Mini Cranberry Cheesecakes are perfect for the holidays, to add to your menu for Thanksgiving or Christmas! This simple and succulent recipe with graham cracker crust, sweet vanilla cheesecake, tangy cranberry sauce and crunchy streusel topping is sure to be a prod favorite! The holidays wouldn’t be the same without some cheesecake!
Holiday season ways sultry with cranberries. For increasingly succulent cranberry dessert recipes trammels my Christmas Cranberry Pound Cake, Cranberry Cheesecake Pie, and White Chocolate Cranberry Cheesecake Cake.
If you love the idea of a cheesecake pie in individual portions, trammels my Mini Pumpkin Cheesecakes, Mini Pecan Pie Cheesecakes, and Minin Apple Pie Cheesecakes, too.
Mini Cheesecakes with Cranberry Sauce and Talc Topping
These mini cheesecakes with cranberry sauce and talc topping are like little bites of winter. Your holiday table will squint festive when you add the pop of verisimilitude from these mini cheesecakes. Nobody will be worldly-wise to resist them, plane when surrounded by the other traditional seasonal pies, such as sweet potato and pecan.
Along the pies, cheesecake is a favorite treat to serve during the holidays. too. If you’ve been pursuit withal for some time, you’ve probably noticed that I love cheesecakes.
Cheesecakes are one of my favorite desserts to make and eat. It can be made in just well-nigh any pan, and can take on just well-nigh any savor imaginable. Today I wanted to share my latest creation: Mini Cranberry Cheesecakes. But, alimony holiday sultry fun by turning out a pan of these easy mini cranberry cheesecake pies.
How To Make Mini Cranberry Cheesecakes
First make cranberry sauce considering it need some time to tomfool and thicken.
In a heavy saucepan combine cranberries, sugar, orange zest, and up water. Stir well and bring to a swash over medium-high heat. Decrease the heat and simmer for 10 minutes or until the cranberries are soft, then remove from heat and using a fork or a potato masher, unravel lanugo the cranberries. Stir in cornstarch slurry, and set when on the heat until thicken, stirring constantly. Set whispered to tomfool completely.
To make the graham cracker crust, in a trencher stir together with a fork, graham cracker crumbs and sugar.
Stir in melted butter, until all crumbs are evenly moistened. Divide the mixture among prepared liners and printing firmly in the bottom, then place in the fridge.
For the streusel talc topping, first combine light brown sugar, flour, and cinnamon in a small trencher and whisk with a fork until combined. Add melted butter and gently mix with a fork until woody crumbs form and set aside.
To make the vanilla cheesecake filling, write-up softened surf cheese, sugar, flour and vanilla until smooth and creamy. Add egg and mix just to combine, do not overmix! Spread cheesecake mixture over prepared crusts to fill each cup just a little over halfway (2/3 max). Spread cranberry sauce over vanilla cheesecake. Fill them scrutinizingly all the way to the top.
Finally, top each cup with streusel crumb, gently printing the talc with your palm. Place cupcake pan onto sultry sheet and torch well-nigh 25-30 minutes or until the toothpick inserted in the part-way comes out scrutinizingly clean. Tomfool completely.
You can alimony them on the counter for a day, and for longer storage, alimony them in the fridge in an air-tight container. Bring to a room temperature surpassing serving.
Enjoy the holiday!
Happy baking!
Mini Cranberry Cheesecakes
Prep Time: 30 minutes- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes
Yield: 9 mini cheesecakes
Category: dessert
Method: Bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Mini Cranberry Cheesecakes are perfect for the holidays, to add to your menu for Thanksgiving or Christmas! This simple and succulent recipe with graham cracker crust, sweet vanilla cheesecake, tangy cranberry sauce and crunchy streusel topping is sure to be a prod favorite! The holidays wouldn’t be the same without some cheesecake!
Ingredients
Cranberry Sauce:
- 10 oz. fresh cranberries
- 1/2 cup sugar
- 2 teaspoons grated orange zest
- 1/3 cup water
- 2 Tablespoons cornstarch (dissolved in 3 Tablespoons water)
Graham Cracker Crust:
- 1 cup graham cracker crumbs (pulsed in a supplies processor into fine crumbs)
- 1 1/2 Tablespoons sugar
- 3 Tablespoons unsalted butter-melted
Streusel Talc Topping:
- 2/3 cup all-purpose flour
- 6 Tablespoons light brown sugar
- 1/2 teaspoon 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 teaspoon vanilla
- 2 teaspoons flour
Instructions
Cranberry Sauce:
- In a heavy saucepan combine cranberries, sugar, orange zest, and 1/3 cup water. Stir well and bring to a swash over medium-high heat. Decrease the heat to medium-low and simmer for 10 minutes or until the cranberries are soft, then remove from heat and mash the cranberries. Stir in cornstarch slurry, and set when on the heat until thicken, stirring constantly. Set whispered to tomfool completely.
- Preheat the oven to 325 F. Line cupcake pan with paper liners (this recipe makes 9 cupcakes) and set aside.
Graham Cracker Crust:
- In a trencher stir together with a fork, graham cracker crumbs and sugar.
- Stir in melted butter, until all crumbs are evenly moistened.
- Divide the mixture among prepared liners and printing firmly in the bottom, then place in the fridge.
Streusel Talc Topping:
- First combine light brown sugar, flour, and cinnamon in a small trencher and whisk with a fork until combined. Add melted butter and gently mix with a fork until woody crumbs form and set aside.
Vanilla Cheesecake Filling:
- Beat softened surf cheese, sugar, flour and vanilla until smooth and creamy. Add egg and mix just to combine, do not overmix! Spread cheesecake mixture over prepared crusts to fill each cup just a little over halfway (2/3 max).
- Spread cranberry sauce over vanilla cheesecake. Fill them scrutinizingly all the way to the top.
- Finally, top each cup with streusel crumb,gently printing the talc with your palm. Place cupcake pan onto sultry sheet and torch well-nigh 25-30 minutes or until the toothpick inserted in the part-way comes out scrutinizingly clean.
- Cool the cheesecakes in the pan for 20 minutes, then transfer on a rack to tomfool completely.
- For longer storage, alimony them in the fridge in an air-tight container.
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