Cherry Coded Cranberry Swirl Bites (Printable)

Creamy mini cheesecakes with vibrant cranberry-cherry swirl, perfect for parties or elegant dessert platters.

# Components:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted

→ Cheesecake Filling

04 - 16 oz cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1/4 cup sour cream
09 - 1 tablespoon all-purpose flour
10 - Pinch of salt

→ Cranberry-Cherry Swirl

11 - 1/2 cup fresh or frozen cranberries
12 - 1/2 cup fresh or frozen pitted cherries
13 - 1/3 cup granulated sugar
14 - 2 tablespoons water
15 - 1 teaspoon cornstarch (optional)

# Directions:

01 - Preheat your oven to 325°F (160°C). Line a 24-cup mini muffin pan with paper liners.
02 - In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Distribute this mixture among the prepared muffin cups, pressing firmly to create a base layer.
03 - Bake the formed crusts for 5 minutes. Remove from the oven and allow them to cool slightly.
04 - In a saucepan over medium heat, combine cranberries, cherries, sugar, and water. Simmer for 8-10 minutes until the fruit is tender and the mixture has thickened into a syrup. If a thicker consistency is desired, whisk in cornstarch dissolved in a teaspoon of water and cook for an additional 1-2 minutes. Allow the swirl mixture to cool, then puree until smooth.
05 - In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Gently mix in the vanilla extract, sour cream, all-purpose flour, and salt until just combined.
06 - Spoon the cheesecake batter evenly over the prepared crusts in each muffin cup.
07 - Carefully place small dollops (approximately 1/2 teaspoon) of the cranberry-cherry puree onto the surface of each cheesecake bite. Utilize a toothpick or skewer to gently swirl the puree into the batter, creating a marbled effect.
08 - Bake for 15-18 minutes, or until the centers are just set. A slight jiggle in the middle is acceptable.
09 - Allow the cheesecake bites to cool in the muffin pan for 15 minutes. Then, carefully transfer them to a wire rack to cool completely. Chill in the refrigerator for at least 1 hour before serving to allow them to set properly.

# Expert Advice:

01 -
  • Perfect single serving size no cutting or slicing required
  • Impressive presentation with minimal effort
  • Make ahead friendly saving you time on event day
  • Versatile for any celebration from Christmas to Valentine's Day
02 -
  • Can be made up to 3 days in advance perfect for busy hosts
  • The contrast of tart cranberries and sweet cherries creates a balanced flavor profile
  • Each bite delivers the perfect ratio of crust to filling to fruit swirl
  • The mini size prevents overindulgence while still satisfying sweet cravings

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