Cranberry Cheesecake Pies – a Mince Pie Alternative!

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. 🙂

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 degrees for around 20 minutes, or until the cases are golden and the cheesecake filling is set.

Dust with icing sugar and serve!

Pin these cranberry cheesecake pies for later!

Cranberry Cheesecake Pies

A delicious festive alternative to traditional mince pies which are full of Christmas flavours with a cheesecake filling topped with cranberry sauce

5 from 2 votes

Print Pin Rate

Course: Baking

Cuisine: British

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Servings: 18

Calories: 289kcal

Author: Lucy Allen | BakingQueen74

Ingredients

For the cranberry sauce:

• 300 g fresh cranberries
• 100 g light brown sugar
• 1 tsp cinnamon
• 3 tbsp water

For the pastry:

• 225 g butter
• 350 g plain flour
• 100 g golden caster sugar

For the cheesecake filling:

• 280 g cream cheese Philadelphia
• 80 g caster sugar
• 1 egg
• 3 tbsp plain flour

UK Measurements - US Measurements

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.
• 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.

• 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.

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 degrees for around 20 minutes, or until the cases are golden and the cheesecake filling is set.
• Dust with icing sugar and serve!

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