MINI CHRISTMAS CHEESECAKES
These mini Christmas cheesecakes are creamy, festive, and easy to make. With a buttery crust and smooth filling, topped with seasonal berries or decorations, they are perfect for holiday parties and sharing with family and friends.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Filling:
- 16 oz 450g cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For Decoration (Optional):
- Fresh berries cranberries, raspberries, blueberries
- Mint leaves
- Edible glitter or sprinkles
Instructions
Prepare the Crust:
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of lined or greased mini muffin tins.
Make the Filling:
- In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream until combined.
Assemble and Bake:
- Pour filling over crust in tins, filling about ¾ full. Bake 18–20 minutes until edges are set but center slightly jiggly.
Cool and Chill:
- Let cool to room temperature, then refrigerate for 2–3 hours until firm.
Decorate:
- Top with fresh berries, mint leaves, or sprinkles before serving.
Notes
- Make Ahead: Can be made a day ahead and kept refrigerated.
- Customizing the Flavor: Add a tablespoon of orange zest or peppermint extract to the filling for holiday flair.
- Serving Suggestions: Serve chilled at holiday parties or as festive gifts in pretty boxes.
- Allergy-Friendly Options: Use dairy-free cream cheese and butter for a vegan-friendly version.
- Storage Tips: Store in an airtight container in the fridge for up to 3 days.