Description
Creamy mini cranberry cheesecakes dance with festive flair, blending tangy berries and smooth cream cheese into bite-sized holiday perfection. Delightful dessert magic awaits when you gather simple ingredients and craft these irresistible seasonal treats.
Ingredients
Scale
Main Ingredients:
- 2 cups cream cheese (softened)
- 1 cup sour cream
- 2 large eggs
- 1 12 cups graham cracker crumbs (about 10–12 crackers)
Crust and Sweeteners:
- 3 tablespoons (45 milliliters) melted butter
- 2 tablespoons (30 grams) granulated sugar
- 3/4 cup (90 grams) powdered sugar
- 1 tablespoon (15 grams) water
Flavor and Topping Ingredients:
- 1 cup fresh cranberries
- 1/4 cup (50 grams) granulated sugar (for cranberry topping)
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest (optional)
Instructions
- Preheat the oven to 325°F (163°C) and arrange paper liners in a 12-cup muffin tin, creating a foundation for the mini cheesecakes.
- Create the crust by thoroughly blending graham cracker crumbs with melted butter and sugar, then firmly press the mixture into the bottom of each muffin liner to form a compact base.
- Craft the creamy filling by whisking cream cheese, sour cream, powdered sugar, and vanilla extract until achieving a silky, uniform consistency with no lumps.
- Incorporate eggs individually into the mixture, gently folding each one to maintain the smooth texture and prevent overmixing.
- Carefully distribute the cheesecake batter into the prepared crusts, filling each cup approximately 3/4 full to allow room for slight rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, watching for a set center with a subtle jiggle when gently shaken.
- Remove from oven and allow cheesecakes to cool completely at room temperature, then transfer to the refrigerator for minimum 2 hours to firm and chill.
- Meanwhile, prepare the cranberry topping by simmering cranberries, sugar, and water in a saucepan over medium heat until the berries burst and the mixture thickens to a jam-like consistency.
- Enhance the topping with orange zest for an additional layer of brightness, then let the mixture cool to room temperature.
- Once cheesecakes are thoroughly chilled, generously spoon the vibrant cranberry topping over each mini cheesecake just before serving.
Notes
- Perfectly press graham cracker crust firmly into muffin cups to prevent crumbling and ensure a solid base for the cheesecake.
- Use room temperature cream cheese and eggs to achieve a smoother, lump-free filling that blends seamlessly and bakes evenly.
- Avoid overmixing the cheesecake batter to prevent excess air bubbles that can cause cracking during baking.
- Create a water bath by placing the muffin tin in a larger pan with hot water to help prevent surface cracks and ensure even, gentle cooking of the delicate cheesecakes.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg