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Mini Cranberry Cheesecakes

Mini Cranberry Cheesecakes

  • 45 minutes
  • 8 People
  • Easy
  • Favorite

Get into the holiday spirit with this simple and bite-sized holiday treat.

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Ingredients

  • 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
Mini Cranberry Cheesecakes

Method

1
Preheat oven to 375F.
2
Line 8 muffin tin spaces with liners and set aside.
3
With a rolling pin, crush Walkers Shortbread until you have fine crumbs.
4
Combine melted butter with crumbs and press mixture into lined and greased muffin tins.
5
Bake crumb mixture for 6 minutes and allow to cool.
6
With an electric mixer, beat cream cheese just until fluffy.
7
Add in sugar and beat in until combined.
8
Add in egg, lemon juice, and vanilla, and combine.
9
Scoop a large dollop into each muffin tin space, so that it is 2/3 full.
10
Bake for 17 minutes.
11
Meanwhile, combine cranberries, water and sugar in small sauce pot, simmering until thickened (approximately 8 minutes). Allow mixture to cool.
12
Allow cheesecakes to cool completely before finishing with cranberry topping.

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