16 ounces cream cheese, softened to room temperature
2/3 cup granulated sugar (for the filling)
2 large eggs, room temperature
1/4 cup sour cream, room temperature
1 teaspoon alcohol-free vanilla extract
Neon green gel food coloring
Whipped cream for garnish
Small red heart-shaped sprinkles
Instructions
Preheat your oven to 325 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, stir together the graham cracker crumbs, melted butter, and one tablespoon of sugar until the mixture feels like wet sand. Place about one tablespoon of the mixture into each liner. Use the bottom of a small glass or a spoon to press the crumbs down firmly into an even layer.
In a large mixing bowl, beat the softened cream cheese and 2/3 cup of sugar together until the mixture is completely smooth and fluffy.
Add the eggs one at a time, beating on low speed just until combined. Stir in the sour cream and the alcohol-free vanilla extract.
Add a few drops of neon green gel food coloring to the batter. Stir gently by hand until the color is uniform. Continue adding color drop by drop until you achieve that iconic, bright “Grinch” green shade.
Divide the batter evenly among the 12 muffin liners, filling each about three-quarters of the way full. Bake for 18 to 20 minutes, or until the edges are set but the centers still have a slight jiggle. Turn off the oven and crack the door open for about 10 minutes to let them cool slowly.
Remove the tin from the oven and let the cheesecakes cool completely at room temperature. Once cool, transfer them to the refrigerator and chill for at least 3 hours, or preferably overnight.
Just before serving, top each mini cheesecake with a swirl of whipped cream. Place one small red heart sprinkle on each one, positioned slightly to the side to represent the Grinch’s heart growing three sizes. Serve chilled.
