Description
These Mini Cranberry Cheesecakes are a delightful holiday dessert featuring a buttery graham cracker crust, creamy cheesecake filling, and a tangy homemade cranberry topping. Perfectly portioned in a muffin tin, they offer a festive and elegant treat that’s easy to prepare and sure to impress your guests.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
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 your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. In a bowl, mix together graham cracker crumbs, melted butter, and sugar. Press about 1 tablespoon of this mixture firmly into each muffin liner to form the crust. Bake for 5 minutes, then remove from the oven and let cool completely.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Stir in vanilla extract until evenly combined.
- Fill the Crusts: Spoon the cheesecake filling into the cooled crusts, filling each about three-quarters full to leave room for rising.
- Bake the Cheesecakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the centers are slightly jiggly but not wet. Avoid overbaking to keep a creamy texture.
- Cool and Chill: Remove the cheesecakes from the oven and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours to set properly.
- Prepare the Cranberry Topping: While the cheesecakes chill, combine cranberries, sugar, and water in a small saucepan. Simmer over medium heat for 8-10 minutes until the cranberries burst and the mixture thickens. Stir in orange zest if using, then let the topping cool completely.
- Assemble and Serve: Spoon the cooled cranberry topping over each chilled mini cheesecake. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- You can substitute fresh cranberries with frozen if fresh are unavailable, just thaw before cooking.
- For a more intense orange flavor, add a splash of orange juice to the cranberry topping.
- Make sure cream cheese is fully softened for a smooth filling without lumps.
- Refrigerating the cheesecakes thoroughly is essential to achieve the perfect creamy texture.
- These mini cheesecakes can be stored in the refrigerator up to 3 days or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
