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Gnome Mini Cheesecakes Recipe

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4.6 from 57 reviews

Gnome Mini Cheesecakes are adorable, festive bite-sized cheesecakes perfect for holiday celebrations. Featuring a buttery graham cracker crust and creamy cheesecake filling, these no-bake decorated treats are topped with fresh strawberries, whipped cream, and mini white chocolate chips to create charming gnome faces. Easy to prepare and delightfully festive, they make a perfect centerpiece or dessert for Christmas parties.

Ingredients

Scale

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

  1. Prepare the Muffin Tin: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper cupcake liners or reusable silicone molds to allow easy removal of cheesecakes after baking and chilling. For a neater presentation, you can also use a mini cheesecake pan with removable bottoms.
  2. Make the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Spoon about 1 tablespoon of this mixture into each cupcake liner, pressing down firmly with a spoon or glass bottom to form an even base. Bake for 5 minutes, then set aside to cool slightly while preparing the filling.
  3. Prepare the Cheesecake Filling: Beat softened cream cheese with an electric mixer on medium speed for 2–3 minutes until smooth and creamy. Add sugar and beat until fluffy. Mix in vanilla extract. Add eggs one at a time, beating on low speed after each to combine. Gently fold in sour cream or Greek yogurt for a silky texture and balanced tang. Avoid overmixing after eggs are added to prevent cracking.
  4. Fill and Bake: Divide the cheesecake batter evenly into the muffin cups, filling about ¾ full. Bake at 325°F (160°C) for 18–20 minutes until centers are just set and may jiggle slightly. Turn off the oven and crack the door open slightly, letting cheesecakes cool inside for 10 minutes. Transfer to a wire rack to cool completely, then refrigerate for at least 2 hours or until firm.
  5. Prepare the Gnome Decorations: Wash and hull strawberries, trimming tops flat to form hats. Remove chilled cheesecakes from liners and top each with a dollop of whipped cream to form the gnome beard. Place a strawberry upside down on the whipped cream as the hat, add a small whipped cream pom-pom at the hat’s tip, and press a mini white chocolate chip or candy pearl just under the hat as the nose. Using a piping bag with a small tip is recommended for neat application.
  6. Add the Finishing Touches: Lightly dust the decorated gnome cheesecakes with powdered sugar for a snowy effect. Arrange on a festive platter lined with pine branches, fresh cranberries, or Christmas sprinkles for a charming holiday presentation ready to impress your guests.

Notes

  • Ensure cream cheese is fully softened to avoid lumps for a smooth filling.
  • Do not overmix the batter after adding eggs to prevent cracks in the cheesecake.
  • Using paper liners or silicone molds helps to easily release cheesecakes after chilling.
  • Chill cheesecakes for at least 2 hours to firm up before decorating.
  • Use fresh, firm strawberries for the best gnome hat appearance.
  • Decorate just before serving to maintain whipped cream texture and freshness.
  • Optional: Use a mini cheesecake pan with removable bottoms for a cleaner release.

Keywords: mini cheesecake, gnome dessert, Christmas dessert, holiday cheesecake, bite-sized cheesecake, festive dessert, cheesecake cupcakes, no-bake decoration

Find it online: https://tastemadebyclara.com/gnome-mini-cheesecakes-recipe/