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Holly Berry Cheesecake
Stroller Envy

Holly Berry Cheesecake

Holly Berry Cheesecake in measured, party-size portions.
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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 and line the muffin cups. Mix crumbs and melted butter; divide among cups and press firmly. Bake 5 minutes.
  2. Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla, then eggs one at a time on low speed just until combined.
  3. Divide batter among the cups. Bake 18–22 minutes until edges are set and centers barely wobble. Cool in the pan 30 minutes, then refrigerate for at least 3 1/2 hours.
  4. Top each chilled cheesecake 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.