How to Make Mini Cheesecakes with Cranberry Sauce | Hilah Cooking

Name: How to Make Mini Cheesecakes with Cranberry Sauce | Hilah Cooking
Total time: 90 min
Ingredients: 2–8 oz Cream cheese; ¾ cups + 2 tbsp Sugar; 2 Egg; 3 ½ tsp Lemon; ½ tsp + 16–18 Vanilla; 2 cups Cranberry, frozen; ¼ cups Apple juice; 2 tbsp Ginger

By Hilah Cooking · 90 min

Ingredients

Cream cheese2–8 oz
Sugar¾ cups + 2 tbsp
Egg2
Lemon3 ½ tsp
Vanilla½ tsp + 16–18
Cranberry · frozen2 cups
Apple juice¼ cups
Ginger2 tbsp

Instructions

Bring the ingredients to room temperature and preheat the oven to 375°F.
Line 18 standard muffin tins with paper cups and place a vanilla wafer in the bottom of each.
Beat the cream cheese until fluffy, then gradually beat in the sugar. Add the eggs one at a time until well mixed, then add the lemon and vanilla.
Scoop about 1/4 cup of batter into each muffin cup, filling them about two-thirds full.
Bake for 15-20 minutes.
Combine all the cranberry topping ingredients in a small pot and bring to a boil. Simmer for 10 minutes until thickened, then let cool.
Let the cheesecakes cool, then top with the cooled cranberry sauce.

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