Description
These tiny, whimsical mini cheesecakes feature a creamy filling with crunchy graham cracker crusts and festive decorations, perfect for holiday gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, room temperature
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or heavy cream
- Buttercream or whipped cream for decoration
- Candy nose and small cones or marshmallows for gnome hats
Instructions
- Preheat oven to 325°F (160°C).
- Pulse graham cracker crumbs, melted butter, and sugar in a bowl. Press 1 teaspoon of the mixture into each lined mini muffin cup to form the crust.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing until just combined. Stir in vanilla and sour cream or heavy cream.
- Fill each cup about 3/4 full with the cheesecake filling.
- Bake for 12–15 minutes until edges are set but centers are still slightly jiggly. Allow to cool at room temperature.
- Chill cheesecakes in the refrigerator for at least 2 hours.
- Once chilled, decorate each cheesecake with buttercream, a candy nose, and a small cone or marshmallow to create the gnome hats.
Notes
Use room-temperature ingredients for a smooth batter. Press the crust firmly to avoid sogginess. Chill fully to improve textures before decorating.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg