Description
Delight in these Mini Cranberry Cheesecakes that offer a creamy, tangy filling atop a buttery graham cracker crust, finished with a vibrant homemade cranberry topping. Perfect for holiday gatherings or a sweet treat any time of year, these individual cheesecakes are easy to make and elegantly presented in a muffin tin.
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 the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press about 1 tablespoon of this mixture firmly into each paper liner to form the crust base. Bake the crusts for 5 minutes, then remove from the oven and let them cool completely.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract.
- Fill and Bake: Spoon the cheesecake filling evenly into the cooled crusts, filling each about three-quarters full. Bake the mini cheesecakes in the preheated oven for 18-20 minutes, or until the centers are slightly jiggly but no longer wet. Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours to set.
- Prepare the Cranberry Topping: In a small saucepan over medium heat, combine the cranberries, 1/2 cup sugar, and water. Simmer for 8-10 minutes until the mixture thickens and the cranberries burst, creating a sauce. Remove from heat and stir in the orange zest if using. Allow the topping to cool completely.
- Assemble and Serve: Once the cheesecakes are chilled and set, spoon the cooled cranberry topping generously over each individual cheesecake. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- Use room temperature cream cheese for a smoother filling.
- Paper liners help remove the cheesecakes easily from the muffin tin.
- For a more textured topping, reserve a few whole cranberries before simmering to stir in last.
- The cheesecakes can be stored in the refrigerator for up to 3 days.
- Orange zest is optional, but it adds a lovely citrus flavor that complements the cranberries well.
