This batch of mini cheesecakes has become our go-to sweet for holiday gatherings at Mrs recipe. I first developed this compact version of the classic cheesecake when I needed a bite-sized dessert for a family cookie swap. The compact size means they chill faster, are easy to plate, and everyone gets a perfectly proportioned taste of that lush, tangy filling against a buttery graham base. The texture is silky but with just enough body to hold a festive topping, and the small format makes them feel indulgent without being overpowering.

I discovered the simplicity of this recipe one December when I wanted something pretty and portable to bring to a potluck. I started with a familiar cream cheese base, cut the sugar slightly to let the dairy notes shine, and swapped a full pan for silicone liners in a muffin tin so each serving had a crisp rim and consistent bake. The result: a creamy interior that sets firmly at the edges while staying tender in the center. Friends love the colorful red and green sprinkles for a quick holiday flourish, but the real star is the balance between the rich filling and the crumbly graham crust.

Ingredients

• 8 ounces cream cheese, softened: Choose full-fat blocks for the best texture and flavor. Avoid the spreadable tub varieties; they contain stabilizers that thin the filling. I like Philadelphia brand for its consistent richness.
• 1/2 cup granulated sugar: Balances the tang of the dairy without making the filling overly sweet. You can reduce to 1/3 cup for a less sweet version.
• 1 teaspoon vanilla extract: Use pure vanilla for depth. If you have a vanilla bean, scrape 1/2 of the pod for a perfume-forward note.
• 1/2 cup sour cream: Adds tang and silkiness while helping the filling set smoothly. Full-fat sour cream gives the creamiest result.
• 2 large eggs: Bring structure and lift; use room-temperature eggs so they incorporate cleanly with the dairy.
• 1/4 cup crushed graham crackers: For the base. Crush until fine but with a little texture—use a sealed bag and a rolling pin or pulse briefly in a food processor.
• 1/4 cup melted butter: Binds the crumbs and browns the bottom slightly when baked; unsalted gives you more control over seasoning.
• Red and green sprinkles, to decorate: Use high-quality baking sprinkles that hold color and shape in the fridge; decorate just before serving to avoid color bleed.

Instructions

Preheat the oven: Set the oven to 325°F (160°C). Position a rack in the center so the heat surrounds the muffin tin evenly. Preheating ensures the filling begins to set immediately and reduces cracking. Prepare the muffin tin and crust: Line a standard 12-cup muffin tin with paper or silicone liners. In a small bowl, combine the 1/4 cup crushed graham crackers with the 1/4 cup melted butter until the mixture resembles damp sand. Press about 1 to 1 1/2 teaspoons of the mixture into the bottom of each liner, compressing it to form an even base. A small measuring spoon or the back of a shot glass works well for pressing. Mix the filling: In a medium bowl, beat the softened 8 ounces cream cheese with the 1/2 cup sugar until completely smooth and free of lumps, scraping the bowl often. Add the 1 teaspoon vanilla and the 1/2 cup sour cream, mixing until incorporated. Add the 2 large eggs one at a time, blending on low speed and stopping to scrape the sides after each addition. Overmixing introduces air which can cause tiny cracks; mix just until homogenous. Assemble: Divide the filling evenly among the 12 prepared liners—use a tablespoon or small ice cream scoop to distribute. Fill each cup to within 1/8 inch of the top so they have room to rise slightly without overflowing. Bake until set: Place the muffin tin in the preheated oven and bake for about 20 minutes. The centers should look slightly jiggly but the edges will be set and just beginning to pull away from the liner. Insert a toothpick near the edge; it should come out mostly clean with a few moist crumbs. Cool and chill: Remove from the oven and let the mini cheesecakes cool at room temperature for 30 to 45 minutes so they finish setting gradually. Transfer to the refrigerator and chill for at least 2 hours, ideally 3–4 hours, to firm up completely. Decorate and serve: Just before serving, top each mini cheesecake with a pinch of red and green sprinkles. If you decorate too early the moisture can make sprinkles lose their snap. Serve chilled for the best texture.

Storage Tips

Store cooled minis in a single layer in an airtight container in the refrigerator for up to 4 days. If you need to stack, put a layer of parchment or wax paper between layers to prevent sticking and crumbling. For freezing, place the cheesecakes on a baking sheet lined with parchment and freeze until solid (about 1–2 hours), then move them to a freezer-safe container or resealable bag. Thaw in the refrigerator for several hours or overnight—avoid thawing at room temperature as condensation will make the crust soggy. Re-chill briefly before serving to restore the firm texture.

Ingredient Substitutions

Prefer a gluten-free option? Substitute gluten-free graham crumbs or finely crushed GF ginger snaps for the crust in a 1:1 ratio. For a lighter version, you can swap half the cream cheese for full-fat ricotta, which softens the texture and introduces a slightly grainier profile but reduces density. To make them nut-free, choose graham crackers and sprinkles labeled nut-free. If you want a dairy-free or vegan alternative, use a firm cashew-based cream cheese and a vegan sour cream substitute and agar or a vegan egg replacer to set—expect a different mouthfeel and slightly altered set time.

Serving Suggestions

Present these on a festive platter with small doilies or in paper candy cups for a professional look. For a more elegant finish, top with a tiny spoonful of cranberry compote or a curl of white chocolate and a few whole berries instead of sprinkles. Pair with coffee, mulled wine, or a light dessert wine; they also work beautifully at brunch alongside spiced breads. For kid-friendly parties, add edible glitter or mini candy canes for a playful touch.

Cultural Background

Cheesecake has long roots in many cultures, with early forms found in ancient Greece where it was served to athletes at the first Olympic Games. The graham cracker crust is distinctly American, introduced in the late 19th century and now a classic pairing with cream cheese-based fillings. The miniaturized approach is a modern adaptation driven by entertaining needs—bite-size portions echo European petit fours but with a rich American filling. The red and green sprinkles are a playful holiday floral in modern Western celebrations, turning a traditional dessert into a festive centerpiece.

Seasonal Adaptations

Adjust garnishes and flavors to match the season: add fresh lemon zest or a blueberry compote for summer, swap sprinkles for pumpkin-spice whipped cream in autumn, or top with candied orange peel at winter holidays. For Valentine’s Day, use heart-shaped sprinkles or a raspberry coulis drizzle. Small changes to the topping dramatically change the dessert’s character without altering the simple base technique.

Meal Prep Tips

Make the crust and filling up to two days in advance. Store crusts lined in the muffin tin covered with plastic wrap, and keep the filling in the refrigerator. When you're ready, fill and bake as directed, then allow the full chill time. For larger events, double or triple the recipe and bake in multiple trays in staggered batches to maintain consistent oven temperature and set. Label containers with the baking date and suggested serving order.

These mini cheesecakes are an easy, reliable way to bring something bright and celebratory to any gathering. Whether you keep them classic with sprinkles or elevate them with compotes and citrus, they are forgiving, fast, and endlessly adaptable—give them a try at your next holiday table and make them your own.