This little dessert has been my go to for holiday parties for years because it is simple, sweet, and instantly festive. I first made these on a snowy December afternoon when I needed something quick to bring to a neighbors cookie swap. The ease of assembling the crust in a mini liner and pouring a smooth filling made them come together in under an hour, and their size meant everyone could enjoy one or two without feeling overwhelmed. The texture is what keeps me coming back: a tender, buttery graham base that gives way to a creamy, lightly tangy center. Topping them with red and green sprinkles turns them into instant conversation starters.

I discovered the beauty of small format desserts when hosting a family brunch that became crowded with children and adults alike. These bites are ideal for mixing with other sweets on a platter because they do not need slicing and they chill well overnight. The flavor balance is familiar and comforting but the presentation reads celebratory. I love the way the filling sets to a silky, slightly jiggly consistency so each mini is pillowy in the mouth yet holds together when you pick it up. Over the years I refined the baking time and cooling method to avoid cracks and maintain a glossy top that looks as good as it tastes.

Ingredients

• Cream cheese 8 ounces: Use full fat cream cheese for the creamiest texture and richest flavor. I prefer block style cream cheese such as Philadelphia for consistent smoothness. Let it soften at room temperature for 30 minutes for easier mixing.
• Granulated sugar 1/2 cup: Standard white granulated sugar balances the tang of the cream cheese. Measure by spooning into a dry measuring cup and level for accuracy.
• Vanilla extract 1 teaspoon: Pure vanilla extract adds depth. Substitute with a vanilla bean scraped if you want flecks and extra aroma.
• Sour cream 1/2 cup: Adds tang and silkiness to the filling. Full fat sour cream yields the best texture; Greek yogurt can be used but the tang will be brighter.
• Large eggs 2: Eggs provide structure and help the filling set. Use room temperature eggs so they incorporate evenly and reduce air bubbles.
• Crushed graham crackers 1/4 cup: Choose classic graham cracker sheets or crumbs. Pulse in a food processor for fine crumbs or place in a bag and crush with a rolling pin.
• Melted butter 1/4 cup: Unsalted butter melted and cooled slightly binds the crumbs into a tender crust. If using salted butter, reduce any added salt elsewhere.
• Red and green sprinkles: Use small nonpareils or jimmies so they sit nicely on top. Add them just before serving to avoid color bleeding into the filling.

Instructions

Preheat and prepare liners: Preheat the oven to 325 degrees Fahrenheit. Line a standard 12 cup mini muffin tin with paper or silicone mini liners. Lightly spray liners with nonstick spray if you prefer easier release. Preheating ensures even baking and a smooth set on the filling. Make the crust: Combine 1/4 cup crushed graham cracker crumbs with 1/4 cup melted butter in a small bowl until evenly moistened. The mixture should hold together when pressed. Press about 1 teaspoon of the crumb mixture firmly into the bottom of each mini liner to form a compact base. Firm pressure prevents the crust from falling apart when serving. Prepare the filling: In a medium bowl, beat 8 ounces softened cream cheese with 1/2 cup granulated sugar on medium speed until smooth and free of lumps, about 1 to 2 minutes. Scrape the bowl down and add 1 teaspoon vanilla extract and 1/2 cup sour cream. Beat until combined and silky. Add eggs one at a time, mixing on low speed after each addition just until incorporated to avoid adding too much air. Overbeating introduces bubbles that can cause cracks. Fill the cups: Spoon the filling over the prepared crusts, filling each liner almost to the top but leaving a small gap to prevent spillover. A small cookie scoop or two teaspoons works well for even portions. Tap the pan gently on the counter to release any trapped air bubbles. Bake until set: Bake for 18 to 22 minutes, rotating the pan halfway through, until the edges are set and the center still has a slight jiggle. A toothpick inserted near the center should come out mostly clean with a few moist crumbs. Avoid browning the tops; gentle, even heat produces a smooth finish. Cool and chill: Allow the minis to cool on a wire rack for 30 minutes to come to room temperature, then transfer to the refrigerator for at least 2 hours, or overnight for firmer texture. Refrigeration completes the setting process and improves sliceability. Finish and serve: Remove liners if desired and add red and green sprinkles to each mini just before serving. For neat presentation, add sprinkles with a small spoon or use a pair of fingers to gently scatter them.

Storage Tips

Store chilled in a single layer in an airtight container for up to three days. If stacking is necessary, place a sheet of parchment or wax paper between layers to protect decoration. For longer storage, freeze minis on a baking sheet until firm, then transfer to a freezer safe container and separate layers with parchment. Thaw overnight in the refrigerator. Reheat is not recommended; serve cold or at cool room temperature for the best texture.

Ingredient Substitutions

If you need a lower fat option, substitute half of the cream cheese with mascarpone or use light cream cheese with slightly reduced sugar. For a gluten free version, use gluten free graham style crumbs and ensure crumbs are fine. To make them egg free, try a commercial egg replacer designed for baking, though texture will be slightly softer and less set. For a dairy free alternative, use a firm vegan cream cheese and a plant based sour cream, but expect a different mouthfeel and flavor.

Serving Suggestions

Serve on a dessert tray with an assortment of cookies and candies for a holiday party. Pair with fresh berries or a small spoonful of fruit compote on the side for contrast. For adults, offer a small cup of espresso or a glass of dessert wine alongside. Garnish each mini with a mint leaf or a tiny piece of candied citrus for a gourmet touch. They also work beautifully on a tiered stand for buffet style service.

Seasonal Adaptations

In winter, swap sprinkles for a few dried cranberries or a small drizzle of cranberry reduction. For spring, top with lemon curd and a thin curl of lemon zest. For a fall twist, mix a pinch of ground cinnamon and nutmeg into the crust and dust the tops lightly with cinnamon sugar. These small changes tailor the minis to seasonal flavors while keeping the same basic technique intact.

Meal Prep Tips

Prepare the crust and filling earlier in the day, assemble cups, and refrigerate until baking. Baked and chilled minis can be stored for up to three days making them excellent for holiday prep. For transport, arrange minis in a shallow box lined with parchment and place them in a cooler to keep them chilled. Bring sprinkles in a small container and decorate at your destination to keep them crisp and colorful.

These miniature treats are a small pleasure that makes holiday hosting less stressful and more joyful. I encourage you to make them ahead, personalize the toppings, and watch how something so simple can create warm memories around your table.