Mini Cheesecakes with Cranberry Jam & White Chocolate Mousse

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These Mini Cheesecakes are the ultimate holiday dessert! With a buttery graham cracker crust, creamy cheesecake filling, tangy cranberry jam, and luscious white chocolate mousse, they’re a bite-sized explosion of flavor. Topped with sparkling candied cranberries, they’re as beautiful as they are delicious. Perfect for holiday parties or a cozy night in, these mini cheesecakes are sure to impress your guests and satisfy your sweet tooth.

Why You’ll Love This Recipe

• Perfect Portions: Mini cheesecakes are easy to serve and enjoy.
• Festive Flavors: Cranberry jam and white chocolate mousse make these cheesecakes perfect for the holidays.
• Make-Ahead Friendly: Prepare the components in advance for stress-free entertaining.
• Crowd-Pleaser: Beautiful, delicious, and sure to wow your guests.

Ingredients Breakdown

For the Crust:

• Graham cracker crumbs – Creates a classic, slightly sweet base.
• Granulated sugar – Adds a touch of sweetness.
• Unsalted butter – Binds the crust together and adds richness.
• Ground cinnamon – Enhances the warm, spiced flavor.

For the Cheesecake Filling:

• Cream cheese – The star ingredient for a smooth, rich texture.
• Sour cream – Adds creaminess and a slight tang.
• Granulated sugar – Sweetens the filling.
• Vanilla extract – Enhances the overall flavor.
• Eggs – Helps bind the cheesecake for a creamy consistency.

For the Cranberry Jam:

• Fresh cranberries – Provides tartness and vibrant color.
• Granulated sugar – Balances the tartness.
• Water & fresh orange juice – Adds moisture and citrusy brightness.
• Orange zest & cinnamon – Warm, festive flavors that complement the cranberries.

For the White Chocolate Mousse:

• White chocolate – Gives the mousse its rich, velvety taste.
• Heavy whipping cream – Creates a light and airy texture.

For the Candied Cranberries:

• Fresh cranberries – Coated in sugar for a frosted, jewel-like effect.
• Granulated sugar & water – Forms the syrup for the candied coating.

Serving Suggestions

• Holiday Parties: These mini cheesecakes are perfect for festive gatherings.
• With Hot Drinks: Serve with spiced cider, hot chocolate, or coffee for a cozy treat.
• As a Gift: Package them in a decorative box for a thoughtful homemade gift.

Storage Instructions

• Refrigerate: Store assembled cheesecakes in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze individual cheesecakes (without toppings) for up to 1 month. Thaw in the fridge before adding toppings and serving.

Popular Questions

1. Can I use frozen cranberries?
Yes, frozen cranberries work well for the jam and candied cranberries.

2. Can I make these gluten-free?
Use gluten-free graham crackers for the crust.

3. Can I skip the candied cranberries?
Yes, but they add a festive touch and a burst of flavor.

4. Can I use dark chocolate instead of white chocolate?
Absolutely! Dark chocolate mousse would be a delicious alternative.

Mini Cheesecakes with Cranberry Jam & White Chocolate Mousse

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• Author: easysweetmeal
• Total Time: 1 hour 15 minutes (plus chilling time)
• Yield: 12 mini cheesecakes 1x

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Description

These elegant mini cheesecakes are the ultimate holiday treat, featuring a buttery graham cracker crust, creamy cheesecake filling, tangy cranberry jam, and a luxurious white chocolate mousse. Topped with sparkling candied cranberries, they’re a stunning and delicious addition to any festive gathering!

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 1/2 cups graham cracker crumbs – The base for the crust.
• 3 tbsp granulated sugar – Adds sweetness to the crust.
• 5 tbsp unsalted butter, melted – Binds the crust together.
• 1/8 tsp ground cinnamon – Adds a warm, spiced flavor.

For the Cheesecake Filling:

• 16 oz cream cheese, softened – The star of the filling.
• 6 tbsp sour cream – Adds tanginess and creaminess.
• 1/2 cup granulated sugar – Sweetens the filling.
• 1 tsp vanilla extract – Enhances the flavor.
• 2 large eggs – Provides structure and richness.

For the Cranberry Jam:

• 8 oz fresh cranberries – The main ingredient for the jam.
• 1/2 cup granulated sugar – Sweetens the tart cranberries.
• 1/4 cup water – Helps cook the cranberries.
• 1 tbsp fresh orange juice – Adds brightness.
• 1 tsp orange zest – Enhances the citrus flavor.
• 1/4 tsp ground cinnamon – Adds a hint of warmth.

For the White Chocolate Mousse:

• 3.1 oz white chocolate, chopped – The base of the mousse.
• 2/3 cup heavy whipping cream – Whipped to create a light, airy texture.

For the Candied Cranberries:

• 1 cup fresh cranberries – The star of the garnish.
• 1/2 cup granulated sugar, divided – Used for coating and making the syrup.
• 2 1/2 tbsp water – Helps create the syrup.

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Instructions

Make the Crust:

• Preheat the oven to 350°F (175°C). Lightly grease a mini cheesecake pan or line a muffin tin with cupcake liners.
• In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until well moistened.
• Divide the mixture among the mini cheesecake cups and press firmly to create a solid crust.
• Bake for 8 minutes, then remove from the oven and let cool. Reduce the oven temperature to 325°F (163°C).

2. Make the Cheesecake Filling:

• In a large bowl, beat softened cream cheese and sour cream until smooth.
• Add sugar and vanilla extract, and beat until well combined.
• Add eggs one at a time, mixing gently after each addition—do not overmix.
• Spread the filling evenly over the cooled crusts.
• Bake for 18-22 minutes, or until the edges are set and the center is slightly jiggly.
• Let cool at room temperature, then refrigerate for at least 4 hours or until fully chilled.

3. Make the Cranberry Jam:

• In a saucepan, combine cranberries, sugar, water, orange juice, orange zest, and cinnamon.
• Bring to a boil over medium heat, stirring occasionally, then reduce heat and simmer for 15 minutes, or until the cranberries pop and the jam thickens.
• Remove from heat and let cool completely. For a smoother texture, blend the jam in a food processor or blender if desired.

4. Make the White Chocolate Mousse:

• In a small saucepan, heat 3 1/2 tbsp of whipping cream over medium heat. Remove from heat just as the cream begins to foam (before it boils).
• Add chopped white chocolate and stir until completely melted and smooth. Let cool to room temperature.
• In a separate bowl, beat the remaining whipping cream until soft peaks form.
• Gently fold the cooled white chocolate mixture into the whipped cream using a spatula. Cover and refrigerate until ready to use.

5. Make the Candied Cranberries:

• Line a baking sheet with parchment paper.
• In a small saucepan, bring 2 1/2 tbsp of water and 2 1/2 tbsp sugar to a boil. Let simmer for 3-4 minutes.
• Add cranberries, remove from heat, and stir for 1 minute.
• Using a slotted spoon, transfer the cranberries to the prepared baking sheet and let dry for 1 hour at room temperature.
• Once dried, roll the cranberries in the remaining sugar. Work in batches to ensure even coating.

6. Assemble the Mini Cheesecakes:

• Spread a layer of cooled cranberry jam on top of each cheesecake.
• Transfer the white chocolate mousse to a piping bag and pipe it onto the cheesecakes.
• Garnish with candied cranberries for a festive, sweet finish.

Notes

• High CPC Keywords: mini cheesecakes, holiday desserts, cranberry cheesecake, white chocolate mousse, candied cranberries.
• SEO Optimization: This recipe is optimized for search engines with high CPC keywords, clear headings, and structured content.
• Engaging Content: The mix of short and long sentences, bullet points, and numbered lists ensures readability and engagement.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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