Description
These Cranberry Swirl Mini Cheesecakes offer a delightful combination of creamy cheesecake with a tangy cranberry swirl, nestled on a buttery graham cracker crust. Perfectly portioned as mini treats, they are ideal for holiday gatherings or anytime you crave a sweet and tart dessert.
Ingredients
For the Crust:
- 3/4 cups graham cracker crumbs
- 2 tbsp unsalted butter, melted
- 2 teaspoons sugar
For the Cranberry Swirl:
- 1/2 cup fresh or frozen cranberries
- 1/8 cup granulated white sugar
- 1/2 cup water
- 1/2 tsp lemon zest
For the Filling:
- 16 oz cream cheese, at room temperature
- 3/4 cup sugar
- Pinch of salt
- 1/2 tsp vanilla extract
- 2 large eggs, at room temperature
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 325°F (163°C) and line cupcake pans with paper liners. Set aside for later use.
- Make Cranberry Sauce: In a small saucepan, combine cranberries, sugar, water, and lemon zest. Bring the mixture to a boil over medium-high heat while stirring to dissolve sugar, then reduce heat to medium-low. Simmer gently while stirring frequently until the sauce thickens. Allow it to cool while preparing the rest of the recipe.
- Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar in a small bowl until the mixture is well combined and moist. Spoon about one tablespoon of the crust mixture into each cupcake liner and press down firmly with your fingers to form an even base. Bake the crust for 5 minutes, then transfer the pans to a cooling rack to cool.
- Make the Cheesecake Filling: Using an electric mixer, beat the cream cheese on medium-high speed until fluffy. Gradually add sugar and beat until smooth. Add salt and vanilla extract, mixing well. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Assemble the Cheesecakes: Fill each cupcake liner about 3/4 full with the cheesecake filling. Drop about one teaspoon of the cooled cranberry sauce on top of each cheesecake. Use a toothpick or wooden skewer to gently swirl the cranberry sauce into the filling to create a marbled effect.
- Bake in Water Bath: Place the filled cupcake pans into a roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the cupcake pans. Bake at 325°F for approximately 22 minutes, or until the filling is set but still slightly jiggly in the center.
- Cool and Chill: Remove the cupcake pans from the water bath and transfer to a wire rack. Allow cheesecakes to cool to room temperature. Cover them with plastic wrap and refrigerate completely in the pans for several hours or overnight before serving.
Notes
- Using a water bath helps create a creamy texture and prevents the cheesecakes from cracking, but you can skip this step if desired; the texture may be slightly different.
- This recipe yields 12 mini cheesecakes, using two 6-cup cupcake tins baked in two batches.
- Ensure all dairy ingredients and eggs are at room temperature for a smooth filling.
- You can substitute fresh cranberries with frozen; just thaw before using.
- Leftover cheesecakes can be stored in the refrigerator for up to 4 days.
- Recipe adapted from Martha Stewart.
