Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
- Topping:
- 1/2 cup cranberry sauce
- Fresh mint leaves for garnish
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of each cupcake liner.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
- Fold in fresh cranberries gently. Pour the filling over the crust in each liner, filling about 3/4 full.
- Bake for 20-25 minutes or until set. Let cool completely.
- Top with cranberry sauce and garnish with mint leaves before serving.
Notes
Ensure cranberries are fresh for the best flavor; refrigerate leftovers for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 15g
- Fat: 18g
- Carbohydrates: 25g
- Protein: 4g