Introduction

These charming Gnome Mini Cheesecakes are a festive and fun treat perfect for the holidays or any special occasion. Bite-sized and beautifully decorated with strawberries and whipped cream, they bring a whimsical touch to your dessert table while delivering a creamy, delicious cheesecake experience.

The image shows small round cheesecakes with three visible layers: a light brown crumbly base, a thick creamy pale yellow cheesecake middle, and a white piped whipped cream layer on top shaped like a beard. Each cheesecake is topped with a red strawberry hat cut into a cone shape, dusted with white powdered sugar, and a small beige round candy placed below the strawberry to look like a nose. The cheesecakes are arranged on a white plate with a few whole red strawberries on the side, all set on a surface with a white marbled texture. 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 later.
Step 2: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Spoon about 1 tablespoon of this mixture into each liner and press firmly to create an even base. Bake for 5 minutes, then set aside to cool slightly.
Step 3: In a large bowl, beat the softened cream cheese 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. Finally, blend in the sour cream or Greek yogurt. Be careful not to overmix after adding eggs to prevent cracking.
Step 4: Divide the cheesecake filling evenly among the muffin cups, filling each about ¾ full. Bake at 325°F (160°C) for 18–20 minutes, until centers are just set but may still jiggle slightly. Turn off the oven, crack the door open, and let cool inside for 10 minutes. Transfer to a wire rack to cool completely, then refrigerate for at least 2 hours until firm.
Step 5: Wash and hull the strawberries, trimming the tops so they sit flat to serve as gnome hats. Remove chilled cheesecakes from liners carefully. Top each with a generous dollop of whipped cream to form the gnome’s beard. Place a strawberry upside down on the whipped cream as the hat. Add a small dot of whipped cream on the strawberry tip and gently press a mini white chocolate chip or candy pearl under the hat as the nose. Using a piping bag can help create neat whipped cream details.
Step 6: Dust lightly with powdered sugar for a snowy effect. Arrange the mini gnome cheesecakes on a festive platter decorated with pine branches, cranberries, or sprinkles to complete the seasonal presentation.

Tips & Variations

Use Greek yogurt instead of sour cream for a slightly tangier flavor and lighter texture.
Try crushed vanilla wafers or digestive biscuits for the crust for a subtle variation.
For more precise whipped cream decoration, use a piping bag fitted with a small star or round tip.
Swap strawberries for raspberries or small red velvet cake hats for a creative twist on the gnome look.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Keep decorations like whipped cream on until just before serving if possible to maintain freshness. To reheat, allow to come to room temperature slightly; these cheesecakes are best enjoyed chilled.

How to Serve

A white plate holds several small round cheesecakes with three visible layers: a golden-brown crumb crust at the bottom, a pale creamy middle cheesecake layer, and a white piped whipped cream layer on top. Each cheesecake is decorated to look like a gnome, with a large red strawberry shaped like a pointed hat, dusted lightly with powdered sugar. Below the strawberry, there is a small round beige candy or cream ball acting as the nose, nestled into the white whipped cream that is textured like a beard. Two whole red strawberries, also dusted with powdered sugar, rest on the plate near the cheesecakes. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day or two in advance. Prepare, bake, and chill them fully, then add the whipped cream and strawberries just before serving for the freshest look and taste.

What can I use if I don’t have graham crackers?

You can substitute graham cracker crumbs with crushed digestive biscuits, vanilla wafers, or even a simple cookie or shortbread crumb for a different but delicious crust base.