Mini Cranberry Cheesecakes
These mini cheesecakes, featuring tart cranberries, are the perfect petite dessert for fall.
Makes: 12 cheesecakes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Recipe Created By: US Cranberry Marketing Committee
Featured In: Tennessee Home & Farm
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Recipe Created By: US Cranberry Marketing Committee
Featured In: Tennessee Home & Farm
Ingredients
- 12 vanilla wafer cookies
- 16 ounces cream cheese
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon lemon zest
- 1 cup sweetened, dried cranberries
- 12 fresh cranberries for garnish
Instructions
- Preheat oven to 325 degrees. Line a muffin tin with 12 foil liners.
- Place one vanilla wafer in each liner.
- In a medium mixing bowl, combine cream cheese, sugar, eggs, vanilla and lemon zest. Use a hand mixer to blend well. Stir in dried cranberries.
- Fill each liner ¾ full with cheesecake batter. Top each cake with a fresh cranberry, if desired.
- Bake for 25 minutes. Cool on wire racks.
Tips & Notes
These cheesecakes freeze well, so you can make them ahead of time. Just allow them to thaw at room temperature for 2-3 hours before serving.
Find More Recipes
www.FarmFlavor.com
