Mini Holiday Cheesecakes
A Christmas dessert everyone will love. These Homemade Mini Holiday Cheesecakes are not only cute to look at but so delicious! They come with an Orea crust, a creamy cheesecake filling, and a tangy orange cranberry topping.
The Holiday season is in full swing, and it is exciting to plan what meal to cook and which dessert to serve for Christmas. But don’t you feel like there is always way too much food? And you feel stuffed after every meal, with no room for dessert – the best part of the meal?!
These Mini Holiday Cheesecakes are a perfect size! Just big enough to satisfy that sweet tooth! There is no way you can resist these cute little cakes. The flavor combination is incredible; the orange cranberry topping melts together perfectly with the cheesecake filling.
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Bake
Unlike with a big cheesecake, you don’t have to bake these Mini Holiday Cheesecakes in a water bath, which is a big win! Instead, you simply place them in the oven and bake them! Super easy!
I recommend using a Mini Cheesecake Pan with a removable bottom part which makes taking the mini cakes out a breeze.
They will need 20-25 minutes in the oven with the heat on; then, turn the oven off and crack the door. Let them in the oven for another 20-30 minutes until the oven isn’t hot anymore, and you can touch the pan to take them out. Letting them cool down in the oven prevents the cakes from cracking. Even dough, you will add a topping, and the cracks wouldn’t even be noticeable; I think it’s nicer to have a non-cracked cheesecake.
Let them cool completely before taking them out of the pan!
Orange Cranberry topping
This Orange Cranberry Topping is a preserve and will make about three glass jars. You will only need about one glass jar worth of topping for the cheesecakes. Keep the rest in the refrigerator and use it on your favorite bread or with cheese. Cut the recipe in half if you prefer not to have this much topping/preserves left over.
How to make it:
➙ Bring the cranberries, sugar, grated apple, and orange juice on medium-high heat to a low boil. Let the mixture simmer for about 10 minutes while frequently stirring with a wooden spoon. You will start hearing the cranberries pop.
➙ Take a potato masher and break up some of the cranberries. You want some cranberries to be still whole and some crushed. Cook until thickened (about 15 minutes in total).
➙ Fill the preserves into glass jars and cool them before putting them in the refrigerator. They will stay good for up to a month in the fridge.
E Guete, (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked these Mini Holiday Cheesecakes. Also, it would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
You might also like the following recipes:
Zimtsterne – Cinnamon Star Cookies
Chocolate Cinnamon Winter Cake
Mini Holiday Cheesecakes
Ingredients
Crust
- 10 Oreos with filling
- 30 g Butter melted
Cheesecake filling
- 230 g Cream cheese softened
- 2 tbs Heavy whipping cream
- 1 Egg
- 60 g Granulated sugar
- 2 tsp Vanilla extract
Cranberry Orange Topping
- 250 g Granulated sugar
- 340 g Fresh cranberries
- 1 Orange zest
- 120 ml Fresh orange juice approximately 1 orange equals 1/2 cup
- 1 Gala Apple grated
Topping (optional):
- 150 ml Heavy whipping cream
- Dried/candied orange slices fresh works too
Instructions
Cranberry Orange Topping:
- Add all the ingredients into a medium-sized pan and, on medium heat, bring to a low boil.
- Let it simmer for about 10 minutes while frequently stirring with a wooden spoon. You will start hearing the cranberries pop.
- Take a potato masher and break up some of the cranberries. You want some cranberries to be still whole and some crushed.
- Cook until thickened (about 15 minutes in total).
- Fill the preserves into glass jars and let them cool before putting them in the refrigerator.
- This recipe makes about three glass jars. You will only need about one glass jar worth of topping for the cheesecakes. You can keep the rest in the refrigerator and use it on your favorite bread, cheese & crackers, or a sandwich spread; you name it. Cut the recipe in half if you prefer not to have this much topping/preserves left over.
Oreo Crust:
- Preheat the oven to 325°F or 165°C
- Melt the butter in the microwave on low heat or in the soft/melt setting.
- Add the Oreos (with the filling) into a food processor and pulse until you have fine crumbs. Alternatively, you can put them in a zip lock bag and crush them into fine crumbs with a rolling pin.
- Place the crumbs into a small bowl and add the melted butter. Mix until thoroughly combined.
- Then add about 1 tbsp of Oreo crumb mixture into the mini cheesecake pan. I like to use a small cookie scoop; it works like a charm.
- Press the mixture down firmly. Since it is a small pan, it is easiest to use a shot glass or something similar with a flat bottom to press the mixture down.
Cream cheese filling:
- Place the softened cream cheese into a mixing bowl and beat, at medium speed with a hand mixer, until creamy.
- Add the heavy whipping cream and beat until combined, then pour in the vanilla extract and mix well.
- Scrape down the sides of the bowl as needed. Crack in the egg and beat until combined.
- Last, add the sugar and mix everything for one more minute.
- Scoop the mixture into the mini cheesecake pan using a cookie scoop. Fill each to about 3/4 full.
- Place the pan in the oven and bake for 18-20 minutes until the sides of the cheesecakes are set but the centers still have a slight jiggle to them. Then turn the oven off and crack the door. Let the pan in the oven until cooled enough to touch. Then take it out of the oven and let the cheesecakes cool completely.
- Once completely cooled, carefully remove the mini cheesecakes from the pan and place them on a plate.
Assembling:
- Take the plate with the cheesecakes and scoop about 1 tbsp of Orange Cranberry topping on each mini cheesecake. Of course, it is up to your preferences how much topping you add, but adding about 1 tbsp is the perfect amount for me.
- Optional: Whip the heavy whipping cream until stiff peaks form. Scoop it into a pastry piping bag with a small round tip. Pipe some whipped cream on each cheesecake and decorate it with a small slice of dried/candied orange or a small piece of fresh orange.
- Chill in the refrigerator until ready to serve.
