This recipe for Mini Christmas Cheesecakes has become my go-to holiday treat for family gatherings and neighbor gifts. I first developed this version during a busy December when I wanted something festive, bite-sized, and simple enough to assemble between errands and wrapping presents. The balance of a buttery graham cracker base with a tangy, silky cream cheese filling is what makes these little sweets irresistible — they feel indulgent but are small enough for everyone to enjoy a couple without feeling stuffed. The red and green sprinkles add a cheerful, nostalgic finish that always makes kids and adults smile. I remember the first time I brought a tray of these to my in-laws: they vanished within an hour and my sister-in-law asked for the recipe twice. What I love most is how forgiving the method is — you can make the crust a day ahead, or bake several batches and freeze extras. The texture is creamy and smooth, with the tiniest hint of tang from the sour cream, and the visual pop from holiday sprinkles makes them look much more complicated than they are. These are ideal when you want something festive, portable, and reliably crowd-pleasing.

Ingredients

• Cream cheese (8 ounces): Use full-fat, block-style cream cheese for the smoothest texture. Avoid whipped tubs; they contain stabilizers and air. Bring to room temperature for easiest mixing.
• Sugar (1/2 cup): Regular granulated sugar dissolves into the filling for a clean, sweet flavor. For a slightly finer texture, use caster sugar if available.
• Vanilla extract (1 teaspoon): Pure vanilla elevates the filling; a good-quality pure extract like Nielsen-Massey or McCormick makes a noticeable difference.
• Sour cream (1/2 cup): Adds a subtle tang and silkiness. Full-fat sour cream gives the best mouthfeel; Greek-style will make the filling denser if substituted.
• Eggs (2 large): Room-temperature eggs incorporate more evenly and yield a creamier set. Add them one at a time to avoid overbeating.
• Graham crackers (1/4 cup, crushed): For the crust. Use full sheets crushed to fine crumbs or pulse in a food processor. If using flavored crackers, note the effect on sweetness.
• Butter (1/4 cup, melted): Unsalted butter binds the crumbs and bakes into a compact base. Salted is okay — just omit added salt elsewhere.
• Red and green sprinkles: For decoration. Choose sturdy sprinkles that won’t dissolve when chilled; keep them in the fridge until just before serving.

Instructions

Preheat and prepare: Preheat the oven to 325°F (160°C). Line a mini muffin tin with 12 paper liners or use silicone mini cups. Lightly brush liners if you want extra release. Having the oven at the right moderate temperature prevents cracking and promotes a gentle set. Make the crust: Combine 1/4 cup crushed graham crackers with 1/4 cup melted butter in a small bowl. Stir until evenly moistened. Press about 1/2 to 1 teaspoon of the crumb mixture into the bottom of each liner, compacting with the back of a spoon to form a firm base. A compact crust helps support the filling without crumbling. Prepare the filling: In a medium bowl, beat 8 ounces softened cream cheese with 1/2 cup sugar until very smooth and free of lumps. Scrape the bowl and add 1 teaspoon vanilla extract and 1/2 cup sour cream, mixing until just combined. Add the eggs one at a time, beating gently after each addition; overbeating incorporates air and can cause cracks. Aim for a silky, lump-free batter. Assemble: Divide the filling evenly among the 12 crust-lined cups, filling each about 3/4 full. Gently tap the pan on the counter to release any air bubbles. If you see any peaks, smooth them with the back of a small spoon for a flat top after baking. Bake: Bake at 325°F (160°C) for approximately 18–22 minutes, or until the centers are just set and the edges look slightly puffed. The center should wobble very slightly; carryover will finish the set. Avoid overbaking to ensure a creamy texture. Cool and chill: Remove from the oven and cool to room temperature on a wire rack for about 30 minutes, then refrigerate for at least 2 hours to fully set. Chilling improves flavor meld and texture and makes decoration easier. Decorate and serve: Right before serving, sprinkle with festive red and green sprinkles. For a more refined look, add a tiny dollop of whipped cream or a dusting of finely grated white chocolate.

Storage Tips

Store chilled mini cheesecakes in an airtight container in the refrigerator for up to 3 days. If you need longer storage, freeze them un-decorated on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers for up to 3 months. Thaw overnight in the refrigerator and add sprinkles or fresh garnish just before serving. To transport, use a shallow box with a layer of parchment and place the tray on a level surface; avoid stacking to prevent smudging.

Ingredient Substitutions

For a gluten-free option, substitute gluten-free graham-style crumbs or gluten-free vanilla wafers and confirm the sprinkles are gluten-free. If you want a lower-sugar version, reduce granulated sugar to 1/3 cup and add 1–2 teaspoons of lemon juice to brighten the flavor. To make them lighter, substitute half the cream cheese with mascarpone or ricotta, though texture will be slightly softer. For a crust twist, swap crushed ginger snaps for graham crackers to add warm spice notes.

Serving Suggestions

Serve on a festive platter with small paper liners removed for an elegant presentation, or keep liners on for a casual buffet. Pair with coffee, mulled cider, or dessert wine. Garnish ideas include a tiny mint leaf, a dusting of powdered sugar, or a drizzle of warmed raspberry jam. These are perfect as part of a dessert board alongside cookies and truffles, or boxed individually with clear lids for edible gifts.

Seasonal Adaptations

Swap decorations by season: autumn versions benefit from crushed toasted pecans and a caramel drizzle, while spring variations can be topped with chopped strawberries and edible flowers. For holiday flavor, fold a teaspoon of orange zest into the filling, or add a tablespoon of crushed candy cane on top for peppermint notes. Adjust sprinkles and garnishes to match color schemes for any celebration.

Meal Prep Tips

To streamline holiday prep, assemble crusts and store in the pan overnight covered tightly with plastic wrap, then prepare filling and bake the next day. Alternatively, bake several batches and freeze extras for quick dessert solutions — thaw in the fridge and decorate before serving. Use a small cookie scoop to portion filling consistently and avoid overfilling to ensure uniform bake times.

Success Stories

Readers and family members often tell me these are the easiest crowd-pleasers to bring to potlucks. I once made a double batch for a neighborhood holiday swap and returned with nearly empty boxes and several requests for the method. Baking them alongside other cookies on a single oven day has saved me time and reduced stress, and I love seeing plates returned with just a few crumbs — the surest sign of success.

These Mini Christmas Cheesecakes are a small, personal delight — easy to scale, easy to gift, and simple to love. Try them once, and they’ll likely become a holiday tradition in your kitchen too.