Mini Cranberry Cheesecakes are delightful bite-sized treats that combine the rich, creamy texture of cheesecake with the tartness of cranberries. These mini desserts are perfect for holiday gatherings, dinner parties, or any occasion where you want to impress your guests with a sophisticated treat.
Mini Cranberry Cheesecakes
Why These Mini Cranberry Cheesecakes Are the Best
- Creamy Cheesecake: The cheesecake layer is rich and creamy, offering a smooth and satisfying texture.
- Tart Cranberry Topping: The vibrant cranberry topping adds a burst of tartness that perfectly balances the sweetness of the cheesecake.
- Crumbly Base: The base is made from a buttery crumb that adds a delightful crunch to each bite.
- Beautiful Presentation: Topped with a streusel-like crumb, these mini cheesecakes are visually stunning and perfect for festive occasions.
Perfect for Any Occasion
Whether you’re hosting a holiday party, attending a potluck, or simply looking for an elegant dessert, Mini Cranberry Cheesecakes are the perfect choice. The combination of creamy cheesecake, tart cranberry topping, and crumbly base makes them a crowd-pleaser that everyone will enjoy.
Ingredient Notes
Cranberry Sauce:
- Fresh Cranberries: The tart, vibrant base of the sauce that pairs beautifully with the sweet cheesecake filling.
- Sugar: Balances the tartness of the cranberries for a sweet-tart flavor.
- Orange Zest: Adds a bright, citrusy note to complement the cranberries.
- Water: Helps cook the cranberries into a soft, saucy consistency.
- Cornstarch (dissolved in water): Thickens the cranberry sauce for a smooth, glossy texture.
Graham Cracker Crust:
- Graham Cracker Crumbs: Forms a sweet and crunchy base for the cheesecakes.
- Unsalted Butter (melted): Binds the crumbs together and adds a rich, buttery flavor.
Streusel Crumb Topping:
- All-Purpose Flour: The base for the crumbly topping.
- Light Brown Sugar: Adds sweetness and a subtle molasses flavor.
- Cinnamon (optional): Introduces a warm spice note for extra depth.
- Unsalted Butter (melted): Creates the crumbly texture and rich flavor.
Vanilla Cheesecake Filling:
- Cream Cheese (softened): The creamy, tangy base for the cheesecake.
- Sugar: Sweetens the filling without overpowering the vanilla flavor.
- Egg (slightly beaten): Adds structure to the cheesecake filling.
- Vanilla: Provides a classic, sweet aroma and flavor.
- Flour: Helps stabilize the cheesecake filling for a smooth, firm texture.
Tips for Making the Best Mini Cranberry Cheesecakes
- Use Fresh Ingredients: For the best flavor, use fresh cranberries and high-quality cream cheese.
- Even Crust: Press the crumb mixture evenly into the bottom of each mini cheesecake mold to ensure a sturdy base.
- Cool Completely: Allow the cheesecakes to cool completely before adding the cranberry topping to prevent it from melting.
- Generously Top: Add a generous amount of cranberry topping and crumb to each cheesecake for maximum flavor and visual appeal.
Serving Suggestions
- With a Cup of Coffee: Enjoy a Mini Cranberry Cheesecake with a hot cup of coffee for a perfect afternoon treat.
- With Fresh Fruit: Pair with fresh berries or orange slices for a refreshing contrast.
- With a Scoop of Ice Cream: Add a scoop of vanilla ice cream for an indulgent dessert.
- With a Dusting of Powdered Sugar: Finish with a light dusting of powdered sugar for a classic touch.
- With a Dollop of Whipped Cream: Serve with a dollop of whipped cream for added richness and flavor.
A Must Try
Imagine biting into one of these Mini Cranberry Cheesecakes—each bite offering a perfect blend of creamy cheesecake, tart cranberry topping, and a buttery crumbly base. Perfect for sharing with family and friends, these mini desserts are sure to bring joy and elegance to any gathering. So, gather your ingredients and create these delightful treats to impress your loved ones and make any occasion special!
Be sure to check out these other delicious mini cheesecake recipes!
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Mini Lemon Cheesecakes
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Mini Strawberry Cheesecakes
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Mini Caramel Apple Cheesecakes
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Mini Biscoff Cheesecakes
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Mini Banana Pudding Cheesecakes
Mini Cranberry Cheesecakes
Mini Cranberry Cheesecakes combine a buttery graham cracker crust with a creamy vanilla cheesecake filling. They are topped with a vibrant cranberry sauce and finished with a crumbly streusel topping. The tartness of the cranberry sauce beautifully balances the sweetness of the cheesecake, making these mini desserts a festive and flavorful treat.
Ingredients
Cranberry Sauce:
- 10 oz. fresh cranberries
- 1/2 cup sugar
- 2 tsp grated orange zest
- 1/3 cup water
- 2 tbsp cornstarch dissolved in 3 tbsp water
Graham Cracker Crust:
- 1 cup graham cracker crumbs processed in a food processor into fine crumbs
- 3 tbsp unsalted butter-melted
Streusel Crumb Topping:
- 2/3 cup all-purpose flour
- 6 tbsp light brown sugar
- 1/2 tsp cinnamon optional
- 1/4 cup unsalted butter-melted
Vanilla Cheesecake Filling:
- 10 oz. cream cheese-softened
- 1/3 cup sugar
- 1 egg-slightly beaten
- 1 tsp vanilla
- 2 tsp flour
Instructions
Cranberry Sauce:
- In a large pot, combine cranberries, sugar, orange zest, and water. Stir thoroughly and bring the mixture to a boil.
- Lower the heat and simmer for about 10 minutes until the cranberries soften. Remove from heat and mash the mixture.
- Add a cornstarch slurry, return the pot to the heat, and stir constantly until it thickens. Set aside to cool.
- Preheat the oven to 325°F. Line a cupcake pan with 9 liners and set it aside.
Graham Cracker Crust:
- In a bowl, use a fork to combine graham cracker crumbs and sugar.
- Mix in melted butter until the crumbs are evenly coated.
- Evenly distribute the mixture into the cupcake liners and press it firmly to form a base.
- Put it in the fridge.
Streusel Crumb Topping:
- In a small bowl, stir together light brown sugar, flour, and cinnamon with a fork until evenly combined.
- Drizzle in melted butter and gently mix with the fork until crumbly.
- Set the crumb mixture aside.
Vanilla Cheesecake Filling:
- Beat softened cream cheese, sugar, flour, and vanilla together until smooth and creamy.
- Add the egg and mix gently, just until combined—avoid overmixing.
- Spoon the cheesecake batter over the prepared crusts, filling each liner slightly over halfway, but no more than two-thirds full.
- Top the cheesecake layer with cranberry sauce, nearly filling the liners.
- Sprinkle streusel crumbs on top, pressing them lightly with your hand.
- Place the cupcake pan on a baking sheet and bake for 25-30 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
- Allow the cheesecakes to cool in the pan for 20 minutes, then transfer them to a wire rack to cool completely.
- Store leftovers in an airtight container in the fridge for extended freshness.
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Mini Cranberry Cheesecakes