This portable dessert is great for taking to any holiday potlucks or dinners. Plus, you can bake them up to 2 days ahead and spoon on the topping before serving.
18 vanilla wafer cookies
2 (8 oz) pkgs cream cheese, softened
1 1/4 cups sugar, divided
2 tsp vanilla extract
2 large eggs
1/2 (12 oz) pkg fresh cranberries
1/2 cup Nature's Promise Naturals Cranberry Juice
2 tsp orange zest
Preheat oven to 350°F. Line 18 cups of 2 muffin pans with paper liners. Place 1 vanilla wafer in the bottom of each liner.
In the bowl of a stand mixer or with hand mixer, beat the cream cheese and ½ cup sugar until smooth and fluffy. Add the vanilla and beat in the eggs, one at a time, until just smooth. Divide the mixture among the cups of the muffin pan, over the vanilla wafers. Bake 10 min., until set. Refrigerate to cool completely.
Meanwhile, in a medium pot, combine the cranberries, cranberry juice, orange zest, and remaining ¾ cup sugar. Heat to a boil on high. Reduce heat and let simmer 10 min., until cranberries pop and sauce has thickened, stirring often. Refrigerate to cool completely.
When ready to serve, spoon cranberry mixture onto each mini cheesecake.