Description
Mini Cranberry Cheesecakes are delightful individual-sized treats featuring a buttery graham cracker crust, a smooth and creamy cheesecake filling infused with orange zest, and topped with a luscious homemade cranberry compote. Perfect for holiday celebrations or anytime you crave a festive dessert with a tangy twist.
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 the 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 sugar, and melted butter. Press about 1 tablespoon of this 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 bowl, beat the softened cream cheese with 1/2 cup sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract, sour cream, and orange zest until fully combined and the batter is smooth.
- Assemble and bake: Spoon the cheesecake batter evenly over the pre-baked crusts 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 oven and let them cool to room temperature.
- Chill the cheesecakes: Once cooled, place the cheesecakes in the refrigerator for at least 2 hours to firm up and develop the flavors.
- Prepare the cranberry topping: While the cheesecakes chill, combine fresh cranberries, water, 1/4 cup sugar, and cornstarch in a small saucepan over medium heat. Cook the mixture for 8 to 10 minutes, stirring occasionally, until the cranberries burst and the topping thickens. Remove from heat and cool completely.
- Serve: Once the cranberry topping is cool, spoon it generously over each chilled mini cheesecake just before serving for a bright and tangy finish.
Notes
- You can prepare the cranberry topping up to 3 days in advance and store it refrigerated.
- If fresh cranberries are unavailable, frozen cranberries work equally well for the topping.
