Name: Make Delicious Cranberry Swirl Mini Cheesecakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12
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 Cranberries; 1/8 cup Granulated White Sugar; 1/2 cup Water; 1/2 tsp Lemon Zest; For the Filling:; 16 oz. Cream Cheese; 3/4 cup Sugar; Pinch of Salt; 1/2 tsp. Vanilla; 2 large eggs

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These easy to make cranberry swirl mini cheesecakes are absolutely delicious. Read on for the simple recipe.

Did you know it’s National Cranberry Week? If you are a cranberry fan, you are going to love seeing all the tasty cranberry goodness shared this week.

The great thing about these recipes are you can easily change out the cranberries for raspberries, or possibly even strawberries, if you are not a fan of cranberries.

I’ll be sharing three tasty cranberry recipes over the next few days starting with these cranberry swirl mini cheesecakes.

These mini cheesecakes are perfect for Thanksgiving and Christmas, or really to enjoy anytime you want a treat.

Make Delicious Cranberry Swirl Mini Cheesecakes

Yield: 12 Mini Cheesecakes

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Make these creamy and rich cranberry swirl mini cheesecakes with a few simple ingredients. They will quickly become a holiday favorite.

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 Cranberries
1/8 cup Granulated White Sugar
1/2 cup Water
1/2 tsp Lemon Zest
For the Filling:
16 oz. Cream Cheese
3/4 cup Sugar
Pinch of Salt
1/2 tsp. Vanilla
2 large eggs

Instructions

Preheat the oven to 325F. Line cupcake pans with paper liners.

Cranberry Sauce:

Combine cranberries, sugar, water & lemon zest in a small saucepan. Cook on medium-high heat until boiling.
Reduce the heat to medium low and continue to cook the filling, stirring frequently to prevent burning. Allow to cool.

Graham Cracker Crust:

Combine the graham cracker crumbs, butter and sugar. Stir together until well-combined.
Spoon a tablespoon of the crust into each cupcake liner and press down with your fingers.
Bake for 5 minutes then transfer to a cooling rack.

Cheesecake:

Beat the cream cheese on medium-high speed until fluffy.
Blend in the sugar until smooth.
Mix in the salt and vanilla.
Beat in the eggs one at a time, mixing well after each.

Assemble,

Fill each cupcake liner ¾ of the way with cheesecake filling.
Add a teaspoon of the cranberry sauce on top of the cheesecake filling.
Use a toothpick to lightly swirl the cranberry sauce into the cheesecake filling.

*Bake until the filling is set, about 25 minutes.

Transfer to a wire cooling rack and let cool.

Notes

*The original recipe called for a water bath to bake the cheesecake, which I skipped. While they are delicious, they did sink. I would recommend including the water bath while baking to avoid this.

Recipe adapted from Martha Stewart