Mini Christmas Cheesecakes Recipe

Introduction

These Mini Christmas Cheesecakes are a festive and delightful treat that’s perfect for holiday gatherings. With a creamy filling on a buttery graham cracker crust, they’re easy to make and decorated with cheerful red and green sprinkles to spread holiday cheer.

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 2 large eggs
• 1/4 cup crushed graham crackers
• 1/4 cup melted butter
• Red and green sprinkles for decoration

Instructions

1. Step 1: Preheat the oven to 325°F (160°C).
2. Step 2: In a bowl, mix the cream cheese and sugar until smooth.
3. Step 3: Add vanilla extract and sour cream, then mix well to combine.
4. Step 4: Incorporate eggs one at a time, mixing thoroughly after each addition.
5. Step 5: In another bowl, combine crushed graham crackers and melted butter.
6. Step 6: Press the graham cracker mixture firmly into the bottom of mini cupcake liners to form the crust.
7. Step 7: Pour the cheesecake mixture over the crust in each liner.
8. Step 8: Bake for 20 minutes or until the cheesecakes are set around the edges but still slightly jiggly in the center.
9. Step 9: Allow the cheesecakes to cool completely, then refrigerate for at least 2 hours to chill and firm up.
10. Step 10: Just before serving, decorate each mini cheesecake with red and green sprinkles for a festive touch.

Tips & Variations

• Use full-fat cream cheese for the creamiest texture and richest flavor.
• Try adding a teaspoon of lemon zest to the cheesecake batter for a bright, fresh twist.
• Swap graham crackers for crushed ginger snaps to add a spicy holiday flavor to the crust.
• For easier removal, chill cheesecakes thoroughly and gently loosen edges with a small knife before lifting out the liners.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They can be enjoyed cold directly from the fridge. To reheat slightly, let sit at room temperature for 10 minutes before serving, but avoid microwaving as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, they can be made a day in advance and stored in the refrigerator. This also allows the flavors to meld and the texture to firm up nicely.

Can I freeze these mini cheesecakes?

Yes, you can freeze them for up to one month. Wrap each cheesecake individually in plastic wrap, then place them in a freezer-safe container. Thaw overnight in the refrigerator before serving.

Mini Christmas Cheesecakes Recipe

Print Recipe

★★★★★

4.6 from 78 reviews

These Mini Christmas Cheesecakes are festive, creamy, and perfect for holiday celebrations. Featuring a buttery graham cracker crust and a rich cream cheese filling, they are topped with red and green sprinkles to add a cheerful holiday touch. Easy to make in mini cupcake liners, these cheesecakes are a delightful bite-sized dessert for any Christmas gathering.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 2 large eggs

Crust

• 1/4 cup crushed graham crackers
• 1/4 cup melted butter

Decoration

• Red and green sprinkles for decoration

Instructions

1. Preheat oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecakes.
2. Mix cream cheese and sugar: In a mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy, ensuring no lumps remain.
3. Add vanilla and sour cream: Blend in the vanilla extract and sour cream thoroughly, enhancing the flavor and texture of the cheesecake filling.
4. Incorporate eggs: Add the eggs one at a time, mixing well after each addition to create a smooth, homogenous batter without overbeating.
5. Prepare crust: In a separate bowl, combine the crushed graham crackers and melted butter until the mixture resembles wet sand.
6. Form crust bases: Press the graham cracker mixture firmly into the bottoms of mini cupcake liners placed in a muffin tin, creating an even crust layer.
7. Fill with cheesecake batter: Pour the cheesecake filling over the graham cracker crusts, filling each liner almost to the top.
8. Bake: Place the muffin tin in the oven and bake for 20 minutes or until the cheesecakes are set but still slightly jiggly in the center.
9. Cool and refrigerate: Allow the cheesecakes to cool to room temperature, then refrigerate them for at least 2 hours to firm up and meld flavors.
10. Decorate and serve: Just before serving, top each mini cheesecake with red and green sprinkles for a festive holiday finish.

Notes

• Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
• Do not overbake the cheesecakes; they should be slightly jiggly in the center when removed from the oven.
• Use mini cupcake liners and a muffin tin for easy portion control and presentation.
• The cheesecakes can be made a day ahead and stored in the refrigerator covered tightly.
• For a gluten-free option, substitute graham crackers with gluten-free crackers.

Keywords: mini cheesecakes, Christmas desserts, holiday sweets, graham cracker crust, cream cheese dessert, festive treats