Cranberry Caramel Pecan Mini Cheesecakes
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You all remember those delightfully delicious and ridiculously easy Oreo Cheesecake Bites, right? Well, I’ve given them a sophisticated and delectable upgrade. Cranberry Caramel Pecan Cheesecake Bites. You heard that right, people. These are just as easy but a whole other flavor profile, and at this point I can’t decide which is my favorite. Here’s how I made them…
To make 18 mini cheesecakes you will need:
- Vanilla Creme* Cookies (18 whole cookies)
- two 6 oz boxes of cream cheese at room temperature
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 1/2 cup of sour cream
- 1 tsp vanilla
- 1/8 tsp salt
- 1/3 cup Dried Cranberries (chopped)
- 1/3 cup chopped Pecans
- Caramel sauce (<<I like this kind)
- cupcake liners
Preheat the oven to 275 degrees, place the cupcake liners in muffin tins, then place a Vanilla Creme* at the bottom of each one.
In a large mixing bowl, beat the cream cheese until it is smooth. Add in the sugar and mix until smooth. Mix in the beaten eggs and the vanilla, scraping down the sides of the bowl when necessary. Add in the sour cream and salt. Mix well. Carefully spoon batter into lined muffin tins over the Vanilla Creme* cookies until they are filled about 2/3 of the way.
Coarsely chop the pecans and the cranberries, combine and add a spoonful to the top of each cheesecake. Drizzle caramel sauce over the top of the pecan cranberry mixture. Bake at 275 for about 20 – 23 minutes until set. Let cool completely and refrigerate for at least 2 hours before serving.
To serve, carefully peel off the cupcake liners and arrange on a platter. Sprinkle with chopped fresh basil, if desired. (It’s pretty and smells so good!)
Makes 18 mini cheesecakes. Aaaaand you’re welcome! Enjoy!