Gnome Mini Cheesecakes Holiday (Recipe for Printing)
Whimsical mini cheesecakes feature graham cracker crust, creamy filling, and strawberry hats for a fun Christmas or winter dessert. Ideal for sharing at holiday parties and family gatherings. Save & click.
# What You Need:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
3 tablespoons unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Filling
04 -
16 ounces cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
1 teaspoon pure vanilla extract
07 -
2 large eggs
→ Topping and Decoration
08 -
Fresh strawberries, washed and hulled
09 -
Stabilized whipped cream (add 1 teaspoon powdered sugar or a pinch of cream of tartar per 1/2 cup heavy cream)
10 -
Powdered sugar, for dusting
# How to Make It:
01 -
Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or use silicone molds.
02 -
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture is evenly moistened and resembles wet sand. Divide approximately 1 tablespoon of crust mixture into each liner, pressing it firmly with a small glass or spoon to form a compact base. Bake for 5 minutes, then allow to cool while preparing the filling.
03 -
In a large bowl, blend softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes. Add granulated sugar and continue beating until fluffy. Mix in vanilla extract. Add eggs one at a time, mixing on low speed after each, until fully incorporated. For an extra creamy texture, you may gently fold in 1/4 cup full-fat sour cream or Greek yogurt if desired.
04 -
Spoon cheesecake batter evenly into the prepared muffin cups, filling each about three-quarters full. Bake at 325°F (163°C) for 18-20 minutes, or until centers are just set and slightly jiggly. Turn off oven and leave cheesecakes inside, propping door open for 10 minutes to prevent cracking. Remove to a wire rack and cool completely.
05 -
Refrigerate cheesecakes for a minimum of 2 hours or until thoroughly chilled and firm.
06 -
Remove cooled mini cheesecakes from liners. Pipe or dollop stabilized whipped cream onto each to form the gnome’s beard. Top with an upside-down strawberry to create the gnome’s hat. Dust lightly with powdered sugar for a festive snowy finish.
07 -
Arrange decorated mini cheesecakes on a platter with greenery, cranberries, or festive sprinkles for serving.
# Extra Tips:
01 -
For optimal texture, use full-fat cream cheese and avoid overmixing once eggs are incorporated. Chill thoroughly before decorating for best results.
02 -
Variation: For chocolate cheesecake, add 2 tablespoons cocoa powder or melted chocolate to the filling. For a peppermint version, mix in 1/4 teaspoon peppermint extract and garnish with crushed candy canes.
03 -
Storage: Store undecorated mini cheesecakes in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month. Decorate just before serving.