Description
These Mini Cranberry Cheesecakes are the perfect bite-sized holiday dessert, with creamy cheesecake and a bright cranberry topping. They look festive, taste irresistible, and make entertaining feel effortless.
Ingredients
Scale
- 1 cup (100 g) graham cracker crumbs
- 3 tablespoons (42 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar
- 16 oz. (454 g) full-fat cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 1/3 cup (80 g) sour cream
- 1 tablespoon (8 g) all-purpose flour
- 2 cups (200 g) fresh or frozen cranberries
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) water
- 1 teaspoon (5 ml) orange zest
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C) and line a 12-cup muffin pan with paper liners.
- Mix graham cracker crumbs, melted butter, and sugar, then press the mixture into the liners.
- Bake the crusts for 5 minutes and let them cool slightly.
- Simmer cranberries, sugar, water, orange zest, and salt for 8 to 10 minutes until thickened, then cool.
- Beat softened cream cheese and sugar until smooth.
- Add sour cream, vanilla, and flour, then mix until combined.
- Add eggs one at a time and mix gently until smooth.
- Divide cheesecake batter evenly among the prepared crusts.
- Bake for 18 to 22 minutes, until the edges are set and centers gently wobble.
- Cool for 30 minutes, then refrigerate for at least 3 hours.
- Spoon cranberry topping over each chilled cheesecake before serving.
- Prep Time: 15
- Category: Cooking
- Cuisine: American