Introduction

These Mini Christmas Cheesecakes are a festive and delightful treat perfect for holiday celebrations. With a creamy filling and a buttery graham cracker crust, they are easy to make and sure to impress your guests.

Four mini cheesecakes sit on a white plate on a white marbled surface, each with two layers: a crumbly, brown crust at the bottom and a creamy, pale yellow cheesecake layer on top. The cheesecake layer is topped with small white frosting or glaze covered with red and green sprinkles and a light sprinkle of granulated sugar, adding a festive touch. The photo is a close-up, showing the texture of the crumbly crust and the smooth, soft cheesecake. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 325°F (160°C).
Step 2: In a bowl, mix cream cheese and sugar until smooth.
Step 3: Add vanilla extract and sour cream, then mix well.
Step 4: Incorporate eggs one at a time, mixing after each addition.
Step 5: In another bowl, combine crushed graham crackers and melted butter.
Step 6: Press the graham cracker mixture into the bottom of mini cupcake liners.
Step 7: Pour the cheesecake mixture over the crust.
Step 8: Bake for 20 minutes or until set.
Step 9: Let cool, then refrigerate for at least 2 hours.
Step 10: Top with red and green sprinkles before serving.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the cheesecake mixture.
Use festive cupcake liners to enhance the holiday spirit.
Try topping with fresh berries or a drizzle of chocolate for variety.
Make sure the cream cheese is fully softened to avoid lumps in the batter.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled. If preferred, bring to room temperature before serving to enhance the creamy texture.

How to Serve

Four mini cheesecakes sit on a white marbled surface, each with a thick, crumbly, light brown crust as the bottom layer. Above the crust is a creamy, pale yellow cheesecake layer. On top of each cheesecake, there is a swirl of white whipped cream that is soft and smooth. The whipped cream is topped with small red and green candy sprinkles scattered evenly. The cheesecakes are closely grouped, with the front one in sharp focus and the others slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day or two in advance and stored in the refrigerator until ready to serve.

Can I freeze mini cheesecakes?

Yes, you can freeze them for up to 1 month. Wrap each cheesecake individually and thaw overnight in the refrigerator before serving.

Mini Christmas Cheesecakes Recipe

Print Recipe

★★★★★

4.7 from 140 reviews

Mini Christmas Cheesecakes are delightful, festive treats featuring a creamy cream cheese filling atop a buttery graham cracker crust, decorated with colorful red and green sprinkles. Perfect for holiday parties, these bite-sized cheesecakes are baked to creamy perfection and chilled for a refreshing finish.

Author: Stella
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

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

Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it reaches the perfect temperature for baking your mini cheesecakes evenly.
Prepare Cheesecake Mixture: In a mixing bowl, combine the softened cream cheese and sugar. Beat them together until the mixture is smooth and creamy, which provides the base for your cheesecake filling.
Add Flavor and Creaminess: Mix in the vanilla extract and sour cream until fully incorporated, adding richness and a subtle tang to your cheesecake.
Incorporate Eggs: Add the eggs one at a time, beating after each addition to maintain a smooth and even texture in the filling.
Make the Crust: In a separate bowl, combine the crushed graham crackers and melted butter, mixing thoroughly to create a crumbly but moldable crust mixture.
Form Crust in Liners: Press the graham cracker mixture firmly into the bottom of mini cupcake liners placed in a muffin pan, creating a solid base for your cheesecakes.
Fill with Cheesecake Mixture: Pour the cream cheese filling over the crust in each liner, filling them almost to the top.
Bake: Place the muffin pan in the preheated oven and bake for 20 minutes or until the cheesecakes are set but still slightly jiggly in the center.
Cool and Chill: Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours to help them set completely and develop their full flavor.
Decorate and Serve: Just before serving, top each mini cheesecake with red and green sprinkles for a festive holiday touch.

Notes

Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
You can substitute sour cream with Greek yogurt for a lighter option.
To avoid cracking, do not overbake; the cheesecakes should still have a slight jiggle when done.
These mini cheesecakes can be stored in the refrigerator for up to 3 days.
For a gluten-free option, use gluten-free graham crackers for the crust.

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