Personal Cranberry Sauce Cheesecakes

 click here for the video

click here for the vegan version

Personal Cranberry Sauce Cheesecakes 

makes 18 mini cakes

Ingredients:

• crust:
• 6 oz room temp cream cheese
• 1 cup softened butter
• 2 cups flour
• cheesecake batter:
• 16 oz room temp cream cheese (2 packages)
• 1/2 cup sugar
• 1/2 cup whole milk yogurt, unflavored and unsweetened
• 2 eggs
• 1 teaspoon vanilla
• 2 teaspoons lemon juice
• cranberry sauce
  

directions:

1. Make the crust
1. Cream together the cream cheese and butter.
2. Add in the flour and work it like pie or biscuit dough by cutting in the fats.
3. Once you have ball of dough, grab enough dough to make a large egg sized ball.
4. Place the ball into the well of a muffin tin and form it to the edges of the cup. A pestle is a fantastic tool for this bit. 
5. Repeat until you have 18 crusts. set aside.
2. Place the cream cheese and sugar for the batter in a stand mixer and cream together. 
3. Once it is smooth and creamy, add the yogurt, vanilla, and lemon juice one at a time while the mixer continues to mix. Be sure to scrape down the sides of the bowl on occasion.
4. Add the eggs one at a time, making sure the egg is completely mixed in before adding the second one. 
5. Mix until you don't see any egg and the batter is smooth and shiny.
6. Spoon about 2 tablespoons of the batter into each crust.
7. Bake @350ºF for 30 min or until the outside is set and the middle jiggles a little.
8. Let the cakes cool at room temp and then move them to the fridge once they are cool. They will collapse in the middle. That's okay. Let sit in the fridge for 2 hrs.
9. Remove the cakes from their tins and top with cranberry sauce.
10. Serve!!! These babies are insanely tasty.