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Gnome Mini Cheesecakes Recipe

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★★★★★

4.8 from 796 reviews

These adorable Gnome Mini Cheesecakes are individual-sized treats featuring a buttery graham cracker crust and a creamy, smooth cheesecake filling. Topped with whipped cream ‘beards’, fresh strawberry ‘hats’, and cute mini white chocolate chip noses, these festive desserts are perfect for holiday celebrations or any whimsical occasion.

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 liners or silicone molds to allow easy removal of the mini cheesecakes once baked and cooled.
  2. Make the Crust: In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar to achieve a texture resembling damp sand. Spoon about 1 tablespoon of the mixture into each liner. Press firmly using the bottom of a glass or spoon to form an even crust layer. Bake for 5 minutes, then let it cool slightly while preparing the filling.
  3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and continue beating until light and uniform. Mix in vanilla extract. Add eggs one at a time, mixing at low speed after each addition. Finally, fold in the sour cream or Greek yogurt gently to create a silky texture, being careful not to overmix to prevent cracking during baking.
  4. Fill and Bake: Divide the cheesecake filling evenly among the crust-lined cups, filling about three-quarters full. Bake for 18 to 20 minutes until the centers are just set with a slight jiggle. Turn off the oven, crack the door open, and let cheesecakes rest inside for 10 minutes. Remove and cool completely on a wire rack, then refrigerate for at least 2 hours to set fully.
  5. Prepare the Gnome Decorations: Wash and hull the strawberries by cutting the base so they can stand upright. Once cheesecakes are fully chilled, remove the liners. Pipe or spoon a generous dollop of whipped cream on each cheesecake to form the ‘beard’. Place a strawberry upside down on top as the ‘hat’. Add a small dot of whipped cream at the strawberry’s tip for the ‘pompom’ and place a mini white chocolate chip or candy pearl underneath the hat to represent the ‘nose’.
  6. Add the Finishing Touches: Lightly dust powdered sugar over the assembled gnome cheesecakes for a snowy effect. Arrange them on a festive platter for a charming presentation.

Notes

  • Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
  • Do not overmix after adding eggs to prevent cracks on the cheesecake surface.
  • Using silicone muffin liners makes removing the cheesecakes easier without damage.
  • Chill cheesecakes thoroughly for clean slicing and firmer texture.
  • Decorate just before serving to keep the whipped cream fresh and strawberries firm.

Keywords: mini cheesecakes, gnome dessert, holiday dessert, strawberry hat, whipped cream, individual cheesecake, festive dessert, graham cracker crust, cream cheese dessert

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