Description
These Mini Christmas Cheesecakes are a delightful combination of rich, creamy cheesecake and festive flavors, perfectly portioned for holiday gatherings. Impress your guests with these easy-to-make, individual desserts that are sure to bring joy to your celebrations.
Ingredients
- Graham Cracker Crumbs
- Unsalted Butter, melted
- Full-Fat Cream Cheese, softened
- Granulated Sugar
- Large Eggs, at room temperature
- Sour Cream or Full-Fat Greek Yogurt
- Vanilla Extract
- Peppermint Extract
- Red and Green Food Coloring (optional)
- Fresh cranberries
- Fresh rosemary
- White chocolate shavings
- Crushed candy canes
- Whipped cream
- Festive sprinkles
- Non-alcoholic cranberry sauce
Instructions
- Preheat your oven to 325°F (160°C) and line two standard 12-cup muffin tins with paper liners.
- In a medium bowl, combine graham cracker crumbs with melted unsalted butter until evenly moistened. Portion about 1 ½ tablespoons of the mixture into the bottom of each muffin liner and press firmly into an even layer. Bake for 5 minutes and let cool slightly.
- In a large mixing bowl, beat the softened full-fat cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and creamy.
- Gradually add the granulated sugar to the cream cheese, beating on low speed until just combined. Mix in the vanilla extract and peppermint extract until fully incorporated.
- Add the eggs one at a time, mixing on low speed until just combined. Gently fold in the sour cream (or Greek yogurt) until just blended.
- Divide the cheesecake filling evenly among the crusts in the muffin liners, filling each about ¾ full. For a two-toned effect, divide the batter and add food coloring to each portion before spooning in alternating colors.
- Transfer the muffin tins to the preheated oven and bake for 18-22 minutes, until the edges are set but the centers still jiggle slightly.
- Turn off the oven and prop the door open slightly. Let the cheesecakes cool in the oven for 15-20 minutes, then remove and cool completely on a wire rack. Chill in the refrigerator for at least 3-4 hours, or ideally overnight.
- Once chilled, gently peel off the paper liners and decorate with whipped cream, festive sprinkles, cranberry compote, white chocolate shavings, or fresh rosemary.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing after adding eggs to prevent cracks. For a festive twist, consider variations like cranberry swirl or gingerbread cheesecake.