Sugared Cranberry-Topped Mini New York Cheesecakes
Serving up these Sugared Cranberry Topped Mini New York Cheesecakes just in time for holiday entertaining, my friends. These decadent desserts are a snap to thaw and garnish up for guests. What a festive grand finale for all of your holiday get-togethers.
Ingredients
- 1 box David's Cookies mini NY cheesecakes
- 1 cup fresh cranberries
- six sprigs fresh rosemary
- 3/4 cup water
- 1 and 1/4 cup sugar, divided
- whipped sweetened heavy cream*, for piping
Instructions
- Whip heavy cream with a little powdered sugar and some vanilla extract until peaks form. Transfer to piping bag fitted with star tip for piping.
- Place cranberries in a medium heatproof bowl.
- Bring 3/4 cup water and 3/4 cup sugar to a simmer in a medium pot over medium heat, stirring until sugar is dissolved. Remove from heat. Cool briefly.
- Pour sugar syrup over cranberries and rosemary sprigs, stir and let sit for 15 minutes.
- Line a rimmed baking sheet with a sheet of parchment paper and use slotted spoon to transfer cranberries and rosemary sprigs to baking sheet. Let dry for an hour.
- Pour the rest of the sugar in a pie plate. Toss cranberries and rosemary sprigs in sugar and roll around until coated.
- Transfer sugared cranberries and sugared rosemary sprigs back to the lined baking sheet and allow to dry.
- When ready to serve, pipe whipped cream atop thawed mini cheesecakes and garnish with sugared cranberries and sugared rosemary.
Enjoy!