Mini Christmas Cheesecakes: 6 Irresistible Bites of Joy Recipe
These Mini Christmas Cheesecakes are delightful bite-sized desserts perfect for the holiday season. Featuring a creamy, smooth cheesecake filling atop a buttery graham cracker crust, each cheesecake is finished with festive red and green sprinkles, making them an irresistible treat to share with family and friends.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 large eggs
Crust
- 1/4 cup crushed graham crackers
- 1/4 cup melted butter
Decoration
- Red and green sprinkles for decoration
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it's at the right temperature for baking the cheesecakes evenly.
- Prepare Cheesecake Mixture: In a medium bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Flavorings: Stir in the vanilla extract and sour cream, mixing well to blend the flavors uniformly throughout the batter.
- Incorporate Eggs: Add the eggs one at a time into the cream cheese mixture, mixing thoroughly after each addition for a smooth consistency.
- Make the Crust: In a separate bowl, combine the crushed graham crackers with the melted butter until the crumbs are evenly coated and can hold together when pressed.
- Form Crust Base: Press the graham cracker mixture firmly into the bottom of mini cupcake liners placed in a muffin tin to create the cheesecake base.
- Fill with Cheesecake Mixture: Pour the prepared cheesecake batter evenly over the crusts in the cupcake liners, filling each nearly to the top.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
- Cool and Chill: Remove the mini cheesecakes from the oven and allow them to cool to room temperature, then refrigerate for at least 2 hours to fully set and chill.
- Decorate and Serve: Just before serving, sprinkle red and green sprinkles on top of each cheesecake to add a festive touch and enhance their visual appeal.
Notes
- Ensure the cream cheese is softened to room temperature for a smoother batter and better mixing.
- Do not overbake; the cheesecakes should be slightly jiggly when removed from the oven to prevent cracking and maintain creaminess.
- Mini cupcake liners facilitate easy serving and portion control.
- Feel free to substitute sour cream with Greek yogurt for a slightly tangier taste.
- These cheesecakes can be stored in the refrigerator for up to 3 days.
