Cranberry Cottage Cheese Cheesecake Cups – Easy Dessert Recipe

These delightful cranberry cottage cheese cheesecake cups are an easy dessert recipe perfect for satisfying your sweet cravings.

Made with simple ingredients, these cottage cheese desserts are a delicious and convenient treat that comes together quickly. Each serving provides about 12 grams of protein. Discover the details on how to whip up these simple, family-friendly treats.

Cranberry Cottage Cheese Cheesecake Cups

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• Total Time: 35-40 minutes
• Yield: 8 servings 1x

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Description

These delightful cranberry cottage cheese cheesecake cups are an easy dessert recipe perfect for satisfying your sweet cravings. Made with simple ingredients, these cottage cheese desserts are a delicious and convenient treat that comes together quickly. Each serving provides about 12 grams of protein. Discover the details on how to whip up these simple, family-friendly treats.

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Ingredients

Scale 1x2x3x

1 (8-ounce) package cream cheese, softened

1 cup cottage cheese, small curd preferred

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup fresh or frozen cranberries

1 (8-count) package refrigerated crescent roll dough

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Instructions

1. Preheat your oven to 375 F (190 C). Lightly grease a 12-cup muffin tin or line it with paper liners.

2. Open the package of crescent roll dough and unroll it. Separate the dough into 8 triangles.

3. Place one crescent roll triangle into each muffin cup, pressing it gently against the bottom and up the sides to form a cup shape.

4. In a medium bowl, combine the softened cream cheese, cottage cheese, granulated sugar, egg, vanilla extract, and salt. Beat with an electric mixer on medium speed until the mixture is smooth and well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.

5. Gently fold the fresh or frozen cranberries into the cheesecake mixture. Be careful not to overmix.

6. Spoon the cottage cheese and cranberry mixture evenly into each crescent roll cup, filling them about two-thirds full.

7. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crescent roll edges are golden brown and the cheesecake filling is set in the center.

8. Remove the muffin tin from the oven and let the cheesecake cups cool in the pan for about 10 minutes before carefully transferring them to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: dessert
• Cuisine: american

Nutrition

• Serving Size: 1 cheesecake cup

Keywords: cheesecake, cranberry, cottage cheese, dessert, easy, quick, muffin tin, sweet, family friendly, baking

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for anyone looking for a simple yet satisfying dessert. It’s perfect for busy weeknights when you crave something sweet but don’t have hours to spend in the kitchen. Families will appreciate how easy these cups are to assemble, making them a great option for involving kids in a fun cooking project. The combination of creamy cheesecake filling and tart cranberries, all nestled in a convenient cup, makes for a delightful treat that’s not too heavy. You can serve these as an after-dinner dessert, a sweet snack, or even bring them to a casual potluck. They’re designed for real life – quick, delicious, and fuss-free.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for these cranberry cottage cheese cheesecake cups is straightforward, and you likely have many of these staples already on hand. The beauty of this recipe lies in its simplicity, using readily available items to create a surprisingly elegant dessert.

INGREDIENTS:

• 1 (8-ounce) package cream cheese, softened
• 1 cup cottage cheese, small curd preferred
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup fresh or frozen cranberries
• 1 (8-count) package refrigerated crescent roll dough

After the bullet list, you can consider a few simple substitutions to fit your pantry or dietary preferences. If you don’t have small curd cottage cheese, large curd will work, though the texture might be slightly less smooth. For a tangier flavor, you can reduce the sugar by a tablespoon or two, or for a sweeter profile, add a touch more. While fresh cranberries offer a vibrant pop, frozen cranberries work just as well and don’t require thawing before mixing. If you prefer a different fruit, small diced apples or blueberries could also be a tasty addition, though they would change the “cranberry” aspect of the recipe.

Time Needed From Start To Finish

One of the best features of these cranberry cottage cheese cheesecake cups is how quickly they come together. You won’t be spending your entire afternoon in the kitchen, making them ideal for spontaneous dessert cravings or last-minute entertaining.

• Preparation Time: 15 minutes
• Baking Time: 20-25 minutes
• Total Time: 35-40 minutes

How To Make It Step By Step With Visual Cues

Creating these delicious cheesecake cups is a breeze. Follow these simple steps to ensure a perfect batch every time.

1. Prepare Your Baking Pan: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with paper liners. This ensures your cheesecake cups won’t stick and makes for easy cleanup.
2. Unroll the Dough: Open the package of crescent roll dough and unroll it. Separate the dough into 8 triangles. If your package has more, you can save the extra for another use or make a few extra cups if you have enough filling.
3. Form the Cups: Place one crescent roll triangle into each muffin cup, pressing it gently against the bottom and up the sides to form a cup shape. The points of the triangle will likely extend over the edges, which is perfectly fine and creates a rustic look.
4. Prepare the Filling: In a medium bowl, combine the softened cream cheese, cottage cheese, granulated sugar, egg, vanilla extract, and salt. Beat with an electric mixer on medium speed until the mixture is smooth and well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
5. Fold in Cranberries: Gently fold the fresh or frozen cranberries into the cheesecake mixture. Be careful not to overmix, as this can break down the cranberries too much.
6. Fill the Cups: Spoon the cottage cheese and cranberry mixture evenly into each crescent roll cup, filling them about two-thirds full.
7. Bake Until Golden: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crescent roll edges are golden brown and the cheesecake filling is set in the center. A slight jiggle in the middle is okay, as it will continue to set as it cools.
8. Cool and Serve: Remove the muffin tin from the oven and let the cheesecake cups cool in the pan for about 10 minutes before carefully transferring them to a wire rack to cool completely.

Easy Variations And Serving Ideas That Fit Real Life

These cranberry cottage cheese cheesecake cups are versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you might omit the cranberries from a few cups and replace them with mini chocolate chips or a sprinkle of cinnamon sugar before baking.

When serving, these cups are fantastic on their own, but a light dusting of powdered sugar adds a touch of elegance. For a more indulgent treat, consider a dollop of whipped cream or a small scoop of vanilla ice cream on the side. They’re perfect for a dessert bar at a party, as guests can easily grab an individual portion. You could also offer a small bowl of extra fresh cranberries or a drizzle of maple syrup as optional toppings. In terms of swaps, if cranberries aren’t your favorite, blueberries, raspberries, or even finely diced peaches could be folded into the cheesecake mixture instead. Just be mindful of the moisture content of other fruits; some might release more liquid during baking.

Common Slip-Ups And How To Avoid Them

Even with a simple recipe, a few common mistakes can occur. Being aware of these can help ensure your cranberry cottage cheese cheesecake cups turn out perfectly every time.

• Overfilling the Cups: If you put too much filling into each crescent roll cup, it can overflow during baking, making a mess and potentially causing the cups to stick. Aim for about two-thirds full.
• Not Softening Cream Cheese: If your cream cheese isn’t at room temperature, it will be lumpy and difficult to blend smoothly with the other ingredients, resulting in a grainy filling. Plan ahead and let it sit out for at least 30 minutes.
• Overbaking the Cheesecake: Baking for too long can lead to a dry, cracked cheesecake filling. Keep an eye on them; the edges of the crescent rolls should be golden, and the center of the filling should be mostly set with a slight wiggle.
• Not Greasing the Muffin Tin: Even with crescent dough, a light greasing or using paper liners is crucial to prevent sticking, especially with the creamy filling. Don’t skip this step!
• Handling Warm Cups Too Soon: Trying to remove the cups from the muffin tin immediately after baking can cause them to fall apart. Allow them to cool in the pan for at least 10 minutes to firm up before transferring.

How To Store It And Make It Ahead Without Ruining Texture

These cranberry cottage cheese cheesecake cups are wonderful for making ahead and storing, making them a convenient option for meal prep or entertaining.

Once completely cooled, store the cheesecake cups in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3-4 days. To maintain their best texture, place a piece of parchment paper between layers if stacking them.

You can also make these ahead of time for a party or a week of desserts. While they are best enjoyed within a few days, the flavors meld beautifully overnight. If you prefer them warm, you can gently reheat them in a microwave for 15-30 seconds or in a preheated oven at 300°F (150°C) for about 5-10 minutes, just until warmed through. Be careful not to overheat, as this can dry out the filling. Freezing is also an option; wrap individual cups tightly in plastic wrap and then place them in a freezer-safe bag or container for up to 1 month. Thaw in the refrigerator overnight before serving.

Questions People Always Ask Before Making This Recipe

Here are some common questions people have when preparing these cranberry cottage cheese cheesecake cups, along with helpful answers.

• Can I use light cream cheese and cottage cheese? Yes, you can use light or reduced-fat versions of both cream cheese and cottage cheese. The texture might be slightly less rich, but the flavor will still be delicious.
• Do I have to use fresh cranberries? No, frozen cranberries work perfectly fine and don’t need to be thawed before adding to the mixture.
• What if I don’t have vanilla extract? While vanilla extract adds a lovely depth of flavor, you can omit it if absolutely necessary, or substitute with a tiny pinch of almond extract for a different flavor profile.
• Can I make these in a mini muffin tin? Yes, you can! You’ll get more cups, and the baking time will be shorter, likely around 12-18 minutes. Keep a close eye on them to prevent overbaking.

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.