Mini Christmas Cheesecakes
Delightful little treats that combine creamy cheesecake and a buttery graham cracker crust, perfect for celebrating the holiday season.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 0.5 cup unsalted butter, melted
For the filling
- 16 ounces cream cheese, softened
- 0.5 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream adds tanginess to balance the richness
Topping
- to taste colorful sprinkles for decoration
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until a sandy texture forms.
- Press the mixture into the bottom of mini cheesecake cups or a lined muffin tin.
Filling
- In another bowl, beat the cream cheese with sugar until smooth.
- Add in vanilla extract and eggs, one at a time, mixing until fully combined.
- Gently fold in sour cream until well mixed.
- Pour the cheese mixture into the prepared crusts.
Baking
- Bake for 18-20 minutes or until the filling is set but still slightly jiggly.
- Allow to cool and refrigerate for at least 4 hours.
Serving
- Top each cheesecake with colorful sprinkles before serving.
Notes
For added seasonal flavors, consider using flavored extracts like peppermint or eggnog. Store tightly covered in the refrigerator for up to 5 days or freeze for up to 2 months.