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Mini Cranberry-Cheesecake Pies

Mini Cranberry-Cheesecake Pies for a Festive Treat Delight

Mini Cranberry-Cheesecake Pies combine gingersnap crust, creamy cheesecake, and tangy cranberry compote for a delightful festive treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 pies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cranberry Compote
  • 3/4 cup Fresh or Frozen Cranberries Can substitute with dried cranberries
  • 2 tsp Pure Maple Syrup Honey could be a substitute
  • 1/2 cup White Sanding Sugar Regular sugar can be used
  • 1 tsp Grated Orange Zest Use lemon zest as a substitution
  • 1/3 cup Fresh Orange Juice Bottled juice is acceptable but less fresh
For the Gingersnap Crust
  • 1 cup Granulated Sugar Adjust quantity based on sweetness preference
  • 2 & 3/4 cups Gingersnap Cookies Can swap for graham crackers
  • 1/2 cup Unsalted Butter Margarine may serve as a substitute
  • 1 tsp Kosher Salt Fine sea salt can be used
For the Cheesecake Filling
  • 16 oz Cream Cheese Neufchâtel or dairy-free cream cheese can be used
  • 1/4 cup Sour Cream Greek yogurt could be a suitable substitute
  • 1 tsp Vanilla Extract Use almond extract for a different flavor

Equipment

  • Mixing Bowl
  • Saucepan
  • Muffin Pan
  • Piping bag

Method
 

Preparation Steps
  1. Prepare Sugared Cranberries: Toss cranberries in maple syrup and roll in white sanding sugar. Let dry on a baking sheet for at least one hour.
  2. Make Cranberry Compote: In a saucepan, combine cranberries, orange zest, orange juice, and granulated sugar. Cook for 4-5 minutes until cranberries burst, then cool.
  3. Prepare Gingersnap Crust: Mix crushed gingersnap cookies with melted butter and salt. Press into a greased muffin pan and bake at 350°F for 12-16 minutes.
  4. Make Filling: Beat cream cheese, sour cream, vanilla extract, and granulated sugar until smooth. Transfer filling into a piping bag.
  5. Assemble Pies: Remove cooled crusts from muffin pan, pipe filling, top with cranberry compote and sugared cranberries.

Nutrition

Serving: 1pieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 2mg

Notes

Chill ingredients for smoother mixing. Press the crust firmly for stability. Use a piping bag for neat assembly and consider adding spices for flavor enhancement.

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