A Little Slice of Christmas Joy in Every Bite
Holiday traditions include homemade treats. You want to make something special for loved ones. This recipe helps you do that. Making these treats is easy and rewarding.
Why You’ll Love These Mini Christmas Cheesecake Cupcakes
These cupcakes are perfect for holiday gatherings or a cozy evening. They look great and taste delicious. You don’t need complicated steps or fancy decorating. You get bakery-quality results with little effort. Each serving is individual. This makes sharing easy and prevents overeating. Plus, there is less mess. The creamy, tangy cheesecake filling has a great crust. It’s a familiar dessert with a festive twist.
How to Make Mini Christmas Cheesecake Cupcakes
Baking these cupcakes is simple. You will prepare the crust, make the filling, bake them, and then chill them. Each step is easy to follow.
Ingredients of Mini Christmas Cheesecake Cupcakes
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted butter
- For the Cheesecake Filling:
- (2) 8-ounce blocks cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream, at room temperature
- Optional Festive Toppings:
- Whipped cream
- Fresh berries (raspberries, cranberries)
- Edible glitter
- Crushed candy canes
- Chocolate sauce drizzle
Directions of Mini Christmas Cheesecake Cupcakes
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix these ingredients until they are well combined. Divide the mixture evenly among the 12 cupcake liners. Press the mixture firmly into the bottom of each liner. Bake the crusts for 5-7 minutes. After baking, remove them from the oven and let them cool while you make the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, use an electric mixer to beat the softened cream cheese and sugar together. Beat them until the mixture is smooth and creamy. Add the eggs one at a time, mixing after each addition until just combined. Do not overmix. Stir in the vanilla extract and sour cream. Mix until just smooth.
Step 3: Fill and Bake
Pour or spoon the cheesecake filling evenly over the cooled crusts in the cupcake liners. Fill each liner about ¾ full. Bake for 20-25 minutes. The edges of the cheesecakes should be set, but the centers should still have a slight jiggle when you gently shake the muffin tin.
Step 4: Cool and Chill
Remove the muffin tin from the oven. Let the cheesecakes cool completely at room temperature. Once cool, transfer the muffin tin to the refrigerator. Chill the cheesecakes for at least 4 hours, or preferably overnight. Chilling helps them firm up and taste their best.
How to Serve Mini Christmas Cheesecake Cupcakes
Arrange these mini cheesecakes on a nice platter. They look festive. You can serve them with hot cocoa or other holiday drinks. Add toppings like whipped cream, fresh berries, or edible glitter right before serving.
How to Store Mini Christmas Cheesecake Cupcakes
Store leftover mini Christmas cheesecake cupcakes in an airtight container. Keep them in the refrigerator. They stay fresh for up to 3-4 days. You can also freeze them for longer storage.
Tips to Make Mini Christmas Cheesecake Cupcakes
Remember these tips for best results. Use room temperature cream cheese and eggs. This helps the filling become smooth. Do not overmix the cheesecake batter. Overmixing can cause cracks. Chilling is very important. It sets the cheesecake and improves the flavor. Get creative with your decorations.
Variation
Peppermint Bark Mini Cheesecakes: Add crushed candy canes to the crust mixture. Sprinkle more on top before serving.
Gingerbread Mini Cheesecakes: Add 1 teaspoon ground ginger, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg to the cheesecake filling.
Cranberry Orange Mini Cheesecakes: Swirl ¼ cup cranberry sauce into the cheesecake filling before baking. Add ½ teaspoon orange zest to the filling for a bright flavor.
FAQs
Can I make these Mini Christmas Cheesecake Cupcakes ahead of time?
Yes, you can make them 1-2 days in advance. Store them in an airtight container in the refrigerator. This gives them plenty of time to chill and firm up.
What can I use if I don’t have graham crackers for the crust of my Mini Christmas Cheesecake Cupcakes?
You can use other types of plain biscuits. Good choices include digestive biscuits, vanilla wafers, or ginger snaps. Crush them finely and mix with melted butter and sugar.
How do I store leftover Mini Christmas Cheesecake Cupcakes?
Store any leftover mini cheesecakes in an airtight container in the refrigerator. They will be good for 3 to 4 days. You can also freeze them for up to 1 month. Wrap each cupcake individually before freezing.
Classic Mini Christmas Cheesecake Cupcakes
Equipment
- Oven
- Muffin tin
- Paper cupcake liners
- Medium bowl
- Electric mixer
- Large bowl
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted butter
For the Cheesecake Filling:
- 2 blocks cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream at room temperature
Optional Festive Toppings:
- Whipped cream
- Fresh berries (raspberries, cranberries)
- Edible glitter
- Crushed candy canes
- Chocolate sauce drizzle
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well combined.
- Divide the mixture evenly among the cupcake liners, pressing firmly into the bottom. Bake for 5-7 minutes, then cool.
Make the Cheesecake Filling
- In a large bowl, use an electric mixer to beat softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing until just combined.
- Stir in the vanilla extract and sour cream until the mixture is just smooth.
Fill and Bake
- Pour or spoon the cheesecake filling evenly over the cooled crusts in the cupcake liners, filling each about ¾ full.
- Bake for 20-25 minutes, or until the edges are set and the centers still have a slight jiggle.
Cool and Chill
- Remove the muffin tin from the oven and let the cheesecakes cool completely at room temperature. Once cool, refrigerate for at least 4 hours, or preferably overnight.