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Mini Christmas Cheesecakes topped with festive decorations for holiday celebrations.

Mini Christmas Cheesecakes

Quick, festive, and creamy treats for busy moms. Perfect for holiday parties or cozy nights.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 24 mini cheesecakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon (optional) for warm holiday flavor
For the Filling
  • 16 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon zest (optional) brightens the flavor
For Toppings & Decorations
  • 1 cup sour cream for glossy topper (optional)
  • 1 tablespoon powdered sugar for glossy topper (optional)
  • Fresh raspberries, pomegranate seeds, or candied cranberries as desired
  • Mini chocolate chips, crushed peppermint, or red/green sprinkles as desired
  • Melted chocolate or white chocolate for drizzle as desired
  • Edible gold dust or sanding sugar for sparkle as desired

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Line a 24-cup mini muffin tin with paper liners.
Make the Crust
  1. Combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon (if using). Press about 1 teaspoon of the crust mixture into the bottom of each liner.
Whip the Filling
  1. In a medium bowl, beat the room-temperature cream cheese and sugar until smooth. Add the sour cream, beat in the egg, vanilla, and lemon zest until smooth.
Fill the Cups
  1. Spoon the filling into each lined cup, filling about 3/4 full.
Bake Gently
  1. Bake at 325°F for 12–15 minutes, until centers are just set with a slight jiggle.
Cool and Chill
  1. Remove the tin to cool on a wire rack for about 15 minutes. Then transfer to the fridge for at least 2 hours or overnight.
Add Toppings and Decorate
  1. If using the sour-cream topper, whisk sour cream with powdered sugar and dollop on each cheesecake. Add raspberries or other toppings as desired.
Serve and Admire
  1. Place on a pretty platter and serve.

Notes

These cheesecakes can be frozen, stored in an airtight container for up to 4 days, and can have various toppings. A no-bake version is also an option.