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Mini Cranberry Cheesecakes for Every Holiday Gathering
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Mini Cranberry Cheesecakes

These elegant Mini Cranberry Cheesecakes combine a crisp, buttery graham cracker crust with a velvety, rich cream cheese filling, topped with a tart and festive cranberry reduction. Perfectly portioned for individual servings, these bite-sized treats offer a sophisticated balance of sweetness and acidity. Their vibrant red topping makes them a stunning centerpiece for any holiday party, ensuring your dessert table looks professional and inviting. Quick to prepare and even faster to bake, they are the ideal solution for stress-free seasonal entertaining.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: No Bake Cheesecake Recipes
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup fresh cranberries
  • 3/4 cup granulated sugar (divided)
  • 16 oz cream cheese, softened
  • 1 cup graham crackers, finely crushed
  • 4 tbsp unsalted butter, melted
  • 2 large eggs, room temperature

Method
 

  1. Preheat oven to 350°F.
  2. Combine crushed graham crackers and melted butter, then press 1 tablespoon into each of 12 muffin liners.
  3. Bake crusts for 5 minutes.
  4. Beat softened cream cheese and 1/2 cup of sugar until smooth.
  5. Add eggs one at a time, mixing on low speed until incorporated.
  6. Pour filling into muffin liners until three-quarters full.
  7. Bake for 20 minutes until set.
  8. Simmer cranberries and remaining sugar in a saucepan until berries burst and mixture thickens.
  9. Spoon the cranberry reduction over the cooled cheesecakes.

Notes

Ensure all dairy and egg ingredients are at room temperature to avoid lumps in the cheesecake batter. You can use frozen cranberries if fresh are unavailable; simply simmer slightly longer to account for extra moisture. Store in the refrigerator for up to 3 days.