Introduction

These Gnome Mini Cheesecakes are an adorable and festive no-bake dessert, perfect for holiday gatherings. With a creamy cheesecake filling, buttery graham cracker crust, and charming strawberry gnome hats, they’re sure to delight both kids and adults alike.

The image shows small cheesecake desserts arranged on a white plate. Each cheesecake has three layers: a bottom crumbly brown crust, a middle creamy pale yellow cheesecake layer, and on top a swirl of white whipped cream. A fresh red strawberry, dusted lightly with powdered sugar, is placed on the whipped cream like a hat, and a small round beige candy or pearl is placed below the strawberry as a nose. Whole red strawberries with green stems are placed around the cheesecakes on the plate, which sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:

1 cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons granulated sugar

For the Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
¼ cup sour cream or Greek yogurt

Decoration:

Fresh strawberries (1 per cheesecake)
Whipped cream (store-bought or homemade)
Mini white chocolate chips or small candy pearls (for noses)
Powdered sugar (for dusting)

Instructions

Step 1: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper cupcake liners or reusable silicone molds to make removing the cheesecakes easier.
Step 2: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press about 1 tablespoon of the mixture firmly into each cupcake liner. Bake for 5 minutes, then set aside to cool slightly.
Step 3: In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes. Add the sugar and beat until fluffy. Mix in the vanilla extract. Add the eggs one at a time, beating on low speed after each addition. Finally, fold in sour cream or Greek yogurt carefully to maintain a silky texture. Avoid overmixing after adding eggs.
Step 4: Divide the cheesecake batter evenly into the muffin cups, filling about ¾ full. Bake for 18–20 minutes until centers are just set but may still jiggle slightly. Turn off the oven, crack the door open, and let cheesecakes cool in the oven for 10 minutes. Transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours.
Step 5: Wash and hull strawberries, trimming the tops so they sit flat. Remove chilled cheesecakes from liners. Pipe a generous dollop of whipped cream on each cheesecake to form the gnome’s beard. Place a strawberry upside down on top as the gnome’s hat. Add a small whipped cream dot at the strawberry tip for a pom-pom and press a mini white chocolate chip or candy pearl just below the hat for the nose.
Step 6: Lightly dust with powdered sugar to create a snowy effect. Arrange the gnome cheesecakes on a festive platter decorated with pine branches, cranberries, or Christmas sprinkles for a charming holiday display.

Tips & Variations

Use a piping bag with a small round or star tip to pipe whipped cream neatly for the beard and decoration details.
Substitute sour cream with Greek yogurt for a tangier flavor and creamier texture.
Try different fruit hats such as raspberries or cherries for a colorful twist.
If you prefer, use a mini cheesecake pan with removable bottoms for easier removal and a polished look.

Storage

Store the gnome mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Best enjoyed chilled. When ready to serve, you can let them sit at room temperature for about 10 minutes to soften slightly. Avoid freezing as it may affect the texture and decoration integrity.

How to Serve

A close-up view of small round cheesecakes on a white plate, each cheesecake has three visible layers: a bottom crumbly brown crust, a smooth light yellow cheesecake layer in the middle, and a top swirl of white whipped cream with soft ridges. Each cheesecake is decorated with a whole red strawberry turned upside down to look like a hat, lightly dusted with powdered sugar, topped with a small round beige candy or nut as a nose, sitting just above the whipped cream. Fresh red strawberries with green leaves are placed around the cheesecakes on the plate, which rests on a white marbled surface dusted lightly with powdered sugar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare and assemble the cheesecakes up to 1 day in advance. Keep them refrigerated and add the decorations shortly before serving for the freshest appearance.

What can I use instead of graham crackers for the crust?

If graham crackers are unavailable, digestive biscuits or vanilla wafer cookies crushed finely work well as substitutes for the crust.