Cranberry Sauce Mini Cheesecakes



½ cup graham cracker crumbs

1 tablespoon sugar

2 tablespoons butter, melted


8 ounces cream cheese, at room temperature {light or regular}

¼ cup sugar

1 egg

½ teaspoon vanilla

7 tablespoons Paradise Meadow Plump & Moist Cranberries


1 cup Paradise Meadow Plump & Moist Cranberries


Preheat oven to 350°F.

Line a standard-sized muffin pan with 7 large muffin liners. In a microwave-safe bowl, melt the butter. Stir in the graham cracker crumbs and sugar, until mixture is crumbly. Divide evenly amongst lined muffin tray {should be 1 or so tablespoons per cheesecake}. Press gently with your fingers to flatten.

In a large bowl, cream together the cream cheese and sugar until smooth and creamy. Scrape the sides of the bowl several times. Mix in the egg and the vanilla. Spoon over the crust until muffin papers are ¾ full. Add one tablespoon of Plump & Moist Cranberries over tops of cheesecakes. Swirl gently with a knife. Bake for 20 minutes. Centers may still jiggle slightly. Cool completely in muffin pan, then transfer to a resealable container and cool for 2 hours in the refrigerator.

To serve, top with an additional 1-2 tbsps of Plump & Moist Cranberries.

Tips and tricks for cooking & baking with cranberries.