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Judy John

Christmas Cheesecake Bites

These Christmas cheesecake bites feature creamy cheesecake filling, a buttery crumb crust, and festive toppings. They are easy to serve, simple to customize, and perfect for holiday dessert tables and celebrations.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs finely crushed
  • 3 tbsp butter melted
Cheesecake Filling
  • 8 oz cream cheese softened
  • 1/3 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract pure vanilla
Festive Topping
  • 2 tbsp holiday sprinkles red and green
  • 1/2 cup whipped topping for garnish

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Mini Muffin Pan
  • Cooling Rack
  • Freezer
  • Scoop
  • Tray
  • Oven

Method
 

  1. Preheat the oven and prepare a mini muffin pan with liners.
  2. Mix graham cracker crumbs and melted butter. Press into muffin cups.
  3. Beat cream cheese and sugar until smooth and creamy.
  4. Add egg and vanilla. Mix until silky and fully incorporated.
  5. Fill cups with cheesecake mixture and bake until just set.
  6. Cool completely, chill, then garnish with whipped topping and sprinkles.

Notes

For a softer texture, avoid overbaking and chill before serving. For firmer bites, refrigerate several hours. Freeze cheesecake bites in airtight containers for up to 2 months and thaw overnight. Handle chilled bites carefully during decorating. Customize flavor with peppermint, chocolate, caramel, or citrus zest. Store covered in the refrigerator for up to 5 days.