Description
These Mini Cranberry Cheesecakes offer a delightful combination of creamy cheesecake filling with a buttery graham cracker crust, topped with a tangy homemade cranberry compote. Perfect for festive occasions or a sweet treat, these individual-sized cheesecakes are easy to make and serve.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Cranberry Topping
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tsp orange zest (optional)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners to prevent sticking. In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press about 1 tablespoon of this crumb mixture evenly into the bottom of each paper liner to form the crust base. Bake for 5 minutes to set the crust, then remove from oven and allow to cool completely before adding filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with 1/2 cup granulated sugar until the mixture is smooth and creamy, ensuring there are no lumps. Add the eggs one at a time, mixing thoroughly after each to incorporate them fully. Stir in the vanilla extract to enhance the flavor of the cheesecake filling.
- Fill the Crusts: Spoon the prepared cheesecake filling into each cooled crust-lined muffin cup, filling each about three-quarters full to allow room for baking expansion.
- Bake the Cheesecakes: Place the filled muffin tin into the oven and bake for 18 to 20 minutes. The centers should appear slightly jiggly but not wet when done. Once baked, remove from oven and let cool to room temperature before transferring the cheesecakes to the refrigerator to chill for at least 2 hours. This chilling step ensures the cheesecakes set properly.
- Prepare the Cranberry Topping: While the cheesecakes chill, combine the cranberries, 1/2 cup sugar, and water in a small saucepan. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until the mixture thickens and the cranberries start to burst. If desired, stir in the orange zest for a citrusy aroma and flavor. Remove from heat and allow the topping to cool completely.
- Assemble and Serve: Once the cheesecakes are chilled, spoon the cooled cranberry topping evenly over each mini cheesecake. Serve immediately for the best texture and flavor, or refrigerate until ready to enjoy as a festive or everyday dessert treat.
Notes
- You can substitute the graham cracker crumbs with digestive biscuits or any similar crumbly cookie if desired.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- The cranberry topping can be made ahead and stored in the refrigerator for up to 3 days.
- If you prefer a smoother cranberry topping, pulse it lightly in a blender after cooking, but keep some texture for better bite.
- For easier removal, use a knife to gently loosen the edges of the cheesecakes from the liners before serving.
