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Mini White Chocolate Cranberry Cheesecake

Mini White Chocolate Cranberry Cheesecake

Everyone will surely get a piece of this cheesecake and dividing your output will never be a problem. Try our take on cheesecake the KitchenAid way with this Mini White Chocolate Cranberry Cheesecake.
These KitchenAid appliances might come in handy when you make yours:
KitchenAid 21L Digital Countertop Oven
KitchenAid 2-speed Hand Blender
Prep Time 15 mins
Cook Time 20 mins
Course Dessert
Servings 10 mini


Graham Cracker Crust

  • 4–5 full sheet graham crackers
  • 2 tbsp unsalted butter melted (29 g)
  • 1 tbsp granulated sugar (12 g)


  • 8 ounce full-fat cream cheese softened to room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup all purpose cream at room temperature
  • 200 g white chocolate melted
  • 1 tsp cornstarch
  • 1/2 tsp pure vanilla extract
  • 1 tsp fresh lemon juice (optional, but recommended)
  • 1 large egg at room temperature

Cranberry compote

  • 1 cup cranberries (thawed and drained if frozen)
  • 1/2 cup Sugar
  • 1 tsp grated orange zest
  • 1 tbsp fresh orange juice


  • Preheat the KitchenAid 21L Digital Countertop Oven to 350°F (177°C) using the bake function. Line a 12-count muffin pan with 9-10 liners. This recipe yields only 9-10 mini cheesecakes, so there will be 2-3 empty.
  • Make the crust: Add graham cracker crust in a medium bowl. Crush using the KitchenAid 2-Speed Hand Blender. Add the rest of the crust ingredients and blend. Mixture will be sandy. Firmly press a heaping tablespoon of crust mixture into each liner. Pre-bake for 5 minutes.
  • Make the filling: Using the KitchenAid 2-Speed Hand Blender, beat the cream cheese, egg, all purpose cream, vanilla, and lemon juice. Blend then add granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, batter will be thick. Divide the batter between all the liners. It’s about 1 tablespoon per cheesecake.
  • Bake in the KitchenAid 21L Digital Countertop Oven until the edges are set and the centers only slightly jiggle, about 18-20 minutes.
  • Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours and up to 1 day. If chilling for longer than 2 hours, loosely cover the cheesecakes. The cheesecakes will slightly sink in the middle as they chill. It gives you room for toppings!
  • Once chilled, add toppings and serve. Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
Keyword Cheesecake
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