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Boozy Cranberry Cheesecake Tarts

Boozy Gluten Free Cheesecake Cranberry Tartlets

These sweet, tiny cranberry tarts are packed with big flavor. You'll love the easy tart shell, quickly made with crushed gingersnap cookies and butter and baked in a muffin tin. Filled with a no-bake creamy cheesecake base decadently flavored with a generous splash of Grand Marnier, these festive treats will be the star of the show.
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 12 tartlets
Calories 224 kcal



For the Sugared Cranberries

For the Crust

For the Cheesecake Filling


  • Make a simple syrup by putting one cup of sugar and one cup of water in a saucepan and heating just until the sugar is dissolved (do not simmer). Remove from heat, add cranberries, cover with plastic and refrigerate for one hour or overnight. Line a baking sheet with parchment and lightly coat with sanding sugar or granulated sugar. Remove the cranberries from the sugar syrup with a slotted spoon, letting the excess syrup drip off. Place cranberries on sugared baking sheet and roll to coat in sugar, adding more as necessary. Allow to dry. Sugared cranberries can be stored up to one week in the refrigerator.
  • Make the gingersnap crust. Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin and set aside. Crush the cookies in a food processor until finely ground. Stir in the melted butter and sea salt and divide the mixture evenly into the muffin cups pressing up the sides with the back of a spoon. Bake for about 15 minutes or until set (it will look buttery). Press the crust firmly into the bottom and sides of the cup using a spoon. Cool completely, at least 30 minutes. Then gently lift from the cups.
  • While the crusts are baking make the compote. Stir together orange zest, orange juice, 2 tablespoons of the granulated sugar, and cranberries in a small saucepan. Bring to a simmer over medium. Cook, stirring occasionally and mashing cranberries with the back of a spoon, until mixture is slightly thickened, 4 to 5 minutes. Remove from heat. Using a fork, mash cranberries until mixture is almost smooth. Stir in the Grand Marnier. Cool completely, about 30 minutes. (If needed, stir in up to 1 tablespoon water, ½ teaspoon at a time, until mixture has consistency of loose jam.)
  • Make the filling. Combine cream cheese, sour cream, vanilla, ⅔ cup granulated sugar, Grand Marnier, and ¼ teaspoon salt in bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and smooth, 2 to 3 minutes. Transfer cheesecake mixture to a piping bag fitted with a large (¾-inch) open star tip.
  • Pipe the cheesecake mixture decoratively into the cooled tart crusts. Drizzle over the compote and top with sugared cranberries (and fresh mint if you have any on hand). Serve immediately or refrigerate up to one day.


Serving: 1tartletCalories: 224kcalCarbohydrates: 44gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 322mgPotassium: 98mgFiber: 1gSugar: 39gVitamin A: 143IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Keyword Cranberry Cheesecake Tartlets, Gluten Free Tartlets
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