Mini Christmas cheesecakes are delightful, bite-sized desserts that bring festive cheer to your holiday celebrations. With a creamy cheesecake filling, a crunchy graham cracker crust, and cheerful holiday toppings, these mini treats are perfect for parties, gifting, or indulging in a special holiday dessert.
Why You’ll Love This Recipe
- Bite-sized and perfectly portioned for gatherings or gifting.
- Creamy, rich cheesecake with a festive twist.
- Easy to customize with holiday colors, flavors, and toppings.
- No need to slice or serve—grab-and-go convenience.
- A fun and elegant addition to your holiday dessert table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter (melted)
Cheesecake Filling
- Cream cheese (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream or Greek yogurt
Toppings
- Whipped cream
- Crushed candy canes, holiday sprinkles, or fresh berries
- Optional: Red and green food coloring
Directions
Prepare the Crust
- Preheat and Line: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
- Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each liner, packing it down firmly. Bake for 5 minutes, then set aside to cool.
Make the Filling
- Beat the Cream Cheese: In a mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and mix until combined.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Stir in the sour cream until smooth.
- Optional Coloring: Divide the batter into separate bowls and tint with red and green food coloring for a festive touch.
Assemble and Bake
- Fill the Liners: Spoon or pipe the cheesecake batter over the crusts, filling each liner about 3/4 full. For a marbled effect, swirl red and green batters together with a toothpick.
- Bake: Bake for 18–20 minutes, or until the centers are set but slightly jiggly. Turn off the oven and leave the cheesecakes inside with the door slightly open for 10 minutes.
- Cool and Chill: Remove from the oven and let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours or overnight.
Decorate and Serve
- Add Toppings: Top each mini cheesecake with whipped cream, crushed candy canes, holiday sprinkles, or fresh berries.
- Serve: Remove the paper liners before serving for a polished look.
Servings and Timing
- Servings: Makes 12 mini cheesecakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 40 minutes
Variations
- Chocolate Peppermint: Add cocoa powder to the cheesecake batter and top with crushed candy canes.
- Gingerbread Crust: Use crushed gingerbread cookies instead of graham crackers for a spiced twist.
- Eggnog Cheesecake: Add a splash of eggnog and nutmeg to the filling for holiday flavor.
- Fruit Toppings: Top with sugared cranberries or a dollop of cherry pie filling.
- Gluten-Free: Use gluten-free graham crackers for the crust.
Storage/Reheating
- Storage: Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze undecorated cheesecakes in a single layer for up to 2 months. Thaw in the refrigerator before decorating and serving.
- Reheating: These cheesecakes are best served chilled and do not require reheating.
FAQs
Can I make these ahead of time?
Yes, they can be made a day or two in advance and stored in the refrigerator.
Do I need a water bath?
No, mini cheesecakes bake evenly without the need for a water bath.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and let the cheesecakes cool gradually by leaving them in the oven after baking.
Can I use a different crust?
Yes, crushed Oreos, shortbread cookies, or gingerbread cookies make great alternatives.
How do I ensure even baking?
Fill each muffin liner evenly and use the middle rack of your oven.
Can I use low-fat cream cheese?
Yes, but the texture may be slightly less creamy. Full-fat cream cheese is recommended for the best results.
How do I make them festive without food coloring?
Use holiday-themed liners and toppings like crushed candy canes, sprinkles, or berries.
Can I double the recipe?
Absolutely! Double the ingredients and bake in batches or use multiple muffin tins.
Are these cheesecakes suitable for gifting?
Yes! Place them in decorative liners and box them up for a beautiful homemade gift.
Can I add mix-ins to the batter?
Yes, mini chocolate chips, chopped nuts, or dried fruits work well as mix-ins.
Conclusion
Mini Christmas cheesecakes are the perfect holiday dessert, offering rich, creamy flavor in a festive, bite-sized package. Whether you’re hosting a party or looking for a unique edible gift, these little treats are sure to delight. Follow this simple recipe to create a holiday favorite that’s as fun to make as it is to eat!
PrintMini Christmas Cheesecakes
These Mini Christmas Cheesecakes are creamy, festive, and topped with holiday decorations. Perfect for parties or as a sweet holiday treat, they’re easy to make and customizable for any occasion!
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust:
- 1 cup graham cracker crumbs (or digestive biscuit crumbs)
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter (melted)
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional, for a festive touch)
For Topping:
- Whipped cream or cream cheese frosting
- Holiday sprinkles, crushed candy canes, or mini ornaments (edible decorations)
Instructions
Prepare the Crust:
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
- Make the Crust:
- In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
- Assemble the Crusts:
- Spoon about 1 tablespoon of the crumb mixture into each cupcake liner. Press firmly into the bottom using the back of a spoon or a small glass. Bake for 5 minutes, then set aside to cool.
Make the Cheesecake Filling:
- Mix the Filling:
- In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, and almond extract (if using). Mix until just combined; avoid overmixing.
- Fill the Cups:
- Divide the cheesecake batter evenly among the liners, filling each about 3/4 full.
- Bake the Cheesecakes:
- Bake for 15-18 minutes, or until the edges are set and the centers are slightly jiggly. Let the cheesecakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours or overnight.
Decorate the Cheesecakes:
- Add Festive Toppings:
- Pipe whipped cream or cream cheese frosting onto each cheesecake. Decorate with holiday sprinkles, crushed candy canes, or mini edible ornaments.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Add food coloring to the cheesecake batter for a red, green, or swirl effect for extra holiday flair.
- Substitute the graham cracker crust with crushed Oreos for a richer base.