This little dessert has been my go-to holiday treat for years: Mini Christmas Cheesecakes that are as joyful to give away as they are to eat. I first made them the winter I hosted my first family cookie swap and needed a small, elegant sweet that travelled well and looked festive without hours of decorating. The result was a tray of bite-sized cheesecakes — creamy, tangy, and perfectly balanced on a crisp graham base — that disappeared in minutes. They’re the kind of dessert that sparks conversation and brings out childhood memories of holiday parties and bright sprinkle colors. What makes these petits gateaux so special is the combination of texture and simplicity. The filling — made from one package of cream cheese, a little sugar, sour cream, vanilla, and two eggs — bakes into a smooth, slightly tangy custard that is rich without feeling heavy. The crust is a thin, buttery press of crushed graham crackers that adds just the right amount of crunch. I discovered that chilling them thoroughly overnight gives the best slice and mouthfeel, so I usually make these a day ahead and let the flavors settle. Decorating is the fun part: a scatter of red and green sprinkles is all you need for an instantly festive finish.

Ingredients

• Cream cheese (8 oz): Use full-fat block-style cream cheese for the creamiest texture and best stability. I prefer Philadelphia brand, softened to room temperature so it whips smooth without lumps.
• Granulated sugar (1/2 cup): Fine granulated sugar dissolves quickly into the cream cheese, preventing a grainy mouthfeel. For a slightly deeper flavor, you can substitute part with light brown sugar (use 2 tablespoons brown, 6 tablespoons white).
• Vanilla extract (1 tsp): Pure vanilla adds warmth and rounds the tang of the cheese — avoid artificial vanilla for this delicate filling.
• Sour cream (1/2 cup): Full-fat sour cream keeps the filling tangy and smooth; Greek yogurt can be used in a pinch but expect a slightly firmer texture.
• Large eggs (2): Room-temperature eggs incorporate more evenly than cold ones; add them one at a time and mix gently to avoid over-incorporating air.
• Crushed graham crackers (1/4 cup): Finely crushed for a compact, uniform crust that presses firmly into the bottom of mini liners. Use store-bought sheets or pre-crushed crumbs.
• Melted butter (1/4 cup): Unsalted butter melted and mixed into the crumbs creates a crisp, golden base. Salted butter is fine — just omit any additional salt elsewhere.
• Red and green sprinkles: Choose small, flat confetti or nonpareils so they sit neatly on the chilled surface. Add them just before serving for the best color and crunch.

Instructions

Preheat and prepare: Set the oven to 325°F (160°C). Line a standard 12-cup mini muffin pan with paper liners or use silicone cups for easy release. Preheating to the correct temperature ensures even baking and prevents the filling from cracking. Make the crust: In a small bowl, combine 1/4 cup crushed graham crackers with 1/4 cup melted butter. Press about 1 teaspoon of the mixture firmly into the bottom of each liner to form a compact crust. Pressing tightly prevents the crust from crumbling when you serve. Blend the filling: In a medium bowl, beat 8 oz softened cream cheese with 1/2 cup sugar until smooth and free of lumps. Add 1 tsp vanilla extract and 1/2 cup sour cream, mixing until fully combined. Add eggs one at a time, mixing after each addition just until incorporated. Over-mixing can trap air and cause cracking, so stir at low speed or by hand for the last few pulses. Fill and bake: Pour or spoon the filling over the crusts, filling each cup about three-quarters full. Bake at 325°F for roughly 18–22 minutes, rotating the pan at the halfway point for even browning. The centers should be set but still have a slight wobble — residual heat will finish the set as they cool. Cool and chill: Remove from the oven and let the mini cheesecakes cool at room temperature for about 30 minutes. Transfer to the refrigerator and chill for at least 2 hours, preferably longer or overnight. Chilling improves texture and makes removal from liners neater. Decorate and serve: Remove liners if using paper cups, or pop out silicone cups and place on a platter. Just before serving, sprinkle with red and green sprinkles. Add toppings like a small mint leaf or a raspberry for extra flair.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.