Welcome to my kitchen! Today, we’re making something truly special and perfect for any celebration – adorable Mini Holiday Cheesecakes! These little bites are creamy, dreamy, and oh-so-festive. Trust me, these are going to be a hit wherever you take them. Let’s get baking!
Why You Will Love This Recipe
These Mini Holiday Cheesecakes are seriously the best for so many reasons. First off, they’re incredibly easy to make! If you’ve ever been intimidated by cheesecake, these mini versions are the perfect starting point. They bake quickly, and there’s no need to worry about cracking like with a full-sized cheesecake. Plus, individual desserts are always a crowd-pleaser. They’re portion-controlled (if you want them to be!), and everyone gets their own cute little cheesecake. The graham cracker crust is perfectly crumbly, and the filling is rich and smooth. These mini cheesecakes are also fantastic because you can make them ahead of time, which is a lifesaver during busy holiday seasons or when you’re prepping for a party. They are truly the perfect holiday dessert, and you’ll find yourself making these easy holiday cheesecakes for every occasion.
Ingredients
Here’s what you’ll need to make these delightful Mini Holiday Cheesecakes:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings:
- Whipped cream
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate shavings
- Sprinkles
- Fruit preserves
Step-by-Step Instructions
1. Get Started: Preheat Oven and Prep Muffin Tin
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. This makes it super easy to remove the mini cheesecakes later.
2. Make the Graham Cracker Crust
In a medium bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until everything is evenly moistened. It should look like wet sand.
3. Press Crust into Muffin Cups
Spoon about 2 tablespoons of the graham cracker mixture into each muffin liner. Use the bottom of a glass or your fingers to press the crumbs firmly and evenly into the bottom of each cup to form a crust.
4. Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Make sure there are no lumps of cream cheese left.
5. Add Remaining Filling Ingredients
Mix in the sour cream, eggs, vanilla extract, and salt. Beat until just combined. Be careful not to overmix at this stage – you just want everything to be smooth.
6. Fill Muffin Cups
Spoon the cheesecake filling evenly over the graham cracker crusts in each muffin cup. Fill them almost to the top, leaving just a little space.
7. Bake the Mini Cheesecakes
Bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers are just slightly jiggly. They will continue to set as they cool.
8. Cool and Chill
Turn off the oven and leave the oven door slightly ajar. Let the Mini Holiday Cheesecakes cool in the oven for about 30 minutes. This helps prevent cracking. Then, remove them from the oven and let them cool completely at room temperature. Once cooled, cover the muffin tin with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to fully chill and set.
9. Decorate and Serve
Once chilled, gently remove the Mini Holiday Cheesecakes from the muffin tin. Now comes the fun part – decorating! You can top them with whipped cream, fresh berries, chocolate shavings, sprinkles, or your favorite fruit preserves. Get creative and make them festive!
Serving Suggestions
These Mini Holiday Cheesecakes are perfect on their own, but a few simple touches can make them even more special. For a classic pairing, serve them with a dollop of freshly whipped cream and some bright red strawberries or raspberries. The tartness of the berries cuts through the richness of the cheesecake beautifully.
For presentation, arrange them on a pretty platter or cake stand. A sprinkle of powdered sugar or a dusting of cocoa powder can add an elegant touch. If you’re making these for a holiday party, consider using festive sprinkles or even small edible glitter for extra sparkle.
These mini cheesecakes are ideal for so many occasions! They’re perfect for holiday gatherings like Christmas, Thanksgiving, or New Year’s Eve. They also work wonderfully for birthday parties, potlucks, or even just a special weeknight dessert. Because they’re individual servings, they are easy to serve and transport, making them a great choice for bringing to events.
Storage and Reheating
These Mini Holiday Cheesecakes are best stored in the refrigerator. Keep them in an airtight container to maintain their freshness. They will keep well in the fridge for up to 3-4 days. This makes them a fantastic make-ahead dessert option.
You don’t need to reheat these cheesecakes! They are meant to be enjoyed cold straight from the refrigerator. In fact, chilling them is essential for the texture to set properly. If you want to soften them slightly, you can let them sit at room temperature for about 10-15 minutes before serving, but they are best when cold and firm.
Key Details
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling & Chilling Time: at least 3 hours (or overnight)
Servings: 12 mini cheesecakes
Equipment You’ll Need:
- 12-cup muffin tin
- Paper liners
- Mixing bowls
- Electric mixer (hand mixer or stand mixer)
- Measuring cups and spoons
- Rubber spatula or spoon for pressing crust
Enjoy making these Mini Holiday Cheesecakes! I know you’ll love how easy and delicious they are. Happy baking!
Mini Holiday Cheesecakes
Ingredients
- 1 ½ cups graham cracker crumbs about 10 full sheets
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 2 8 ounce packages cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional Toppings: Whipped cream Fresh berries (strawberries, blueberries, raspberries), Chocolate shavings, Sprinkles, Fruit preserves
Instructions
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until moistened.
- Spoon about 2 tablespoons of the graham cracker mixture into each muffin liner and press firmly to form a crust.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Mix in the sour cream, eggs, vanilla extract, and salt. Beat until just combined.
- Spoon the cheesecake filling evenly over the graham cracker crusts in each muffin cup.
- Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
- Turn off the oven and leave the oven door slightly ajar. Let the cheesecakes cool in the oven for about 30 minutes.
- Remove from the oven and let them cool completely at room temperature. Refrigerate for at least 3 hours, or preferably overnight.
- Once chilled, gently remove the Mini Holiday Cheesecakes from the muffin tin. Decorate and serve.
