Description
Delight your guests with Mini Cranberry Cheesecakes—creamy, individual cheesecakes with a buttery graham cracker crust and a sweet-tart cranberry topping. Perfect for holiday celebrations or festive dessert tables, these easy-to-make treats are as beautiful as they are delicious.
Ingredients
For the Crust:
1 cup graham cracker crumbs
3 tbsp unsalted butter, melted
2 tbsp granulated sugar
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the Cranberry Topping:
1 1/2 cups fresh or frozen cranberries
1/2 cup granulated sugar
1/4 cup water
1 tsp orange zest (optional)
Instructions
Prepare the Crust:
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press about 1 tablespoon of the mixture into each liner and bake for 5 minutes. Cool completely.
Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
- Spoon filling into cooled crusts, filling each about three-quarters full.
Bake:
- Bake cheesecakes for 18-20 minutes, until the centers are slightly jiggly but not wet.
- Cool to room temperature, then refrigerate for at least 2 hours.
Prepare the Cranberry Topping:
- In a small saucepan, combine cranberries, sugar, and water. Simmer over medium heat for 8-10 minutes, until thickened.
- Add orange zest (if desired) and let cool completely.
Assemble:
- Spoon the cooled cranberry topping over chilled cheesecakes.
- Serve immediately or refrigerate until ready to enjoy.
Notes
For best results, prepare cheesecakes a day in advance to allow flavors to meld.
Substitute orange zest with lemon zest for a citrus twist.
Ensure cream cheese is softened to prevent lumps in the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 220 kcal
