Mini Christmas Cheesecake Cupcakes: 5 Easy Steps

Why Make These Mini Christmas Cheesecake Cupcakes

These Mini Christmas Cheesecake Cupcakes are the cutest holiday treat. They are tiny presents for your taste buds. Their small size makes them perfect for parties. They are surprisingly simple to make. Even new bakers will find this recipe easy. You can share them or keep them for yourself. They are great for holiday parties or a sweet treat. Each bite is a holiday celebration. You can also change them to fit any taste.

How to Make Mini Christmas Cheesecake Cupcakes

Making these Mini Christmas Cheesecake Cupcakes is simple. You will make a graham cracker crust. Then you will create a creamy cheesecake filling. You will bake them in a muffin tin. After baking, you will chill them to perfection. Finally, you will add festive toppings.

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
• Sour cream
• Vanilla extract
• Lemon zest (optional)

For Festive Toppings

• Whipped cream or store-bought whipped topping
• Fresh cranberries
• Rosemary sprigs
• Mini chocolate chips
• Crushed candy canes
• Red and green sprinkles
• Edible glitter

Directions of Mini Christmas Cheesecake Cupcakes

Prepare Your Muffin Tin and Preheat Oven

1. Line a 12-cup muffin tin with paper liners.
2. Preheat your oven to the temperature specified in a full recipe.

Craft the Perfect Crust

1. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter.
2. Press about one tablespoon of the mixture down firmly into the bottom of each paper liner. Use a spoon to make an even layer.
3. Bake the crusts briefly to set them.

Create the Creamy Cheesecake Filling

1. In a large mixing bowl, beat softened cream cheese until smooth. Make sure there are no lumps.
2. Slowly add granulated sugar, beating until mixed well.
3. Beat in eggs one at a time. Mix just until combined after each egg. Do not overmix.
4. Stir in sour cream, vanilla extract, and lemon zest (if you use it). Mix just until combined.

Assemble and Bake Your Mini Christmas Cheesecake Cupcakes

1. Divide the cheesecake filling evenly among the prepared crusts in the muffin tin.
2. Bake until the edges are set and the centers jiggle slightly.
3. Cool completely on a wire rack.

Chill for Perfection

1. Once cool, put the muffin tin in the refrigerator. Chill for at least 3-4 hours, or overnight. This makes the cheesecake perfect.

How to Serve Mini Christmas Cheesecake Cupcakes

You can arrange them on a platter with various toppings for a nice display. Serve each cupcake on a small plate with powdered sugar or cranberries. They also go well with a warm cup of coffee or holiday tea.

How to Store Mini Christmas Cheesecake Cupcakes

Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them (without toppings) for up to one month. Thaw in the refrigerator before adding toppings and serving.

Tips to Make Mini Christmas Cheesecake Cupcakes

• Do not overbake. A slight jiggle in the center means they are done.
• Use room temperature cream cheese and eggs. This helps make a smooth filling.
• Mix gently. Do not overmix the filling.

Variations

Crust Variations

• Gingerbread Crust: Use crushed gingerbread cookies for a holiday taste.
• Oreo Crust: Use crushed Oreo cookies for chocolate lovers.

Flavor Enhancements

• Peppermint Mini Christmas Cheesecake Cupcakes: Add a little peppermint extract to the filling. Top with crushed candy canes.
• Eggnog Mini Cheesecake: Add one or two tablespoons of eggnog to the filling.
• Chocolate Swirl: Melt some chocolate. Swirl it into the filling before baking for a marbled look.

Topping Tips

• Red and Green: Use cranberries, raspberries, lime zest, or green sprinkles. This makes them look very festive.
• Pipe Neatly: Use a piping bag with a star tip for pretty whipped cream.

FAQs

Q1: Can I make these Mini Christmas Cheesecake Cupcakes ahead of time?

Yes, you can. Making them 1-2 days before is good. Store them in an airtight container in the refrigerator. Add fresh toppings just before serving.

Q2: My Mini Christmas Cheesecake Cupcakes cracked on top. What went wrong?

Cracking can happen if you overbake them. It can also happen if you overmix the batter or if the temperature changes too fast. Try not to open the oven door often. Let them cool slowly. Toppings can cover any cracks.

Q3: How do I store leftover Mini Christmas Cheesecake Cupcakes?

Put any leftover mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days. If you want to store them longer, freeze them (without toppings) for up to one month. Thaw them in the refrigerator before adding toppings and serving.

Festive Cranberry Rosemary Mini Cheesecakes

These delightful mini cheesecakes feature a classic graham cracker crust and a creamy, tangy cheesecake filling, topped with festive cranberries, fresh rosemary, and colorful sprinkles. Perfect for holiday gatherings, they offer a burst of seasonal flavor in every bite.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 5 hours hrs

Servings 12 mini cheesecakes

Calories 220 kcal

Equipment

• 12-cup muffin tin
• paper liners
• medium bowl
• large mixing bowl
• wire rack

Ingredients

  

For the Graham Cracker Crust

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons melted unsalted butter

For the Cheesecake Filling

• 8 oz cream cheese softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest

For Festive Toppings

• 1/2 cup whipped cream
• 1/4 cup fresh cranberries
• 2 small rosemary sprigs chopped finely
• Red and green sprinkles for garnish

Instructions

 

Crust Preparation

• Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
• Combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter in a medium bowl.
• Press about one tablespoon of the crust mixture into the bottom of each liner and bake for 5 minutes.

Cheesecake Filling

• In a large mixing bowl, beat softened cream cheese until smooth.
• Slowly add 1/2 cup granulated sugar, beating until well combined.
• Beat in the egg, mixing just until combined.
• Stir in sour cream, vanilla extract, and lemon zest until just combined.
• Divide the cheesecake filling evenly among the prepared crusts in the muffin tin.
• Bake for 18-22 minutes, or until the edges are set and the centers jiggle slightly.

Cooling and Topping

• Cool the cheesecakes completely on a wire rack after baking.
• Once cool, refrigerate the muffin tin for at least 3-4 hours, or overnight, to chill.
• Before serving, top each cheesecake with whipped cream, fresh cranberries, chopped rosemary, and red and green sprinkles.

Notes

Ensure your cream cheese is completely softened to achieve a smooth cheesecake batter. Avoid overmixing the cheesecake filling once the egg is added to prevent cracking. Chilling for several hours is crucial for the cheesecakes to set properly.