Description
Delightful mini cheesecakes with a creamy filling and a tart cranberry sauce topping, perfect for holiday gatherings.
Ingredients
Scale
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- Green food coloring
- 1 cup crushed graham crackers
- ½ cup unsalted butter, melted
- Cranberry sauce, for topping
Instructions
- Preheat your oven to 325°F (160°C).
- Combine crushed graham crackers with melted butter and sugar, then press into mini cheesecake molds.
- Beat cream cheese until smooth, gradually adding sugar, then mix in eggs and vanilla.
- Fold in green food coloring until desired hue is achieved.
- Pour filling over the crusts, filling each mold about ¾ full.
- Bake for 15-20 minutes until edges are set.
- Cool at room temperature for 30 minutes before chilling for 2 hours.
- Top each cheesecake with cranberry sauce before serving.
Notes
Keep ingredients at room temperature for a smooth batter. Don’t overmix once eggs are added.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 16g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cheesecake, dessert, holiday, mini, festive