Individual no-bake mini cranberry cheesecakes are an easy, make-ahead dessert celebrating cranberries! These cranberry cheesecake's are a lovely way to enjoy the festive season.
In a medium saucepan add cranberries, water, nutmeg and orange zest and bring to a boil over medium-high heat.
Once boiling, turn to medium-low and keep at a simmer for about 10-12 minutes or until cranberries reduce to a jam-like consistency, stirring occasionally. Once done, remove from heat and set aside.
In a small mixing bowl, crush graham crackers into small pieces. To crackers add melted butter and sugar, stir to combine and set aside.
In another small mixing bowl, add mascarpone cheese, milk and icing sugar and stir together until combined.
To assemble, start with a layer of graham crackers mixture at the bottom of a small glass, followed by some of the mascarpone mixture and then the cranberry sauce. Continue layering, splitting ingredients between the 4 small glasses. You'll probably have about 2-3 tablespoons of cranberry jam per cheesecake and about a 1/4 cup of mascarpone cheese. Top with a few cranberries to garnish and enjoy!
**Make these ahead of time, cover and store in the fridge and take out about 30 minutes before eating.
**This recipe is easily doubled so you can serve a larger group if needed.