16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar (for filling)
1/4 cup sour cream
1 teaspoon alcohol-free vanilla extract
2 large eggs
Neon green gel food coloring
Whipped cream for topping
12 large red heart-shaped sprinkles
Instructions
Preheat your oven to 325 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper liners to ensure the cheesecakes are easy to remove once they are chilled.
In a small bowl, combine the graham cracker crumbs, melted butter, and one tablespoon of sugar. Stir the mixture until it resembles wet sand. Press about one tablespoon of the mixture into the bottom of each cupcake liner, using the back of a spoon or a small glass to pack it down firmly.
In a large mixing bowl, beat the softened cream cheese and half a cup of sugar together until the mixture is completely smooth and fluffy. It is important that the cream cheese is at room temperature to avoid any lumps in your final dessert.
Mix in the sour cream and the alcohol-free vanilla extract until well combined. Add the eggs one at a time, beating on low speed just until each egg is incorporated. Be careful not to overmix at this stage, as too much air can cause the cheesecakes to crack during baking.
Add a few drops of the neon green gel food coloring to the batter and stir gently. Continue adding color until you reach your desired “Grinchy” green shade. Divide the batter evenly among the 12 muffin liners. Bake for 18 to 20 minutes, or until the edges are set and the centers only have a slight jiggle. Remove from the oven and allow them to cool completely in the pan before refrigerating for at least two hours.
Once the cheesecakes are fully chilled and firm, remove them from the muffin tin. Top each cheesecake with a swirl of whipped cream and place a single red heart sprinkle on the side of the cream to symbolize the Grinch’s heart growing three sizes.
