This post has a lot of pictures because I couldn't help myself — these no-bake mini cheesecakes turned out more beautiful than what I had pictured in my head. They're adorable, especially with the sugared cranberries that are like sparkly little gems on top.
If you plan ahead a bit this recipe is very simple. I bet if you bring these to a holiday party, you'd be the belle of the ball.
And the cranberries!
They got that sweet-sour thing going. And a slight crunch and pop. You could make just the cranberries and still impress people. This is where the planning ahead is important however. They need to chill in a simple syrup for several hours, but overnight is best. They are worth the wait though, promise.
The cheesecake is based off the 5 minute cheesecake I shared quite awhile ago. This time I thought it would be fun to make individual mini cheesecakes. The main key to this cheesecake is to make sure your cream cheese is completely at room temperature. Not kidding. If not, then it is a lot harder to cream probably and you'll get little tiny cream cheese lumps. No bueno.
Okay, one more picture before the recipe.
Mini Cheesecakes with Sugared CranberriesMakes 24
For the Cheesecake:
- 1 can sweetened condensed milk
- 1 tub whipped topping
- 8 oz. cream cheese, room temperature
- 1/4 cup lemon juice
- 2 1/2 cups crushed graham crackers
- 10 tablespoons butter, melted
- 1/4 cup sugar
- Place paper liners in 24 regular-sized muffin tins.
- Prepare crust by mixing together the graham cracker crumbs, butter, and sugar in a bowl.
- Place one heaping spoonful of the crust mixture into each liner and tap them down firmly.
- Using a stand or hand mixer, cream the cream cheese until smooth and soft.
- Add in the sweetened condensed milk and whipped topping and beat again until smooth.
- Pour in the lemon juice and mix until just combined.
- Fill each of the muffin tins with the cheesecake mixture. I filled mine so that the filling is about even with the top of the tin.
- Chill in the fridge for a couple hours to set.
- Top with sugared cranberries (optional).
For the Sugared Cranberries:
- 12 oz. bag of fresh cranberries
- 1 cup sugar plus another 1/2 cup sugar
- 1 cup water
- Rinse the cranberries and pick through to throw out any bad ones. Set aside.
- In a small sauce pan, gently heat 1 cup sugar and water until all the sugar dissolves. Take off the heat before it boils. Allow it to cool just a bit — about 10 minutes.
- Place the cranberries in a medium bowl and pour the cooled sugar water over them. Cover and chill in the fridge for at least several hours, overnight recommended.
- Drain the cranberries and set them out on a cooling rack to dry for about an hour. They should become a bit tacky.
- Put the remaining 1/2 cup sugar in a small bowl and roll a few berries at a time in the sugar until coated.
- After they are all coated with sugar, let them sit out on the counter for another half hour or until the sugar hardens a bit.
- Store in an airtight container in the fridge.
Linking to Link Party Palooza and Holiday Recipe Link Up Party