Mini Cranberry Cheesecake Desserts
Delightful mini cranberry cheesecakes that combine creamy cheesecake with tart cranberries for a satisfying and refreshing dessert.
Ingredients
Cranberry Mixture
- ¾ cup fresh or thawed frozen cranberries, divided Provides tartness and texture.
- 2 teaspoons pure maple syrup Adds sweetness and depth.
Crust
- 2¾ cups finely crushed gingersnap cookies Creates the crust with spice.
- ½ cup unsalted butter, melted Binds the crust and adds richness.
- 2 tablespoons granulated sugar Adds sweetness to the crust.
- 1 teaspoon kosher salt Enhances overall flavor.
Cheesecake Filling
- 2 packages cream cheese, softened (8 oz.) Makes the cheesecake creamy.
- ¼ cup sour cream Adds tanginess and creaminess.
- 1 cup granulated sugar Sweetens the cheesecake.
- 1 teaspoon vanilla extract Provides a warm undertone.
- 1 large orange, zested and juiced Adds brightness and flavor.
- ¾ cup fresh cranberries Mixed into the filling for tartness.
Topping
- ½ cup white sanding sugar Adds a slight crunch and touch of sweetness.
Instructions
Preparation
- In a bowl, combine ½ cup of the cranberries with 2 teaspoons of maple syrup. Mash the cranberries lightly and set aside.
- In a medium mixing bowl, mix crushed gingersnap cookies with melted butter, 2 tablespoons of granulated sugar, and 1 teaspoon of kosher salt until it resembles wet sand.
- Press the crust mixture firmly into the bottom of a pie pan or baking dish and refrigerate.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Filling Preparation
- Add 1 cup of granulated sugar, sour cream, vanilla extract, remaining ¾ cup of cranberries, orange zest, and juice to the cream cheese. Mix until well combined.
- Pour the cheesecake filling over the prepared crust and spread evenly.
- Sprinkle the white sanding sugar evenly over the top.
Baking
- Bake in a preheated oven until the filling is set and lightly golden around the edges.
Notes
For best results, make sure cream cheese is softened before mixing; refrigerate the crust before adding filling. Best served cold and can be enjoyed with additional fresh cranberries or maple syrup.