Description
Mini holiday magic meets creamy indulgence in these cranberry orange mini cheesecakes, blending zesty citrus notes with tart berry richness. Sweet memories and festive cheer invite you to savor each delightful bite of this elegant dessert.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
Crust Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Topping Ingredients:
- 1/2 cup (120 milliliters) cranberry sauce
- 2 tablespoons orange zest
Instructions
- Craft a buttery foundation by blending graham cracker crumbs with sugar and melted butter, creating a compact base for each mini cheesecake.
- Gently press the crumb mixture into cupcake liners, ensuring an even layer that will support the creamy filling.
- Toast the crust in a preheated oven until it develops a light golden hue, allowing the butter to bind the crumbs together.
- Whip cream cheese until silky smooth, gradually incorporating sugar to create a luxurious texture.
- Introduce eggs one at a time, gently folding to maintain the delicate consistency of the cheesecake batter.
- Elevate the flavor profile by stirring in vibrant orange zest, vanilla extract, and velvety sour cream.
- Carefully distribute the luscious filling into the pre-baked crusts, leaving a small margin at the top to prevent overflow.
- Bake the mini cheesecakes until the centers show a subtle wobble, indicating a perfectly creamy interior.
- Allow the delicate desserts to cool completely at room temperature, then transfer to the refrigerator for thorough chilling.
- Craft a tangy cranberry compote by simmering fresh cranberries with sugar and zesty orange juice until the berries burst and the sauce thickens.
- Once cooled, cascade the ruby-red cranberry topping over the chilled cheesecakes.
- Add a final flourish with a sprinkle of fresh orange zest or a scattering of whole cranberries for an elegant presentation.
Notes
- Avoid overmixing the cheesecake batter and use room temperature ingredients to create a smooth, crack-free surface.
- Place a pan of water on the bottom rack while baking to create a humid environment that prevents cheesecakes from drying out.
- Swap graham cracker crumbs with gluten-free cookie crumbs or ground nuts for a celiac-friendly crust.
- These mini cheesecakes can be prepared up to 3 days in advance, making them perfect for stress-free entertaining.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 120
- Sugar: 6 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg