Cranberry-Orange Mini Cheesecakes

Cranberry-Orange Mini Cheesecakes
3.5 from 2 ratings
Surprise your Valentine with just one bite! They’d never guess that these cupcakes are yummy mini cheesecakes! Recipe courtesy of Philadelphia Cream Cheese.
Servings
24
servings
Cranberry-Orange Mini Cheesecakes
Ingredients
  • 1¾ cup cranberries
  • 1 cup sugar
  • 1 tablespoon zest and 5 tablespoons juice from 1 orange
  • ¾ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon plus 1 teaspoon vanilla extract
  • 1½ cup finely crushed gingersnaps (about 32)
  • 3 tablespoon butter, melted
  • 3 8-ounce packages philadelphia cream cheese, softened
  • ½ cup sour cream
  • 3 eggs
  • 1 8-ounce tub whipped topping, thawed, such as cool whip
Directions
  1. Preheat the oven to 325 degrees F.
  2. Cook cranberries, ½ cup of the sugar, 4 tablespoons of the orange juice, nutmeg, and cinnamon in a saucepan set over medium heat until the cranberries begin to pop and mixture thickens, stirring occasionally. Cool slightly.
  3. Process the cranberry mixture in a food processor until smooth; transfer to a bowl. Stir in 1 tablespoon of the vanilla extract. Refrigerate until ready to use.
  4. Mix the cookie crumbs and butter; press 1 tablespoon onto the bottom of each of 24 paper-lined muffin cups.
  5. Beat the cream cheese and remaining sugar in a large bowl with a mixer until blended. Add the sour cream, orange zest, remaining 1 tablespoon orange juice, and the remaining 1 teaspoon vanilla extract; mix well. Add the eggs, 1 at a time, mixing on low speed after each just until blended. Add ⅔ cup of the cranberry mixture; swirl gently. Spoon ⅓ cup of the batter over the crust in each muffin cup.
  6. Bake 25 minutes or until the centers are almost set. Cool. Refrigerate for at least 2 hours.
  7. Drizzle with the remaining cranberry mixture and top with some whipped topping just before serving.