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Mini Cranberry Orange Cheesecakes Recipe

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4.3 from 56 reviews

These Mini Cranberry Orange Cheesecakes are a delightful, festive dessert featuring a crisp biscotti crumb crust, creamy orange-zested cheesecake filling, and a tangy homemade cranberry puree swirl. Perfectly sized for individual servings, they blend the sweet tartness of cranberries with the bright citrus flavor of orange, baked to creamy perfection and chilled to set.

  • Total Time: 1 hour 50 minutes
  • Yield: 16 mini cheesecakes

Ingredients

Crust

  • 1 cup cranberry orange biscotti crumbs (or graham cracker crumbs, gingersnap crumbs, or shortbread crumbs)
  • 2 tbsp granulated sugar
  • 6 tbsp unsalted butter, melted

Cheesecake Filling

  • 16 oz cream cheese, room temperature
  • 1/4 cup whole milk yogurt (or sour cream)
  • 1/3 cup granulated sugar
  • Zest of 1 orange
  • 1 egg, room temperature
  • 2 tsp vanilla extract

Cranberry Puree

  • 1 cup fresh cranberries (or frozen cranberries)
  • Juice of 1 orange
  • 2 tbsp cold water
  • 1/2 tsp cornstarch

Instructions

  1. Preheat Oven and Prepare Liners: Preheat the oven to 350°F (175°C). Line a standard size muffin tin with 16 paper cupcake liners and set aside.
  2. Make the Crust: In a bowl, combine the biscotti crumbs, melted butter, and sugar. Press approximately 2 tablespoons of this mixture firmly into the bottom of each cupcake liner. Place the muffin tin into the oven and bake the crusts for 6 minutes to set.
  3. Prepare the Cheesecake Filling: Using a stand or hand mixer, beat the cream cheese, yogurt (or sour cream), sugar, and orange zest together until the mixture is smooth and creamy. Add the egg and vanilla extract, mixing just until incorporated. Avoid overmixing to keep the filling light.
  4. Cook Cranberry Puree: In a small saucepan over medium heat, combine the cranberries and freshly squeezed orange juice. Bring the mixture to a boil, then reduce to a simmer and cook for 5 minutes until cranberries soften. In a small bowl, whisk together cold water and cornstarch, then gradually stir this slurry into the cranberry mixture. Continue simmering for an additional 3-4 minutes until thickened. Remove from heat and strain the puree through a mesh sieve to remove skins and seeds; discard solids.
  5. Assemble and Bake Mini Cheesecakes: Spoon the cheesecake filling into each prepared crust, filling about three-quarters full or slightly more. Add approximately 3/4 teaspoon of the cranberry puree on top of each and gently swirl it into the cheesecake filling with a toothpick to create a marbled effect. Bake the mini cheesecakes in the oven for 20-25 minutes, or until the centers are set but still slightly jiggly.
  6. Cool and Chill: After baking, turn off the oven and crack the oven door open. Allow the cheesecakes to cool in the oven for 5 minutes to prevent cracking. Remove them from the oven and cool at room temperature for an additional 10 minutes. Finally, refrigerate the cheesecakes for at least 1 hour before serving to allow them to fully set and flavors to meld.

Notes

  • You can substitute the biscotti crumbs with graham cracker crumbs, gingersnap crumbs, or shortbread crumbs based on preference or availability.
  • Using room temperature cream cheese and eggs helps achieve a smooth, creamy filling without lumps.
  • If using frozen cranberries for the puree, no need to thaw before cooking.
  • For a dairy-free version, substitute cream cheese and yogurt with suitable non-dairy alternatives, but textures and flavors may vary.
  • Store leftover mini cheesecakes covered in the refrigerator for up to 3 days.
  • Be careful not to overbake the cheesecakes to maintain creamy texture; slight jiggle in center is ideal.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/mini-cranberry-orange-cheesecakes-recipe/