Description
These Mini Cranberry Cheesecakes are delightful individual-sized desserts featuring a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a sweet-tart homemade cranberry topping. Perfect for festive occasions or an elegant treat, they combine classic flavors with an eye-catching presentation.
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 your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated with butter. Press about 1 tablespoon of this mixture into the bottom of each muffin liner firmly to form the crust base. Bake the crusts for 5 minutes, then allow them to cool completely before adding the filling.
- Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese with the sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a uniform texture. Stir in the vanilla extract to incorporate flavor evenly throughout the filling.
- Fill and Bake the Cheesecakes: Spoon the cheesecake filling into the cooled crusts, filling each about three-quarters full to allow room for rising. Place the muffin tin in the oven and bake for 18-20 minutes. The centers should be slightly jiggly but not wet or liquid. Once baked, remove from the oven and let them cool to room temperature, then place in the refrigerator to chill for at least 2 hours, allowing the cheesecake to set fully.
- Prepare the Cranberry Topping: In a small saucepan over medium heat, combine the cranberries, sugar, and water. Simmer for 8-10 minutes, stirring occasionally, until the mixture thickens and the cranberries burst to release their juices. Stir in the orange zest if using, then remove from heat and let the topping cool completely before assembling.
- Assemble and Serve: Once the cheesecakes are thoroughly chilled, spoon the cooled cranberry topping generously over each mini cheesecake. Serve immediately for the freshest taste, or refrigerate until ready to enjoy. These mini cheesecakes can be stored refrigerated for up to 3 days.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- You can substitute the graham cracker crust with crushed digestive biscuits or vanilla wafers for a different flavor profile.
- Fresh or frozen cranberries can be used interchangeably for the topping; just thaw frozen cranberries before cooking.
- Optional orange zest adds a bright citrus note but can be omitted if you prefer a more traditional cranberry flavor.
- To make cheesecakes easier to remove, let them chill overnight and gently peel off the paper liners.
