Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
2 tablespoons granulated sugar
For the cheesecake filling:
8 oz (225 g) cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the topping:
1 cup whipped cream or frosting
Red and green sprinkles or crushed peppermint candies
Instructions
- Prepare the crust
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and look like wet sand.
Scoop about one to two tablespoons of the mixture into each muffin liner in a muffin pan.
Press down firmly using the back of a spoon or the bottom of a small glass.
Place the pan in the refrigerator for 15 to 20 minutes to set the crust. - Make the cheesecake filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add powdered sugar and vanilla extract, and beat again until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream gently into the cream cheese mixture until fully combined and fluffy.
Spoon or pipe the filling over the chilled crusts, filling each cupcake liner to the top. - Chill
Refrigerate the cheesecakes for at least 4 hours, or overnight for best firmness. - Prepare the topping
Once chilled, top each cheesecake with whipped cream or frosting piped into a swirl.
Add red and green sprinkles or crushed peppermint candies for a Christmas look. - Serve
Carefully remove each mini cheesecake from the wrapper and serve chilled. These are creamy, festive, and perfect for holiday parties or gifting.
Tips for the best results
Use room-temperature cream cheese to avoid lumps.
Chill the crusts before adding the filling so they stay firm.
For a cleaner swirl, chill the whipped cream for 10 minutes before piping.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 1 month.