Today I’ve made a batch of these delicious cranberry cheesecake pies as an alternative to mince pies, to go in my freezer ready for Christmas.
We are not that keen on mince pies in my house but these fruity and creamy pies go down really well.
Making these really put me in a Christmassy mood, and there might be some decorations making an appearance at my house soon as a result…
I know my children will probably be very pleased by this fact.
They are already counting down until Father Christmas comes and wrote their letters to Santa a few weeks ago. 🙂
Ingredients & Method
There are several steps to this recipe but there are also shortcuts that can be made to save time if you want to make them quickly.
First make your cranberry sauce. You’ll need:
- fresh cranberries
- light brown sugar
- cinnamon
- water
Simply place all of the ingredients in a pan, bring to the boil, then reduce to a simmer for about twenty minutes, until the cranberries are soft.
Your house will be filled with a wonderful aroma as well.
You can then refrigerate the cranberry sauce and use it when needed, or allow it to cool and proceed with the next steps.
Or, to save time, you can also use a ready-made cranberry sauce if you prefer.
Next, prepare your pastry. Make your pastry to line your mince pie or muffin tins.
I used this recipe from BBC Good Food (you’ll have extra pastry left over).
You could also buy the pastry ready-made and save time here too.
Use a round cutter to cut out the circles to line the holes in your tin.
I made 12 normal sized pies (same size as standard mince pies) and 6 larger, muffin-sized pies.
Next, prepare the cheesecake filling.
You’ll need:
- cream cheese (Philadelphia or equivalent own brand)
- caster sugar
- an egg
- plain flour
Mix these ingredients together until smooth (see the recipe card below for the quantities required).
You are now ready to assemble the cheesecake pies! Into the pastry lined tin, place spoonfuls of the cheesecake mixture. Add cranberry sauce on top.
Bake at 180°C for around 20 minutes, or until the cases are golden and the cheesecake filling is set.
Dust with icing sugar and serve!
Recipe
Cranberry Cheesecake Pies
Ingredients
For the cranberry sauce:
- 300 g (3 cups) fresh cranberries
- 100 g (½ cups) light brown sugar
- 1 tsp cinnamon
- 3 tbsp water
For the pastry:
- 225 g (1 cups) butter
- 350 g (2¾ cups) plain flour (all-purpose flour)
- 100 g (½ cups) golden caster sugar
For the cheesecake filling:
- 280 g (1¼ cups) cream cheese Philadelphia
- 80 g (¼ cups + 2 tbsp) caster sugar (superfine sugar)
- 1 egg
- 3 tbsp plain flour (all-purpose flour)
Instructions
For the cranberry sauce:
- Place all of the cranberry sauce ingredients in a pan, bring to the boil, then reduce to a simmer for about twenty minutes, until the cranberries are soft. Your house will be filled with a wonderful aroma as well.300 g fresh cranberries, 100 g light brown sugar, 1 tsp cinnamon, 3 tbsp water
- You can then refrigerate the cranberry sauce and use it when needed, or allow it to cool and proceed with the next steps. Or, use a ready-made cranberry sauce if you prefer.
For the pastry:
- Make up your pastry to line your mince pie or muffin tins. I used this recipe from BBC Good Food. You could also buy the pastry ready-made and save time here too.225 g butter, 350 g plain flour (all-purpose flour), 100 g golden caster sugar
- Use a cutter to cut out the circles to line the holes in your tin. I made 12 normal sized pies and 6 muffin sized pies.
For the cheesecake filling:
- Mix the cheesecake ingredients together until smooth.280 g cream cheese, 80 g caster sugar (superfine sugar), 1 egg, 3 tbsp plain flour (all-purpose flour)
To assemble and bake the pies:
- Place 1 dessertspoon approx. of the mixture into each pie base. They should be filled but the cheesecake filling should not be running over the sides. If you have any leftover mix, you can make some mini cheesecakes as well.
- Now add cranberries from the sauce you made earlier, or from the ready-made sauce, on top of the mixture.
- Bake at 180℃ / 350℉ for around 20 minutes, or until the cases are golden and the cheesecake filling is set.
- Dust with icing sugar and serve!
Jen @ Blue Kitchen Bakes says
These are a great idea for an alternative to mince pies. My whole family love mince pies but I think I’ll make a batch of these as well just so we can try something new.
Thanks for linking up with #FreshCranberryRecipes
bakingqueen74 says
Thanks Jen, in the end they didn’t make it to the freezer as we ate them all, so I’ll have to make some more !
Jo says
Just browsing on here, these look so delicious Lucy, I will definitely have to try these out. I love mince pies (a bit too much) but am the only one in the house and as the kids love cranberries they could go down well……will let you know 🙂
Sarah (@tamingtwins) says
You are so organised. What a fab idea to make them and freeze them. I’m not normally a big cheesecake fan but I think these could certainly persuade me! Thanks so much for linking to #festivefoodfriday.
bakingqueen74 says
Thanks Sarah, need to make another batch quick!
Winnie says
How lovery these look!!
Make me want to grab some and eat 🙂
bakingqueen74 says
Thanks Winnie 🙂
Jacqui Gourlay says
They look so pretty and sound fab. We love mince pies in our house but these look great for something different
bakingqueen74 says
Ah thanks Jacqui x
Vicki Montague - The Free From Fairy says
Oooo they look delicious! Great idea!
bakingqueen74 says
Thanks Vicki, they were rather moreish!
Hayley @ Snap Happy Bakes says
Such a good idea! I love the build up to Christmas so I think now is a great time to be getting in the Cristmas spirit! These would go well with some hot mulled wine! #cookblogshare
Lucy Parissi says
These look delicious Lucy! I can’t believe how prepared you are. All my Christmas bakes where eaten pretty much as soon as I stop clicking with the camera. Thanks for linking to #CookBlogShare