PEEK FREANS Individual Baked Cranberry Cheesecakes

PEEK FREANS Individual Baked Cranberry Cheesecakes

Prep time15 min
Total time4hr 45min
ServingsMakes 12 servings, 1 cheesecake (90 g) each.
  • 12 Peek Freans Maple Leaf Biscuits
  • 2 pkg. (250 g each) brick cream cheese, softened
  • ½ cup granulated sugar
  • ½ cup sour cream
  • ½ tsp. vanilla
  • 2 eggs
  • 1 cup fresh cranberries
  • 2 Tbsp. brown sugar
  • Heat oven to 350ºF.
  • Place 1 biscuit in each of 12 paper-lined muffin pan cups; set aside.
  • Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in cranberries.
  • Spoon cream cheese batter into prepared muffin cups; sprinkle with brown sugar.
  • Bake 25 to 30 min. or until centres of cheesecakes are almost set. Remove cheesecakes to wire rack; cool completely.
  • Refrigerate 3 hours.
Recipe Tips
  • Size-Wise
    With their built-in portion control, these mini cheesecakes make great treats.
  • How to Bake the Cheesecake in a Springform Pan
    The cheesecake batter can instead be baked in a 9-inch springform pan. To make the crumb crust, melt 1/4 cup butter.  Mix with 1-1/4 cups Honey Maid Crumbs. Press onto bottom of 9-inch springform pan. Prepare batter as directed; pour over crust. Bake in 350ºF oven 45 to 50 min. or until centre of cheescake is almost set. Run knife or spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Substitute
    Prepare using Oreo Cookies.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 18g 
   Saturated 10g 
Cholesterol 75mg 
Sodium 240mg 
Carbohydrate 24g 
   Dietary fiber 0g 
   Sugars 17g 
Protein 5g 
Calcium5 %DV
Iron3 %DV
Potassium2 %DV
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