Mini Cranberry Cheesecakes

Ingredients

• 12 vanilla wafer cookies
• 16 oz cream cheese
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp lemon zest (grated lemon peel)
• 1 cup sweetened dried cranberries
• 12 fresh cranberries (optional, for garnish)

Instructions

1. Preheat your oven to 325°F. Line a standard muffin tin with 12 foil liners.
2. Place one vanilla wafer cookie in the bottom of each foil liner.
3. In a medium mixing bowl, combine the cream cheese, sugar, eggs, vanilla, and lemon zest. Use a hand mixer to blend until smooth and well combined.
4. Gently stir in the dried cranberries by hand.
5. Scoop the cheesecake batter into each liner until they are approximately 3/4 full. If using fresh cranberries for garnish, place one on top of each cake now.
6. Bake for 25 minutes.
7. Remove from the oven and allow the cheesecakes to cool completely on wire racks before serving or refrigerating.

(Source: uscranberries.com)