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Cranberry Mini Cheesecakes

5 from 1 reviews

Ingredients

Scale
  • 28 ounce packages cream cheese
  • 3/4 cup sugar
  • 2 eggs
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1618 vanilla wafers
  • Cranberry topping:
  • 2 cups fresh or frozen cranberries
  • 1/4 cup apple juice
  • 2 tablespoons ginger preserves
  • 2 tablespoons sugar

Instructions

  1. Have all ingredients at room temperature. Set oven to 375ºF.
  2. Line 18 standard muffin tins with paper cups and set a vanilla wafer in the bottom of each one.
  3. 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.
  4. Scoop about 1/4 cup batter into each muffin cup, filling 2/3 the way full.
  5. Bake 15-20 minutes
  6. For topping, combine all ingredients in a small pot and bring to boil. Simmer 10 minutes until thickened. Cool.
  7. Cool cheesecakes and top with cooled cranberry sauce.

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