Cranberry Cheesecake Cups
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hour
- Yield: 24 servings 1x
- Category: Dessert
Ingredients
Scale
For the cranberry topping:
- 3 cups fresh or frozen cranberries, coarsely chopped
- 1 1/4 cups sugar
- 1 cup water
- 2 tablespoons cornstarch
- 1/4 cup orange juice
For the cheesecakes:
- 24 vanilla wafer cookies
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup sugar
- 2 teaspoons grated lemon zest
- 3 eggs
Instructions
To prepare the cranberry topping:
- In a large saucepan over high heat, combine the chopped cranberries, sugar and water. Bring the mixture to a boil. Immediately reduce heat, and simmer, uncovered, for 3 minutes.
- In a small bowl, whisk the cornstarch and orange juice until smooth. Stir the cornstarch-juice mixture into the cranberry mixture.
- Bring the mixture to a boil, and cook while stirring constantly until the topping has thickened, about 2 minutes.
To prepare the cheesecakes:
- Preheat oven to 325 degrees F.
- Line 2 muffin tins with 12 paper liners each. Place a single vanilla wafer in the bottom of each liner.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar and lemon zest until the mixture is fluffy. Beat in 1 egg at a time until each is fully combined.
- Spoon a tablespoon of the cheesecake batter into each cup. Top each cheesecake base with 2 teaspoons of the cranberry topping. Add another tablespoon of cheesecake batter to the top of each cup.
- Place a small dot of the topping juice on the top of each cake, and swirl gently for decoration.
- Bake the cheesecakes until set, about 30 minutes.
- Transfer the tins to a wire rack, and allow to cool completely.
