Mini Cranberry Orange Cheesecakes Recipe
The holiday dessert you didn’t know you needed! Mini Cranberry Orange Cheesecakes topped with a cranberry swirl make the perfect bite-sized treat for festive celebrations.
Servings: 16 cheesecakes
Calories: 244kcal
Ingredients
For the Crust
- 1 cup cranberry orange biscotti crumbs (OR graham cracker crumbs, OR gingersnap crumbs, OR shortbread crumbs)
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter melted
For the Filling
- 16 oz cream cheese room temperature
- 1/4 cup whole milk yogurt OR sour cream
- 1/3 cup granulated sugar
- 1 orange zested
- 1 egg room temperature
- 2 tsp vanilla extract
For the Cranberry Swirl
- 1 cup fresh cranberries OR frozen cranberries
- 1 orange juiced
- 2 tbsp cold water +1/2 tsp cornstarch
Instructions
- Preheat oven to 350 degrees. Line standard size muffin tins with 16 paper cupcake liners; set aside.
- To prepare the crust, combine the crumbs, melted butter and sugar. Press 2 tablespoons of the mixture into the bottom of each liner. Place in the oven and bake for 6 minutes.
- Meanwhile, to prepare the cheesecake layer, using a stand mixer or hand mixer, beat together the cream cheese, yogurt or sour cream, sugar and zest until smooth and creamy. Add the egg and vanilla extract, mix just until combined.
- To prepare the cranberry puree, in a small saucepan set over medium heat, combine the cranberries and orange juice. Bring to a boil and simmer for 5 minutes, then in a small bowl whisk together the cold water and the cornstarch. Pour into the saucepan, whisk to combine. Allow to simmer for an additional 3-4 minutes. Remove from the heat and pour through a mesh sieve. Discard the skin and seeds.
- Fill each liner ¾ full (a little more is ok) with the cheesecake mixture. Swirl in 3/4 teaspoon of the cranberry puree with a toothpick. Place the muffin tin in the oven and bake for 20-25 minutes or until the cheesecakes are set. Turn the oven off, crack the door and allow the cheesecakes to cool for 5 minutes in the oven, then remove from the oven and allow to cool for 10 minutes at room temperature. Place in the refrigerator to chill for 1 hour before serving.
Notes
-Double this recipe to make a full-size cheesecake
STORE these Mini Cranberry Cheesecakes in an airtight container in the refrigerator for up to 5 days to keep them fresh. For longer storage, FREEZE them by placing the cheesecakes on a tray until firm, then transferring them to a freezer-safe container or bag.
They can be frozen for up to 2 months. To serve, thaw in the refrigerator overnight.
Nutrition
Serving: 16serving | Calories: 244kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 147mg | Potassium: 84mg | Fiber: 1g | Sugar: 14g | Vitamin A: 647IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg
