Cranberry Orange Mini Cheesecakes
These festive mini cheesecakes feature a buttery graham cracker crust topped with a velvety cream cheese filling infused with orange zest. The cranberry-orange topping adds a perfect sweet-tart balance, creating an irresistible holiday dessert that’s perfectly portioned for sharing.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs about 12 full sheets
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
- Pinch of salt
For the Cheesecake Filling
- 16 ounces cream cheese softened (2 blocks)
- ½ cup granulated sugar
- 2 large eggs room temperature
- ¼ cup sour cream
- 1 tablespoon fresh orange zest from approximately 1 large orange
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice freshly squeezed
For the Cranberry Topping
- 1½ cups fresh or frozen cranberries
- ⅓ cup granulated sugar
- 3 tablespoons orange juice
- 1 teaspoon orange zest
- 2 tablespoons water
Instructions
- Prepare your workspace and tools. Preheat your oven to 325°F (165°C) and line a standard 12-cup muffin tin with paper liners. If you have silicone liners, they work even better for easy removal.
- Make the graham cracker crust. In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until the mixture resembles wet sand. The proper consistency should hold together when squeezed in your palm.
- Form the mini crusts. Divide the crust mixture evenly among the muffin cups (about 1 tablespoon plus 1 teaspoon per cup). Press firmly into the bottom using the back of a measuring spoon to create an even layer.
- Pre-bake the crusts until set. Bake for 5 minutes, then remove from oven and allow to cool slightly while preparing the filling. Keep the oven on.
- Beat the cream cheese until smooth. In a large bowl, use an electric mixer to beat the softened cream cheese and sugar together until completely smooth and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl to ensure no lumps remain.
- Add eggs one at a time. Beat in the eggs individually at low speed, mixing just until each is incorporated. Over-mixing can add too much air and cause the cheesecakes to crack.
- Incorporate remaining filling ingredients. Add the sour cream, orange zest, vanilla extract, and orange juice, mixing on low speed just until combined into a smooth batter.
- Fill the muffin cups with cheesecake batter. Divide the filling evenly among the muffin cups, filling each about ¾ full (approximately 3 tablespoons per cup).
- Bake until just set. Bake for 18-20 minutes, until the centers are almost set but still slightly jiggly. The cheesecakes will continue to set as they cool.
- Cool cheesecakes properly. Allow the cheesecakes to cool in the pan for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours or overnight.
- Prepare the cranberry topping. While the cheesecakes are cooling, combine cranberries, sugar, orange juice, zest, and water in a small saucepan. Bring to a simmer over medium heat and cook for 8-10 minutes, until cranberries burst and the mixture thickens slightly.
- Cool and top the cheesecakes. Allow the cranberry mixture to cool completely, then spoon approximately 1 tablespoon onto each chilled cheesecake before serving.
Notes
- For the smoothest texture, ensure all refrigerated ingredients reach room temperature before mixing.
- If you prefer a stronger orange flavor, add an extra teaspoon of zest to the filling.
- These cheesecakes can be made up to 3 days ahead and stored in the refrigerator. Add the topping just before serving for the best presentation.
- For a make-ahead option, freeze the plain cheesecakes without topping for up to a month. Thaw overnight in the refrigerator, then top with cranberry mixture.
- Mini cheesecakes can be carefully removed from their liners after chilling for a more elegant presentation on dessert plates.