Description
Indulge in these delightful Mini Cranberry Cheesecakes that are perfect for any holiday gathering. Creamy cheesecake with a hint of tangy cranberry topping, these mini treats are sure to impress your guests.
Ingredients
Scale
Vanilla Wafer Cookies:
- 12 vanilla wafer cookies
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Cranberry Topping:
- 1 cup whole berry cranberry sauce
- 2 tablespoons orange juice
Garnish:
- Fresh cranberries or orange zest (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Prepare Crust: Place one vanilla wafer cookie in each liner.
- Make Filling: Beat cream cheese and sugar until creamy, then add egg, vanilla, and sour cream. Mix until smooth.
- Fill Muffin Cups: Divide batter among muffin cups and bake for 18-20 minutes until set.
- Chill: Cool in pan, then refrigerate for at least 2 hours.
- Prepare Topping: Heat cranberry sauce and orange juice until thickened. Cool.
- Top Cheesecakes: Spoon cranberry topping over chilled cheesecakes.
- Garnish: Add fresh cranberries or orange zest if desired.
Notes
- Store mini cheesecakes in the refrigerator for up to 4 days.
- Freeze without topping and add fresh when serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 16g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
