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Mini Christmas Cheesecakes

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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!

Ingredients

Scale

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:

  1. Preheat the Oven:
    • Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
  2. Make the Crust:
    • In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
  3. 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:

  1. 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.
  2. Fill the Cups:
    • Divide the cheesecake batter evenly among the liners, filling each about 3/4 full.
  3. 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:

  1. 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.

Find it online: https://ukfinda.com/mini-christmas-cheesecakes/