Description
These Mini Christmas Cheesecakes are festive, creamy, and perfect for holiday celebrations. Featuring a buttery graham cracker crust and tri-colored swirled filling in red, green, and classic cream, they make a delightful bite-sized dessert topped with whipped cream and holiday sprinkles. Ideal for sharing, these cheesecakes combine easy preparation with colorful presentation to bring holiday cheer to your table.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- Red gel food coloring
- Green gel food coloring
For the topping:
- Whipped cream
- Holiday sprinkles
Instructions
- Prepare the oven and muffin tin: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make removal easy.
- Make the crust: In a small bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moistened. Press about 1 tablespoon of this mixture tightly into the bottom of each cupcake liner to form the crust layer.
- Bake the crust: Bake the crusts in the preheated oven for 5 minutes to set them. Once baked, remove from oven and set aside to cool slightly.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add sour cream and vanilla extract and mix until fully combined.
- Add eggs: Add eggs one at a time to the cream cheese mixture, mixing on low speed just until incorporated to avoid overmixing, which can cause cracks.
- Tint the batter: Divide the cream cheese batter evenly into three separate bowls. Leave one plain (no coloring), add red gel food coloring to the second bowl, and green gel food coloring to the third bowl. Stir each to achieve vibrant colors.
- Layer the batter: Alternate spoonfuls of each colored batter into the lined muffin cups to create a festive swirl pattern. For best color separation, chill each layer for 5 minutes before adding the next (optional).
- Bake the cheesecakes: Bake in the oven for 16 to 18 minutes, or until the centers are set but still slightly jiggly when gently shaken.
- Cool and chill: Allow the cheesecakes to cool in the pan for 20 minutes at room temperature. Then transfer to the refrigerator and chill for at least 2 hours to set fully.
- Add toppings and serve: Before serving, top each mini cheesecake with a dollop of whipped cream and festive holiday sprinkles for a cheerful finishing touch.
Notes
- For cleaner color layers and more distinct swirls, chill each colored layer for 5 minutes before adding the next.
- Substitute chocolate cookie crumbs for graham crackers in the crust for a richer, darker base.
- Be careful not to overmix the batter after adding eggs to prevent cracks during baking.
- Allow cheesecakes to cool completely and chill well to ensure proper texture and easy removal from liners.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
