Servings: 12 mini cakes
Prep time: 30 minutes
Cook time: 10 minutes
Chilling: 6 hours
Ingredients
- 180 g graham crackers, crumbled (about 48 small Honey Maid wafers, depending on size)
- 75 ml (5 tablespoons) butter, melted
- 250 g cream cheese, softened
- 150 g white chocolate, melted and cooled to room temperature
- 250 ml (1 cup) whipping cream (35%), chilled
- 15 ml (1 tablespoon) vanilla extract
- 250 ml (1 cup) fresh or frozen cranberries
- 60 ml (¼ cup) sugar
- 60 ml (¼ cup) water
- 1 generous pinch of salt
Preparation
- Place 12 paper liners in the cups of a muffin pan. In a bowl, mix the graham cracker crumbs with the melted butter until the mixture has a texture similar to wet sand. Divide the mixture evenly among the liners, then press firmly into the bottom with the back of a spoon to form the crusts. Refrigerate while preparing the filling.
- In a small saucepan, combine the cranberries, sugar, and water. Bring to a gentle boil, then simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens to form a compote. Remove from the heat and let cool completely.
- In a large bowl, using an electric mixer, beat the softened cream cheese with the vanilla extract and salt until smooth and creamy. Gradually stir in the melted and cooled white chocolate, continuing to mix until the mixture is smooth and well combined.
- In another cold bowl, whip the 35% cream with an electric mixer until stiff peaks form. Using a spatula, gently fold the whipped cream into the cream cheese and white chocolate mixture in several batches to maintain a light and airy texture.
- Divide the filling evenly among the 12 paper cups, on top of the Graham cracker crusts. Gently smooth the top with a small spatula or the back of a spoon.
- Cover the pan and refrigerate for at least 6 hours, until the mini cakes are firm and easy to remove from the cups.
- Just before serving, gently remove the paper liners, then top each mini-cake with a generous spoonful of chilled cranberry compote. Serve well chilled.
