Description
These Mini Cranberry Cheesecakes are delightful individual desserts perfect for the holidays or any special occasion. Featuring a buttery graham cracker crust and a creamy, smooth cream cheese filling, they are topped with a vibrant homemade cranberry sauce that adds a perfect balance of tartness and sweetness.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 teaspoon orange zest
Cranberry Topping
- 1 cup fresh cranberries
- 1/4 cup water
- 1/4 cup granulated sugar
- 1/2 teaspoon cornstarch
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until the mixture is well blended. Press about 1 tablespoon of this crust mixture firmly into the bottom of each muffin liner. Bake the crusts for 5 minutes, then remove from the oven and allow them to cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar until the mixture is completely smooth and creamy. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract, sour cream, and orange zest until the batter is thoroughly combined.
- Assemble and bake: Spoon the cheesecake batter evenly over each prepared crust in the muffin tin. Bake the mini cheesecakes for 16 to 18 minutes, or until the centers are just set but still slightly jiggly. Remove from the oven and allow them to cool to room temperature, then refrigerate for at least 2 hours to set completely.
- Prepare the cranberry topping: While the cheesecakes chill, combine the fresh cranberries, water, 1/4 cup sugar, and cornstarch in a small saucepan over medium heat. Cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 8 to 10 minutes. Remove from heat and let cool completely before serving.
- Serve: Once the cheesecakes are chilled and set, spoon the cooled cranberry topping over each mini cheesecake just before serving for a burst of vibrant flavor and color.
Notes
- You can prepare the cranberry topping up to 3 days in advance and store it in the refrigerator.
- If fresh cranberries are unavailable, frozen cranberries can be used with the same results.
