Holiday Cheesecake Presents
Transform your holiday dessert table into a whimsical winter wonderland with these delightful Holiday Cheesecake Presents! Featuring luscious, colorfully swirled mini cheesecakes atop a buttery graham cracker crust, this recipe brings together festive cheer and creamy indulgence in every bite. Each cheesecake is decorated with fondant ribbons to resemble adorable little gift boxes, making them the perfect edible present for your next celebration. With easy-to-tint cheesecake batter and gel-based food coloring, you can customize the vibrant hues to match your seasonal décor. These make-ahead treats are ideal for parties or family gatherings, providing a playful, elegant dessert option that’s sure to impress. Perfect for Christmas, these portable cheesecakes are as fun to make as they are to eat—an unforgettable addition to your holiday menu!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar (for cheesecake filling)
- 0.5 cups Sour cream
- 1 teaspoons Vanilla extract
- 2 large Eggs
- as needed Gel-based food coloring (red, green, other festive colors)
- 8 ounces Premade vanilla fondant
- 0.25 cups Powdered sugar (for dusting & rolling fondant)
Instructions
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with festive cupcake liners or spray with non-stick spray.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.
Press about 1 tablespoon of the mixture into the bottom of each muffin cup, packing it down firmly using the back of a spoon or your fingers. Bake for 8-10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add in the sour cream and vanilla extract, then beat again until just combined. Add the eggs, one at a time, mixing on low speed until just incorporated. Do not overmix.
Divide the cheesecake batter evenly between 3-4 small bowls. Use gel food coloring to tint each portion of batter a different festive color (e.g., red, green, gold, etc.). Stir gently until color is even.
Spoon the colored batter into each muffin cup, layering or swirling the colors as desired to create a gift box design. Fill each cup to about 3/4 full.
Bake the cheesecakes for 22-25 minutes, or until the tops are set but still have a slight wobble in the center. Turn off the oven, crack the oven door slightly, and allow the cheesecakes to cool in the residual heat for 15 minutes.
Transfer the cheesecakes to a wire rack and let cool to room temperature. Then refrigerate for at least 3 hours, or preferably overnight, to set fully.
Dust your work surface with powdered sugar and roll out the fondant to about 1/8-inch thickness. Cut the fondant into strips to resemble ribbons and bows. Decorate each cheesecake with the fondant ribbons to create 'gift boxes.'
Serve chilled and enjoy your festive Holiday Cheesecake Presents!
Nutrition Facts
Calories |
4960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.4 g | 345% | |
| Saturated Fat | 152.5 g | 762% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1063 mg | 354% | |
| Sodium | 2705 mg | 118% | |
| Total Carbohydrate | 599.0 g | 218% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 488.2 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 760 mg | 58% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 860 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
