Mini White Chocolate Cranberry Cheesecake

Try the Mini White Chocolate Cranberry Cheesecake a perfet bite sized treat that would lighten up your parties! Indulge in the perfect combination of creamy white chocolate, tart cranberries, and buttery graham cracker crust.

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Bite-sized and bursting with flavor, they’re perfect for parties, holidays, or as a delicious treat for any occasion. Follow these tips and steps for a flawless dessert every time!

PRO TIPS for the Best Mini Cheesecake

1. Room Temperature Ingredients: Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth, lump-free filling.
2. Don’t Overbake: Bake until the centers are just set. Overbaking can lead to cracks in your cheesecakes.
3. Even Crusts: Press the crust firmly and evenly for a solid base. Use the back of a spoon or a small flat-bottomed glass for best results.
4. Chill Thoroughly: Allow the cheesecakes to cool completely before adding whipped cream to ensure a perfect set.

Personalising the Recipe

Make these cheesecakes your own by swapping cranberries for raspberries, blueberries, or your favorite fruit. Add a drizzle of melted dark chocolate on top for contrast or sprinkle crushed peppermint for a festive holiday twist.

Adjust sweetness by adding more or less sugar to the whipped topping or filling.

Mini White Chocolate Cranberry Cheesecake Ingredients

Crust:

• Crushed Graham Crackers: Provides the buttery, crumbly base that balances the creamy filling.
• Sugar: Adds a touch of sweetness to the crust.
• Unsalted Butter (Melted): Binds the crust together while adding richness.

Cheesecake Filling:

• Sugar, Cornstarch, Kosher Salt: Combine for the perfect balance of sweetness, texture, and flavor.
• Cream Cheese Blocks: The star ingredient for a creamy, luscious filling.
• Sour Cream & Pure Vanilla Extract: Adds tanginess and enhances flavor.
• Eggs (Large): Helps the cheesecake set and hold its structure.
• White Chocolate Chips (Melted): Adds sweetness and a rich white chocolate flavor.
• Fresh Cranberries: Provides tart bursts of flavor and a pop of color.

Whipped Topping:

• Heavy Whipping Cream, Powdered Sugar, Pure Vanilla Extract: Creates a light, sweet topping to complement the rich cheesecake.

How to make Mini White Chocolate Cranberry Cheesecake

For the Crust:

Lightly grease a cupcake pan or line with cupcake liners.

Crush graham crackers into fine crumbs using a food processor or use store-bought crumbs.

Mix crumbs with sugar and melted butter until well combined.

Scoop 1 tablespoon of the mixture into each cupcake liner and press firmly into a flat disk. Set aside.

For the White Chocolate Cheesecake:

In a small bowl, whisk together sugar, cornstarch, and salt.

In a large bowl, beat cream cheese until smooth and fluffy using a hand mixer.

Add the sugar mixture and beat until well combined.

Mix in sour cream, vanilla extract, and eggs until smooth.

Melt the white chocolate chips in 30-second intervals in the microwave, stirring until smooth.

Gently fold the melted chocolate into the cheesecake batter until fully incorporated.

Carefully fold in the cranberries.

Scoop 1½ to 2 tablespoons of batter into each cupcake liner, filling almost to the top.

Bake at 325°F for 17-20 minutes or until the centers are just set.

Allow to cool on the counter for 30 minutes to 1 hour.

For the Whipped Topping:

1. In a medium bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Transfer to a piping bag and pipe dollops of whipped cream onto each cheesecake.
3. Top with a few fresh cranberries for garnish.

Methods of Preparation

• Oven Method: Follow the above steps and bake at 325°F for the recommended time.
• Water Bath Option: Place the cupcake pan in a larger pan with hot water halfway up the sides for an ultra-creamy texture and reduced risk of cracks.

Different Methods of Serving

• Festive Platters: Arrange on a holiday platter with fresh cranberries and mint leaves for a festive touch.
• Individual Servings: Place in clear treat boxes for a personalized gift.
• Layered Dessert: Use crushed cheesecake as layers in a trifle with whipped cream and cranberry sauce.

How to Store Leftovers?
Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze without whipped cream topping for up to 3 months. Thaw overnight in the refrigerator before serving.

Mini White Chocolate Cranberry Cheesecake FAQ’s

1. Can I use a different crust?
Yes, substitute graham crackers with crushed Oreos, digestive biscuits, or gingersnap cookies.

2. How do I prevent cracks in the cheesecake?
Don’t overmix the batter or overbake the cheesecakes. Cooling gradually helps avoid cracks.

3. Can I use frozen cranberries?
Yes, just thaw and pat dry before adding to the batter.

4. Can I make these ahead of time?
Absolutely! These mini cheesecakes can be made up to two days ahead and stored in the fridge until ready to serve.

5. What if I don’t have a piping bag?
Use a zip-top bag with the corner snipped off to pipe the whipped topping.

These Mini White Chocolate Cranberry Cheesecakes are the perfect bite-sized dessert for any celebration. Their rich, creamy filling, tart cranberries, and sweet whipped topping make them a crowd-pleaser for holidays and gatherings!