Mini Cranberry Cheesecakes

Mini Cranberry Cheesecakes bring the joy of the holidays to your dessert table. These festive treats combine the richness of cream cheese, the tang of cranberries, and the crunch of a graham cracker crust. Ideal for sharing at parties or enjoying with family, they balance flavors and textures beautifully.

INGREDIENTS

• Graham cracker crumbs: 1 ½ cups, finely crushed for the crust
• Butter: 3 tbsp, melted, to bind the crust
• Granulated sugar: 2 tbsp for sweetness in the crust
• Cream cheese: 2 cups, softened, for a creamy filling
• Sour cream: 1 cup, to add tangy richness
• Powdered sugar: ¾ cup, for sweetness
• Vanilla extract: 1 tsp, for flavor
• Eggs: 2 large, to set the cheesecake
• Fresh cranberries: 1 cup, for a tangy topping
• Water: 1 tbsp, to create the topping syrup
• Granulated sugar: ¼ cup, for cranberry topping
• Orange zest: ½ tsp, optional, for a citrus twist

INSTRUCTIONS

Step 1:

Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.

Step 2:

Combine graham cracker crumbs, melted butter, and 2 tbsp sugar. Press the mixture into muffin cups to form the crust.

Step 3:

Beat cream cheese, sour cream, powdered sugar, and vanilla extract until smooth.

Step 4:

Mix in eggs one at a time, ensuring each is fully incorporated before adding the next.

Step 5:

Spoon the cheesecake mixture into the prepared crusts, filling each cup nearly full.

Step 6:

Bake for 18-22 minutes or until the centers are set but slightly jiggly.

Step 7:

Let cheesecakes cool at room temperature, then refrigerate for at least 2 hours.

Step 8:

In a saucepan, combine cranberries, ¼ cup sugar, and water. Cook over medium heat until cranberries burst and the mixture thickens.

Step 9:

Stir in orange zest (optional) and allow the cranberry topping to cool.

Step 10:

Spoon cranberry mixture over chilled cheesecakes before serving.

Serving and Storage Tips

• Serve chilled for best texture and flavor.
• Store in an airtight container in the refrigerator for up to 3 days.

Helpful Notes

• For a festive twist, garnish with fresh mint leaves or additional orange zest.
• Substitute cranberry topping with your favorite fruit compote if desired.

Tips from Well-Known Chefs

• Chef Smith recommends using full-fat cream cheese for a creamier texture.
• Chef Jones suggests using freshly zested orange for maximum citrus aroma.

Festive Holiday Treats for Any Occasion

These mini cheesecakes are a versatile addition to your dessert repertoire, perfect for both casual and elegant holiday events. The tart cranberries balance the rich filling, while the graham cracker crust adds a delightful crunch.

Easy-to-Make Mini Desserts

With simple ingredients and clear instructions, this recipe is accessible to bakers of all levels. The mini size also makes it ideal for portion control and sharing.

FAQs

Can I make these cheesecakes in advance?

Yes, they can be made up to 2 days in advance and stored in the refrigerator.

Can I use frozen cranberries?

Yes, frozen cranberries work well. Thaw them slightly before cooking.

What can I substitute for graham crackers?

You can use digestive biscuits or vanilla wafers as an alternative.

Can I freeze these cheesecakes?

Yes, freeze them without the topping and add the cranberry mixture after thawing.

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Conclusion

Mini Cranberry Cheesecakes are a delightful dessert featuring a creamy cheesecake filling and a tangy cranberry topping. Perfect for the holidays, these individual treats begin with a buttery graham cracker crust, topped with a smooth cream cheese and sour cream mixture. The fresh cranberry topping is sweetened with a touch of sugar and balanced by optional orange zest for a citrusy kick. Easy to make, they bake in just under 25 minutes and can be prepared ahead of time. Chill, serve, and watch them disappear at your next festive gathering!