Cranberry Cheesecake Cups

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  • 24 vanilla wafer cookies
  • 1 (16 ounce) can whole berry cranberry sauce
  • 1 tablespoon cornstarch
  • 3 (8 ounce) packages plus one (3 ounce) package cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 teaspoons grated lemon peel
  • 3 large eggs


  1. Heat oven to 325 degrees F.
  2. Line 24 muffin cups with paper liners; place one vanilla wafer in each.
  3. Combine cranberry sauce and cornstarch in small saucepan. Cook and stir until thickened; cool.
  4. Using an electric mixer, beat cream cheese, sugar and lemon peel until light and fluffy.
  5. Beat in 1 egg at a time.
  6. Spoon 1 heaping tablespoon of cheese mixture into each cup.
  7. Top with 2 teaspoons of cranberry mixture and another heaping tablespoon of cheese mixture.
  8. Dot surface of each cup with remaining cranberry mixture and swirl top gently.

Yield: 24 servings