Introduction
Get ready to spread some holiday cheer with these delightful Mini Christmas Cheesecakes! These bite-sized treats are a perfect combination of rich and creamy cheesecake with a festive twist of peppermint. Each cheesecake sits atop a buttery graham cracker crust, making them not only delectable but also a feast for the eyes. Perfect for holiday gatherings or cozy nights at home, these mini desserts will surely be a hit with family and friends!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 cup sour cream
- Whipped cream for topping
- Mini candy canes, crushed for garnish
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 38 minutes (including chilling time)
- Yield: 12 mini cheesecakes
Directions and Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with cute cupcake liners.
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until everything is well combined.
- Press the crumb mixture firmly and evenly into the bottom of each cupcake liner to create a delightful crust.
- In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until it’s perfectly smooth.
- Add ¾ cup of sugar to the cream cheese and mix until creamy and combined.
- Incorporate the eggs one at a time, ensuring to mix thoroughly after each addition. Then, blend in the vanilla and peppermint extracts for that festive flavor.
- Carefully fold in the sour cream until the mixture is smooth and well-combined, creating a luscious cheesecake batter.
- Pour the cheesecake mixture evenly over the prepared crusts in the muffin tin, filling each liner almost to the top.
- Bake in the preheated oven for 15-18 minutes or until the centers are set but still have a slight jiggle—this ensures a creamy texture.
- Once baked, remove the cheesecakes from the oven and let them cool completely at room temperature.
- After cooling, refrigerate the cheesecakes for at least 2 hours to chill and firm up.
- When ready to serve, top each cheesecake with a swirl of whipped cream and a sprinkle of crushed candy canes for a festive touch!
Notes or Tips
- For a smoother texture, make sure your cream cheese is at room temperature before mixing.
- Feel free to add a bit of red food coloring to the cheesecake mixture for a more festive look!
- These cheesecakes can be made a day in advance; just store them in the refrigerator covered tightly.
Cooking Techniques
This recipe employs the classic technique of baking cheesecake in a water bath, which helps maintain a creamy texture and prevents cracking. However, in mini form, it’s not as essential since they cook quickly and evenly. Just be sure to watch them carefully in the oven!
FAQ
- Can I use a different extract instead of peppermint? Absolutely! You can use almond, vanilla, or even hazelnut for a unique twist.
- How do I store leftover mini cheesecakes? Keep them in an airtight container in the fridge for up to five days. You can also freeze them for longer storage!
Conclusion
These Mini Christmas Cheesecakes are not just desserts; they are a celebration of flavor and festivity wrapped in a creamy layer of goodness. Whether you’re hosting a holiday party or simply enjoying a quiet evening at home, these delightful treats are sure to brighten your table and warm your heart. Happy baking, and enjoy every delicious bite!