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Cranberry Cheesecake Cupcakes
A festive holiday treat; creamy cheesecake cupcakes with a tart yet sweet cranberry sauce topping.
Servings Prep Time
12cupcakes 20minutes
Cook Time
25minutes
Servings Prep Time
12cupcakes 20minutes
Cook Time
25minutes
Ingredients
Cheesecake cupcakes
Cranberry topping
Instructions
Cheesecake cupcakes
  1. Preheat oven to 325 degrees.
  2. In a medium bowl mix together the graham cracker crumbs, melted butter and sugar. Blend together until crumbs are the consistancy of wet sand.
  3. Line cupcake tin with paper liners. Spoon graham cracker mixture evenly into each tin. Press to the bottom with the back of a spoon.
  4. Bake on 325 for about 5-8 minutes until browned. Let cool while preparing the filling.
  5. In a large mixing bowl of an electric mixer, cream the softened cream cheese until smooth.
  6. Add Greek yogurt and sugar to the cream cheese and beat on medium speed until well mixed.
  7. Add eggs one at a time, mixing between each addition. Make sure to scrape sides to ensure batter is fully incorporated.
  8. Using a spatula, fold in vanilla. Spoon batter evenly into each cupcake tin. Batter does not rise so fill liner to just below the rim.
  9. Bake at 325 degrees for 20 minutes. The cupcakes can cool completely in the cupcake tins. Refrigerate to chill and serve with cranberry sauce topping.
Cranberry topping
  1. Wash and drain cranberries. In a medium sauce pan, add cranberries, orange juice, sugar and allspice.
  2. Stir together and bring to a boil.
  3. Reduce heat to medium and simmer for about 15 minutes. Let cool before topping cupcakes.
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