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Creamy Mini Christmas Cheesecakes

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These festive mini cheesecakes feature a creamy, tangy filling atop a cinnamon-spiced graham cracker crust, finished with cheerful holiday toppings. Perfectly portioned for parties, they’re easy to make and guaranteed to impress your guests.

Ingredients

Scale
  • 1 cup graham cracker crumbs (or gingerbread cookie crumbs for variation)
  • 1 tablespoon granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon ground cinnamon (optional)
  • 12 ounces cream cheese, softened (full-fat recommended)
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • Pinch of salt
  • Whipped cream (for topping)
  • Crushed candy canes or peppermint candies (for topping)
  • Red and green sprinkles (for topping)
  • Fresh cranberries or cranberry sauce (for topping)
  • Chocolate shavings or mini chocolate chips (for topping)

Instructions

  1. Line a 12-count muffin pan with paper cupcake liners. Preheat oven to 325°F (163°C).
  2. In a medium bowl, mix graham cracker crumbs, 1 tablespoon sugar, melted butter, and cinnamon (if using) until evenly moistened.
  3. Divide crust mixture evenly among liners (about 1 heaping tablespoon per cup). Press down firmly. Chill pan in fridge for 10 minutes.
  4. In a large bowl, beat softened cream cheese on medium speed for 2–3 minutes until smooth and creamy.
  5. Add 1/2 cup sugar and beat for 1 minute, scraping down sides as needed.
  6. Mix in sour cream, egg, vanilla extract, lemon juice, and a pinch of salt. Beat until just combined.
  7. Spoon or scoop cheesecake filling evenly over crusts (about 2 heaping tablespoons per liner). Smooth tops.
  8. Bake on middle rack for 18–22 minutes, until centers are just set but slightly jiggly.
  9. Remove from oven and let sit in pan for 10 minutes. Transfer to wire rack and cool to room temperature (about 30 minutes).
  10. Refrigerate for at least 1 hour before topping and serving.
  11. Just before serving, top each mini cheesecake with whipped cream and desired festive toppings.

Notes

For gluten-free, use GF cookie crumbs or almond flour for the crust. Dairy-free cream cheese and coconut yogurt can be substituted for a lighter texture. Beat cream cheese thoroughly for a silky filling, and avoid overmixing after adding the egg. Chill cheesecakes before topping for best texture. Store in the fridge for up to 5 days or freeze (without toppings) for up to 2 months.

Nutrition

Keywords: mini cheesecakes, Christmas dessert, holiday party, festive cheesecake, easy cheesecake, bite-size dessert, creamy cheesecake, party dessert, holiday baking

Find it online: https://bitefuljoy.com/creamy-mini-christmas-cheesecakes-easy-festive-dessert-for-parties/