Description
These bite-size mini cheesecakes feature a buttery graham cracker crust, a velvety cream cheese filling, and a bright cranberry topping. Perfect for holiday gatherings, they can be made ahead and decorated for a festive display.
Ingredients
Instructions
1. Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
2. Combine graham cracker crumbs, melted butter, and brown sugar, press into liners, and bake for 5–6 minutes; cool.
3. Beat cream cheese until smooth, add granulated sugar, sour cream, eggs, and vanilla, and mix until just combined.
4. Spoon filling into crusts and bake for 18–20 minutes until centers are set but slightly jiggly.
5. Turn off oven, crack door open, cool cheesecakes in oven for 15 minutes, then transfer to a wire rack to cool completely.
6. In a saucepan cook cranberries, sugar, orange juice, and zest for 8–10 minutes, stir in cornstarch slurry, cook 1–2 minutes until glossy, then cool.
7. Top each cheesecake with cranberry topping and refrigerate for at least 2–3 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 mini cheesecake
Keywords: mini cranberry cheesecake recipe, dessert for christmas, cranberry topping for cheesecake, desserts with cranberry sauce, cranberry cheesecake squares