Cranberry Mini Cheesecakes
The recipe card said, “Little Cheesecakes” and according to my grandmother’s scrawled note on the back, these are delicious. According to me, they are scrumptious and wonderful, too! I topped these mini cheesecakes with a cranberry-ginger relish for the holidays, though they are perfectly great without any additional work. You could also use a canned whole-berry cranberry sauce or a cherry or blueberry preserve.
Watch the Mini Cheesecakes Video on YouTube
Cranberry Mini Cheesecakes Recipe — Printable!
PrintCranberry Mini Cheesecakes
- Prep Time: 1 hour
- Cook Time: 20 mins
- Total Time: 1 hour 20 minutes
- Yield: 16 1x
Ingredients
Scale
- 2 – 8 ounce packages cream cheese
- 3/4 cup sugar
- 2 eggs
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 16–18 vanilla wafers
- Cranberry topping:
- 2 cups fresh or frozen cranberries
- 1/4 cup apple juice
- 2 tablespoons ginger preserves
- 2 tablespoons sugar
Instructions
- Have all ingredients at room temperature. Set oven to 375ºF.
- Line 18 standard muffin tins with paper cups and set a vanilla wafer in the bottom of each one.
- Breat cream cheese until fluffy, then gradually beat in sugar. Once combined, add eggs one at a time until well mixed. Add lemon and vanilla.
- Scoop about 1/4 cup batter into each muffin cup, filling 2/3 the way full.
- Bake 15-20 minutes
- For topping, combine all ingredients in a small pot and bring to boil. Simmer 10 minutes until thickened. Cool.
- Cool cheesecakes and top with cooled cranberry sauce.
3 Comments
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hey Hilah what’s crackin’? Thumbs Up for your sweet recipe and your sweet eyes 🙂
I do these every year for Thanksgiving and Christmas. They’re the best
Thanks, Kerry! I love these little cheesecakes, too! So easy and pretty