16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar (for filling)
1 teaspoon alcohol-free vanilla extract
2 large eggs, room temperature
Green gel food coloring
Whipped cream (for topping)
Red heart-shaped sprinkles
Instructions
Preheat your oven to 325 degrees Fahrenheit and line a standard 12-cup muffin tin with paper liners. This ensures the mini cheesecakes are easy to remove and keep their shape after baking.
In a medium bowl, combine the graham cracker crumbs, melted butter, and two tablespoons of sugar. Stir until the mixture looks like wet sand, then press about one tablespoon into the bottom of each cupcake liner, using a flat-bottomed glass to pack it down firmly.
Using a hand mixer or stand mixer, beat the softened cream cheese and half cup of sugar together until the mixture is completely smooth and fluffy. It is important to scrape down the sides of the bowl to ensure no lumps remain before adding other ingredients.
Add the alcohol-free vanilla extract and the eggs one at a time. Mix on low speed just until combined, as overbeating the eggs can incorporate too much air and cause the cheesecakes to puff up and then sink or crack.
Add a few drops of green gel food coloring to the batter. I recommend using gel because it provides a vibrant Whoville green without thinning out the cheesecake mixture. Fold it in gently until the color is uniform.
Divide the green batter evenly among the 12 muffin cups. Bake for 18 to 20 minutes or until the edges are set but the centers still have a slight jiggle. Remove from the oven and let them cool completely in the pan before transferring them to the refrigerator to chill for at least three hours.
Just before serving, pipe a swirl of whipped cream on top of each cheesecake. Place one red heart sprinkle on each to symbolize the moment the Grinch’s heart grew three sizes, and your festive treat is ready.
