MINI CHRISTMAS CHEESECAKE

Mini Christmas cheesecakes are the perfect festive dessert to brighten up your holiday table. These creamy, flavorful treats combine the classic richness of cheesecake with a seasonal twist, making them a hit for holiday gatherings. Easy to make and beautifully presented, they’re sure to impress your guests.

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 teaspoon salt

For the Topping (Optional):

  • Whipped cream
  • Crushed peppermint candies
  • Festive sprinkles
  • Fresh berries or mint leaves

Instructions

Prepare the Crust:

  1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
  3. Divide the mixture evenly among the muffin cups, pressing it firmly into the bottom to create a crust layer.
  4. Bake the crusts for 5 minutes, then set aside to cool.

Make the Cheesecake Filling:

  1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract, sour cream, and salt, blending until fully incorporated.
  4. Spoon the cheesecake filling over the pre-baked crusts, filling each cup almost to the top.

Bake:

  1. Bake the cheesecakes for 18-20 minutes, or until the centers are set but still slightly jiggly.
  2. Turn off the oven, crack the door slightly, and allow the cheesecakes to cool inside for 10 minutes.
  3. Transfer the muffin tin to a wire rack to cool completely.

Chill and Decorate:

  1. Once cooled, refrigerate the cheesecakes for at least 2 hours or overnight to set fully.
  2. Decorate with whipped cream, sprinkles, crushed peppermint, or any festive toppings of your choice before serving.

Serving and Storage Tips

  • Serving: Serve chilled for the best flavor and texture. Pair with a warm cup of coffee or holiday punch.
  • Storage: Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Wrap individual cheesecakes in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.

FAQs

1. Can I use a different type of crust?

Absolutely! You can substitute the graham cracker crumbs with crushed cookies like Oreos or ginger snaps for a more festive flavor.

2. How do I prevent cracks in the cheesecake?

Ensure all ingredients are at room temperature before mixing, avoid overbeating the batter, and allow the cheesecakes to cool gradually in the oven.

3. Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day or two in advance. Just store them in the refrigerator and add toppings right before serving.

4. Can I double the recipe?

Certainly! This recipe is easy to scale up. Simply double the ingredients and use multiple muffin tins to bake more cheesecakes.

Enjoy making and sharing these delightful Mini Christmas Cheesecakes! 🎄

Print

MINI CHRISTMAS CHEESECAKE

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Here’s a delightful recipe for Mini Christmas Cheesecakes—perfect bite-sized treats to add festive cheer to your holiday gatherings.

  • Author: ksuur
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 4 hours 50 minutes (including chilling time)
  • Yield: 12 mini cheesecakes 1x

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • Red and green food coloring

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Fresh strawberries, hulled and halved
  • Festive sprinkles (optional)

Instructions

  • Prepare the Crust:
    • Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
    • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
    • Press about a tablespoon of the mixture firmly into the bottom of each muffin cup to form the crust.
    • Bake for 5 minutes, then remove from the oven and let cool while preparing the filling.
  • Prepare the Cheesecake Filling:
    • In a large bowl, beat the softened cream cheese until smooth and creamy.
    • Add the sugar and mix until well combined.
    • Add the eggs one at a time, beating on low speed after each addition until just combined.
    • Mix in the vanilla extract and sour cream until smooth.
    • Divide the batter evenly into three bowls. Tint one portion with red food coloring and another with green, leaving the third portion plain. Stir each until the color is uniform.
  • Assemble the Cheesecakes:
    • Layer a spoonful of each colored batter into the prepared crusts, creating a festive swirl effect. Use a toothpick to gently swirl the batters together for a marbled look.
    • Fill each muffin cup nearly to the top.
  • Bake:
    • Bake the cheesecakes for 15-17 minutes, or until the centers are set and only slightly jiggly.
    • Remove from the oven and allow them to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
    • Once cooled, refrigerate for at least 4 hours or overnight.
  • Prepare the Topping:
    • In a chilled bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
  • Decorate:
    • Remove the paper liners from the chilled cheesecakes.
    • Pipe or dollop a swirl of whipped cream on top of each cheesecake.
    • Place a strawberry half on top of the whipped cream to resemble a Santa hat.
    • Add festive sprinkles if desired.

Notes

  • Ensure all refrigerated ingredients are at room temperature before mixing to achieve a smooth batter.
  • Do not overmix the batter to prevent incorporating too much air, which can cause cracks in the cheesecakes.
  • These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star