Mini Cheesecakes with Cranberry Jelly

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  • Average
  • 30 mins
  • 30 mins
  • 60 mins
  • Average budget

Ingredients

  • Cheesecake:
  • 2/3 cup – Graham Cracker Crumbs
  • 1/2 cup – Sugar
  • 2 tbsp – Butter, melted
  • 2 pkg. – Philadelphia Cream Cheese, softened
  • 2/3 tsp – Vanilla
  • 2 Eggs
  • Topping:
  • 1 cup – Fresh Cranberries
  • 2 tbsp – Sugar
  • 2 tbsp – Water

Preparation

Step 1

Preheat oven to 325°F. Line one cupcake pan with 12 paper liners.

Step 2

In a small bowl, combine Graham Cracker Crumbs, 2 tablespoons sugar and butter.

Step 3

Meanwhile in a stand mixer, cream softened Cream Cheese with remaining sugar and vanilla.

Step 4

Beat eggs in separate bowl, then add to Cream Cheese mixture, beat on high speed until combined and appears smooth.

Step 5

With cupcake pan lined, scoop 1 tablespoon of Crumb mixture into each cup, ensure bottom of cup is covered evenly before patting down Crumbs.

Step 6

Distribute even amounts of Cream Cheese mixture into each of the 12 cups, then bake for 30 minutes.

Step 7

For topping, combine Fresh Cranberries, Sugar and Water in a small saucepan, cook on medium heat until all Cranberries have burst, then stir and take off heat.

Step 8

Once cheesecakes have cooked, allow time to cool before topping with Cranberry Jelly, then refrigerate until completely cold before serving.

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