- 1 5.3 oz. package Walkers Shortbread Petticoat Tails
- 1/4 cup unsalted butter, melted
- 1 8-oz package cream cheese
- 1/2 cup sugar
- 1 egg
- 1/2 tbsp lemon juice
- 1/4 tsp vanilla extract
- 1 cup fresh cranberries
- 2 tbsp water
- 1 tbsp sugar
Preheat oven to 375F.
Line 8 muffin tin spaces with liners and set aside.
With a rolling pin, crush Walkers Shortbread until you have fine crumbs.
Combine melted butter with crumbs and press mixture into lined and greased muffin tins.
Bake crumb mixture for 6 minutes and allow to cool.
With an electric mixer, beat cream cheese just until fluffy.
Add in sugar and beat in until combined.
Add in egg, lemon juice, and vanilla, and combine.
Scoop a large dollop into each muffin tin space, so that it is 2/3 full.
Bake for 17 minutes.
Meanwhile, combine cranberries, water and sugar in small sauce pot, simmering until thickened (approximately 8 minutes). Allow mixture to cool.
Allow cheesecakes to cool completely before finishing with cranberry topping.