Preheat oven to 325 degrees. Line a muffin tin with 12 foil liners

Place one vanilla wafer in each liner.

In a medium mixing bowl combine cream cheese, sugar, eggs, vanilla, and lemon zest. Use a hand mixer to blend well; then stir in dried cranberries.

Fill each liner ¾ full with cheesecake batter. Top each cake with a fresh cranberry, if you’d like.

Bake for 25 minutes. Cool on wire racks.

Source:

uscranberries