This holiday season I pulled a simple idea out of my sleeve and turned it into a family classic. Mini Christmas cheesecakes are the kind of dessert that arrives at a party and disappears almost immediately. I first made these when I needed a small, portable sweet for a neighborhood cookie exchange and realized how much joy a single, perfectly portioned cheesecake brings. They are creamy, slightly tangy, and finished with a playful scatter of red and green sprinkles that make them feel festive without any fussy decoration.

I discovered the balance in this recipe the first time I reduced the sugar a touch and added sour cream for silkiness. The texture is dense but breezy, with a firm edge and a soft center that yields with the first fork press. Because each portion is made in a liner, they feel personal and perfect for holiday gatherings. Making a batch makes the kitchen smell like warmed vanilla and butter, and seeing kids and adults alike reach for a second one has become one of my favorite holiday moments.

Ingredients

• Cream cheese, 8 ounces: Use full-fat cream cheese for the best texture and flavor. Brands like Philadelphia give a reliably smooth result. Bring it to room temperature to avoid lumps when mixing.
• Granulated sugar, 1/2 cup: Provides the right amount of sweetness without overpowering the tang of the cheese and sour cream. White sugar blends seamlessly into the batter.
• Vanilla extract, 1 teaspoon: Pure vanilla adds warmth. If you have vanilla bean, scrape 1/2 of a bean for extra aromatic depth.
• Sour cream, 1/2 cup: Adds silkiness and a subtle tang that lifts the filling. Full-fat sour cream produces a creamier mouthfeel.
• Large eggs, 2: Use room temperature eggs. They help bind the filling and create a smooth, set texture without cracking.
• Crushed graham crackers, 1/4 cup: Fine crumbs pack together better for a stable base. You can crush whole crackers in a zip-top bag or pulse briefly in a food processor.
• Melted butter, 1/4 cup: Use unsalted butter so you can control salt levels. The butter binds the crumbs and adds richness to the crust.
• Red and green sprinkles: For decoration. Use small nonpareils or jimmies so they adhere well to the chilled surface.

Instructions

Preheat the oven:Preheat your oven to 325 degrees Fahrenheit. Place a standard muffin tin on the counter and line each cavity with paper liners. The moderate temperature helps the cheesecakes set without cracking and gives a tender texture.Mix the filling:In a mixing bowl, beat 8 ounces of softened cream cheese with 1/2 cup of granulated sugar until the mixture is completely smooth and free of lumps. Scrape down the bowl as needed. Add 1 teaspoon of vanilla extract and 1/2 cup of sour cream, then mix until incorporated. The sour cream lightens the batter and improves texture.Add the eggs:Crack 2 large eggs into a small bowl, then add them to the cream cheese mixture one at a time, mixing gently after each addition. Overmixing introduces air which can cause cracking, so stir until just combined and the batter is glossy.Prepare the crust:Combine 1/4 cup crushed graham crackers with 1/4 cup melted butter until the crumbs are evenly moistened. Spoon about a tablespoon of the mixture into each liner and press down firmly with the back of a spoon to form an even base. A flat-bottomed measuring spoon makes this quick and tidy.Assemble and bake:Pour the cheesecake batter over the crusts, filling each liner almost to the top but leaving a small gap. Bake in the preheated oven for 20 minutes. The centers should be set with a slight wobble. Remove from the oven and let cool on a rack for 30 minutes before refrigerating.Chill and decorate:Once room temperature, refrigerate the mini cheesecakes for at least 2 hours to fully set. Before serving, decorate with red and green sprinkles. The chilled surface helps the sprinkles sit cleanly and prevents them from sinking in.

Storage Tips

Store cooled cheesecakes in an airtight container in the refrigerator. Place a sheet of parchment between layers if stacking. They will maintain quality for up to four days. For longer storage, freeze the un-decorated portions on a tray until firm, then transfer to a freezer-safe container for up to two months. Thaw in the refrigerator overnight for the best texture. When reheating, avoid the microwave. Serve chilled or bring to room temperature for about 20 minutes to restore creaminess.

Ingredient Substitutions

If you need a gluten-free option, substitute gluten-free graham crackers or use finely ground almond flour mixed with a little sugar and butter for the crust. To reduce sugar, try 1/3 cup of sugar plus a tablespoon of simple syrup for balance, though texture will be slightly different. For a lighter finish, swap half the sour cream for Greek yogurt. Vegan versions require a specialist plant-based cream cheese and an egg replacer; the texture will be softer and more mousse-like, so chill longer before serving.

Serving Suggestions

Serve these on a festive platter garnished with a few fresh cranberries, mint leaves, or a dusting of powdered sugar for an elegant touch. They pair beautifully with hot coffee, mulled wine, or a lightly spiced eggnog. For a dessert table, arrange on small doilies or cupcake stands to make them feel extra special. If you want to offer variety, set out small bowls of different toppings like crushed peppermint, mini chocolate chips, or citrus curd for guests to personalize their portion.

Seasonal Adaptations

For winter holidays keep the sprinkles and add a tiny cranberry compote for a tart contrast. In spring swap the red and green for pastel sprinkles and add lemon zest to the batter for brightness. For autumn use crushed gingersnaps in the crust and a pinch of cinnamon in the filling. The basic formula accepts flavor changes easily. When adding wet mix-ins like fruit puree reduce the sour cream by one to two tablespoons to keep the filling from becoming too loose.

Meal Prep Tips

Make the crust and filling ahead of time. You can press the crust into liners and store them covered in the tin for up to a day. Prepare the batter and keep it refrigerated for a few hours, then assemble and bake when convenient. Chill overnight for firm slicing and easy transport. Pack in a shallow cooler with ice packs for potlucks to maintain freshness. Label containers with the production date if freezing multiple batches.

Success Stories

I once took a tray of these to a community holiday event where an elderly neighbor said they tasted like a memory from her childhood. Another time a child who claimed to dislike creamy desserts sampled one and immediately asked for the recipe. These little successes make the effort worthwhile and remind me that simple, well-made food often creates the warmest memories. Sharing them has become a holiday tradition I look forward to each year.

These mini cheesecakes are approachable, dependable, and perfect for sharing. Give them a try and adapt the toppings to suit your celebration. The joy of a personal-sized dessert makes every gathering feel a bit more festive.