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Mini Christmas Cheesecakes: Tiny Treats, Big Holiday Cheer

If you’re hunting for an adorable, crowd-pleasing holiday dessert that’s quick enough for last-minute entertaining, Mini Christmas Cheesecakes are your new best friend. These bite-size delights deliver all the creamy, tangy goodness of a classic cheesecake without the fuss of a full-size springform pan — and they’re perfect for busy moms, holiday hosts, or anyone who wants a pretty dessert that feels special but won’t take all night. (Also: they look fantastic on a cookie tray next to a stack of shortbread — try pairing them with our 4-Ingredient Christmas Shortbread Cookies for a festive spread.)

I’m Anna, and along with my sister Patricia, I love turning everyday ingredients into little moments of joy. We created this Mini Christmas Cheesecakes recipe to be approachable, forgiving, and just a little bit show-off-y — because the holidays deserve a dessert that wows without wearing you out.

Why You’ll Love Mini Christmas Cheesecakes

Perfect size: No slicing drama; everyone gets a perfectly portioned treat.
Kid-friendly decorating: Little hands can help top them with strawberries and whipped cream.
Make-ahead friendly: Bake them the day before and chill — stress-free hosting.
Versatile: Dress them up as Mini Santa Hats, gingerbread-inspired bites, or classic berry-topped cheesecakes.

Ingredients
Makes about 24 mini cheesecakes (using a standard 24-cup mini muffin pan)

Crust

1 1/2 cups graham cracker crumbs (about 10 full crackers)
4 tablespoons unsalted butter, melted
2 tablespoons brown sugar (optional, for depth)

Filling

16 oz (2 packages) cream cheese, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/3 cup sour cream (or Greek yogurt for a lighter tang)
1 tablespoon all-purpose flour (helps steady the filling)

Toppings (choose your fave)

Fresh strawberries and whipped cream (for Mini Santa Hats)
Raspberry or strawberry jam, warmed slightly
Mini gingerbread cookies or crushed candy canes for crunch
Melted chocolate or caramel drizzle

Tools

24-cup mini muffin pan (lined with paper liners or lightly greased)
Electric mixer or sturdy whisk and some elbow grease
Mixing bowls and a spatula

Step-by-step Directions

Preheat and prep. Preheat your oven to 325°F (160°C). Line a 24-cup mini muffin pan with paper liners or spray each cup lightly with nonstick spray. A paper liner makes serving easier, but a greased pan gives a prettier bottom if you prefer no liners.
Make the crust. In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar (if using). Press about 1 teaspoon of the mixture into the bottom of each mini cup, forming a compact layer. A small measuring spoon or the back of a tiny tart tamper helps here.
Chill the crust briefly. Pop the pan into the fridge for 5–10 minutes while you make the filling — this helps the crust set and prevents it from mixing with the filling when scooped.
Beat the filling. In a large bowl, beat the room-temperature cream cheese until smooth and lump-free (about 1–2 minutes). Add the granulated sugar and beat again until combined. Scrape down the bowl. Add the egg and vanilla and mix until smooth. Stir in the sour cream and flour until just combined. Avoid overbeating; you want a silky texture, not extra air.
Fill the cups. Spoon about 1 heaping tablespoon of filling over each crust — they’ll be full but not overflowing. A small cookie scoop helps you get even portions.
Bake gently. Bake at 325°F for 13–16 minutes, or until the centers are mostly set but still have a slight jiggle. Overbaking will cause cracks, and nobody wants cracked mini cheesecakes unless you planned a rustic look.
Cool and chill. Let the pan cool to room temperature on a wire rack, then cover and refrigerate for at least 2 hours (overnight is even better). Chilling firms up the filling and makes tops smooth.
Top and decorate. Just before serving, remove the liners if you used them. For Mini Santa Hats: trim hulled strawberries into cone shapes and swirl a dollop of whipped cream on each cheesecake, then place the strawberry “hat” on top and add a tiny cream dot. For other options, spoon a little warmed jam or sprinkle crushed candy cane. If you’re feeling extra festive, add a dusting of powdered sugar.

Cooking Tips (because kitchen life isn’t always Pinterest-perfect)

Room temperature ingredients are your friend. Cold cream cheese leads to lumps and a longer, grumpier mixing time.
No mini muffin pan? Use regular muffin tins for larger cheesecakes, but increase bake time to 18–22 minutes.
If your filling looks a little bubbly after beating, tap the bowl on the counter a few times to release air. This helps prevent tiny holes on the surface.
For clean tops, run a thin knife around each cheesecake after baking (once slightly cooled) to release them from the pan. It’s like telling them “good job” before the big show.
Want a gingerbread twist? Add a pinch of cinnamon and nutmeg to the filling, or try the lovely gingerbread version on Beyond Frosting for decor inspiration.

A Short Kitchen Story
When Patricia and I first tested this recipe, our tiny tasting panel (aka our nephews and neighbor’s golden retriever, who snooped for crumbs) declared it “officially shoppable.” True story: one nephew stacked three minis and said it was “a cheesecake cake.” That’s the kind of holiday enthusiasm I’ll happily encourage — especially when the dessert is easy to make and doesn’t require a PhD in baking.

Serving Suggestions and Pairings

Make a dessert board: Pair these mini cheesecakes with cookies, candied nuts, and fruit for a gorgeous holiday dessert spread. Need cookie ideas? We’ve tested some delicious, hand-friendly treats like these Cake Mix Christmas Cookies.
Portability: These are great for potlucks and cookie exchanges — transport in a shallow container with parchment between layers.
Beverage pairings: Serve with coffee, espresso, or a lightly sweetened mulled cider for a cozy contrast.

Frequently Asked Questions (FAQs)
Q: Can I substitute Greek yogurt for sour cream?
A: Yes — Greek yogurt works fine and lightens the tang. Use full-fat for the creamiest texture.

Q: How long will these keep in the fridge?
A: Stored in an airtight container, they’ll stay fresh for 3–4 days. If you want to keep them a little longer, freeze unfrosted minis for up to 1 month and thaw overnight in the fridge.

Q: Can I make them ahead?
A: Absolutely. Bake the day before and decorate right before serving. They actually taste better after a night in the fridge because the flavors settle.

Q: Any tips for preventing cracks?
A: Bake at a slightly lower temperature and don’t overmix to avoid incorporating too much air. If small cracks happen, cover with a topping like jam or whipped cream — problem solved.

Q: Can I use a gluten-free crust?
A: Yes. Substitute gluten-free graham crumbs or crushed gluten-free cookies one-for-one.

Quick Variations

Mini Santa Hats: Top with whipped cream and fresh strawberries as described above — kids adore them.
Chocolate Swirl: Melt 2 oz dark chocolate, swirl a drop into each filled cup before baking.
Peppermint Crunch: Sprinkle crushed candy canes on top of whipped cream for a festive pop.

Why these work for busy holiday hosts
You can bake a big batch in one go, chill them overnight, and do final decorating moments before guests arrive. No last-minute oven juggling. And because they’re small, the portion control practically serves itself — which many of us appreciate during a season of indulgence.

Extra kitchen notes

If you’re using paper liners, pick sturdy ones so they don’t peel away when people pick up a cheesecake.
If you prefer a gluten-free crowd-pleaser, the filling needs no change — just swap the crust.

Conclusion

Mini Christmas Cheesecakes are the kind of dessert that makes your kitchen smell cozy and your guests smile — all without turning the holiday into a baking marathon. If you love the Santa hat idea, you might enjoy the festive twist shown in this Mini Santa Hat Cheesecakes tutorial, and for a spice-forward version, this Mini Gingerbread Cheesecakes | Beyond Frosting page has lovely inspiration.

Thanks for letting me share this little holiday favorite — from my kitchen (and Patricia’s enthusiastic taste tests) to yours. These mini bites are proof that you don’t need big fuss to make big memories.

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Mini Christmas Cheesecakes are a quick, festive bite for busy hosts. Easy to make, adorable to serve — perfect for holiday parties and cookie swaps.