Cranberry White Chocolate Cheesecake
A festive dessert that’s mini in size, but huge on flavor! Rich cheesecake filling packed with white chocolate chips and cranberries nestled on a chocolate granola crust.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups granola (crushed)
- 0.25 cup unsalted butter (melted)
- 8 packages cream cheese (8oz/250g packages, softened)
- 0.5 cup granulated sugar
- 0.005 tsp vanilla extract
- 2 large eggs
- 0.5 cup dried cranberries
- 0.5 cup white chocolate chips
- 0.5 cup cranberry sauce (optional)
Instructions
Preparation Steps
- Preheat oven to 350°F. Add cupcake liners to a cupcake pan. Set aside.
- In a medium sized bowl, mix together the butter and granola. Add about a teaspoonful to each cupcake liner, spreading across the bottom.
- In a large bowl, beat the cream cheese, vanilla extract and sugar on medium low until combined. Add in eggs, one at a time, continue to beat on low.
- Stir in dried cranberries and white chocolate chips. Fill cupcake liners with mixture, about ¾ ways full.
- Bake for 25 minutes or until cheesecake is set. Cool completely before removing from the cupcake pan. Refrigerate for 2 to 3 hours for the cheesecake to set.
- When ready to serve, top each cheesecake with dollop of cranberry sauce, if desired.
Notes
A festive dessert that’s mini in size, but huge on flavor! Rich cheesecake filling packed with white chocolate chips and cranberries nestled on a chocolate granola crust.