Description
Indulge in these delightful Mini Cranberry Cheesecakes, perfect for holiday gatherings or as a sweet treat any time of year. Creamy cheesecake nestled on a graham cracker crust, topped with a tangy cranberry compote.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter (melted)
For the filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the cranberry topping:
- 1 cup fresh or frozen cranberries
- 1/4 cup orange juice
- 1/4 cup granulated sugar
- 1/2 teaspoon orange zest
Instructions
- Preheat the oven and prepare crusts: Preheat oven to 325°F (160°C). Line a muffin tin with paper liners. Mix graham cracker crumbs, sugar, and melted butter. Press into liners and bake.
- Prepare the filling: Beat cream cheese and sugar, add eggs, vanilla, and sour cream. Pour over crusts and bake.
- Make the cranberry topping: Cook cranberries, orange juice, sugar, and zest until thickened. Cool and top cheesecakes.
Notes
- You can prepare the cranberry topping in advance.
- Consider garnishing with sugared cranberries or mint for a festive touch.
