At Interra, we spend every day working with the ingredients that sit at the heart of holiday baking — cream cheese, butter, sugar, and dairy products that move through kitchens, bakeries, and food businesses around the world. Creating recipe videos like this one is our way of showing what those commodities look like once they leave the supply chain and become real food on the table.

These mini Christmas cheesecakes are built around the products we work with most closely. Cream cheese creates the rich, creamy base, butter binds the crust, and sugar brings balance and sweetness. From there, it’s the simple finishing touches that give the recipe its festive character — a swirl of whipped cream and a strawberry “Santa hat” to make each cheesecake feel ready for the holidays.

Instructions

1. Preheat the oven to 325°F (165°C). Line a standard 12-cup muffin pan with paper liners.
2. Prepare the crust:
   In a bowl, combine the graham cracker crumbs and melted butter until evenly mixed. Divide the mixture evenly among the liners and press firmly to form the crust.
3. Bake the crust:
   Bake for 5 minutes, then remove from the oven and allow to cool slightly.
4. Make the filling:
   In a stand mixer or large bowl, beat the cream cheese and sour cream until smooth, scraping down the sides as needed. Add the sugar and vanilla extract and mix until just combined.
5. Add the eggs:
   Add the eggs one at a time, mixing gently after each addition. Avoid overmixing to keep the texture smooth.
6. Fill and bake:
   Divide the filling evenly over the cooled crusts. Bake for 16–20 minutes, until the centers are set but still slightly jiggly.
7. Cool and chill:
   Let the cheesecakes cool completely at room temperature, then refrigerate for 1–4 hours (or overnight for best results).
8. Decorate:
   Before serving, top each cheesecake with whipped cream and a strawberry to create festive “Santa hats.”