Cranberry Orange Mini Cheesecakes Recipe
These Cranberry Orange Mini Cheesecakes combine a buttery graham cracker crust with a smooth, tangy cheesecake filling flavored with fresh orange zest and topped with a vibrant homemade cranberry-orange sauce. Perfectly portioned and elegant, they make a delightful dessert for holiday gatherings or anytime you crave a sweet, fruity treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp fresh orange zest
- ¼ cup sour cream
Cranberry Topping
- 1 cup fresh cranberries
- ½ cup granulated sugar
- 1 tbsp fresh orange juice
- 1 tsp fresh orange zest
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press approximately 1 tablespoon of the crust mixture firmly into each cupcake liner in a muffin tin to form a base.
- Bake the Crusts: Bake the crusts in the preheated oven for 8-10 minutes. Remove from oven and allow them to cool completely before adding the filling.
- Make the Cheesecake Filling: In a mixing bowl, beat softened cream cheese and ½ cup sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, fresh orange zest, and sour cream until the batter is fully combined and smooth.
- Fill and Bake the Cheesecakes: Spoon the cheesecake batter onto the cooled crusts, filling each approximately ¾ full. Return the muffin tin to the oven and bake for 15-20 minutes, or until the centers are set but still slightly jiggly.
- Cool Cheesecakes: Remove cheesecakes from the oven and allow to cool at room temperature. Once cooled, refrigerate for at least 2 hours to firm up properly before serving.
- Prepare the Cranberry Topping: In a small saucepan over medium heat, combine fresh cranberries, ½ cup sugar, fresh orange juice, and orange zest. Cook for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from heat and let cool.
- Assemble and Serve: Once the cheesecakes are chilled, spoon a generous amount of the cooled cranberry topping over each mini cheesecake. Garnish with extra orange zest or whole cranberries for a decorative finish if desired.
Notes
- Make sure your cream cheese is softened to room temperature for a smooth filling without lumps.
- Press the crust firmly into liners to avoid crumbling when serving.
- The cranberry topping can be made a day in advance and refrigerated to save time.
- Mini cheesecakes are best enjoyed within 2-3 days when stored covered in the refrigerator.
- For a more intense orange flavor, add a little more zest or a splash of orange liqueur to the filling.
Keywords: cranberry cheesecake, mini cheesecakes, orange zest, holiday dessert, individual cheesecake, graham cracker crust, cranberry topping
Find it online: https://foodiecara.com/cranberry-orange-mini-cheesecakes-recipe/