Sugared Cranberry Cheesecake Bites Recipe
Delight in these Sugared Cranberry Cheesecake Bites, a perfect blend of creamy cheesecake nestled in a buttery graham cracker crust, topped with tangy, sweetened cranberries and a dollop of fresh whipped cream. These bite-sized treats are ideal for festive gatherings or a luxurious dessert craving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: 12 cheesecake bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- ¾ cup graham cracker crumbs
- 1 ½ tablespoons sugar
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- ½ cup sugar
- ½ cup sour cream
- ¾ teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
- 2 large eggs
Sugared Cranberries
- 2 cups fresh cranberries
- 1 cup sugar
- 1 cup water
- ¾ cup sugar, for rolling cranberries
Fresh Whipped Cream
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Oven and Pan: Preheat your oven to 325°F (163°C) and line a cupcake pan with cupcake liners to ensure easy removal of the bites.
- Make Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Use a tablespoon to distribute the crust mixture evenly into each cupcake liner. Press firmly with a flat-bottomed cup to compact the crust and set aside.
- Prepare Cheesecake Filling: Using a hand mixer, beat together cream cheese and sugar until smooth. Mix in sour cream, vanilla extract, and salt until well combined. Add eggs one at a time, beating after each addition until fully incorporated.
- Assemble and Bake: Spoon approximately 2 ½ tablespoons of cheesecake filling onto each crust. Bake in preheated oven for 17 to 22 minutes, or until edges are firm and a light golden brown forms on top.
- Cool: Remove from oven and allow cheesecakes to cool completely, then refrigerate for a few hours to set firmly.
- Prepare Sugared Cranberries: In a small pot, bring sugar and water to a slow simmer, whisking until sugar dissolves. Add cranberries and stir to coat completely. Using a slotted spoon, transfer cranberries to a cookie sheet and let sit for 15 minutes.
- Coat Cranberries in Sugar: Place ¾ cup sugar in a bowl. Toss cranberries a few at a time in the sugar until fully coated, then transfer to a clean bowl.
- Whip Cream: In a medium bowl, beat heavy whipping cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form. Transfer whipped cream to a piping bag.
- Garnish and Serve: Pipe whipped cream dollops onto each cheesecake bite and top with sugared cranberries. Serve chilled and enjoy!
Notes
- Chilling the cheesecakes overnight will improve texture and flavor.
- Use fresh cranberries for best taste and appearance in sugaring.
- For a festive touch, add a sprinkle of cinnamon or nutmeg to the crust mixture.
- Ensure cream cheese is softened to avoid lumps in the filling.
- Storage: Keep cheesecakes refrigerated and consume within 3 days for freshness.
Keywords: cheesecake bites, sugared cranberries, holiday dessert, mini cheesecakes, creamy dessert, graham cracker crust
