Introduction
Get ready to indulge in a festive delight that will bring joy to your holiday gatherings: Mini Christmas Cheesecakes! These charming little treats are perfect for celebrating the season with loved ones. Each creamy bite is a luscious blend of rich cream cheese and refreshing peppermint, all nestled on a buttery graham cracker crust and adorned with vibrant red and green sprinkles. It’s a dessert that not only looks beautiful on the table but also offers a burst of flavor that will leave your friends and family craving more. Let’s get started on creating these delightful mini cheesecakes that are sure to become a holiday favorite!
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon peppermint extract
- Red and green sprinkles for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 3 hours 40 minutes
Yield: 12 mini cheesecakes
Directions and Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and crumbly.
- Evenly divide the crumb mixture among the cupcake liners, pressing down firmly to create a solid crust.
- In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, with no lumps in sight.
- Gradually add the powdered sugar and vanilla extract, beating until fully incorporated and silky.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Fold in the sour cream and heavy cream until the mixture is delightfully creamy.
- Finally, stir in the peppermint extract and mix gently until well combined.
- Carefully pour the cheesecake batter over the crusts in each cupcake liner, filling them about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.
- Turn off the oven and leave the cheesecakes inside for an additional 10 minutes to cool gradually.
- Afterward, remove from the oven and let them cool to room temperature.
- Refrigerate for at least 3 hours or until completely chilled and firm.
- Before serving, add a festive touch by garnishing with red and green sprinkles.
Notes or Tips
For extra flavor, consider adding a bit more peppermint extract if you love that refreshing taste. Always ensure your cream cheese is fully softened for a perfectly smooth batter, and be gentle when mixing the ingredients to keep the texture creamy. These mini cheesecakes can also be made a day in advance; just remember to add the sprinkles right before serving for that festive flair!
Cooking Techniques
Mastering the art of cheesecakes involves creating a smooth batter and perfectly baking them to achieve that signature creamy texture. Remember to fold instead of stir when adding delicate ingredients like sour cream and heavy cream, as this will help maintain the lightness of your batter. Reducing oven temperature and allowing the cheesecakes to cool slowly will also help prevent cracking.
FAQ
Can I substitute the sour cream or heavy cream?
Yes! You can use plain Greek yogurt in place of sour cream, and half-and-half can be used instead of heavy cream.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. These mini cheesecakes can also be frozen for up to 2 months; just be sure to thaw them in the fridge before serving.
Conclusion
These Mini Christmas Cheesecakes are not only irresistibly delicious but also a delightful treat to share with your favorite people during the holidays. Their festive presentation and creamy goodness are bound to spread cheer at any gathering. So, gather your ingredients, channel your inner baker, and get ready to create some sweet holiday memories!