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Gnome Mini Cheesecakes Recipe

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★★★★★

4.8 from 72 reviews

These adorable Gnome Mini Cheesecakes are a festive holiday treat featuring a buttery graham cracker crust, creamy cheesecake filling, and cute strawberry gnome hats topped with whipped cream and candy noses. Perfect for holiday parties or a whimsical dessert, each mini cheesecake is individually baked in a muffin tin and decorated to resemble little gnome characters.

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

For 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 ensure easy removal of the mini cheesecakes after baking and chilling.
  2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Spoon about 1 tablespoon into each cupcake liner and press it down firmly with the back of a spoon to create an even base. Bake for 5 minutes, then set aside to cool slightly.
  3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (2–3 minutes). Add sugar and continue beating until fluffy. Mix in vanilla extract. Add eggs one at a time on low speed, mixing just until incorporated. Lastly, blend in sour cream or Greek yogurt. Avoid overmixing to prevent cracking.
  4. Fill and Bake: Divide the cheesecake batter evenly among the prepared muffin cups, filling each about ¾ full. Bake at 325°F (160°C) for 18–20 minutes, or until centers are just set (they may jiggle slightly). Turn off oven, open door slightly, and let cool in oven for 10 minutes. Transfer to a wire rack to cool completely, then refrigerate for at least 2 hours until firm.
  5. Prepare the Gnome Decorations: Wash and hull strawberries, trimming tops so they sit flat to form gnome hats. Remove chilled cheesecakes from liners and top each with a generous dollop of whipped cream forming the beard. Place a strawberry upside down on top of the whipped cream as the hat. Add a tiny whipped cream pom-pom at the tip of the strawberry and gently press a mini white chocolate chip or candy pearl beneath the hat as the gnome’s nose. Use a piping bag for neat whipped cream application if desired.
  6. Add the Finishing Touches: Lightly dust the decorated mini cheesecakes with powdered sugar for a snowy effect. Arrange on a festive platter decorated with pine branches, fresh cranberries, or holiday sprinkles to create a charming holiday dessert display.

Notes

  • Be careful not to overmix the cheesecake batter after adding eggs to prevent cracks during baking.
  • Ensure the crust is firmly pressed for a sturdy base that holds together well after baking.
  • You can substitute sour cream with Greek yogurt for a tangier flavor and creamy texture.
  • Use reusable silicone muffin liners to reduce waste and ease removal.
  • Store cheesecakes covered in the refrigerator for up to 3 days for best freshness.
  • Decorate just before serving to keep whipped cream crisp and fresh.

Keywords: gnome mini cheesecakes, holiday dessert, mini cheesecakes, festive desserts, strawberry gnome hats, creamy cheesecake, graham cracker crust

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