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    Home » Recipes » Appetizers

    Vegan Cranberry Cream Cheese Bites

    Published: Dec 22, 2020 · Modified: Nov 21, 2021 by Emily This post may contain affiliate links 10 Comments

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    Vegan Cranberry Cream Cheese Bites
    Overhead of mini muffin tin filled with vegan cranberry bites
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    These Vegan Cranberry Cream Cheese Bites are fabulous for entertaining during the holidays or all year round! Layer vegan cream cheese, cranberry sauce, hazelnuts, and rosemary in puff pastry for irresistible bites that nobody can resist.

    These simple, easy-to-make, and elegant bites are the perfect appetizer or snack for Thanksgiving, Christmas, New Year's Eve; they're so festive! They can also be an anytime treat.



    Jump to:
    • Why you need to try these Vegan Cranberry Cream Cheese Bites
    • What is puff pastry?
    • Ingredients
    • Where to buy puff pastry
    • Equipment
    • How to make vegan cranberry cream cheese bites
    • Expert tips
    • Can you make these ahead of time?
    • Can these be frozen?
    • Can these be reheated?
    • Variations
    • More holiday recipes
    • Recipe

    Why you need to try these Vegan Cranberry Cream Cheese Bites

    These are just the thing to make when you have leftover homemade cranberry sauce from Thanksgiving. If you don't have any leftover sauce, I recommend making my homemade cranberry sauce; it comes together in 20 minutes. You can make this cranberry sauce the day before or the week before you make these bites.

    As long as you have the puff pastry thawed, you can have these appetizers ready to be devoured in 30 minutes. I love pairing these bites with a sparkling cocktail with bubbles like this Blood Orange French 75 or this Sparkling Cranberry Mocktail.

    What is puff pastry?

    Puff pastry is a light, buttery, and flaky pastry dough used in sweet and savory dishes. It is time-consuming and moderately difficult to make, which is why I buy it! Whether you choose to make it yourself or buy it, it's important to remember to keep it cool and to flour your work surface.

    It's a laminated dough that looks similar to a croissant, with hundreds of flaky layers, but it doesn't contain any leavening agents or yeast.

    Ingredients

    You only need five ingredients to make these vegan cranberry cream cheese bites!

    • Vegan puff pastry, many brands are accidentally vegan; such as the brands Aussie Bakery and Pepperidge Farm. You can find these in the freezer section of the grocery store near the frozen pie crusts.
    • Vegan cream cheese, I like Kite Hill's plain cream cheese alternative which is tangy and works well in this recipe
    • Cranberry sauce, preferably homemade (not the jellied storebought kind)
    • Chopped hazelnuts
    • Chopped rosemary for garnish

    Where to buy puff pastry

    As I mentioned above, you can usually find puff pastry at all the major grocery stores (and smaller stores too) in the frozen dessert section where frozen pies are sold. It's typically near frozen phyllo. You may see it labeled as puff pastry sheets or puff pastry dough. I've never seen it refrigerated, but maybe you will!

    The brand I used for this recipe is called Aussie Bakery which I found at Whole Foods. Pepperidge Farm makes puff pastry sheets too. I haven't tried any other brands. If you can't find any puff pastry, ask someone at your local grocery store! You might be able to order it online if your local grocery store delivers.

    Top view of ingredients to make Vegan Cranberry Cream Cheese Bites

    Equipment

    What you need to make these cranberry bites:

    • two 12 well mini muffins pans, or a 24 well mini muffin pan. The mini muffin pan helps support the shape of the puff pastry. If you don't have a mini muffin pan, you can try a regular muffin tin, but the puff pastry will be more spread out and flat rather than curved at the edges.
    • rolling pin
    • pastry and pasta cutter wheel (nice to have, not essential)
    • chef's knife
    • two spoons
    • marble board (nice to have but not essential) to keep your pastry cool.

    How to make vegan cranberry cream cheese bites

    Thaw the vegan puff pastry according to package directions. I usually put it in the fridge the night before.

    Oil the mini muffin tins lightly with avocado oil or grapeseed oil.

    • 1) Roll out the puff pastry on parchment paper and cut the puff pastry into 16 squares. This is easiest with a pizza and pastry cutter. I did not need to sprinkle the parchment paper with flour using this method, although that's an option to prevent sticking, especially if you're using a marble surface which also helps to keep the pastry cool.
    • 2) Separate and place the squares in the mini muffin tins, gently pressing them at the bottom.
    • 3) Fill the squares with vegan cream cheese.
    • 4) Follow by filling the squares with cranberry sauce and chopped nuts on top of the vegan cream cheese.
    • Bake until golden brown, and top with chopped rosemary. To keep the vibrant green color of the rosemary, I garnish after the bites come out of the oven. Let the bites cool for a few minutes before serving.

    Expert tips

    Do not use your chef's knife to cut pastry on your marble board, use a pastry cutter or a dull knife; otherwise, your chef's knife is going to get dull immediately!

    Place the frozen puff pastry in the fridge the night before you plan to use it. I've had greater success doing this rather than thawing it on the counter before use; I find it's more likely to get gummy in texture.

    • Keep the puff pastry cool and flour your work surface. A marble pastry board is perfect for working with pastry since it is naturally cool.
    • If your puff pastry gets too warm or gummy, place it back in the fridge.
    • If you have trouble separating the folds of the puff pastry, roll it out into an even 9-inch x9-inch or 10-inch x10-inch square anyways. It works!
    • If you wish to balance the sweetness of the cranberry sauce, add a little salt and pepper. Since I don't find my homemade cranberry sauce to be too sweet, I skip this step. Season to your taste.

    Can you make these ahead of time?

    Yes, you can make it up to 3 days ahead of time. Assemble the bites, do not bake them, and cover them in plastic wrap or place them in a ziplock bag. Store them in the refrigerator.

    Before you plan on serving them, bake them according to the recipe directions, and serve them right out of the oven (let them cool for a few minutes first) or let them cool to room temperature.

    Can these be frozen?

    Yes, you can freeze them if you have any leftovers! Thaw them overnight in the fridge and allow them to reach room temperature on the counter before serving them.

    Can these be reheated?

    If you wish to enjoy them heated, place them in a preheated oven at 350°F and bake for approximately 10 minutes, keeping an eye on them so they don't get burnt at the edges. Let them cool for a few minutes before serving.

    Variations

    Get creative and try other nuts such as walnuts, pistachios, or pecan.

    To make these throughout the year, you can replace the cranberry sauce with your favorite jam or jelly. Try different preserves, fig jam, mango chutney, or jalapeño pepper jelly.

    • Garnish with chopped fresh thyme instead of rosemary, once the bites are out of the oven.
    • I've made a savory version by sauteeing onion, garlic, and tempeh, and then mixing it with chopped vegan cheese.
    • You can substitute puff pastry with phyllo dough, but it won't rise as much, and the result will be crispier.

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    I hope you enjoy this recipe as much as we did! If you make this recipe, please take a moment to ★★★★★ star rate it and leave a comment below. Follow me on Instagram and Facebook, and share your creation with me! Tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.

    Recipe

    overhead view of puff pastry bites in mini muffin tin

    Vegan Cranberry Cream Cheese Bites

    Emily Miller
    These Vegan Cranberry Cream Cheese Bites are fabulous for holiday entertaining! Layer vegan cream cheese, cranberry sauce, chopped hazelnuts, and rosemary in puff pastry for irresistible bites that nobody can resist. These are easy to make and even easier to eat.
    5 from 133 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Course Appetizer
    Cuisine American
    Servings 8 people
    Calories 245 kcal

    Equipment

    • mini muffin pan 24 well
    • rolling pin
    • chef's knife
    • pastry and pasta cutter wheel (optional but nice to have)
    • Spoons
    • wooden spoon
    • marble pastry board (nice to have)

    Ingredients
      

    • 8 oz vegan puff pastry 1 sheet thawed
    • 1 teaspoon avocado oil or grapeseed oil to prep mini muffin tins
    • 4 oz vegan cream cheese half a container (I used Kite Hill)
    • ½ cup cranberry sauce preferably homemade
    • 3 tablespoons hazelnuts chopped
    • 1 tablespoon fresh rosemary chopped

    Instructions
     

    • Thaw the vegan puff pastry according to package directions.
    • Oil the mini muffin tins with avocado or grapeseed oil or spray.
    • Preheat the oven to 375°F.
    • Gently roll out the puff pastry to a 9-inch or 10-inch square. With a pastry and pasta cutter wheel or a knife, cut the dough into 16 squares.
    • Separate and place the squares in the mini muffin tins, gently fitting them into the wells.
    • Place a dollop of the vegan cream cheese in each of the pastry squares, follow with cranberry sauce, and top with chopped hazelnuts.
    • Bake for 15 to 20 minutes, until the edges of the puff pastry and golden brown and puffed up.
    • Take out of the oven and top with fresh chopped rosemary. Let cool for several minutes, place on a serving platter and enjoy!

    Notes

    • I prefer to thaw the puff pastry in the fridge the night before, or refer to the package for thawing instructions.
    • If you want to make only 12 bites, then put the rest of the puff pastry in the fridge or freezer for another use.

    Nutrition

    Serving: 8peopleCalories: 245kcalCarbohydrates: 22.3gProtein: 3.7gFat: 16gSaturated Fat: 1.8gSodium: 165.8mgFiber: 1.3gSugar: 6.2g
    Keyword 30-minute, appetizer, Christmas, fruit, holiday, Thanksgiving
    Tried this recipe?Let us know how it was!

    Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.

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      Recipe Rating




    1. Kayla

      September 09, 2021 at 10:20 am

      5 stars
      I love this so much! This is the perfect appetizer! I can't wait to share these, they might not make it to the event though, lol!

      Reply
      • Emily

        September 09, 2021 at 10:38 am

        Thank you so much for your review, Kayla! I'm so glad to hear that these are the perfect appetizer. I hope you enjoy these, you might have to make extra, lol!

        Reply
    2. Andrea

      September 09, 2021 at 11:00 am

      5 stars
      What a tasty dessert! I used to love cream cheese so I'm excited to try this vegan version out!

      Reply
      • Emily

        September 09, 2021 at 12:51 pm

        Thank you for your comment, Andrea! I hope you enjoy these!

        Reply
    3. Aleisha

      September 09, 2021 at 4:49 pm

      5 stars
      Incredible! Nothing like the combo of cream (vegan) cream cheese and cranberry!

      Reply
      • Emily

        September 09, 2021 at 5:23 pm

        Thank you so much for your comment, Aleisha! They're so good together!

        Reply
    4. Anaiah

      September 10, 2021 at 3:56 pm

      5 stars
      Oh yum! These little bites are going to be perfect to serve at my party. They look so beautiful and are such a great appetizer idea. And using puff pastry just makes everything so much easier!

      Reply
      • Emily

        September 10, 2021 at 4:20 pm

        Hi Anaiah, thank you for your review! Puff pastry is a great way to make appetizers because it's easy and quick, but also very versatile. I hope you enjoy them!

        Reply
    5. Marian

      November 22, 2021 at 1:42 am

      What a fantastic recipe idea! Endlessly customizable and so quick, easy and impressive. Thankyou.

      Reply
      • Emily

        November 22, 2021 at 8:45 am

        Thank you for taking the time to review this recipe, Marian. I'm so glad you enjoyed it!

        Reply

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    Emily Miller

    Hi, I'm Emily, the photographer, writer, and cook behind Resplendent Kitchen. My goal is to show you how easy it is to cook delicious seasonal vegan recipes that are healthy for you, the animals, and the environment!

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