These mini cranberry orange cheesecakes are perfect for the holidays. This simple and delicious recipe is sure to be a crowd favorite!
Course: Cakes & Cheesecakes
For the Crust
1cupcranberry orange biscotti crumbs(OR graham cracker crumbs, OR gingersnap crumbs, OR shortbread crumbs)
For the Filling
16ozcream cheeseroom temperature
1/4cupwhole milk yogurtOR sour cream
For the Cranberry Swirl
1cupfresh cranberriesOR frozen cranberries
2tbspcold water+1/2 tsp cornstarch
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.
-Double this recipe to make a full-size cheesecake