Description
Mini Christmas Cheesecakes – A Festive and Creamy Holiday Delight
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or gluten-free crumbs for a gluten-free option)
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon (optional, for a spiced flavor)
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
- A pinch of salt
- Fresh berries (such as raspberries or strawberries)
- Whipped cream
- Crushed candy canes or holiday sprinkles
- Chocolate ganache or caramel drizzle
Instructions
- Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Mix until the crumbs are well coated. Spoon about 1 tablespoon of the mixture into each muffin cup or mini cheesecake pan and press it down firmly to form the crust. Bake for 5-7 minutes, then remove from the oven and set aside to cool.
- In a separate mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract, sour cream, heavy cream, and a pinch of salt, and continue mixing until fully combined.
- Once the crusts have cooled slightly, divide the cheesecake filling evenly among the muffin cups or mini cheesecake pan. Tap the pan gently on the counter to remove any air bubbles. Smooth the tops with a spatula.
- To bake the cheesecakes, place the muffin tin into a large baking dish or roasting pan. Pour hot water into the pan around the muffin tin, about halfway up the sides. This water bath will help create a moist environment for the cheesecakes, preventing cracks. Bake for 18-22 minutes, or until the cheesecakes are set around the edges but still slightly wobbly in the center.
- Remove the cheesecakes from the water bath and allow them to cool completely at room temperature. Once cooled, refrigerate the mini cheesecakes for at least 2 hours or overnight for the best results.
- Before serving, top each mini cheesecake with fresh berries, whipped cream, or a drizzle of chocolate ganache. You can also sprinkle crushed candy canes or holiday sprinkles for a festive touch.
Notes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg