These mini Christmas cheesecakes will become your new holiday tradition – I promise they’re easier than you think and absolutely irresistible!
Last December, I was scrambling to find the perfect dessert for my family’s Christmas party when I remembered these adorable little cheesecakes my aunt used to make. She’d line them up on her vintage Christmas platter, each one perfectly portioned and topped with those festive sprinkles that made my kids’ eyes light up. What makes mini Christmas cheesecakes truly special is how they combine all the rich, velvety goodness of traditional cheesecake with the perfect portion size for holiday entertaining. The festive red and green sprinkles add that cheerful Christmas touch that makes everyone smile, while the individual servings mean no messy slicing or serving drama. You’re going to love how these little gems disappear at parties – my teenagers actually fought over the last ones!
Table of Contents
Ingredients for Mini Christmas Cheesecakes
I always use full-fat cream cheese for the richest texture – trust me, this isn’t the time to go light! My go-to method is pulling the cream cheese out about an hour before baking to ensure it reaches that perfect 68-72°F temperature.
- 8 oz cream cheese, softened to room temperature (68-72°F is ideal)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract (I recommend pure vanilla for best flavor)
- 1/2 cup sour cream (adds tangy richness and prevents cracking)
- 2 large eggs, room temperature
- 1/4 cup graham cracker crumbs (I usually crush whole crackers myself with a rolling pin)
- 1/4 cup melted unsalted butter (cooled slightly)
- Red and green holiday sprinkles for decoration (my preference is jimmies over nonpareils for better color retention)
Pro tip: In my experience, using room temperature eggs prevents lumps and creates that silky smooth batter we’re after. If you forgot to take them out early, place them in warm water for 5 minutes.
Step-by-Step Instructions
I recommend having all ingredients at room temperature before starting – this simple step makes all the difference in achieving that professional, lump-free texture that rivals any bakery.
Step 1: Preheat your oven to 325°F and line a 12-cup mini muffin pan with paper liners. The lower temperature prevents cracking and ensures even baking throughout.
Step 2: In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until completely smooth, about 3-4 minutes. Scrape down the sides frequently to avoid lumps.
Step 3: Mix in vanilla extract and sour cream on low speed until well combined, about 1 minute. The sour cream adds that perfect tangy balance to the sweetness.
Step 4: Add eggs one at a time, beating on low speed for 30 seconds after each addition until just incorporated. Overmixing can create too much air and cause cracking.
Step 5: In a separate bowl, combine graham cracker crumbs and melted butter until evenly moistened. Press about 1 teaspoon of this mixture firmly into the bottom of each liner using the back of a small spoon.
Step 6: Divide the cheesecake filling evenly among the lined cups using about 2 tablespoons per cup, filling each about three-quarters full. Tap the pan gently on the counter to release air bubbles.
Step 7: Bake for 18-20 minutes until the centers are set but still have a slight jiggle when gently shaken. They’ll continue cooking as they cool, so don’t overbake.
Step 8: Cool in the pan for 30 minutes at room temperature, then refrigerate for at least 2 hours before removing from liners. Top with festive sprinkles just before serving for the brightest color.
What to Serve with Mini Christmas Cheesecakes
These little beauties pair wonderfully with both warm and cool accompaniments that complement their rich, creamy texture, making them perfect centerpieces for your holiday dessert spread.
High Protein Coffee Chia Seed Pudding: The coffee’s bitter notes create a perfect contrast to the sweet cheesecakes while adding a sophisticated brunch element to your spread.
Frozen Greek Yogurt Peanut Butter Bites: These complement the cheesecakes beautifully by offering a cool, refreshing contrast while maintaining that creamy texture profile your guests will love.
Hot Chocolate or Coffee: The warm beverages create a perfect temperature contrast while the bitter notes balance the sweet cheesecake perfectly.
Fresh Berries: Strawberries and raspberries add a bright, tart element that cuts through the richness while providing beautiful color contrast for your holiday table.
High Protein Chocolate Chia Pudding: For chocolate lovers, this rich accompaniment creates an indulgent dessert duo that satisfies every sweet tooth at your gathering.
Storage & Serving Tips
Store your mini Christmas cheesecakes in an airtight container in the refrigerator for up to 5 days. I recommend adding the sprinkles just before serving to maintain their vibrant colors and prevent bleeding into the cream cheese.
For best results, remove from the refrigerator about 10-15 minutes before serving to take the chill off. Pro tip: these freeze beautifully for up to 2 months when wrapped individually in plastic wrap, then placed in a freezer-safe container.
These mini cheesecakes are incredibly versatile – try drizzling with chocolate sauce, adding a small dollop of fruit preserves, or even dipping the tops in melted white chocolate for an extra special presentation. For safe thawing, move frozen cheesecakes to the refrigerator overnight.
Conclusion
These mini Christmas cheesecakes prove that the most memorable holiday desserts don’t have to be complicated. With their perfect individual portions and festive appearance, they’ll become your go-to dessert for every holiday gathering. The combination of creamy filling and buttery crust creates pure magic in every bite, and the satisfied smiles from your guests will be all the proof you need. Give this recipe a try this holiday season – your guests will be asking for the recipe before the evening ends!
Mini Christmas Cheesecakes
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C) and line a 12-cup mini muffin pan with paper liners.
- In a large mixing bowl, beat softened cream cheese and sugar with electric mixer on medium speed until completely smooth, about 3-4 minutes. Scrape down sides frequently.
- Mix in vanilla extract and sour cream on low speed until well combined, about 1 minute.
- Add eggs one at a time, beating on low speed for 30 seconds after each addition until just incorporated.
- In separate bowl, combine graham cracker crumbs and melted butter until evenly moistened. Press about 1 teaspoon firmly into bottom of each liner using back of small spoon.
- Divide cheesecake filling evenly among cups using about 2 tablespoons per cup, filling each about three-quarters full. Tap pan gently to release air bubbles.
- Bake for 18-20 minutes until centers are set but still have slight jiggle when gently shaken.
- Cool in pan for 30 minutes at room temperature, then refrigerate for at least 2 hours before removing from liners. Top with sprinkles just before serving.
Notes
