Description
Indulge in these delightful Mini Cranberry Cheesecakes that offer a perfect balance of sweet and tangy flavors. These individual portions are great for holiday gatherings or special occasions.
Ingredients
Scale
Cheesecake Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 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
Toppings:
- 1 cup whole cranberry sauce (homemade or canned)
- 1/4 cup fresh cranberries (for garnish, optional)
- 1 tablespoon orange zest (optional)
Instructions
- Prepare Crust: Preheat oven to 325°F. Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press mixture into lined muffin tin.
- Make Filling: Beat cream cheese, sugar, eggs, vanilla, and sour cream. Fill muffin cups with mixture.
- Bake: Bake for 18–22 minutes until set. Cool, then chill for 2 hours.
- Serve: Top with cranberry sauce before serving. Garnish with cranberries or orange zest.
Notes
- Cheesecakes can be made up to 2 days ahead and refrigerated.
- Consider using tart cranberry sauce for a contrast to the rich cheesecake.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 16g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
