White Chocolate Cranberry Cheesecake Cookie Cups
These bite-sized beauties are everything: buttery cookie bases, creamy no-bake cheesecake centers, tart cranberry topping, and a snowy white chocolate drizzle. Baked in mini muffin tins, they’re as elegant as they are adorable — perfect for holiday dessert trays or impressing guests one sweet bite at a time.
- Prep Time: 30 minutes
- chill time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 1x
Ingredients
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
For the Cheesecake Filling
8 oz cream cheese, softened
⅓ cup powdered sugar
1 teaspoon vanilla extract
½ cup heavy cream, whipped to soft peaks
For the Cranberry Compote
1 cup fresh or frozen cranberries
⅓ cup sugar
Zest of 1 orange
1 tablespoon orange juice
Pinch of salt
For the Topping
½ cup white chocolate chips, melted for drizzling
Instructions
Make Cookie Cups: Preheat oven to 350°F (175°C). Grease mini muffin tins. Cream butter and sugars, beat in egg and vanilla, then mix in dry ingredients. Scoop dough into muffin cups and press gently to form a shallow cup. Bake 10–12 minutes. Use the back of a spoon to re-press centers while warm. Cool completely.
Make Cranberry Compote: In a saucepan, combine cranberries, sugar, orange zest and juice, and salt. Simmer until cranberries burst and mixture thickens (8–10 minutes). Cool completely.
Make Cheesecake Filling: Beat cream cheese with powdered sugar and vanilla until smooth. Fold in whipped cream.
Assemble: Fill each cookie cup with cheesecake mixture. Top with cranberry compote. Drizzle with melted white chocolate.
Chill until ready to serve for the best texture.
Nutrition
- Calories: 170
- Sugar: 14 g
- Fat: 9 g
- Carbohydrates: 20 g
- Protein: 2 g