Cranberry Jam and White Chocolate Mousse Mini Cheesecakes are just perfect for Christmas! These Christmas Mini Cheesecakes are so delicious – buttery crust, creamy cheesecake layer, fresh cranberry jam and a rich layer of smooth white chocolate mousse with candied cranberries on top – wooow, amazing dessert!
Christmas Mini Cheesecakes
Sweet and sour combination is what best describes these lovely mini cheesecakes. What I especially like about them is that they are not too sweet. There are a few more days left until Christmas and I’m so excited and can’t wait for this special day. Is there anything better than preparing various treats for your loved ones in the warmth of your home.
Christmas Mini Cheesecakes
Necessary Ingredients:
To make the crust:
- graham cracker crumbs
- granulated sugar
- unsalted butter
- ground cinnamon
To make cheesecake:
- cream cheese
- sour cream
- granulated sugar
- vanilla extract
- eggs
To make cranberry jam:
- fresh cranberries
- granulated sugar
- water
- fresh orange juice
- orange zest
- ground cinnamon
To make white chocolate mousse:
- white chocolate
- heavy whipping cream
To make candied cranberries:
fresh cranberries
granulated sugar
water
Below is a brief description of the cake preparation. For the amount of ingredients and a more detailed description of the preparation, go to the bottom of the page in the recipe card.
Five different layers make a perfect match. These Christmas mini cheesecakes are really delicious and they will surely be noticed on any Christmas table full of various treats.
First make the crust from the listed ingredients and bake in mini cheesecake pan or muffin tin lined with paper liners. Then make the cheesecake filling, spread it over the graham cracker crust and bake at 350 F 20- 22 minutes. Cool at room temperature first, then in the fridge for at least 4h.
When cheesecakes are cooled and set in the fridge, spread a layer of cranberry jam on top of them, then pipe white chocolate mousse and decorate with candied cranberries and your divine Christmas dessert is ready. I love each layer of this cake, especially candied cranberries on top!
Tips and tricks for perfect Christmas Mini Cheesecakes:
Use full-fat cream cheese, heavy whipping cream and sour cream for a richer taste.
Cream cheese should be room temperature. Take it out of the fridge at least an hour before using and you will be able to beat it smooth without any lumps.
Use cooled heavy whipping cream for this recipe, it will be easier and faster to beat it.
Use high quality white chocolate for a richer taste. I do not recommend white chocolate chips.
Do not beat the cheesecake filling too much, so that it remains smooth and without holes.
Can it be made ahead? Absolutely! It’s best to make it a day ahead, but it can be a few days ahead too. Make mini cheesecake, cranberry jam and white chocolate mousse and keep them in the fridge in well sealed containers. On the day of serving or the day before, cover them with cranberry jam, pipe with white chocolate mousse and decorate with candied cranberries.
How to store them? In the fridge, in a well sealed container, for up to 5 days.
There are only 4 days left until Christmas and it’s the perfect time to make your favorite desserts. If you’re still thinking about what to prepare, stop by at CHRISTMAS RECIPES and you’ll find loads of delicious and easy recipes.
Cranberries are your favorite for Christmas? Try one of these CRANBERRY RECIPES. You can also try to make this Mini Cheesecake recipe from a famous blogger – MINI CHEESECAKES.
Christmas Mini Cheesecakes
Yield:
12 mini cheesecakes
Prep Time:
1 hour 30 minutes
Cook -Bake time :
35 minutes
Chill Time:
4 hours
Total Time:
6 hours 5 minutes
These Christmas Mini Cheesecakes are so delicious and you really have to try them. Buttery crust, creamy cheesecake layer, fresh cranberry jam and a rich layer of smooth white chocolate mousse with candied cranberries on top - wooow, amazing!
Ingredients
- TO MAKE THE CRUST:
- 1 1/2 cup graham cracker crumbs
- 3 tablespoon granulated sugar
- 5 tablespoon unsalted butter, melted
- 1/8 teaspoon ground cinnamon
- TO MAKE CHEESECAKE:
- 16 ounces cream cheese, softened
- 6 tablespoon sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- TO MAKE CRANBERRY JAM:
- 8 ounces fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- 1/4 teaspoon ground cinnamon
- TO MAKE WHITE CHOCOLATE MOUSSE:
- 3.1 ounces white chocolate, crushed
- 2/3 cup heavy whipping cream
- TO MAKE CANDIDED CRANBERRIES:
- 1 cup fresh cranberries
- 1/2 cup granulated sugar, divided
- 2 1/2 tablespoon water
Instructions
- TO MAKE THE CRUST: Preheat the oven to 350 F. Spray 12 cups in a mini cheesecake pan with non-stick spray or line muffin tin with cupcake liners.
- In a medium bowl combine graham cracker crumbs, melted butter, sugar and cinnamon. Mix until the crumbs are moistened. Divide the mixture among the cups in the mini cheesecake tin and press firmly to make a solid layer. Bake for 8 minutes, then take out of the oven and cool at room temperature. Reduce oven temperature to 325 F.
- TO MAKE CHEESECAKE FILLING: In a large bowl, beat softened cream cheese and sour cream until smooth. Add sugar and vanilla and beat until combined. Mix in the eggs one at a time. Do not overmix!
- Spread the filling over the graham cracker crust. Bake for 18-22 minutes, until the edges set and the center gets slightly jiggly. Take out of the oven and cool at a room temperature, then in the fridge for at least 4 hours. Let it cool completely at room temperature before transferring them to the fridge.
- TO MAKE CRANBERRY JAM: Add cranberries, sugar, water, cinnamon, juice and orange zest to the pot and stir. Bring to a boil over medium heat, stirring occasionally, then reduce heat to low and simmer gently for about 15 minutes or until the cranberries pop and the jam thickens. Keep in mind that it will thicken further as it cools.
- Remove from heat and leave at room temperature to cool completely. Tip: If you want a smooth jam texture, you can put it in a blender or food processor and blend it.
- TO MAKE WHITE CHOCOLATE MOUSSE: In a small saucepan, heat 3 1/2 tablespoons heavy whipping cream over medium heat. Remove from heat when the edges foam, before it boils. Add crushed white chocolate and mix with a spatula until the white chocolate melts and combines with the cream. Leave at room temperature to cool.
- Beat the remaining heavy whipping cream first on low and then on high until soft peaks form. Stir the cooled white chocolate into the whipped cream with spatula. Cover and refrigerate until ready to use.
- TO MAKE CANDIDED CRANBERRIES: Line a baking sheet with parchment paper. Set aside. In a small saucepan, combine water and 2 1/2 teaspoons of sugar. Bring to a boil and let it simmer over low heat for 3-4 minutes. Add the cranberries, remove from the heat and stir for about 1 minute, then remove with a slotted spoon and place on the prepared baking sheet.
- Leave at room temperature for 1 hour to dry and then roll them in the remaining sugar. Work in batches so that the sugar coats the cranberries evenly.
- TO ASSEMBLE CHEESECAKES: Spread the cooled cranberry jam on the mini cheesecakes. Take the white chocolate mousse out of the refrigerator and transfer it to a piping bag and pipe cheesecakes. Top with candied cranberries.
Notes
- Can it be made ahead? Absolutely! It’s best to make it a day ahead, but it can be a few days ahead too. Make mini cheesecake, cranberry jam and white chocolate mousse and keep them in the fridge in well sealed containers. On the day of serving or the day before, cover them with cranberry jam, pipe with white chocolate mousse and decorate with candied cranberries.
- How to store them? In the fridge, in a well sealed container, for up to 5 days.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 495Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 104mgSodium: 199mgCarbohydrates: 52gFiber: 2gSugar: 43gProtein: 6g