Go Back
To make Mini Christmas Cheesecakes, gather these ingredients: - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon pure vanilla extract - 2 large eggs - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 cup sour cream - Red and green sprinkles for decoration You can swap some ingredients if you need to. For graham cracker crumbs, try crushed cookies or nuts. Use coconut oil instead of unsalted butter for a dairy-free option. If you want less sugar, use a low-calorie sweetener like stevia. You can replace cream cheese with a dairy-free cream cheese for a vegan version. For sour cream, Greek yogurt works well and adds a nice tang. I trust a few brands for quality. For graham crackers, Nabisco is a classic choice. Use Land O’Lakes unsalted butter for rich flavor. Philadelphia is my go-to for cream cheese; it always blends smoothly. For powdered sugar, look for Domino or C&H. When it comes to vanilla extract, pure is best; I prefer Nielsen-Massey for its strong flavor. Choose McCormick spices for the best ground cinnamon and nutmeg. {{ingredient_image_2}} First, preheat your oven to 325°F (160°C). This helps the cheesecakes bake evenly. Next, line a muffin tin with paper liners. This prevents the cheesecakes from sticking. In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar. Stir until it looks like wet sand. This mixture will form the crust. Now, take about 1 tablespoon of the crust mixture and place it into each muffin liner. Press it down firmly with your fingers or a spoon. This creates a solid base for your cheesecakes. Bake the crusts in the oven for 5 minutes. Once done, remove them and let them cool slightly. In a large bowl, use an electric mixer to beat the softened cream cheese. Beat it until smooth and creamy, about 2 minutes. Then, gradually add the powdered sugar. Mix until there are no lumps. After that, add the vanilla extract, eggs, ground cinnamon, and ground nutmeg. Mix on low speed until just blended. Next, fold in the sour cream gently with a spatula. This keeps the batter light and airy. Carefully pour the cheesecake batter into the cooled crusts. Fill each one about 3/4 full to allow space for rising. Bake in the oven for 20-25 minutes. The edges should be set, while the centers still jiggle slightly. After baking, remove the muffin tin from the oven. Let the cheesecakes cool completely in the tin. This step is important for texture. Once they reach room temperature, transfer them to the refrigerator. Chill for at least 2 hours, or overnight if you can wait. This helps the cheesecakes set properly. Before serving, sprinkle festive red and green decorations on top. This adds a joyful touch to your mini cheesecakes. Enjoy these delightful treats with family and friends! To make a great cheesecake, focus on the cream cheese. It must be soft and at room temperature. This helps it mix smoothly. Use an electric mixer for the best results. Beat it until creamy, about two minutes. Incorporate the powdered sugar slowly. This keeps lumps away. Mix just enough to blend in the eggs and spices. Overmixing can lead to a dense texture. Aim for a light and fluffy filling. Cracks can happen when cheesecakes bake too long. Keep an eye on the time. Bake until the edges set, but the center still jiggles a bit. This jiggle means it will firm up as it cools. Another tip is to chill your cheesecakes slowly. After baking, let them cool in the tin. Then, move them to the fridge. This helps avoid sudden temperature changes that cause cracks. Decorating these mini cheesecakes is fun and festive! Use red and green sprinkles for a cheerful touch. You can also add fresh berries on top. Whipped cream adds a nice flair too. For extra holiday cheer, a drizzle of chocolate or caramel works well. Arrange them on a bright platter for a beautiful display. These little treats will shine at your holiday table! Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps create a smoother batter and prevents lumps. Don’t Overmix: When adding eggs and other ingredients, mix just until combined. Overmixing can lead to a dense texture instead of a light, fluffy cheesecake. Check for Doneness: The cheesecakes should be set around the edges but still have a slight jiggle in the center. This ensures they will firm up as they cool and set in the refrigerator. Chill for Best Results: Allow the cheesecakes to chill in the fridge for at least two hours, or preferably overnight. This enhances the flavor and texture. {{image_4}} You can change the flavor of your mini cheesecakes easily. For chocolate, add 1/2 cup of melted dark chocolate into the cream cheese mix. This gives a rich, delicious taste. For pumpkin spice, swap out some of the sugar for 1 cup of pumpkin puree. Mix in 1 teaspoon of pumpkin pie spice for that warm flavor. You can even try using fruit purees, like raspberry or strawberry, to add a fruity twist. Toppings can make your mini cheesecakes shine. Fresh fruit adds color and taste. Slices of strawberries or blueberries look great on top. You can also use whipped cream for a light, airy touch. A drizzle of chocolate or caramel sauce adds sweetness and flair. For a crunchy twist, sprinkle crushed nuts or toffee bits over the cream. Don't forget to add festive red and green sprinkles before serving! While graham crackers are classic, try other crusts. Use crushed Oreos for a chocolatey base. You can also use almond flour mixed with butter for a gluten-free option. If you want a fruitier taste, crushed vanilla wafers work well. Just remember to press the crust firmly into the muffin tin to hold its shape. Each crust brings a unique twist to your mini cheesecakes! Store leftover mini cheesecakes in the fridge. Place them in an airtight container. They will stay fresh for about 3 to 5 days. If you want to keep them longer, freezing is a great option. To freeze mini cheesecakes, let them cool completely. Wrap each cheesecake in plastic wrap. Then, put them in a freezer-safe bag. They can last up to 2 months in the freezer. When you're ready to enjoy them, just take them out and let them thaw in the fridge overnight. Reheat mini cheesecakes in the oven for best results. Preheat the oven to 325°F (160°C). Place the cheesecakes on a baking sheet. Heat them for about 10 minutes. Avoid using the microwave, as it can change the texture. Enjoy your warm mini cheesecakes! Yes, you can make these mini cheesecakes a day or two in advance. After baking, let them cool completely. Then, chill them in the refrigerator. This helps the flavors blend and the texture set. You can decorate them just before serving for a fresh look. Cracks can happen for many reasons. To avoid them, don’t overmix the batter. Also, bake at a low temperature. If cracks do appear, don’t worry! You can cover them with whipped cream or sprinkles. Nobody will notice! To change serving sizes, you can easily scale the recipe. If you want fewer cheesecakes, cut the ingredients in half. For more, double them. Just remember to adjust the baking time if you use a different pan size. Check for doneness by gently shaking the pan. In this post, we explored all key aspects of making mini cheesecakes. We covered ingredients, helpful substitutions, and top brands. You learned clear steps for preparation, baking, and chilling. I shared tips to perfect texture and avoid cracks. You can also try fun flavor variations and topping ideas. Finally, we talked about storage and reheating methods. Now, you’re ready to create delicious mini cheesecakes that impress. Enjoy baking and sharing these treats!

Mini Christmas Cheesecakes

Delightful mini cheesecakes perfect for the holiday season, topped with festive decorations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup sour cream
  • to taste red and green sprinkles for festive decoration

Instructions
 

  • Begin by preheating your oven to 325°F (160°C). Prepare a muffin tin by lining it with paper liners to prevent sticking.
  • In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture looks like wet sand and holds together when pressed.
  • Spoon approximately 1 tablespoon of the crust mixture into each muffin liner. Using your fingers or the back of a spoon, press down firmly to create an even base. Place the muffin tin in the oven and bake for 5 minutes. Remove from the oven and allow to cool slightly while you prepare the filling.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and creamy, about 2 minutes.
  • Gradually incorporate the powdered sugar, mixing until fully combined and there are no lumps. Next, add the vanilla extract, eggs, ground cinnamon, and ground nutmeg. Mix on low speed just until blended, being careful not to overmix.
  • Gently fold in the sour cream with a spatula until the cheesecake mixture is smooth and well combined.
  • Carefully pour the cheesecake batter over the cooled crusts in the muffin tin, filling each to about 3/4 full to allow for rising.
  • Bake in the preheated oven for 20-25 minutes, or until the edges are set but the centers still have a slight jiggle. Once baked, remove the muffin tin from the oven and allow the cheesecakes to cool completely in the tin.
  • After they have cooled to room temperature, transfer the cheesecakes to the refrigerator. Chill for at least 2 hours, or preferably overnight, to allow them to set properly.
  • Just before serving, sprinkle with festive red and green decorations to give a joyful holiday spirit.

Notes

Serve these delightful mini cheesecakes on a festive platter, alongside fresh berries or a dollop of whipped cream for an extra special touch.
Keyword cheesecake, Christmas, dessert, holiday, mini