Description
These Mini Christmas Cheesecakes are rich, creamy, and perfectly portioned festive treats that combine charm, flavor, and simplicity. Easy to make with simple pantry ingredients, they are ideal for holiday gatherings, offering a versatile base for various toppings and flavors while capturing the spirit of Christmas in every bite.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham crackers or digestive biscuits, crushed
- 5 tablespoons unsalted butter, melted
For the Filling
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon or nutmeg (optional)
For the Toppings
- Fresh cranberries or holiday sprinkles
- Optional: chopped pistachios, crushed peppermint candies, edible gold dust, pomegranate seeds, fresh berries, whipped cream
Instructions
- Prepare the Crust: Start by crushing your graham crackers or digestive biscuits finely. Mix the crumbs with melted butter until the texture is crumbly yet holds together when pressed. Press this mixture firmly into the bottom of mini muffin tins or silicone molds to form the base of your cheesecakes.
- Mix the Filling: In a bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, blending well after each addition to maintain a light texture. Stir in vanilla extract and any optional spices like cinnamon or nutmeg to add festive warmth.
- Fill and Bake: Pour the filling evenly over the crusts, filling each cup nearly to the top. Bake in a preheated oven at 325°F (160°C) for about 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.
- Cool and Chill: Remove the mini cheesecakes from the oven and allow them to cool completely in the pan. Then transfer to the refrigerator to chill for at least 2 hours or overnight for the best texture and flavor.
- Add Festive Toppings: Before serving, decorate each cheesecake with fresh cranberries, red and green sprinkles, or a dusting of cinnamon for extra holiday sparkle. You can also use chopped pistachios, crushed peppermint candies, or whipped cream to enhance presentation.
Notes
- Use room temperature ingredients to ensure a smooth, lump-free filling.
- Do not overbake; a slight jiggle in the center means perfect texture once chilled.
- Press the crust firmly to prevent it from falling apart when serving.
- Chill thoroughly to set the cheesecake and enhance flavors overnight.
- Customize toppings with edible gold dust or pomegranate seeds for a luxurious holiday look.
- If you don’t have mini muffin tins, silicone molds or small ramekins can be used with adjusted baking time.
- For gluten-free version, substitute regular crackers with gluten-free ones in the crust.
- For vegan adaptation, use dairy-free cream cheese and butter substitutes.
- Store leftovers covered tightly in the refrigerator up to 4 days; freeze individually wrapped up to 1 month.
- Serve chilled; avoid reheating. Bring to room temperature for about 10 minutes before serving to soften texture slightly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
Keywords: mini cheesecakes, Christmas dessert, holiday treat, festive cheesecake, bite-sized cheesecake, gluten-free dessert, make-ahead dessert