Mini Cranberry Cheesecakes

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Mini Cranberry Cheesecakes

Mini Cranberry Cheesecakes are an ideal addition to your holiday menu, This easy and tasty recipe features a graham cracker crust, sweet vanilla cheesecake, tangy cranberry sauce, and a crunchy streusel topping

Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 9 mini cheesecakes

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:

  1. In a big pot, mix cranberries, sugar, orange peel, and 1/3 cup water. Stir well and heat until it boils.
  2. Reduce the heat and let it simmer for 10 minutes until the cranberries are soft. Then, take it off the heat and mash the cranberries.
  3. Mix in a cornstarch slurry, put it back on the heat until it thickens, and stir constantly. Let it cool.
  4. Heat the oven to 325 F. Put cupcake liners in a cupcake pan (this recipe makes 9 cupcakes) and set it aside.

Graham Cracker Crust:

  1. In a bowl, mix graham cracker crumbs and sugar with a fork.
  2. Stir in melted butter until all the crumbs are evenly wet.
  3. Divide the mixture among the cupcake liners and press it firmly at the bottom.
  4. Put it in the fridge.

Streusel Crumb Topping:

  1. In a small bowl, combine light brown sugar, flour, and cinnamon. Whisk with a fork until well mixed.
  2. Add melted butter and gently mix with a fork until the mixture forms coarse crumbs. Set aside.

Vanilla Cheesecake Filling:

  1. Beat softened cream cheese, sugar, flour, and vanilla until it’s smooth and creamy.
  2. Add an egg and mix just enough to combine; don’t overmix!
  3. Spread the cheesecake mixture over the crusts, filling each cup a little over halfway (2/3 at most).
  4. Add cranberry sauce on top of the vanilla cheesecake, filling them almost to the top.
  5. Finally, top each cup with streusel crumb, gently pressing it down with your palm.
  6. Place the cupcake pan on a baking sheet and bake for about 25-30 minutes or until a toothpick inserted in the center comes out almost clean.
  7. Let the cheesecakes cool in the pan for 20 minutes, then transfer them to a rack to cool completely.
  8. For longer storage, keep them in the fridge in an airtight container.

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Delicious Mini Cranberry Cheesecakes that offer a delightful combination of creamy cheesecake and tart cranberry flavor. These individual-sized treats are perfect for parties, holiday gatherings, or simply satisfying your sweet cravings. The crust for these mini cheesecakes is often made with a mixture of graham cracker crumbs and melted butter, providing a deliciously crunchy base. The cheesecake filling is a velvety blend of cream cheese, sugar, and eggs, with a touch of vanilla extract for flavor. To infuse the cranberry element, a layer of cranberry sauce or a swirl of cranberry compote can be added to the top of the cheesecake batter before baking. Once baked to perfection, these mini cheesecakes are chilled until set. Before serving, a dollop of whipped cream or a sprinkle of fresh cranberries can be added for a decorative and festive touch. These Mini Cranberry Cheesecakes are a delightful way to enjoy the seasonal flavors of cranberries in a bite-sized treat.