Bri Emery’s Cranberry-Orange Mini Cheesecakes - Kraft Recipes Top
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Bri Emery’s Cranberry-Orange Mini Cheesecakes

Prep Time
Total Time

24 servings

Imagine the joy cheesecake-lovers will experience when they bite into what they think is a cranberry-orange cupcake and discover it's a mini cheesecake!

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Cook cranberries, 1/2 cup sugar, 1/4 cup (4 Tbsp.) orange juice and spices in saucepan on medium heat until cranberries begin to pop and mixture is thickened, stirring occasionally. Cool slightly.
  • Process cranberry mixture in food processor until smooth; transfer to bowl. Stir in 1 Tbsp. vanilla. Refrigerate until ready to use.
  • Mix cookie crumbs and butter; press 1 Tbsp. onto bottom of each of 24 paper-lined muffin cups.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, orange zest, remaining orange juice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add 2/3 cup cranberry mixture; swirl gently. Spoon 1/3 cup batter over crust in each muffin cup.
  • Bake 25 min. or until centers are almost set. Cool. Refrigerate 2 hours.
  • Drizzle with remaining cranberry mixture and top with COOL WHIP just before serving.

Special Equipment Needed

Size Wise

Balance out your food choices throughout the day so you can enjoy a serving of this delicious dessert.

Blending Cream Cheese

When blending cream cheese in dessert recipes, make sure the cream cheese and sugar are completely blended, free of lumps and smooth before adding any other ingredients. If the cream cheese is too cold, it will not blend easily. To easily soften cream cheese, place a completely unwrapped package of cream cheese in a microwaveable bowl. Microwave on HIGH 15 sec. or until softened. Add 15 sec. for each additional package of cream cheese.

How to Freeze Baked Cheesecakes

You can freeze baked PHILADELPHIA cheesecakes for up to two months and still enjoy the rich, creamy taste. Prepare cheesecake as directed; omit topping. Cool completely. Wrap cheesecake securely in plastic wrap then with foil. Freeze for up to 2 months. Thaw wrapped cheesecake in refrigerator overnight. Garnish with toppings and serve.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 230
Total fat 15g
Saturated fat 9g
Cholesterol 70mg
Sodium 200mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 15g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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