Why Make This Recipe
Make these Mini Christmas Cheesecake Cupcakes. They are easy to make. They look great for the holidays. Each cupcake is a perfect size. They taste rich and creamy. Kids can help decorate them. You can make them ahead of time. You can decorate them many ways.
How to Make Mini Christmas Cheesecake Cupcakes
You will make the crust first. Then, you will make the creamy filling. You will bake them until they are set. After they cool, you will decorate them.
Ingredients of Mini Christmas Cheesecake Cupcakes
For the Graham Cracker Crust
- Graham cracker crumbs
- Granulated sugar
- Melted unsalted butter
For the Cheesecake Filling
- Cream cheese, softened
- Granulated sugar
- Large eggs
- Vanilla extract
- Sour cream (or full-fat Greek yogurt)
For Festive Decoration (Optional)
- Whipped cream or cream cheese frosting
- Holiday sprinkles
- Crushed candy canes
- Fresh cranberries
- Rosemary sprigs (for a “tree” effect)
- Chocolate shavings
Directions of Mini Christmas Cheesecake Cupcakes
Prepare the Crust
- Set your oven. Line a muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter.
- Press a spoonful of the mixture into each liner.
- Bake the crusts briefly if you want a firmer base.
Create the Creamy Filling
- Beat softened cream cheese with sugar in a large bowl until smooth.
- Add eggs one at a time. Mix until just combined.
- Gently mix in vanilla extract and sour cream. Do not overmix.
Bake to Perfection
- Spoon the cheesecake filling over the crusts. Fill liners evenly.
- Bake until the edges are set. The centers should have a slight wobble.
- Let them cool in the pan. Move them to a wire rack. Chill them well in the refrigerator.
Decorate for Dazzling Appeal
- Get your whipped cream or frosting and decorations ready.
- Put a swirl of topping on the cooled cheesecakes.
- Add holiday sprinkles, candy canes, or fresh fruit.
How to Serve Mini Christmas Cheesecake Cupcakes
Serve these cupcakes on a holiday dessert platter. Put them with cookies and other treats. You can also serve each cupcake on a small plate. Add a sprig of mint. Offer them as a sweet for a holiday brunch. Package some in a decorative box for a gift.
How to Store Mini Christmas Cheesecake Cupcakes
Store these cupcakes in an airtight container. Keep them in the refrigerator. They stay fresh for 3-5 days.
Tips to Make Mini Christmas Cheesecake Cupcakes
Use room temperature cream cheese and eggs. This helps make a smooth filling. Do not overmix the filling. Overmixing can cause cracks. Chill the cheesecakes completely. This helps them set and taste better. You can use a water bath for extra creamy texture. Place the muffin tin in a larger pan with hot water.
Variations
Gingerbread Spice
Add ground ginger, cinnamon, and nutmeg to the filling.
Peppermint Dream
Add peppermint extract and crushed candy canes to the filling or topping.
Cranberry Orange Zest
Swirl in cranberry sauce and orange zest. This gives a bright taste.
Chocolate Lover’s Delight
Add cocoa powder to the crust. Add chocolate chips to the filling.
FAQs
Can I make these Mini Christmas Cheesecake Cupcakes ahead of time?
Yes, you can. Make them 2-3 days before you need them. Store them in an airtight container in the refrigerator. This makes holiday entertaining easier.
What is the best way to prevent cracks in my Mini Christmas Cheesecake Cupcakes?
Do not overmix your batter. Avoid fast temperature changes. Make sure ingredients are at room temperature. Let them cool slowly in the oven with the door open. Then, cool completely on a wire rack before chilling.
How long do these Mini Christmas Cheesecake Cupcakes last in the refrigerator?
Store them in an airtight container. They will stay fresh for up to 3-5 days in the refrigerator. Enjoy them within the first few days.
Festive Peppermint Swirl Mini Cheesecakes
Equipment
- Oven
- 12-cup muffin tin
- Paper liners
- Mixing bowls
- Electric mixer
- Toothpick or small knife
- Wire rack
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter 1 stick, melted
For the Peppermint Cheesecake Filling:
- 2 packages cream cheese 8-ounce, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup sour cream
- Red food coloring optional, for swirl
For Peppermint Topping & Decoration:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon peppermint extract optional, for whipped cream
- ½ cup crushed candy canes
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until well mixed.
- Press about 1 tablespoon of the crust mixture firmly into the bottom of each paper liner.
- Optionally, bake the crusts for 5 minutes, then cool slightly while preparing the filling.
Cheesecake Filling
- In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Beat in eggs one at a time until just combined, then stir in vanilla and peppermint extracts.
- Gently fold in the sour cream until just incorporated, being careful not to overmix.
- For a swirl, divide about one-third of the filling into a separate bowl, add a few drops of red food coloring, and mix until pink.
Baking & Chilling
- Spoon the plain cheesecake filling over the crusts, filling each liner about two-thirds full.
- If desired, dollop small amounts of the red-tinted filling on top and swirl gently with a toothpick or small knife to create a marbled effect.
- Bake for 20-25 minutes, or until edges are set and centers have a slight wobble.
- Cool completely in the muffin tin on a wire rack, then refrigerate for at least 4 hours or preferably overnight.
Topping & Decoration
- In a cold bowl, beat heavy whipping cream with powdered sugar and optional peppermint extract until stiff peaks form.
- Once chilled, remove cheesecakes from liners and top each with a generous swirl of peppermint whipped cream.
- Garnish liberally with crushed candy canes; serve immediately or keep refrigerated.