Indulge in a delightful journey of flavors with our exquisite Mini Cranberry Berry Cheesecakes, a symphony of sweet and tangy sensations. These bite-sized treats are a perfect blend of creamy cheesecake filling, nestled atop a graham cracker crust and adorned with a vibrant cranberry berry compote. Each cheesecake is a masterpiece, offering a burst of flavors that will tantalize your taste buds.
Our curated collection of recipes provides you with options to suit your dietary preferences and culinary skills. Whether you're a seasoned baker or a novice in the kitchen, we have recipes that cater to your expertise. From the classic Cranberry Berry Cheesecake with its traditional graham cracker crust to the gluten-free version made with an almond flour crust, our recipes ensure that everyone can enjoy these delectable treats.
For those with a sweet tooth, the No-Bake Cranberry Berry Cheesecake is a dream come true. This recipe eliminates the need for an oven, making it a quick and effortless dessert to whip up. Simply combine the ingredients, chill, and enjoy the creamy, tangy goodness.
If you're seeking a vegan alternative, the Vegan Cranberry Berry Cheesecake is your perfect choice. This recipe uses plant-based ingredients to create a cheesecake that is just as rich and satisfying as its traditional counterpart.
And for those who love a hint of spice in their desserts, the Cranberry Berry Cheesecake with Ginger Snap Crust is a must-try. The combination of tangy cranberries, creamy cheesecake, and the warmth of ginger snaps creates a harmonious balance of flavors that will leave you craving more.
Embark on a culinary adventure with our Mini Cranberry Berry Cheesecakes. With a variety of recipes to choose from, you'll discover the perfect treat to satisfy your sweet cravings. From classic to gluten-free, no-bake to vegan, and even a spiced-up version, these cheesecakes are a delightful addition to any occasion.
MINI CRANBERRY-BERRY CHEESECAKES
Nature Valley® bars and Yoplait® yogurt come together in these beautiful berry cheesecakes - perfect dessert to treat your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 22
Number Of Ingredients 6
Steps:
- Place baking cups in each of 22 regular-size muffin cups.
- In medium bowl, mix crushed granola bars and melted butter until well blended. Spoon about 1 tablespoon crumb mixture into each muffin cup; press in bottom of cup to form crust.
- In 2-quart saucepan, place cranberry sauce; sprinkle with gelatin to soften. Heat over low heat, stirring constantly, until gelatin is dissolved, about 3 minutes. Remove from heat; pour into medium bowl. Cover and refrigerate about 20 minutes or until mixture mounds slightly when dropped from spoon.
- Beat cranberry mixture until well blended; fold in yogurt. Divide yogurt mixture evenly among muffin cups. Cover; refrigerate about 3 hours or until firm. To serve, remove cheesecakes from muffin cups. Top with fresh berries. Cover and refrigerate any remaining cheesecakes.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Mini Cheesecake, Sodium 85 mg, Sugar 12 g, TransFat 0 g
BERRY MINI CHEESECAKES
There's always room for some mini desserts! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake 12-14 minutes or until centers are set. Cool 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate at least 1 hour. , To serve, remove paper liners; top cheesecakes with raspberries.
Nutrition Facts : Calories 100 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 83mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
CRANBERRY CHEESECAKE
Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. -Nairda Monroe, Webberville, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.
Nutrition Facts : Calories 522 calories, Fat 35g fat (19g saturated fat), Cholesterol 174mg cholesterol, Sodium 423mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
PHILADELPHIA MINI CHEESECAKES
Watch now to discover how to create this luscious berry-topped mini cheesecake recipe! PHILADELPHIA Mini Cheesecakes are the perfect size for a treat but with lots and lots of big taste.
Provided by Kraft Heinz
Number Of Ingredients 9
Steps:
- Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
- Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
- Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
- Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.
CRANBERRY SWIRL CHEESECAKE
Got cranberry sauce leftover from Thanksgiving? Swirl it into the creamy filling of this foolproof vanilla cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h5m
Yield Serves 10 to 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including bottom) in a double layer of foil.
- Pulse graham crackers in a food processor until finely ground. Add butter and 2 tablespoons sugar; pulse until mixture has the texture of wet sand. Press firmly into bottom of prepared pan. Bake until set and darkened slightly, 10 to 12 minutes. Transfer pan to a wire rack; let cool completely.
- Reduce oven temperature to 325 degrees. In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, 2 to 3 minutes. Add remaining 1 1/4 cups sugar in a slow, steady stream. Beat in salt and vanilla. Add eggs, one at a time, beating until just combined after each addition and scraping down sides of bowl as needed (do not overmix). Place springform pan in a large, shallow roasting pan. Pour filling into crust.
- Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick.
- Transfer roasting pan to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cake is set but still slightly wobbly in center, about 1 hour, 15 minutes.
- Carefully transfer springform pan to a wire rack; let cool completely. Refrigerate, uncovered, 6 hours, or loosely covered, up to 1 day. Before unmolding and slicing, run a knife around edge of cake.
Tips:
- Use fresh cranberries for the best flavor.
- If you don't have a mini cheesecake pan, you can use a regular muffin tin. Just fill the muffin cups about 2/3 full.
- Be careful not to overmix the cheesecake batter. Overmixing can make the cheesecake tough.
- Bake the cheesecakes in a water bath to prevent them from cracking.
- Let the cheesecakes cool completely before refrigerating them. This will help them set properly.
- Serve the cheesecakes with your favorite topping, such as whipped cream, fresh berries, or fruit sauce.
Conclusion:
These Mini Cranberry Berry Cheesecakes are the perfect sweet and tart treat for any occasion. They're easy to make and always a hit with guests. So next time you're looking for a delicious and festive dessert, give these cheesecakes a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love