Name: Mini Cheesecakes for Holiday Parties: Easy, Creamy and Make-Ahead
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 150 g graham crackers, or digestive biscuits, crushed; 60 g butter, melted; 2 tbsp sugar, for the crust; 450 g cream cheese, full-fat block, room temperature; 100 g sugar; ½ cup sour cream, room temperature; 2 egg, room temperature; 1 tsp vanilla extract; 1 tsp lemon juice; fruit or sauce, for topping

American Winter Vegetarian 40 min 12 servings250 Calories

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Mini cheesecakes have all the creamy flavor of a full cheesecake with none of the stress. They bake in a muffin tin, cook in about 20 minutes, need no water bath and do not crack. Each one is a single serving, which makes them perfect for holiday parties, buffets and dessert tables where guests like a little bite of something sweet.

They freeze well and can be made days ahead, so they are one of the best make-ahead desserts for Thanksgiving, Christmas and New Year’s Eve. For a full-size version see our cranberry swirl cheesecake or pumpkin cheesecake.

Why these work

A crisp cookie crust. Crushed graham crackers or digestive biscuits with melted butter, pressed into liners, stay crisp under the filling.
Room-temperature ingredients. Cream cheese and eggs mixed at room temperature make a smooth batter with no lumps.
Short baking and slow cooling. A low-ish oven and cooling in the turned-off oven for 10 minutes keeps the tops from cracking.

Tips

Use full-fat block cream cheese, not the spreadable kind in tubs, which is too soft.
Do not overmix after adding the eggs. Too much air makes the tops puff and crack.
Use paper liners so the cheesecakes lift out easily.
Chill for at least 3 hours so the centers set and slice cleanly.

Topping ideas

Top with fresh berries, a spoonful of cranberry sauce (try our cranberry orange sauce), caramel, chocolate shavings or crushed gingersnaps. For a Yalda or Christmas table, a few pomegranate seeds on top look beautiful.

Storage

Keep chilled in an airtight container for up to 4 days. Freeze for up to 2 months on a tray, then in a bag; thaw in the fridge overnight. Add toppings just before serving.

Frequently asked questions

Why did my mini cheesecakes sink?

A small sink in the center is normal as they cool. Too much sinking usually means they were overmixed or over-baked.

Can I make them without a muffin tin?

You can bake them in oven-safe ramekins or jars, adjusting the time by a few minutes.

Flavor variations

Chocolate cookie crust: use crushed chocolate sandwich cookies for a darker base.
Lemon: add a teaspoon of lemon zest to the filling and top with blueberries.
Salted caramel: drizzle caramel sauce on top and add a pinch of flaky salt.
Persian-inspired: add a pinch of ground cardamom and saffron to the filling and top with chopped pistachios.

Common mistakes

Cold cream cheese causes lumps that are hard to beat out; take it out of the fridge an hour ahead. Overbaking dries the filling, so remove the cheesecakes when the centers still jiggle a little. And skipping the chilling time leaves them soft; they need at least 3 hours, and overnight is even better.

Serving a crowd

Arrange the cheesecakes on a platter with small bowls of toppings (berries, caramel, chocolate shavings and crushed cookies) so guests can decorate their own. This turns a simple dessert into an activity and saves you last-minute work.

Mini Cheesecakes for Holiday Parties: Easy, Creamy and Make-Ahead