No-Bake Mini Cranberry Cheesecake Tarts

My No-Bake Mini Cranberry Cheesecake Tarts are the perfect bite-sized holiday magic you’ve been looking for!

These adorable tarts feature crispy phyllo shells filled with creamy no-bake cheesecake and topped with a vibrant homemade cranberry sauce.

You’ll love how these festive treats come together quickly while still delivering show-stopping flavor for your holiday gatherings.

Why You’ll Love These No-Bake Mini Cranberry Cheesecake Tarts

I adore these mini tarts because they combine the perfect balance of creamy, tangy, and sweet in every bite.

You’ll appreciate how these elegant-looking treats require minimal effort—no baking required!

The crisp phyllo shells provide the perfect crunch against the silky cheesecake filling, while the tart cranberry topping adds a festive pop of color and flavor that’s irresistible during the holiday season.

Ingredients for No-Bake Mini Cranberry Cheesecake Tarts

For the Tart Shells:

• 3 packages (15 count each) mini phyllo shells

For the Cheesecake Filling:

• 8 oz cream cheese, softened to room temperature
• 1 cup heavy cream, very cold
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract

For the Cranberry Topping:

• 2 cups fresh cranberries (about 6 oz)
• 1/2 cup orange juice
• 1/2 cup granulated sugar

I always recommend using full-fat cream cheese for the richest flavor. If cranberries aren’t in season, frozen work beautifully—just don’t thaw them before cooking!

This No-Bake Mini Cranberry Cheesecake Tarts recipe always brings a smile to my face, just like my Mini Pineapple Upside Down Cheesecakes and Homemade Strawberry Nutella Funnel Cake.

How to Make No-Bake Mini Cranberry Cheesecake Tarts

Prepare the Shells

1. Remove the phyllo shells from their packages and allow them to thaw at room temperature while you prepare the filling.
2. If you prefer extra crispy shells, you can bake them for 3-5 minutes at 350°F, but this is completely optional.

Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese until completely smooth with no lumps.
2. Add the cold heavy cream and vanilla to the bowl with the cream cheese.
3. Beat on high speed for about 2 minutes, scraping down the sides of the bowl as needed.
4. Add the sugar to the cream cheese mixture and continue beating for another 2 minutes until the mixture is very thick and holds its shape.
5. Transfer the filling to a piping bag fitted with a star tip or simply use a spoon to fill each phyllo shell with the cheesecake mixture.
6. Place the filled shells in the refrigerator while preparing the cranberry topping.

Create the Cranberry Topping

1. Combine cranberries, orange juice, and sugar in a medium saucepan.
2. Heat the mixture over medium heat, stirring occasionally.
3. Cook until the cranberries pop and the sauce begins to thicken, about 8-10 minutes.
4. Remove from heat and allow the mixture to cool completely to room temperature. The sauce will continue to thicken as it cools.

Assemble the Tarts

1. Once the cranberry topping has cooled, spoon a small amount onto each chilled cheesecake-filled shell.
2. Refrigerate the completed tarts until ready to serve.

Tips for the Best No-Bake Mini Cranberry Cheesecake Tarts

I’ve made these tarts countless times, and my best tip is to keep everything cold!

Your heavy cream should come straight from the refrigerator before whipping, and the cream cheese should be just soft enough to blend smoothly.

For a more festive look, I sometimes add a tiny sprig of fresh mint or a small piece of orange zest on top.

If you’re making these ahead of time, fill the shells with the cheesecake mixture, but wait to add the cranberry topping until just before serving, this keeps the shells from getting soggy.

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Can I make these mini tarts ahead of time?

I often make these up to 24 hours in advance. The cheesecake filling and cranberry topping can be prepared up to 3 days ahead and stored separately in the refrigerator.

For best results, assemble the tarts within 2-3 hours of serving to maintain the crispness of the phyllo shells.

How do I store leftover tarts?

Store any leftover tarts in an airtight container in the refrigerator for up to 2 days. The shells may soften slightly over time, but they’ll still taste delicious!

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Can I use canned cranberry sauce instead of making my own?

You certainly can use canned whole berry cranberry sauce in a pinch, but my homemade version takes just minutes and tastes so much fresher.

If using canned, warm it slightly and add a squeeze of fresh orange juice to brighten the flavor.

Can I freeze these tarts?

I don’t recommend freezing the assembled tarts as the texture of the filling and shells may change.

However, you can freeze the cranberry topping separately for up to a month.

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My Serving Suggestions

I love serving these tarts on a tiered dessert stand alongside other holiday treats for a stunning presentation. You might pair them with coffee or my favorite holiday drink—spiced apple cider!

These mini tarts are perfect for Thanksgiving dessert tables when everyone is too full for a big slice of pie but can still manage a bite-sized treat.

For a special touch, dust the serving platter with powdered sugar “snow” before arranging the tarts.