Your holiday table will look oh-so-festive when you add the pop of color from these mini cranberry cheesecake pies.
These creamy, sweet-tarts are like little bites of winter.
Keep holiday baking fun by turning out a pan of these easy mini cranberry cheesecake pies.
Credit: David Malosh; Prop Styling: Robyn Glaser; Food Styling: Maggie Ruggiero
orange), plus more zest for garnish
1cupplus 2 Tbsp.
granulated sugar, divided
2 34cupsfinely crushed crisp gingersnap cookies (from about 12 oz.
cookies)
12cupunsalted butter, melted
1teaspoonkosher salt, divided
2(8-oz.)
Place sanding sugar in a separate bowl.
Working in batches of about 2 tablespoons each, add cranberries to sanding sugar; toss to coat.
Arrange cranberries in 1 layer on a plate.
Set aside to dry at room temperature, at least 1 hour or up to overnight.
Bring to a simmer over medium.
Using a fork, mash cranberries until mixture is almost smooth.
Cool completely, about 30 minutes.
Preheat oven to 350F.
Spray a 12-cup muffin pan with cooking spray; set aside.
Spoon into muffin cups (about 3 12 tablespoons each); press into bottom and up sides.
Bake piecrusts in preheated oven until set, 12 to 16 minutes.
Transfer pan to a wire rack.
Use the handle of a wooden spoon to press hot crusts back into a cup shape.
Cool completely, about 30 minutes.
Beat on medium-high speed until light and smooth, 2 to 3 minutes.
Transfer cheesecake mixture to a piping bag fitted with a large (34-inch) open star tip.
Carefully remove cooled crusts from pan.
Pipe filling into crusts (about 3 tablespoons each).
Before serving, top each pie with about 12 teaspoon cranberry compote.
Top with sugared cranberries and orange zest.
Serve remaining compote on the side.
