Introduction
It’s that magical time of year when kitchens everywhere start to fill with the rich scents of sugar, spice, and everything nice! If you’re looking for a festive dessert that not only captures the spirit of the season but also delights the taste buds, these Mini Christmas Cheesecakes are your answer. These perfect little gems are creamy, rich, and topped with festive flair, making them an ideal treat for holiday gatherings, cookie swaps, or simply to enjoy with a warm cup of cocoa by the fire.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 teaspoon peppermint extract
- Toppings: whipped cream, crushed candy canes, or chocolate shavings
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 4 hours 33 minutes (including chilling time)
Yield: 12 mini cheesecakes
Directions and Instructions
- Preheat your oven to 325°F (160°C). This is the perfect temperature to create those beautifully set, creamy cheesecakes.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and you can see all the crumbs are moistened.
- Press the crumb mixture firmly into the bottom of a greased mini cheesecake pan or muffin tins lined with paper liners. This will form the delicious crust.
- In a large bowl, beat the softened cream cheese until it’s silky smooth. Gradually add the powdered sugar and vanilla extract, mixing until everything is fully incorporated.
- Add the eggs one at a time, mixing on low speed just until blended after each addition. This will help avoid too much air in your batter.
- Stir in the sour cream and peppermint extract until the mixture is smooth and rich.
- Pour the cheesecake batter over the crust in each mini cheesecake cup, filling them almost to the top.
- Bake in the preheated oven for 15-18 minutes, or until the centers are set yet still slightly jiggly. They will continue to firm up as they cool.
- Allow the cheesecakes to cool completely in the pan before transferring them to the refrigerator. Chill for at least 4 hours to let the flavors meld beautifully.
- Once chilled and ready to serve, top each cheesecake with a dollop of whipped cream and sprinkle with crushed candy canes or chocolate shavings for that festive touch!
Notes or Tips
- For a gluten-free option, substitute graham cracker crumbs with gluten-free graham crackers or almond flour.
- Feel free to change up the toppings! Fresh berries or caramel sauce can also complement the cheesecakes beautifully.
- These can be made ahead of time, making them a fantastic choice for holiday parties!
Cooking Techniques
When making cheesecakes, it’s important to work with room temperature ingredients, especially the cream cheese. This ensures a smooth batter without lumps. Additionally, baking at a lower temperature and gradually cooling helps prevent cracks on the surface of the cheesecakes. If you notice cracks, don’t fret! Topping them with whipped cream and festive garnishes will hide any imperfections.
FAQ
- Can I use light cream cheese? Yes, but the texture and flavor may be slightly different. Full-fat cream cheese will give you a richer cheesecake.
- How should I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I freeze these mini cheesecakes? Absolutely! Wrap each cheesecake tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Conclusion
These Mini Christmas Cheesecakes are not only a feast for the eyes but also a treat for the palate. With their creamy texture, festive flavors, and delightful toppings, they embody the spirit of the holiday season. So gather your loved ones, whip up a batch, and create sweet memories together. Happy baking!