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.
Servings 9
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.