This recipe for Mini Christmas Cheesecakes has been a holiday tradition in my kitchen for years. I first stumbled upon the combination of a buttery graham cracker base and a tangy, velvety cream cheese filling one December while making treats for a neighborhood cookie swap. The bite-sized portions made them instant crowd-pleasers: rich but not overwhelming, and their small size invites guests to sample several variations. I love how they bridge nostalgia and ease—these are the kind of sweets that bring people together around the platter and spark conversations about favorite holiday memories.

What makes these small cheesecakes special is their texture contrast and simplicity. The crust is crisp and slightly nutty from the butter, while the filling is lusciously smooth with a faint tang from sour cream and brightness from vanilla. Baking them in a mini tin keeps them from cracking and gives a uniform, elegant shape that photographs beautifully. Over the years I’ve learned a few little tricks—softening the cream cheese to room temperature, pressing the crust firmly so it holds up, and a short chill time to let the flavors settle—that reliably produce perfect results whether you are making them for a large gathering or a quiet evening with hot cocoa.

Ingredients

• 8 ounces cream cheese, softened: Use full-fat cream cheese for the creamiest texture; brands like Philadelphia provide consistent results. Let it sit at room temperature for 30 to 45 minutes so it creams smoothly without lumps.
• 1/2 cup granulated sugar: Standard white sugar gives a clean sweetness and helps the filling set properly. For a subtler taste, you can reduce by 1 tablespoon but expect a slight change in texture.
• 1 teaspoon vanilla extract: Pure vanilla enhances the dairy notes; avoid imitation if possible. A good vanilla complements the tang of sour cream.
• 1/2 cup sour cream: Adds tang and silkiness. Full-fat sour cream yields the best mouthfeel and helps prevent cracks during baking.
• 2 large eggs: Bring eggs to room temperature to incorporate more evenly and produce a smooth custard-like filling.
• 1/4 cup crushed graham crackers: Use plain honey graham crackers crushed to fine crumbs for a compact crust. For convenience, pulsing in a food processor gives the best texture.
• 1/4 cup melted butter: Unsalted butter melted and slightly cooled binds the crumbs and provides a rich, toasty flavor. Salted is acceptable but reduce any added salt elsewhere.
• Red and green sprinkles: Decorative sanding sugars or small nonpareils work well; add just before serving to avoid bleeding or becoming soggy in the fridge.

Instructions

Preheat the oven and prepare the tin: Set oven to 325 degrees Fahrenheit (about 160 degrees Celsius). Line a standard 12-cup mini muffin tin with paper liners or use silicone mini liners. If using metal liners, lightly spray them with neutral oil to aid release. Preheating ensures even baking and helps prevent cracking. Make the filling: In a large bowl, beat 8 ounces of softened cream cheese with 1/2 cup granulated sugar until completely smooth and no lumps remain. Add 1 teaspoon vanilla extract and 1/2 cup sour cream, mixing on low speed until incorporated. Add the eggs one at a time, mixing just until combined after each addition to avoid overbeating; overbeating incorporates air that can cause surface cracks. Prepare the crust: Combine 1/4 cup finely crushed graham crackers with 1/4 cup melted butter in a small bowl. Stir until the crumbs are evenly moistened and the mixture holds together when pressed. Press about 1 to 1.5 teaspoons of the mixture into the bottom of each liner, using the back of a spoon or a small measuring cup to create a compact, flat base. Fill the cups and bake: Pour or spoon the cheesecake filling over each crust, filling almost to the top but leaving a thin rim to prevent spills. Tap the pan gently on the counter to release air bubbles. Place the tin on the middle rack and bake for about 20 minutes, or until the centers are just set and a light jiggle remains. Avoid overbaking; residual heat will finish the set. Cool and chill: Remove from oven and let cool to room temperature on a wire rack for about 30 minutes. Then refrigerate the tin, uncovered, for at least 2 hours to fully firm up. Chilling improves texture and flavor clarity. Decorate and serve: Right before serving, decorate each mini cheesecake with red and green sprinkles. Add sprinkles just prior to plating so they stay bright and crisp. Store leftover bites in an airtight container refrigerated up to three days.

Storage Tips

Store the mini cheesecakes in a single layer in an airtight container lined with parchment paper to prevent sticking. Refrigerate for up to three days. For longer storage, freeze them uncovered on a tray until solid, then transfer to a freezer-safe container with parchment separators and freeze for up to one month. Thaw overnight in the refrigerator and add sprinkles just before serving. If you need to transport them, place the container on a flat surface and keep it chilled to maintain shape and texture.

Ingredient Substitutions

If you need to adapt, full-fat Greek yogurt can replace sour cream at a 1:1 ratio for a slightly tangier profile and reduced fat. For a gluten-free base, swap the graham crumbs for gluten-free graham or finely ground gluten-free cookies, keeping the butter amount the same. Low-sugar fans can try a granulated sugar substitute built for baking at a 1:1 ratio, though texture may vary slightly. Vegan adaptations require dairy-free cream cheese alternatives and an egg substitute such as aquafaba, but note the texture will be softer and may need longer chilling.

Serving Suggestions

Arrange the bites on a festive platter with a dusting of powdered sugar for a snow-dusted look or place them in mini cupcake liners of various holiday patterns for a charming presentation. Pair with hot beverages like spiced hot chocolate, coffee, or mulled cider. For an elegant dessert table, serve alongside bite-sized fruit tarts or chocolate truffles to provide contrast in flavor and color. Garnish with a small mint leaf or a tiny shard of candied orange for a sophisticated touch.

Cultural Background

The concept of a dense, creamy dessert based on cheese has long roots in many cuisines, but the American style of cream cheese-based custard on a graham cracker crust evolved in the early 20th century with the commercialization of cream cheese and graham crackers. Miniature versions follow the tradition of bite-sized pastries that became popular in the late 20th century for entertaining. These small cheesecakes reflect a trend toward portable, shareable desserts that combine comfort and convenience during holiday festivities.

Seasonal Adaptations

Change the holiday vibe by swapping sprinkles for crushed candy canes in winter, finely chopped pistachios and rose petals for a festive Middle Eastern twist, or a spoon of citrus curd for spring celebrations. In summer, top with macerated berries instead of sprinkles. For a Thanksgiving table, add a brown butter crust or a pinch of cinnamon to the graham crumbs to echo seasonal spices and pair with pumpkin-flavored confections.

Meal Prep Tips

Make the crust and filling separately earlier in the day to speed assembly. Store the crust mixture refrigerated and press into liners just before filling to maintain a crisp base. Chill the fully baked bites for at least two hours or overnight for best slicing if you plan to present them on a buffet. For large gatherings, bake in multiple tins and stack cooled tins with parchment between layers when refrigerating to save space.

These mini cheesecakes are a small labor of love that reward you with big smiles. Whether you keep the classic toppings or get creative with seasonal accents, they are a reliable holiday favorite that makes every party feel a little more festive. Enjoy baking and sharing them with people you love.