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Cranberry Orange Mini Cheesecakes

Delightful mini cheesecakes topped with a tart cranberry sauce, blending the flavors of cranberries and oranges, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
For the filling
  • 16 ounces cream cheese, softened to room temperature Make sure it's at room temperature for a smooth filling.
  • ½ cup granulated sugar Adjust the sweetness to taste.
  • 2 large eggs Add one at a time to avoid overmixing.
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
For the cranberry topping
  • 1½ cups fresh cranberries Can substitute with frozen if thawed.
  • ⅓ cup orange juice
  • 2 tablespoons sugar (for topping)
  • 1 teaspoon cornstarch For thickening the topping.
For serving
  • Whipped cream (optional for serving)
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of the lined muffin tin.
  3. Bake the crusts for about 5 minutes and then remove them from the oven to cool completely.
Filling the cheesecakes
  1. In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, vanilla extract, and orange zest, mixing until well combined.
  2. Add eggs one at a time, mixing just enough to blend without overmixing.
  3. Spoon the cream cheese filling over the prepared crusts, filling each cup approximately ¾ full.
Baking
  1. Return the tin to the oven and bake for 16 to 18 minutes until the centers are set.
  2. Allow the mini cheesecakes to cool at room temperature before refrigerating for at least 3 hours.
Preparing the topping
  1. In a saucepan, combine cranberries, orange juice, sugar, and cornstarch. Simmer until thickened and cranberries burst. Cool before use.
Serving
  1. Top each cheesecake with the cranberry sauce, a dollop of whipped cream, and dust with powdered sugar before serving.

Notes

Use room temperature ingredients for better mixing. Consider making them a day in advance for enhanced flavor.