eggs (3, separated):Ā Yolks add richness, while whipped whites provide a light, airy texture.
  • White Chocolate Chips (Ā¾ cup):Ā Used as a decadent drizzle.

Step-by-Step Instructions

Cranberry Compote

  1. CombineĀ granulated sugar,Ā water,Ā orange juice, andĀ sage leavesĀ in a medium saucepan. Stir and bring to a boil to dissolve the sugar.
  2. Add theĀ cranberries, reduce heat to low, and remove the sage leaves.
  3. Cover and simmer for 10-15 minutes until the cranberries burst and the sauce thickens.
  4. Stir in theĀ pecansĀ (if using) and let the mixture cool completely. Refrigerate until needed.

Cheesecakes

  1. Preheat Oven:Ā Preheat the oven to 375Ā°F and line a muffin tin with cupcake liners. This recipe yields 16-18 mini cheesecakes.
  2. Prepare Crust:
    • In a small bowl, combine theĀ graham cracker crumbs,Ā unsalted butter,Ā brown sugar, andĀ salt.
    • Press rounded tablespoons of the mixture into each liner to form the crust.
    • Bake for 8 minutes, then remove from the oven. Reduce oven temperature to 350Ā°F.
  3. Mix Cheesecake Batter:
    • In a large bowl, beat theĀ cream cheese,Ā brown sugar, andĀ granulated sugarĀ until smooth.
    • Add theĀ pumpkin puree,Ā salt, and spices (cinnamon,Ā nutmeg,Ā allspice,Ā cloves) and mix well.
    • Incorporate theĀ egg yolks, one at a time, until fully blended.
  4. Whip Egg Whites:Ā In a separate bowl, whip theĀ egg whitesĀ until frothy and almost doubled in volume. Gently fold into the batter to create a light texture.
  5. Assemble & Bake:
    • Divide the cheesecake mixture among the liners, filling each about Ā¾ full.
    • Bake for 18-20 minutes, until the tops are set and slightly cracked. Let cool at room temperature for 20 minutes, then refrigerate for at least 2 hours.

Decorating

  1. Melt White Chocolate:
    • Melt theĀ white chocolate chipsĀ in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
    • Transfer melted chocolate to a disposable pastry bag (or a sandwich bag with the tip snipped off).
  2. Assemble:
    • Remove cheesecakes from the liners and top each with a spoonful ofĀ cranberry compote.
    • Drizzle the melted white chocolate over the cheesecakes for a finishing touch.

Tips for Success

  • Room Temperature Ingredients:Ā Ensure the cream cheese and eggs are at room temperature for a smooth batter.
  • Chill Time:Ā Do not skip the chilling step! It helps the cheesecakes firm up and enhances the flavors.
  • Custom Toppings:Ā Swap cranberry compote for your favorite fruit topping or drizzle with caramel sauce for a twist.

Storage and Make-Ahead Instructions

  • Refrigeration:Ā Store these cheesecakes in an airtight container in the fridge for up toĀ 5 days.
  • Freezing:Ā Freeze the cheesecakes without the cranberry topping for up toĀ 2 months. Thaw in the fridge overnight and add the compote before serving.
  • Make-Ahead:Ā Prepare the compote and bake the cheesecakes a day in advance for easy assembly when needed.

Serving Suggestions

These Mini Pumpkin Cheesecakes with Cranberry are versatile enough for any occasion:

  • Serve as a showstopping dessert at Thanksgiving dinner.
  • Add them to a dessert buffet for a holiday party.
  • Gift them in decorative boxes for a homemade holiday surprise.

Why These Mini Pumpkin Cheesecakes Are Irresistible

From the creamy pumpkin-spiced filling to the tart cranberry topping and luxurious white chocolate drizzle, these mini cheesecakes are the epitome of fall desserts. Their petite size makes them ideal for individual servings, and their flavors beautifully capture the essence of the season. Whether youā€™re hosting a festive celebration or simply indulging in a sweet treat, these cheesecakes are guaranteed to impress.

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