Description
These Grinch Mini Cheesecakes are a delightful, vibrant green explosion of festive fun that will make your holiday celebrations extra cheerful. Perfectly portioned and topped with a sweet little red heart, they are sure to steal the show at any gathering!
Ingredients
- Graham Cracker Crumbs
- Melted Unsalted Butter
- Granulated Sugar (optional)
- Full-Fat Cream Cheese
- Granulated Sugar
- Large Eggs
- Vanilla Extract
- Sour Cream (or Plain Greek Yogurt)
- Green Gel Food Coloring
- Whipped Cream or Cream Cheese Frosting
- Red Candy Hearts or Sprinkles
Instructions
- Preheat your oven to 325°F (160°C).
- Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, combine graham cracker crumbs, melted butter, and optional granulated sugar. Stir until the crumbs are evenly moistened.
- Spoon about 1 tablespoon of the crumb mixture into each cupcake liner and press into an even layer.
- For a crisper crust, bake the crusts for 5-7 minutes. Remove from the oven and let cool slightly.
- In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy, about 2-3 minutes.
- Gradually add granulated sugar to the cream cheese, beating until well combined and fluffy, another 1-2 minutes.
- Beat in the sour cream and vanilla extract until just combined.
- Add a few drops of green gel food coloring and beat on low speed until the color is evenly distributed.
- Reduce mixer speed to low and add the eggs one at a time, mixing just until incorporated.
- Spoon or pour the green cheesecake batter evenly over the prepared crusts, filling each about three-quarters full.
- Bake for 18-22 minutes, until the edges are set and lightly puffed, but the centers still have a slight jiggle.
- Turn off the oven and prop the oven door open slightly. Let the mini cheesecakes cool inside for about 15-20 minutes.
- Remove the muffin tin from the oven and transfer the cheesecakes to a wire rack. Let them cool completely at room temperature, about 1-2 hours.
- Once completely cool, refrigerate the cheesecakes for at least 4 hours, preferably overnight.
- Once chilled, carefully peel off the paper liners. Pipe a swirl of whipped cream or cream cheese frosting on top of each mini cheesecake.
- Gently place one red candy heart in the center of the whipped cream swirl.
- Serve cold.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Ensure your cream cheese and eggs are at room temperature for a smooth batter. Don't overmix after adding the eggs to prevent cracks in the cheesecakes. Decorate just before serving to keep toppings fresh.