Ingredients
Equipment
Method
- Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with aluminum foil or paper cupcake liners.
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press 1½ tablespoons into each muffin cup firmly.
- Bake crusts for 5 minutes. Remove and let cool while preparing filling.
- Beat softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add sugar and beat until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, lime juice, and sour cream until just combined.
- Add green gel food coloring gradually until desired Grinch-green shade is achieved.
- Spoon filling over crusts, filling each cup three-quarters full. Tap pan to release air bubbles.
- Bake 18-20 minutes until edges are set but centers jiggle slightly. Turn off oven, crack door, and cool 15 minutes.
- Remove from oven, cool completely at room temperature, then refrigerate at least 3 hours or overnight.
- Before serving, whip cream with powdered sugar until stiff peaks form. Add green coloring if desired.
- Top each cheesecake with whipped cream dollop, strawberry slice, and optional heart sprinkles. Serve chilled.
Notes
For best results, ensure all dairy ingredients are at room temperature before mixing. Store un-garnished cheesecakes in refrigerator up to 4 days or freeze up to 2 months. Add toppings within 2-3 hours of serving for optimal presentation.