This recipe for Mini Christmas Cheesecakes has been one of my most-requested holiday treats for years. I discovered this small-bite version during a busy December when I wanted something festive, portable, and reliably delicious that both kids and adults would adore. The first batch I made disappeared so quickly at a neighborhood cookie swap that I started keeping the ingredients on hand every December. The texture is luxuriously creamy, the crust provides a buttery crunch, and the tiny pops of color from red and green sprinkles make each bite feel like a celebration.

What makes these tiny delights special is how effortlessly they transform simple pantry staples into something that looks party-ready. The filling is silky, with a gentle tang from sour cream balancing the sweetness. Baking them in a mini muffin tin keeps them perfectly portioned and creates the classic cheesecake density without the need for a water bath or complicated technique. Every time I pull a tray from the fridge, I get the same delighted faces and the same request: "Can you make more?"

Ingredients

• Cream cheese (8 ounces): Use full-fat cream cheese, softened at room temperature for at least 30 minutes. Brands like Philadelphia give a reliably smooth texture; avoid low-fat varieties which can make the filling grainy.
• Granulated sugar (1/2 cup): Regular white sugar dissolves cleanly into the cream cheese. For a more caramel note you could substitute part with light brown sugar, but this is optional.
• Vanilla extract (1 teaspoon): Pure vanilla adds depth — use a high-quality extract rather than imitation for a cleaner flavor.
• Sour cream (1/2 cup): Adds tang and silkiness. Full-fat sour cream helps the texture; low-fat will yield a slightly less rich mouthfeel.
• Eggs (2 large): Room temperature eggs incorporate more evenly and help prevent cracks or curdling.
• Graham cracker crumbs (1/4 cup): Crush whole graham crackers in a bag or pulse in a food processor. Alternate crusts like digestive biscuits or vanilla wafers also work in the same ratio.
• Melted butter (1/4 cup): Unsalted butter melted and mixed with crumbs binds the crust and crisps up once baked.
• Red and green sprinkles: For festive decoration—pick soft sugar sprinkles that hold color in refrigeration.

Instructions

Preheat and prepare: Preheat the oven to 325°F (160°C). Line a 6-cup mini muffin tin with paper liners or use silicone liners for easy release. Lightly spray liners if you’re not using nonstick papers. Heating the oven beforehand ensures even baking and prevents undercooked centers. Make the crust: In a small bowl, combine 1/4 cup crushed graham crackers with 1/4 cup melted butter until the texture resembles damp sand. Press about 1 teaspoon of the mixture firmly into the bottom of each lined cup to form a compact base. A flat-bottomed measuring spoon or small glass works well to press crusts evenly and prevent gaps between crust and filling. Prepare the filling: In a medium bowl, beat 8 ounces softened cream cheese with 1/2 cup sugar until completely smooth and free of lumps — about 1-2 minutes with a handheld mixer on medium. Scrape the bowl, then add 1 teaspoon vanilla extract and 1/2 cup sour cream and mix until silky. Add eggs one at a time, mixing gently after each addition just until incorporated. Overbeating at this stage can introduce air and cause small surface cracks, so keep mixing brief and deliberate. Assemble and bake: Pour the filling evenly over the pressed crusts, filling each cup nearly to the top but leaving a small 1/8" gap to prevent overflow. Tap the tin gently on the counter to release any trapped air and level the tops. Bake at 325°F (160°C) for about 18-22 minutes; the centers should be set but still slightly jiggly when the pan is nudged. Avoid baking until completely firm, which can dry the texture. Cool and chill: Remove from the oven and let the mini cheesecakes cool at room temperature for 30 minutes. Transfer the pan to the refrigerator and chill for at least 2 hours to allow the filling to firm up and flavors to meld. Chilling also helps the texture become dense and slice cleanly when served. Decorate and serve: Once chilled, peel away liners and top each mini cheesecake with red and green sprinkles just before serving. If preparing ahead, add sprinkles immediately prior to serving to preserve their color and crispness.

Storage Tips

Store chilled in the refrigerator for up to 4 days in an airtight container with layers separated by parchment paper to protect the topping. For longer storage, freeze cooled minis individually on a baking sheet for an hour, then wrap each in plastic wrap and place in a freezer-safe bag for up to 2 months. To reheat, thaw in the refrigerator for several hours; avoid microwaving as it can alter the texture. When transporting to a party, keep them on a flat tray with a cold pack underneath to maintain firmness.

Ingredient Substitutions

If you need to adjust ingredients, use full-fat Greek yogurt in place of sour cream at a 1:1 ratio for a slightly tangier flavor and lighter texture. For the crust, substitute graham crackers with an equal amount of crushed digestive biscuits or gluten-free crackers for a gluten-free option. Replace sugar with an erythritol-based sweetener 1:1 for a lower-sugar version, though texture and browning may vary. For dairy-free adaptations, try a well-tested cream cheese alternative and stabilize with a tablespoon of cornstarch to improve set.

Serving Suggestions

Serve these as part of a holiday dessert board alongside spiced nuts, fresh berries, and chocolate truffles. Garnish with a dusting of powdered sugar, a drizzle of melted dark chocolate, or a single candied cranberry for an elegant presentation. They pair beautifully with strong coffee, espresso, or a small glass of dessert wine. For a child-friendly table, place them on festive cupcake stands to add height and color.

Cultural Background

Cheesecake has ancient roots — variations of cheese-based desserts date back to classical Greece — but the modern creamy American style often uses cream cheese and a graham cracker base, a development popularized in the early 20th century. Miniature versions became popular with the rise of small-portion entertaining and bakers seeking shareable treats. Decorating with holiday sprinkles is a modern, playful tradition that adds color and seasonal cheer without changing the classic flavor profile.

Seasonal Adaptations

For winter holidays, swap sprinkles for crushed peppermint or a thin layer of cranberry compote. In summer, top with fresh lemon curd or macerated berries for brightness. For autumn gatherings, fold 1/4 teaspoon ground cinnamon and 1/8 teaspoon nutmeg into the filling and top crusts with chopped pecans. These small swaps let you keep the same basic method while matching seasonal flavors and presentation.

Meal Prep Tips

Prepare the crust and filling up to a day ahead; store the crumb mixture and filling separately in the fridge and assemble just before baking for optimal texture. Baked and chilled minis hold well and can be stacked with parchment between layers in a shallow container for grab-and-go lunches or packed plates. When planning for events, double the recipe and bake in multiple tins, rotating trays in the oven for consistent results rather than crowding a single rack.

These mini cheesecakes are small in size but large in holiday charm — a little bit of effort yields delightful returns. I hope you enjoy making them as much as my family does; they turn ordinary moments into miniature celebrations.