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Mini cranberry orange cheesecakes with cream cheese filling, topped with whole cranberries and orange zest.

Mini Cranberry Orange Cheesecakes

Make-ahead mini cranberry orange cheesecakes with a biscotti crust, citrus zest, and swirled cranberry puree. Prep 15 min, chill 1 hour, and serve 16 at 240 calories each.
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Prep Time 15 minutes
Cook Time 35 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method

Ingredients
  

Crust
  • 1 cup cranberry orange biscotti crumbs or graham cracker crumbs, or gingersnap crumbs, or shortbread crumbs
  • 2 tbsp granulated sugar 25 g
  • 6 tbsp unsalted butter 85 g, melted
Cheesecake Layer
  • 16 oz cream cheese 454 g, room temperature
  • 1/4 cup whole milk yogurt 60 g, or sour cream
  • 1/3 cup granulated sugar 67 g
  • 1 orange zested
  • 1 egg room temperature
  • 2 tsp vanilla extract
Cranberry Puree
  • 1 cup fresh cranberries 100 g, or frozen cranberries
  • 1 orange juiced
  • 2 tbsp cold water + 1/2 tsp cornstarch
Assembly and Baking

Method
 

Crust
  1. Heat oven to 350°F (175°C). Place 16 paper cupcake liners into standard muffin tins; set aside.
  2. For the crust: mix the crumbs, melted butter, and sugar together. Firmly press 2 tablespoons of this mixture into the base of each liner. Bake for 6 minutes.
Cheesecake Layer
  1. For the cheesecake layer: with a stand mixer or hand mixer, blend the cream cheese, yogurt or sour cream, sugar, and zest until smooth and creamy. Incorporate the egg and vanilla extract; mix only until just combined.
Cranberry Puree
  1. For the cranberry puree: in a small saucepan over medium heat, stir together the cranberries and orange juice. Bring to a boil and simmer for 5 minutes. In a small bowl, whisk the cold water and cornstarch until smooth; add to the saucepan and whisk to blend. Simmer for an additional 3–4 minutes. Take off heat and pass through a mesh sieve; throw away the skin and seeds.
Assembly and Baking
  1. Fill each liner ¾ full (a little more is ok) with the cheesecake mixture. Swirl in ¾ teaspoon of the cranberry puree using a toothpick. Bake for 20–25 minutes or until the cheesecakes are set. Switch off the oven, leave the door ajar, and let the cheesecakes cool for 5 minutes inside. Take out of the oven and cool for 10 minutes at room temperature. Refrigerate to chill for 1 hour before serving.