Mini Christmas Cheesecake

Christmas cheesecake in individual servings. These delectable mini cheesecakes are not only easy to make, they make gorgeous treats for Christmas too! 

Mini Christmas Cheesecake Recipe

Fancy making cheesecake for Christmas? Try these mini cheesecakes, they are so much more easier to serve and make really pretty treats too!

These are adapted from my New York Cheesecake recipe and baked in cupcake casings instead of a large spring form pan.

I gave these pretty cheesecakes a chocolate Oreo crust and filled them with marbled red and green cheesecake batter. Once baked, I peeled off the cupcake casings and topped each cake with a generous topping of whipped cream and decorated them with sprinkles. 

If you like, you can even bake this cheesecake into a single large cake in a 7 inches round spring form pan. 

Christmas Cheesecake Recipe

Here is the full printable version of my Christmas cheesecake recipe. And while you are at it, don’t forget to read up my recipe notes just below. The notes will help you make the best cheesecake every single time!

Christmas Cheesecake

By , December 18, 2019

Christmas Cheesecake

Christmas cheesecake in individual servings. These delectable mini cheesecakes are not only easy to make, they make gorgeous treats for Christmas too!


Prep Time: 30 Minutes
Cook time: 20 Minutes
Yield: 12 mini cheesecakes or one 7-inches round cheesecake
Keyword: Christmas Cheesecake
Category: Dessert


  • 100 g Oreo cookies (with filling)
  • 30 g butter (melted)
  • 450g cream cheese (softened)
  • 150 g sugar
  • 20 g plain flour
  • ½ tsp vanilla essence
  • ⅛ tsp vanilla essence
  • 1 tbsp lemon zest
  • 60 g cream
  • 2 eggs
  • Red and green food coloring
Topping & Garnish
  • Whipped cream
  • Sprinkles


  1. Preheat oven to 150 degrees Celsius. Place cupcake casings into cupcake tray.
  2. Process the Oreo cookies into fine crumbs together with the filling in a food processor or by pressing them with a rolling pin (in a zip lock bag). Transfer the cookie crumbs into a bowl. Add melted butter and mix until the crumbs are all moistened with the butter.
  3. Place one tablespoon cookie crumbs into each cupcake casing. Use the sides of a small rolling pin to pack the crumbs down firmly. Set aside.
  4. In a separate bowl, beat cream cheese until smooth for approximately 30 to 60 seconds, scraping the bowl often.
  5. Add the sugar, flour, and lemon zest and beat again for 20 seconds.
  6. Scrap the bowl. Add both eggs at once and the vanilla essence. Beat for about 10 seconds until the eggs are well combined. Scrap the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy. Do not overbeat to avoid the batter from incorporating too much air.
  7. Fold in the heavy cream.
  8. Transfer out ⅓ of the batter into 2 smaller bowls. Add some green food coloring into one bowl and red coloring into the other bowl. Mix well.
  9. Pour the batter into prepared cupcake casings, starting with the plain batter and alternating between the green and red batter. Use a skewer to cut through the batter in a circular motion to create a marbled pattern in the batter. Make sure the skewer does not touch the crust.
  10. Bake the mini cheesecakes at 150 degrees Celsius for 20 minutes. Place a baking dish filled with water in the oven to keep the oven interior moist while baking.
  11. Once baked, leave the cakes in the oven for another 5 minutes.
  12. Remove from oven and let them cool for another 15 minutes.
  13. Place the cakes in the refrigerator for at least 4 hours or overnight. Once the cakes are thoroughly chilled, carefully peel the cupcakes casings off.
  14. Top the cheesecakes with whipped cream and sprinkles before serving.
  15. Keep leftovers refrigerated.

Cheesecake in Christmas colors

Christmas Cheesecake - Success Factors

Baking mini cheesecakes is similar to baking a full large cheesecake. The success factors are the same in making sure the cakes turn out smooth and creamy. 

  • Bake the cakes in a slightly reduced baking temperature - Rule of thumb is to reduce the temperature by at least 10 percent of your normal cake baking temperature. I always bake normal cakes at 160 to 170 degrees Celsius and cheesecakes are therefore baked at 150 degrees. Low temperature ensures the cakes do not crack.

  • Do not over mix the batter - Over mixing causes too much air to be incorporated into the batter. While this is good for normal cakes, it is not preferred for cheesecakes. Too much air bubbles in the batter will result in cheesecakes with unsightly bubbly surface. 
  • Place the cakes on the lowest rack in the oven when baking - This helps prevent cracks in the cheesecake due to close proximity to the heat. It also helps to make sure the top of the cheesecakes do not get over browned. 
  • Bake the cakes in a water bath - Water bath, or bain marie is a baking method where a dish of water is placed in the oven while baking. The water helps keep the interior of the oven moist and for cheesecakes, this moisture helps prevent cracks in the cake. For a typical 7 inches or 9 inches round cakes, you can wrap the sides of your cake tin in foil and place it in a baking dish filled with water. Or you can place your spring form pan in a slightly larger, empty baking tin and place both the tins in a water-filled baking dish. For mini cheesecakes, you can simple place a water-filled baking dish on the oven floor without having to wrap each individual cake with foil and placing them directly in the water.  
  • Do not use the 'fan' function in your oven - While normal cakes are best baked with the 'fan' function on, it is the contrary for cheesecakes. Disable the fan function to prevent cracks in your cheesecake. 
  • Do not over bake the cakes - Over baked cheesecakes has the tendency to crack and the texture turning rubbery. Always keep to the baking time. The mini cheesecakes are done as soon as the sides are firm to the touch. Since these cakes are small, the center cooks pretty quickly too so it is important to keep tab of the baking time. 
  • Baking a larger cake -  If you wish to bake a full large cake instead of mini cheesecakes, the recipe measurement above can be prepared in a 7 inches round cake tin. Bake the cake for 55 to 60 minutes. For a 9 inches round cake, double the recipe above and bake for about 65 to 70 minutes until the sides are firm and the center still wobbly. 

How to Make and Decorate Mini Christmas Cheesecakes

Mini cheesecakes take a slightly longer time to prepare than a full, larger cheesecake. This is mainly because the crust has to be individually prepared for each mini cake and the batter divided into many smaller casings. The plus point though, is that mini cheesecakes are in individual serving sizes which means there is less hassle of having to cut the cake.  

  • To begin with, prepare the crust. I used Oreo cookies and melted butter. Since the cookies were processed along with their filling, there is not need for additional sugar in crust. Mix the crumbs and melted butter until the crumbs are thoroughly moistened.

  • Drop one tablespoon of the crumb into each cupcake casing.
One tablespoon of cookie crust
Cookie crust in individual cupcake casings.

  • Press the cookie crumbs down firmly with the sides of a small rolling pin. You can use any other tool that is small and flat to press the crumbs down into an even layer. Set aside.
Pressing cookie crumbs.
Cookie crust in cupcake casings.

  • In a medium sized bowl, beat the cream cheese until soft (about 30 to 60 seconds the most), scraping the sides of the bowl constantly.

  • Add the sugar, flour, lemon zest and salt all together at once into the cheese and beat again for another 20 seconds, scraping the bowl at every 10 seconds interval. 
Cream cheese
Flour, sugar, and salt in the bowl.

  • Add both the eggs, and vanilla essence and beat again for 10 seconds. Scrap the bowl and beat for another 10 seconds until the mixture is all smooth. Tiny specks of cheese in the batter at this point is fine. Do not over mix to avoid air bubbles in the batter. 
  • Fold in the heavy cream with a spatula.
Eggs in the bowl
Whipping cream in the bowl
  • Transfer one third of the batter into 2 bowls. Mix red and green food coloring into each of the bowls. I used Americolor Crimson for the red and Forest Green for the green.
Green cheesecake batter
Red cheesecake batter

  • Spoon the batter into the prepared crusts, starting with the plain batter and alternating with the red and green batter. 
Plain batter in cupcake casingsStart with plain batter
Green batterAdd some green batter
Red batterAnd then some red batter
Plain batter added to the casingsTop again with plain batter
Red and green batterFollowed by the red and green batter
Plain batterFinish off with plain batter

  • Fill each casing until they are almost full. Use a skewer to cut through the batter in a circular motion, carefully avoiding from cutting through the cookie crust at the bottom. 

Swirling the cheesecake batter

  • Bake the mini cheesecakes at 150 degrees Celsius for 20 minutes. Once baked, let them rest in the oven for about 10 minutes before removing them and let them cool to room temperature. Chill the cheesecakes for at least 4 hours (overnight is preferred) before peeling the cupcake casings off. 

  • When peeling the casings, do it slowly by pulling the sides away all around before attempting to remove the bottom. 
Baked cheesecakes
Cupcake liners peeled off
  • Top each Christmas cheesecake with piped whipped cream and sprinkles before serving. I used tip 1M for the swirls and sprinkles from Fancy Sprinkles.
Piped whipped cream

And that's my Christmas cheesecake idea for you.  Try these cakes and let me know how it goes!

Mini cheesecakes for Christmas

Pin this Christmas cheesecake idea for later here:

Christmas cheesecake Pin

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