Go Back
Mini cheesecakes have taken the culinary world by storm, captivating dessert lovers with their charming size and rich flavors. These delightful treats offer the perfect balance of creamy goodness and sweet crust, making them a favorite at gatherings, parties, and festive celebrations. As the holiday season approaches, the demand for festive desserts rises, and mini cheesecakes emerge as a standout choice, combining tradition with a modern twist.

Mini cheesecake recipe tutorial thanksgiving dessert

Treat yourself and your guests to delightful Festive Mini Cheesecakes this holiday season! These bite-sized wonders feature a creamy filling nestled in a buttery graham cracker crust. Perfect for any celebration, you can customize flavors and toppings to suit your taste. From seasonal spiced options to fresh fruit garnishes, the possibilities are endless. Follow our guide for this indulgent treat that’s sure to impress! #MiniCheesecakes #FestiveTreats #HolidayBaking #DessertIdeas
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 large eggs

1 cup sour cream

1 teaspoon lemon juice

1 teaspoon pumpkin spice (optional for a seasonal twist)

Fresh whipped cream and seasonal fruits (like cranberry or persimmon) for topping

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.

    Prepare the Crust: In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form a base.

      Bake the Crust: Place the muffin tin in the preheated oven and bake the crusts for 5-7 minutes until slightly golden. Remove and let cool.

        Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add the powdered sugar and continue mixing.

          Incorporate Wet Ingredients: Add the vanilla extract, eggs (one at a time), sour cream, lemon juice, and pumpkin spice if using. Mix until fully combined and smooth, making sure not to overbeat.

            Fill the Cups: Spoon the cheesecake filling evenly over the baked crusts in the muffin tin, filling each cup about 3/4 full.

              Bake the Cheesecakes: Place the muffin tin back in the oven and bake for 18-20 minutes, or until the centers are just set. The edges might puff a little but don’t worry—they will settle as they cool.

                Cool and Chill: Once baked, turn off the oven and leave the cheesecakes inside for about 10 minutes. Afterward, remove and let cool at room temperature for 30 minutes. Then transfer to the refrigerator to chill for at least 2 hours (or overnight for best results).

                  Serve: When ready to serve, top each mini cheesecake with a dollop of fresh whipped cream and decorate with seasonal fruits. Optional: Drizzle with caramel or chocolate sauce for added sweetness.

                    Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12 mini cheesecakes