
Tiny festive cheesecakes with a buttery graham crust, silky cream cheese filling, and cheerful red and green sprinkles — perfect for holiday parties.

I’ve made these dozens of times and each family gathering reminds me why they’re a staple: they travel well, they’re easy to portion, and my niece insists on being the official sprinkle officer. Guests often guess there was more effort involved than there really was, which always feels like a win.
My favorite part is how effortless these are to tailor: on a recent holiday potluck, I topped half with a smear of raspberry jam and the other half with crushed peppermint for variety. Each variation brought a different crowd-pleasing response, but the classic sprinkled version was the nostalgic winner every time.
Store chilled cheesecakes in an airtight container in the refrigerator for up to 4 days; set them on a flat tray to prevent tipping. For longer storage, freeze on a baking sheet until firm, then transfer to a freezer-safe box with parchment between layers. Thaw in the refrigerator overnight before serving and add sprinkles right before serving so they stay crisp. If using paper liners, wrap each cheesecake gently to protect the edges from freezer burn.
For a lighter version, swap half the cream cheese with full-fat Greek yogurt — the texture will be slightly tangier and softer. If you need gluten-free options, use gluten-free graham-style crumbs or crushed gluten-free cookies. Replace sour cream with crème fraîche or plain yogurt for a milder tang; if avoiding dairy, try a firm dairy-free cream cheese alternative and coconut cream, but note the flavor and texture will change.
Arrange on a tiered platter for parties or line them in bakery boxes for gifting. Pair with black coffee or a lightly spiced mulled cider to balance the richness. For a grown-up finish, drizzle a little salted caramel or a spoonful of boozy cherry compote over selected minis. Garnish with small mint leaves, candied orange peel, or a single festive chocolate shard for elegant presentation.
Individual mini cheesecakes are a modern adaptation of classic baked custard tarts and full-size cheesecakes that have roots in ancient Greece. The American take — cream cheese on a crumb crust — became widely popular in the early 20th century, and miniaturizing desserts is a contemporary trend aimed at portion control and party-friendly serving. These bite-sized versions borrow the traditional balance of cream, acid, and sweetness to create a familiar holiday flavor profile.
Winter holidays call for spice and citrus: add 1/4 teaspoon ground cinnamon and 1 teaspoon orange zest to the filling for a warm note, or press crushed ginger snaps into the crust for a spicier base. In summer, top with fresh berries and a mint leaf. For Valentine’s Day, swap sprinkles for freeze-dried strawberry powder and cocoa nibs for a romantic touch.
Make the crust and filling a day ahead and assemble in the liners; bake the next day for maximum freshness. Alternatively, bake and freeze the un-decorated minis, then thaw and decorate the day you plan to serve. Use a small cookie scoop to portion filling evenly and reduce waste. Label containers with dates so you know the best-by window.
These mini cheesecakes are simple, joyful, and versatile — the kind of small dessert that makes holiday gatherings feel a little brighter. Try them once and they’ll likely become a repeat on your party roster, just as they have for my family. Happy baking, and may your holidays be full of good food and even better company.
Soften cream cheese to room temperature for at least 30 minutes to ensure a lump-free filling.
Add eggs one at a time and mix gently to avoid over-incorporating air, which causes fissures.
Chill the mini cheesecakes for at least 2 hours; overnight yields the best texture and flavor.
Press the crust firmly into the bottom of liners to create a compact base that holds together when served.
This nourishing mini christmas cheesecakes recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — freeze cooled, un-decorated cheesecakes on a baking sheet until firm, then transfer to a sealed container for up to 3 months. Thaw overnight in the refrigerator.
Use room-temperature ingredients and avoid over-mixing to prevent cracks. A slight wobble in the center indicates doneness; it will firm while chilling.
This Mini Christmas Cheesecakes recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 325°F (160°C). Line a 12-cup mini muffin pan with liners or prepare silicone cups.
Mix 1/4 cup crushed graham crackers with 1/4 cup melted butter. Press about 1 teaspoon into the bottom of each liner to form an even crust.
Beat 8 oz softened cream cheese with 1/2 cup sugar until smooth. Add 1 tsp vanilla and 1/2 cup sour cream, then incorporate eggs one at a time until just combined.
Spoon filling over crusts, filling cups three-quarters full. Bake 18–22 minutes at 325°F until centers are set but slightly wobbly.
Cool 30 minutes at room temperature, then chill at least 2 hours. Remove liners if desired and top with sprinkles just before serving.
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