Christmas Mini Cheesecakes
Delightful mini cheesecakes that capture the festive spirit of the holidays, perfect for gatherings and easy to customize.
Ingredients
For the cheesecake filling
- 8 oz cream cheese, softened Core ingredient for creaminess.
- ½ cup sugar Adds sweetness.
- 1 tsp vanilla extract Enhances flavor.
- ½ cup sour cream Adds tang and creaminess.
- 1 ea egg Acts as a binder.
For the crust
- 1 package graham cracker crumbs Forms the base.
- ¼ cup melted butter Binds crust ingredients.
For decoration
- ¼ cup powdered sugar For dusting on top.
- to taste ea red and green sprinkles Adds festive touch.
Instructions
Preparation
- Gather all ingredients and let cream cheese soften at room temperature.
- Preheat oven to 325°F (160°C).
Make the crust
- In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed.
- Line a muffin tin with cupcake liners and press the graham cracker mixture into the bottom of each liner.
Prepare the filling
- In a bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
- Add sour cream and egg to the mixture, mixing until fully combined.
Bake
- Pour the cream cheese mixture over the crust in each liner, filling them about 3/4 full.
- Bake for about 20 minutes until set but slightly jiggly in the center.
Cooling and serving
- Let the mini cheesecakes cool in the tin, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving.
- Dust with powdered sugar and sprinkles before serving.
Notes
Store in an airtight container in the fridge for up to a week. Suitable for freezing for up to 3 months.