12 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar (for filling)
1 large egg, room temperature
1/4 cup sour cream
1 teaspoon alcohol-free vanilla extract
1 cup fresh or frozen cranberries
1/4 cup orange juice
1/3 cup granulated sugar (for sauce)
Instructions
Preheat your oven to 325 degrees Fahrenheit and line a standard 12-count muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter, and two tablespoons of sugar until the mixture resembles wet sand. Press about one tablespoon of the mixture into the bottom of each liner, using a small glass to pack it down firmly.
In a large mixing bowl, beat the softened cream cheese and half a cup of sugar until the mixture is completely smooth and fluffy. Add the egg, sour cream, and alcohol-free vanilla extract, then mix on low speed just until combined. Avoid overbeating the batter once the egg is added, as this can incorporate too much air and cause the cheesecakes to crack.
Divide the cheesecake batter evenly among the 12 prepared liners, filling each one about three-quarters full. Bake for 18 to 20 minutes, or until the edges are set but the centers still have a very slight jiggle. Remove the tin from the oven and let the cheesecakes cool completely in the pan before transferring them to the refrigerator to chill for at least two hours.
While the cheesecakes are chilling, combine the cranberries, orange juice, and one-third cup of sugar in a small saucepan over medium heat. Simmer the mixture for 8 to 10 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened into a glossy jam. Remove from heat and let the sauce cool completely to room temperature.
Once the cheesecakes are chilled and firm, spoon a generous tablespoon of the cooled cranberry sauce onto the top of each mini cheesecake. You can serve them immediately or keep them refrigerated until you are ready to present them at your Christmas celebration.
