Mini Holiday Cheesecakes
Creamy and festive Mini Holiday Cheesecakes are perfect for any celebration. These easy-to-make individual desserts feature a graham cracker crust and a rich, smooth cheesecake filling.
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.