Graham Cracker Crust

• 4–5 full sheet graham crackers
• 2 tbsp unsalted butter melted (29 g)
• 1 tbsp granulated sugar (12 g)

Cheesecake

• 8 ounce full-fat cream cheese softened to room temperature
• 1/4 cup granulated sugar
• 1/4 cup all purpose cream at room temperature
• 200 g white chocolate melted
• 1 tsp cornstarch
• 1/2 tsp pure vanilla extract
• 1 tsp fresh lemon juice (optional, but recommended)
• 1 large egg at room temperature

Cranberry compote

• 1 cup cranberries (thawed and drained if frozen)
• 1/2 cup Sugar
• 1 tsp grated orange zest
• 1 tbsp fresh orange juice

1. Preheat the KitchenAid 21L Digital Countertop Oven to 350°F (177°C) using the bake function. Line a 12-count muffin pan with 9-10 liners. This recipe yields only 9-10 mini cheesecakes, so there will be 2-3 empty.
2. Make the crust: Add graham cracker crust in a medium bowl. Crush using the KitchenAid 2-Speed Hand Blender. Add the rest of the crust ingredients and blend. Mixture will be sandy. Firmly press a heaping tablespoon of crust mixture into each liner. Pre-bake for 5 minutes.
3. Make the filling: Using the KitchenAid 2-Speed Hand Blender, beat the cream cheese, egg, all purpose cream, vanilla, and lemon juice. Blend then add granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, batter will be thick. Divide the batter between all the liners. It’s about 1 tablespoon per cheesecake.
4. Bake in the KitchenAid 21L Digital Countertop Oven until the edges are set and the centers only slightly jiggle, about 18-20 minutes.
5. Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours and up to 1 day. If chilling for longer than 2 hours, loosely cover the cheesecakes. The cheesecakes will slightly sink in the middle as they chill. It gives you room for toppings!
6. Once chilled, add toppings and serve. Cover and store leftover cheesecakes in the refrigerator for up to 5 days.