Go Back
Holly Berry Cheesecake on a plate
Stroller Envy

Holly Berry Cheesecake

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling and chilling 4 hours
Total Time 4 hours 45 minutes
Servings: 12 mini cheesecakes
Ingredients Method Notes

Ingredients
  

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons unsalted butter melted
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup whipped cream for topping
  • 24 fresh cranberries optional tart edible decoration
  • 24 small mint leaves

Method
 

  1. Heat oven to 325°F; line muffin cups. Mix crumbs and melted butter; divide among cups and press firmly. Bake 5 minutes.
  2. Beat cream cheese and sugar smooth. Add sour cream and vanilla, then eggs individually on low just until combined.
  3. Divide batter among cups; bake 18–22 minutes until edges set and centers barely wobble. Cool in pan 30 minutes; refrigerate at least 3 1/2 hours.
  4. Top chilled cheesecakes with whipped cream, two optional cranberries, and two mint leaves arranged as holly.

Notes

Equipment: 12-cup standard muffin pan, paper liners.
Serving size: 1 mini cheesecake.
Keep refrigerated until serving. Return to the refrigerator within 2 hours; use within 3–4 days.
Use edible mint and berries, never real holly leaves or holly berries.