25 AMAZING MINI CHEESECAKES FOR CHRISTMAS PARTIES

Looking for the best mini cheesecakes for Christmas parties? Here are easy, bite-size recipes that are perfect for sharing.

Mini cheesecakes are such an easy dessert for Christmas parties because everyone gets their own little treat.

These mini cheesecakes for Christmas are cute, festive, and perfect for holiday dessert tables, family gatherings, office parties, and Christmas dinners.

They’re easy to serve, simple to decorate, and great when you need a make-ahead Christmas dessert that looks special without being difficult.

Save a few of these Christmas mini cheesecakes for your next holiday party, cookie exchange, dessert table, or festive gathering with family and friends.

YOU MIGHT ALSO LIKE

• 25 Adorable Mini Christmas Desserts for Parties
• Mini Pumpkin Spice Cheesecakes
• No Bake Pumpkin Pie Cheesecake Jars
• 25 Best Christmas Party Snacks and Finger Foods
• Pumpkin Marble Cheesecake Bars

EASY MINI CHEESECAKES FOR CHRISTMAS

1. White Chocolate Peppermint Mini Cheesecakes

These have an Oreo crust, a creamy white chocolate filling and crushed candy canes on top.

The peppermint gives them a fresh, festive flavor.

Add the candy canes right before serving so they stay crunchy.

Ingredients

• 1 cup Oreo crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup white chocolate chips, melted
• 1/2 tsp peppermint extract
• Whipped cream and crushed candy canes for topping

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the Oreo crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar until smooth, then beat in the eggs, vanilla, melted white chocolate and peppermint extract.
3. Divide the filling between the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Top with whipped cream and crushed candy canes.

2. Mini Gingerbread Cheesecakes

These have a gingersnap crust and a filling spiced with ginger, cinnamon and molasses.

They taste like a gingerbread cookie in cheesecake form.

Top each one with a tiny gingerbread man cookie for a cute finish.

Ingredients

• 1 cup gingersnap crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 2 tbsp molasses
• 1 tsp ground ginger
• 1 tsp cinnamon
• Whipped cream for topping

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the gingersnap crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs, vanilla, molasses and spices.
3. Fill the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Top with whipped cream and a pinch of cinnamon.

3. Mini Eggnog Cheesecakes

These are creamy cheesecakes made with store-bought eggnog and a little nutmeg.

The graham crust keeps them simple.

They’re a good way to use up leftover eggnog after the holidays.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/3 cup eggnog
• 1/4 tsp nutmeg
• Whipped cream for topping

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the graham crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then mix in the eggs, eggnog and nutmeg.
3. Fill the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Top with whipped cream and a sprinkle of nutmeg.

4. Mini Cranberry Orange Cheesecakes

These are orange-scented cheesecakes topped with a spoonful of red cranberry sauce.

The tart cranberries balance the sweet, creamy filling.

Homemade or canned whole-berry cranberry sauce both work.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• Zest of 1 orange
• 1 cup whole-berry cranberry sauce

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the graham crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs, vanilla and orange zest.
3. Fill the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Top each one with a spoonful of cranberry sauce.

5. Mini Oreo Cheesecakes

These have a whole Oreo as the crust and crushed Oreos mixed into the filling.

They’re the easiest cheesecakes on this list.

Kids and adults both go for these first.

Ingredients

• 12 Oreos for the base
• 8 Oreos, chopped
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla

Instructions

1. Line a muffin tin with liners and place a whole Oreo in each one.
2. Beat the cream cheese and sugar, then add the eggs and vanilla. Fold in the chopped Oreos.
3. Spoon the filling over the cookies. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving.

💡 Tip: Use the Christmas Oreos with red filling for an extra festive look.

6. Mini Red Velvet Cheesecakes

These have a bright red velvet cheesecake filling on a chocolate cookie crust.

The color looks great on a Christmas dessert table.

Pipe a little whipped cream on top for contrast.

Ingredients

• 1 cup chocolate cookie crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 2 tbsp cocoa powder
• 1 tbsp red gel food coloring
• Whipped cream for topping

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the cookie crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs, vanilla, cocoa and food coloring.
3. Fill the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Top with whipped cream.

7. Mini Pumpkin Gingersnap Cheesecakes

These combine a spiced pumpkin filling with a crunchy gingersnap crust.

They work for Thanksgiving and Christmas.

Top with whipped cream and a dusting of pumpkin pie spice.

Ingredients

• 1 cup gingersnap crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup brown sugar
• 2 eggs
• 2/3 cup pumpkin puree
• 1.5 tsp pumpkin pie spice

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the gingersnap crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and brown sugar, then add the eggs, pumpkin and spice.
3. Fill the liners. Bake at 325°F for 20 to 22 minutes until set.
4. Cool in the pan, then chill for at least 3 hours before serving.

8. Mini Cherry Cheesecakes

These have a vanilla wafer crust and a spoonful of cherry pie filling on top.

The bright red cherries look very Christmasy.

It’s a classic recipe that most people remember from family parties.

Ingredients

• 12 vanilla wafers
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 can (21 oz) cherry pie filling

Instructions

1. Line a muffin tin with liners and place a vanilla wafer in each one.
2. Beat the cream cheese and sugar, then add the eggs and vanilla.
3. Fill the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Top each one with cherry pie filling.

9. Mini Salted Caramel Cheesecakes

These are topped with a drizzle of caramel and a pinch of flaky sea salt.

The sweet and salty mix makes them hard to stop eating.

Store-bought caramel sauce is fine here.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup caramel sauce
• Flaky sea salt

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the graham crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs and vanilla.
3. Fill the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Drizzle with caramel and sprinkle with sea salt.

⚠️ Budget Note: A jar of store-bought caramel sauce covers two batches of these.

10. Mini White Chocolate Raspberry Cheesecakes

These have white chocolate in the filling and a swirl of raspberry jam on top.

The pink swirl makes each one look a little different.

Fresh raspberries on top add a nice finishing touch.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup white chocolate chips, melted
• 1/4 cup seedless raspberry jam
• Fresh raspberries

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the graham crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs, vanilla and melted white chocolate.
3. Fill the liners, add a small spoonful of jam to each and swirl with a toothpick. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Top with a fresh raspberry.

11. Mini Snickerdoodle Cheesecakes

These have a cinnamon-sugar filling and a crust made from cinnamon graham crackers.

They taste just like a snickerdoodle cookie.

A dusting of cinnamon sugar on top makes them look finished.

Ingredients

• 1 cup cinnamon graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 tsp cinnamon
• 2 tbsp cinnamon sugar for topping

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the graham crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs, vanilla and cinnamon.
3. Fill the liners and sprinkle the tops with cinnamon sugar. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving.

12. Mini Turtle Cheesecakes

These have a chocolate crust and are topped with caramel, chocolate and chopped pecans.

They’re rich, so one is usually enough.

They’re a great choice for chocolate and caramel fans.

Ingredients

• 1 cup chocolate cookie crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/3 cup caramel sauce
• 1/3 cup chocolate sauce
• 1/2 cup chopped pecans

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the cookie crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs and vanilla.
3. Fill the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Top with pecans and drizzle with caramel and chocolate.

13. Mini Peppermint Mocha Cheesecakes

These have a chocolate filling with a hint of coffee and peppermint.

They taste like a peppermint mocha from a coffee shop.

Top with whipped cream and chocolate shavings.

Ingredients

• 1 cup chocolate cookie crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup chocolate chips, melted
• 1 tsp instant espresso powder
• 1/2 tsp peppermint extract
• Whipped cream and chocolate shavings

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the cookie crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs, vanilla, melted chocolate, espresso powder and peppermint.
3. Fill the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Top with whipped cream and chocolate shavings.

14. No Bake Mini Biscoff Cheesecakes

These have a Biscoff cookie crust, a creamy no-bake filling and a Biscoff drizzle on top.

The cookie butter gives them a warm, spiced caramel flavor.

Since there’s no baking, they’re good for busy party prep days.

Ingredients

• 1 cup Biscoff cookie crumbs
• 2 tbsp melted butter
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1/3 cup Biscoff cookie butter
• 1 cup heavy cream
• Melted cookie butter and whole Biscoff cookies for topping

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the Biscoff crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese, powdered sugar and cookie butter until smooth.
3. Whip the cream to stiff peaks and fold it in. Spoon into the liners.
4. Chill for at least 4 hours, then drizzle with melted cookie butter and add a small cookie.

15. Hot Cocoa Mini Cheesecakes

These are chocolate cheesecakes topped with whipped cream and mini marshmallows like a cup of cocoa.

Use halal or vegan marshmallows to keep them pork-free.

A drizzle of chocolate sauce finishes them off.

Ingredients

• 1 cup chocolate cookie crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/4 cup hot cocoa mix
• 1/2 cup chocolate chips, melted
• Whipped cream
• Halal or vegan mini marshmallows

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the cookie crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs, vanilla, cocoa mix and melted chocolate.
3. Fill the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Top with whipped cream and mini marshmallows.

16. Mini Christmas Sprinkle Cheesecakes

These are classic vanilla cheesecakes topped with whipped cream and red and green sprinkles.

They’re simple but look very festive.

Good for anyone who likes a plain, classic cheesecake.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• Whipped cream
• Christmas sprinkles

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the graham crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs and vanilla.
3. Fill the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Pipe whipped cream on top and add sprinkles.

17. Mini Nutella Swirl Cheesecakes

These are vanilla cheesecakes with a swirl of Nutella in the middle.

Each one has a pretty marbled top.

Warm the Nutella slightly so it swirls more easily.

Ingredients

• 1 cup chocolate cookie crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/3 cup Nutella, warmed

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the cookie crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs and vanilla.
3. Fill the liners, add a teaspoon of Nutella to each and swirl with a toothpick. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving.

18. Mini S’mores Cheesecakes

These have a graham crust, a chocolate filling and toasted marshmallows on top.

They taste like a campfire s’more.

Use halal or vegan marshmallows and toast them with a kitchen torch or under the broiler.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup chocolate chips, melted
• Halal or vegan mini marshmallows

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the graham crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs, vanilla and melted chocolate.
3. Fill the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Top with marshmallows and toast them lightly just before serving.

💡 Tip: Watch closely under the broiler because the marshmallows burn in seconds.

19. Mini Pomegranate Cheesecake Tarts

These are vanilla bean cheesecakes topped with bright red pomegranate seeds.

The seeds look like little jewels on top.

They’re a lighter, fresh option for the dessert table.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• Seeds from 1 vanilla bean or 1 tsp vanilla bean paste
• 1 cup pomegranate seeds

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the graham crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs, vanilla and vanilla bean.
3. Fill the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Top with pomegranate seeds.

20. Mini Lemon Blueberry Cheesecakes

These have a lemony filling topped with fresh blueberries.

They’re bright and fresh after heavy holiday meals.

Good for guests who don’t like very rich desserts.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• Zest and juice of 1 lemon
• 1 cup fresh blueberries

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the graham crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs, vanilla, lemon zest and juice.
3. Fill the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Top with blueberries.

21. Santa Hat Cheesecake Bites

These are small cheesecake bites topped with a strawberry and a dot of whipped cream like a Santa hat.

They’re one of the cutest ideas on this list.

Make them in a mini muffin tin for one-bite servings.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 24 small strawberries, tops removed
• Whipped cream

Instructions

1. Line a 24-cup mini muffin tin with liners and press a teaspoon of crumb mixture into each.
2. Beat the cream cheese and sugar, then add the eggs and vanilla. Fill the liners.
3. Bake at 325°F for 12 to 14 minutes. Cool and chill for 3 hours.
4. Pipe a ring of whipped cream, set a strawberry on top point-up and add a dot of cream on the tip.

22. Mini Black Forest Cheesecakes

These have a chocolate cheesecake filling topped with cherry pie filling and whipped cream.

They taste like a Black Forest cake.

Chocolate shavings on top make them look extra special.

Ingredients

• 1 cup chocolate cookie crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup chocolate chips, melted
• 1 can (21 oz) cherry pie filling
• Whipped cream and chocolate shavings

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the cookie crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs, vanilla and melted chocolate.
3. Fill the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Top with cherries, whipped cream and chocolate shavings.

23. Caramel Apple Crisp Mini Cheesecakes

These are topped with cinnamon apples, a crunchy oat crumble and caramel sauce.

They taste like apple crisp and cheesecake together.

This one takes more steps than the others, just so you know.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 apple, finely diced
• 1/2 tsp cinnamon
• 1/4 cup oats
• 2 tbsp brown sugar
• 2 tbsp flour
• 2 tbsp cold butter
• Caramel sauce

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the graham crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs and vanilla. Fill the liners.
3. Toss the apple with cinnamon and spoon on top. Mix the oats, brown sugar, flour and cold butter into crumbs and sprinkle over.
4. Bake at 325°F for 20 minutes. Cool in the pan, then chill for at least 3 hours before serving. Drizzle with caramel.

24. Mini Pecan Pie Cheesecakes

These have a plain cheesecake base topped with a sticky pecan pie layer.

It’s two holiday desserts in one bite.

Great for anyone who can’t choose between pie and cheesecake.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/3 cup brown sugar
• 2 tbsp maple syrup
• 2 tbsp butter
• 1 cup chopped pecans

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the graham crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs and vanilla. Fill the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
3. Heat the brown sugar, maple syrup and butter until bubbling, then stir in the pecans.
4. Spoon the pecan mixture over each cheesecake. Cool in the pan, then chill for at least 3 hours before serving.

25. Mini Pistachio Cheesecakes

These have a pale green pistachio filling and chopped pistachios on top.

The green color fits right in with Christmas.

Pistachio pudding mix makes the flavor easy.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 box (3.4 oz) instant pistachio pudding mix
• 1/2 cup milk
• 1/3 cup chopped pistachios

Instructions

1. Line a 12-cup muffin tin with paper liners. Mix the graham crumbs with the melted butter and press 1 tablespoon into each liner.
2. Beat the cream cheese and sugar, then add the eggs, vanilla, pudding mix and milk.
3. Fill the liners. Bake at 325°F for 18 to 20 minutes until the centers are just set.
4. Cool in the pan, then chill for at least 3 hours before serving. Top with chopped pistachios.