Step 1

Preheat pellet grill to 325 degrees F.

Step 2

For the cheesecake:

Step 3

In a medium sized bowl, add cream cheese. Using a hand mixer, mix until smooth. Add sweetened condensed milk and lemon juice, blend until smooth. Add eggs one at a time. Using a rubber spatula, mixing lightly and folding the eggs all the way into the filling.

Step 4

Using silicone muffin molds so that you can freeze them and pop them out. Put the molds on a cookie sheet so you will be able to carry them. Fill each muffing cup 1/2 full of filling. Bake on top shelf of pellet grill for 5-7 minutes. Turn them around to ensure even cooking and cook for another 5-7 minutes. They may puff up a bit when done Take them out and put in a freezer to cool off and wait until semi-frozen to remove from molds.

Step 5

For the Cranberry Sauce:

Step 6

Place sugar and water into a medium sauce pan and bring it to a boil, stirring until the sugar is dissolved. Add the cranberries and cook until they start to pop, for about 5 minutes. Reduce heat to simmer. Put the cornstarch in the cranberry juice and add it to the simmering cranberries. Stir well until thickened. Add salt, zest and juice from orange.

Step 7

For the Crumb Topping:

Step 8

Crush the ginger snaps using a rolling pin and a freezer bag or in a food processor until semi-fine crumbs. Add the sugar, cinnamon and melted butter. Spread out on cookie sheet and brown in oven at 350 degree F., if desired.

Step 9

To Assemble:

Step 10

Put a teaspoon of cranberry sauce, without cranberries in it on the bottom of the plate. Place 1 mini cheesecake on top of it and put more sauce on top of the cheesecake, then top with another cheesecake. Place a couple of spoonfuls of cranberries on top. Sprinkle some of the cookie crumbs around the stacked cheesecake.