Description
Festive cupcakes featuring a creamy cheesecake base with tart cranberries, perfect for holiday celebrations.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh cranberries
- 1/2 cup graham cracker crumbs for crust
- 2 tbsp unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs and melted butter; press into the bottom of each liner to form crust.
- In another bowl, beat cream cheese and sugar until smooth; add egg and vanilla, mixing well.
- Fold in cranberries gently.
- Spoon the mixture over the crust in liners and bake for 20-25 minutes until set.
- Cool completely in the tin, then refrigerate for at least 2 hours before serving.
Notes
For a sweeter version, add extra sugar to the cranberry mix. Store in an airtight container for up to 3 days.
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 18g
- Carbohydrates: 20g
- Protein: 4g