Cranberry-Orange Mini Cheesecakes

Cranberry-Orange Mini Cheesecakes
Cranberry-Orange Mini Cheesecakes
Philadelphia Cream Cheese

Cranberry-Orange Mini Cheesecakes

Surprise your Valentine with just one bite! They’d never guess that these cupcakes are yummy mini cheesecakes! Recipe courtesy of Philadelphia Cream Cheese.

24
Servings
112
Calories Per Serving
Deliver Ingredients

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 Tablespoons 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

Preheat the oven to 325 degrees F.

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.

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.

Mix the cookie crumbs and butter; press 1 tablespoon onto the bottom of each of 24 paper-lined muffin cups.

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.

Bake 25 minutes or until the centers are almost set. Cool. Refrigerate for at least 2 hours.

Drizzle with the remaining cranberry mixture and top with some whipped topping just before serving.

Nutritional Facts

Total Fat
3g
4%
Sugar
6g
7%
Cholesterol
1mg
0%
Carbohydrate, by difference
20g
15%
Protein
2g
4%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
11mg
1%
Fiber, total dietary
3g
12%
Folate, total
29µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
47mg
7%
Selenium, Se
1µg
2%
Sodium, Na
85mg
6%
Water
2g
0%

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.