Cranberry Cheesecakes | Easy Holiday Dessert

Mini cranberry cheesecakes are the perfect holiday dessert! They're sweet, creamy, and delicious - and who doesn't love cheesecake?

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 250kcal

Preheat oven to 350°F
Place the muffin liners in 9 cups of muffin pan.
In a small bowl, combine the graham cracker crumbs and melted butter.
Mix well making sure all of the butter is abosrbes into the crumbs.
Divide the crumb mixture between the lined cups, pressing gently to flatten.
In a medium size bowl, whip the cream cheese and sugar until smooth.
Add in the egg and the vanilla and mix until blended and smooth.
Divide the cream cheese mixture equally between the lined muffin cups.
Drop a tablespoon of the cranberry mixture onto each one.
Using the tip of a knife, swirl the cranberry sauce into the cream cheese filling.
Bake for 20 minutes on the center rack.
Allow to cool completely in the pan before removing.
Top with additional cranberry sauce and refrigerate for 1 hour before serving.

If you don't have leftover cranberry sauce, here's a quick semi-homeade recipe!

Whisk 2 teaspoons of cornstarch with 1/4 cup orange juice in a small pan over medium heat until well combined. Add 16 ounces of whole cranberry sauce, stir, and simmer for 1 minute. Remove from the heat and allow to completely cool.