Description
These Mini Cranberry Cheesecakes are a delightful holiday treat, perfect for Christmas gatherings or festive occasions. Creamy cheesecake with a hint of tangy cranberry sauce, all in a bite-sized portion.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For Topping:
- 1 cup whole berry cranberry sauce
- 1 tablespoon orange zest (optional)
- Fresh cranberries and mint leaves for garnish (optional)
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners. Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press mixture into each liner.
- Make the Cheesecake Filling: Beat cream cheese until smooth. Add 1/2 cup sugar, eggs, vanilla extract, and sour cream. Mix until smooth.
- Assemble and Bake: Divide batter among crusts. Bake for 18-20 minutes. Cool in pan, then chill for 2 hours.
- Finish and Serve: Top each cheesecake with cranberry sauce and orange zest. Garnish with cranberries and mint leaves.
Notes
- You can make these up to 2 days ahead.
- Try a gingersnap crust for a seasonal twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
