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Grinch Mini Cheesecakes

Grinch mini cheesecakes bake in a 12-cup muffin pan with a buttery graham cracker crust and smooth green cheesecake filling. A red heart-shaped sprinkle tops each chilled, festive bite.
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Prep Time 20 minutes
Cook Time 27 minutes
Cooling and chilling 4 hours 30 minutes
Total Time 5 hours 17 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter melted
For the filling
  • 2 package (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 0.25 cup sour cream
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 0.25 tsp green gel food coloring
For the topping
  • 12 sprinkles red, heart-shaped

Equipment

  • 1 12-cup standard muffin pan
  • 1 electric mixer

Method
 

Prepare the crust
  1. Heat the oven to 325°F and line a 12-cup standard muffin pan with paper liners.
  2. Stir the graham cracker crumbs and sugar together.
  3. Mix in the melted butter until evenly moistened.
  4. Divide the crumb mixture among the liners, about 1 tablespoon per cup, and press it firmly into the bottoms.
  5. Bake for 5 minutes, then set the pan aside.
Make the filling
  1. Beat the softened cream cheese and sugar in a large bowl with an electric mixer on medium speed until smooth, scraping down the bowl as needed.
  2. Beat in the sour cream and vanilla.
  3. Add the eggs one at a time on low speed, mixing just until combined.
  4. Mix in the green gel food coloring until evenly colored.
  5. Divide the filling among the crusts.
  6. Bake at 325°F for 18 to 22 minutes, until the edges are set and the centers still wobble slightly when the pan is gently moved.
  7. Cool the cheesecakes in the pan for 30 minutes.
  8. Refrigerate in the pan until completely chilled, at least 4 hours.
Add the topping
  1. Remove the cheesecakes from the pan.
  2. Top each with a red heart-shaped sprinkle, and serve chilled.

Notes

For smooth filling, scrape down the bowl as needed and mix the eggs only until combined. Store covered in the refrigerator for up to 4 days; freeze yes, then thaw in the refrigerator. For a gluten-free option, use gluten-free graham cracker crumbs.