A festive dessert that’s mini in size, but huge on flavour! Rich cheesecake filling packed with white chocolate chips and cranberries nestled on a chocolate granola crust.
Preheat oven to 350°F. Add cupcake liners to a cupcake pan. Set aside.
In a medium sized bowl, mix together the butter and granola. Add about a teaspoonful to each cupcake liner, spreading across the bottom.
In a large bowl, beat the cream cheese, vanilla extract and sugar on medium low until combined. Add in eggs, one at a time, continue to beat on low.
Stir in dried cranberries and white chocolate chips. Fill cupcake liners with mixture, about ¾ ways full.
Bake for 25 minutes or until cheesecake is set. Cool completely before removing from the cupcake pan. Refrigerate for 2 to 3 hours for the cheesecake to set.
When ready to serve, top each cheesecake with dollop of cranberry sauce, if desired.