Dark Chocolate Cranberry Cheesecake Bites
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Cook time: 
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Serves: 14-25 bites, depending on size
These Dark Chocolate Cranberry Cheesecake Bites are bursting with rich cheesecake taste, tart cranberry, and sinful dark chocolate drizzle.
Fruit Swirl
  • 5 oz. fresh (or frozen) cranberries, plus a handful for serving*
  • 14 well-crushed Oreo cookies (or about 1 and ¼ cup Oreo crumbs)
  • ¼ cup salted butter, melted*
  • 8 oz. block light cream cheese, softened
  • ¾ cup plain Greek yogurt
  • 2 large egg whites
  • ¼ cup granulated sugar
  • 2 tbsp. all-purpose flour
  • 1 tsp. bottled lemon juice
  • 2 tsp. vanilla extract
Chocolate Drizzle
  • 1.5 oz. dark chocolate chips (about ¼ cup)
Fruit Swirl
  1. In a small saucepan over low-medium heat, cook the cranberries until they form a jam-like consistency, stirring and mashing frequently with a spoon. Remove from heat.
  2. Using a fine-mesh sieve, vigorously press the mixture through, scraping the outside of the sieve to collect the jam while discarding the seeds and skins on the inside of the sieve. Once you have about 3-4 tbsp of the jam., set aside to cool.
  1. Preheat oven to 350 degrees. Line a 8x8 square pan with aluminum foil, allowing foil to hang over the sides, and grease lightly with cooking spray.
  2. Combine Oreo crumbs and melted butter in a small bowl. Spread mixture evenly on the bottom of the prepared pan, pressing to ensure flatness. Bake for 10-14 minutes in preheated oven. Let cool for 5 minutes, then place in refrigerator to continue cooling as you prepare the filling.
  1. Beat the softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment for 30 seconds to one minute on medium power, or until light and fluffy. Add in the Greek yogurt, egg whites, sugar and flour and beat 30 seconds to 1 minute until mixture is completely incorporated and creamy. Add the lemon juice and vanilla and beat again for 30 seconds to combine. Do not overmix.
  2. Pour filling into cooled Oreo crust pan and spread evenly.
Assembly and Baking
  1. Using a teaspoon, scoop cranberry jam mixture and drop onto the top of the filling randomly. Using a toothpick or chopstick, drag through the filling and jam mixture to create swirls, cleaning each time you swirl the stick. Bake for 25 minutes, placing aluminum foil over the top if it starts to brown.
  2. Remove from oven and cool for at least 20 minutes, then refrigerate, covered, for at least three hours (I left mine overnight).
  3. Once cooled, lift foil and cheesecake out of the pan and cut with a sharp knife into bite-sized pieces. Run knife under warm water after each cut.
Chocolate Drizzle
  1. Melt dark chocolate chips in a microwave-safe bowl in 30 second increments on 50% power, until chocolate is almost fully melted. Remove from microwave and stir well until all the small chunks disappear.
  2. Using a spoon or a piping bag, drizzle the melted chocolate onto the cut pieces. Refrigerate until chocolate drizzle hardens, then serve cold.
* If you have cranberry jam, you can use this instead. Skip the 'fruit swirl' baking step.
* If you find your crust is too dry and won't stick together well, add in 1 tbsp. more melted butter.
Recipe by Crumb Kitchen at https://crumbkitchen.com/dark-chocolate-cranberry-cheesecake-bites/