Grinch Mini Cheesecakes
Festive mini cheesecakes with a creamy green filling and buttery graham cracker crust — perfect for holiday gatherings and fun to decorate with whipped cream and candy hearts.
Equipment
- Muffin Tin
- Cupcake liners
- Mixing bowl
- Electric Mixer
- Spatula
Ingrédients
Crust
- 1 cup graham cracker crumbs finely crushed
- 3 tablespoons butter, melted
Filling
- 16 oz cream cheese, softened full-fat for best texture
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- green food coloring to achieve vibrant Grinch green
Topping
- 1 cup whipped cream for garnish
- 12 red candy hearts for festive decoration
Instructions
- Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- Combine graham cracker crumbs and melted butter in a bowl until the texture resembles wet sand. Press about a tablespoon of the crust mixture into the bottom of each liner to form a firm base.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, sour cream, and vanilla extract, mixing until fully incorporated.
- Add green food coloring a few drops at a time until the batter reaches a festive green color.
- Spoon the cheesecake filling over the prepared crusts in the muffin tin and smooth the tops.
- Bake for about 15 minutes, or until the edges are set and the centers are slightly jiggly. Allow cheesecakes to cool, then refrigerate for at least 4 hours or overnight.
- Just before serving, top each mini cheesecake with whipped cream and place a red candy heart in the center for a festive touch.
Notes
You can prepare these cheesecakes a day ahead to save time and chill overnight for best texture. Variations include chocolate cookie crust or natural green coloring like matcha. :contentReference[oaicite:1]{index=1}