Mini Cranberry Cheesecakes

Cheesecake is such a classic and well-loved dessert but the cranberry in these mini cranberry cheesecakes really harness the Christmas & Thanksgiving spirit.  Mini Cranberry Cheesecakes are a great dessert to serve at Thanksgiving or Christmas and you won’t believe how easy this recipe is!

Mini Cranberry Cheesecakes

(Yield 9 mini cheesecakes)

Ingredients:
2 tsp Cornstarch
1/4 cup Orange Juice
16 oz Whole Berry Cranberry Sauce
1/2 cup Graham Cracker crumbs
2 tbsp melted Butter
8 oz softened Cream Cheese
1/4 cup Sugar
1 Egg
1 tsp Cornstarch

Directions:

Whisk together cornstarch and orange juice in small pan over medium heat.
Add in cranberry sauce, stir, and bring mixture to a boil for one minute.
Allow to cool.
Pre-heat oven to 350.
Place paper liners in 9 cups of muffin pan. (I really love these silicone liners, muffins pop right out!)
Mix together graham cracker crumbs and melted butter mixing well.

Divide between the lined cups, pressing gently to flatten.
Cream together the cream cheese and sugar until creamy.
Add in the egg and the vanilla and mix until blended.
Divide and spoon into the lined cups to about 2/3 full.

Put a tablespoon of cranberry mixture into each and gently swirl with a knife.
Bake for 20 minutes.
Allow to cool completely in pan.
Remove from pan.
Top with additional cranberry sauce and refrigerate at least 1 hour.

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Mini Cranberry Cheesecakes

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Ingredients

• 2 tsp Cornstarch
• 1/4 cup Orange Juice
• 16 oz Whole Berry Cranberry Sauce
• 1/2 cup Graham Cracker crumbs
• 2 tbsp melted Butter
• 8 oz softened Cream Cheese
• 1/4 cup Sugar
• 1 Egg
• 1 tsp Vanilla

Instructions

1. Whisk together cornstarch and orange juice in small pan over medium heat.
2. Add in cranberry sauce, stir, and bring mixture to a boil for one minute.
3. Allow to cool.
4. Pre-heat oven to 350.
5. Place paper liners in 9 cups of muffin pan.
6. Mix together graham cracker crumbs and melted butter mixing well.
7. Divide between the lined cups, pressing gently to flatten.
8. Cream together the cream cheese and sugar until creamy.
9. Add in the egg and the vanilla and mix until blended.
10. Divide and spoon into the lined cups to about 2/3 full.
11. Put a tablespoon of cranberry mixture into each and gently swirl with a knife.
12. Bake for 20 minutes.
13. Allow to cool completely in pan.
14. Remove from pan.
15. Top with additional cranberry sauce and refrigerate at least 1 hour.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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 Photos and Recipe by Jen

Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!