These delicious white chocolate mini cheesecakes are perfect for holiday entertaining. They have a cookie crumb crust, an easy to make cranberry jam layer, and the creamiest cheesecake that's lightly flavored with white chocolate. Baked in mini canning jars, they look great on the table and transport easily. You will LOVE these!
2cupsfresh or frozen cranberries
Cookie Crumb Crust
1cupgraham cracker cookie crumbs, gluten-free, if needed
White Chocolate Cheesecake
3ounceswhite chocolate, chopped
¼cuphalf & half cream
12ouncesPHILADELPHIA® Cream Cheese, (1 ½ packages)
The Sugared Cranberries and Rosemary
A few sprigs of rosemary
Preheat your oven to 375 degrees. Place twelve ½ cup canning jars in a baking dish or roasting pan.
Add the cranberries, sugar, water, and vanilla to a small pot over high heat. Bring to a boil then reduce the heat to medium. Continue to simmer for 10 mins then remove from the heat.
2 cups fresh or frozen cranberries, ¾ cup sugar, ¼ cup water, 1 teaspoon vanilla
In a medium-sized bowl, mix the cookie crumbs with the melted butter and sugar. Divide between the canning jars and press them down lightly to create the crust.
1 cup graham cracker cookie crumbs, 2 tablespoons butter, 2 tablespoons sugar
When the cranberry jam is no longer hot (warm is ok) divide it between the jars on top of the cookie crumb base.
Place the white chocolate and the half & half cream in a small saucepan over medium heat. Let the chocolate melt then whisk to combine.
3 ounces white chocolate, ¼ cup half & half cream
In a large bowl, beat the cream cheese, the sugar, sour cream, eggs, vanilla, and melted white chocolate with electric beaters until the batter is smooth, about 5 minutes. Divide the batter between the canning jars, leaving a ¼ inch gap at the top. Carefully pour water into the pan so that it reaches halfway up the sides of the canning jars.
12 ounces PHILADELPHIA® Cream Cheese, ⅓ cup sugar, ½ cup sour cream, 2 large eggs, 1 teaspoon vanilla
Bake in the oven for 25 minutes, or until the cheesecakes are slightly puffed and the tops are dry and matte looking. Turn off the oven and open the oven door halfway. Let the oven cool with the cheesecakes inside for a half-hour. Garnish with sugared cranberries and rosemary
In a small pan, heat ¼ cup of the sugar and the water until the sugar melts. Remove the pan from the heat and set it aside to cool. Place the remaining ¼ cup of sugar in a small bowl.
¼ cup water, ½ cup sugar
When the sugar water is cool, dip the rosemary in it then shake off the excess. Then, dip the rosemary in the sugar. Set the rosemary on a parchment-lined plate. Repeat with the cranberries, shaking them in the sugar to coat them. Let them dry completely before using them to decorate the mini cheesecakes.