Description
These Mini Cranberry Cheesecakes are a delightful holiday dessert that combines the creamy richness of cheesecake with the tartness of fresh cranberries. Each individual cheesecake is a perfect treat for any occasion.
Ingredients
Scale
Cheesecake:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
Cranberry Topping:
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup water
- 1/3 cup granulated sugar
- 1 teaspoon orange zest
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a muffin tin with 12 paper liners.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press mixture into each muffin liner to form a crust and bake for 5 minutes.
- Make the cheesecake: Beat cream cheese with sugar, add eggs one at a time, then mix in vanilla, sour cream, and flour. Divide batter among crusts and bake.
- Prepare the cranberry topping: Combine cranberries, water, sugar, and orange zest in a saucepan. Simmer until thickened, then cool and spoon over cheesecakes.
Notes
- These mini cheesecakes can be made a day ahead and stored in the fridge.
- You can use canned cranberry sauce as a shortcut, but homemade topping adds a fresh, tart flavor.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 18g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
