Mini Cranberry Cheesecakes
These mini cheesecakes, featuring tart cranberries, are the perfect petite dessert for fall.
  • Makes: 12 cheesecakes
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Cranberries are an antioxidant super-food and may boost HDL “good” cholesterol levels.

  • Recipe Created By:

Instructions


  1. Preheat oven to 325 degrees. Line a muffin tin with 12 foil liners.

  2. Place one vanilla wafer in each liner.

  3. In a medium mixing bowl, combine cream cheese, sugar, eggs, vanilla and lemon zest. Use a hand mixer to blend well. Stir in dried cranberries.

  4. Fill each liner ¾ full with cheesecake batter. Top each cake with a fresh cranberry, if desired.

  5. Bake for 25 minutes. Cool on wire racks.


Tips & Notes

These cheesecakes freeze well, so you can make them ahead of time. Just allow them to thaw at room temperature for 2-3 hours before serving.


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