Description
Mini Cranberry Cheesecake Cups are a delightful and festive dessert perfect for the holiday season, combining creamy cheesecake with a tart cranberry topping.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup fresh cranberries
- 1/2 cup water
- 1/2 cup sugar (for cranberry sauce)
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.
- Press the mixture into the bottom of mini cupcake liners in a muffin tin.
- In another bowl, beat cream cheese, 1/2 cup sugar, and vanilla extract until smooth.
- Add eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the crusts in the muffin tin.
- Bake for 20-25 minutes or until set.
- While baking, prepare the cranberry sauce by boiling cranberries, water, and 1/2 cup sugar until the cranberries burst and the sauce thickens.
- Let the cheesecakes cool, then top with cranberry sauce before serving.
Notes
- For a smoother cheesecake, ensure the cream cheese is at room temperature before mixing.
- These can be made a day in advance and stored in the refrigerator.
- Feel free to substitute the cranberries with other fruits for different flavors.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg