Mini Cranberry & Port Compote Cheesecakes



36 Paper Muffin Liners

2-8oz Packages of cream cheese, softened

1 ½ cups Granulated sugar

4 Large eggs

2 tsp Vanilla extract

40 approx. Vanilla wafers

Cranberry & Port Compote for Cheese


  1. Preheat the oven to 350°F and line approximately 36 muffin cups with paper muffin liners
  2. Beat cream cheese in a medium-mixing bowl until soft and creamy. Continually beating the cream cheese, gradually add the sugar and beat until light and fluffy.
  3. Add in each egg separately stirring in between each one, then mix in the vanilla extract.
  4. Place a vanilla wafer at the bottom of each muffin cup, spoon cream cheese mixture over wafers filling the muffin cups to the brim. Bake for approximately 15 minutes.
  5. Chill muffins in for approximately 8 hours. Remove from refrigerator, add a dollop of Cranberry & Port Compote for Cheese and serve.

Recipe compliments of Wildly Delicious Fine Foods