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Mini Christmas Cheesecakes

Mini Christmas Cheesecakes

These mini Christmas cheesecakes are the perfect festive treat—easy, creamy, and loaded with holiday cheer. Ideal for parties, potlucks, or a cozy night in.
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Prep Time 20 minutes
Cook Time 22 minutes
Chilling Time 3 hours
Total Time 4 hours
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs or digestive biscuits, crushed
  • 3 tbsp butter melted
Filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 0.5 tsp vanilla extract
  • 2 eggs at room temperature
  • 0.5 cup sour cream or heavy cream
  • salt a pinch
Optional Toppings
  • fresh berries optional
  • crushed candy canes optional
  • mini chocolate chips optional
  • whipped cream optional
  • powdered sugar for dusting, optional

Equipment

  • 12-cup mini muffin tin
  • Mixing Bowls
  • Electric mixer
  • Oven

Method
 

  1. Preheat your oven to 325°F (165 °C). Line a 12‑cup mini muffin tin with liners.
  2. Mix graham cracker crumbs and melted butter until it resembles damp sand. Press about 1 tbsp into each liner to form crusts.
  3. In a bowl, beat cream cheese until smooth. Add sugar, vanilla, and salt. Beat in eggs one at a time. Fold in sour cream or heavy cream.
  4. Fill each liner nearly to the top with batter. Leave a bit of space as they will puff while baking.
  5. Bake for 18–22 minutes until centers are set but slightly jiggly. Don’t overbake.
  6. Turn off oven, crack door, and let cool for 30 minutes. Transfer to a wire rack to cool to room temperature.
  7. Refrigerate for at least 3 hours or overnight to set.
  8. Before serving, top with berries, candy canes, whipped cream, or powdered sugar.

Notes

Swap graham crackers with gluten-free cookies if needed. Let cream cheese soften fully for the smoothest texture. Chilling is essential for setting and flavor.