Introduction

These Gnome Mini Cheesecakes are a delightful no-bake dessert perfect for holiday gatherings or any festive occasion. With a buttery graham cracker crust, creamy cheesecake filling, and cute strawberry hats, they’re sure to bring smiles to your table.

The image shows small cheesecake cupcakes with three layers: the bottom layer is a crumbly brown crust, the middle layer is smooth light yellow cheesecake, and the top layer is a swirl of white whipped cream. Each cupcake is decorated with a whole red strawberry placed upside down like a hat, dusted with powdered sugar. A small round beige candy or nut is placed at the front under the strawberry to look like a nose. The cupcakes are arranged on a white plate, with a couple of whole red strawberries on the plate’s edge. The background is a white marbled texture with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons granulated sugar (for crust)
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar (for filling)
1 teaspoon vanilla extract
2 large eggs
¼ cup sour cream or Greek yogurt
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 for easy removal.
Step 2: In a bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix until the texture resembles wet sand. Spoon about 1 tablespoon into each liner and press down firmly. Bake for 5 minutes and set aside to cool.
Step 3: Beat softened cream cheese on medium speed until smooth. Add ½ cup sugar and vanilla extract; mix until fluffy. Add eggs one at a time on low speed, then fold in sour cream or Greek yogurt. Avoid overmixing to prevent cracks.
Step 4: Divide the filling evenly into the muffin cups, filling about ¾ full. Bake 18–20 minutes until centers are just set. Let cool in the oven with the door cracked for 10 minutes, then transfer to a wire rack. Refrigerate for at least 2 hours until firm.
Step 5: Wash and hull strawberries, trimming the tops flat for hats. Remove cheesecakes from liners, add a generous dollop of whipped cream on top for the gnome’s beard, then place a strawberry hat. Decorate with mini white chocolate chips or candy pearls for noses and dust with powdered sugar.

Tips & Variations

For a polished look, use a mini cheesecake pan with removable bottoms instead of liners.
You can substitute graham cracker crumbs with crushed digestive biscuits for a different flavor.
Try flavored whipped cream, such as cinnamon or vanilla, to add a festive twist.
Use Greek yogurt instead of sour cream for a tangier filling and lighter texture.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

The image shows several small round cheesecake desserts arranged closely. Each cheesecake has three layers: a crumbly brown base, a smooth creamy yellow middle layer, and a top layer made of piped white whipped cream shaped like a beard. On top of the whipped cream, there is a red strawberry standing as a pointed hat with powdered sugar dusted over it. A small round beige piece is placed in front of each strawberry, resembling a nose. Fresh strawberries and green pine sprigs are placed around the cheesecakes on 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 these cheesecakes ahead of time?

Yes, you can prepare and refrigerate them up to 2 days in advance. Add the whipped cream and strawberry decorations just before serving to keep them fresh.

Can I freeze the mini cheesecakes?

Freezing cheesecakes is possible but may affect texture slightly. If freezing, wrap each cheesecake tightly and thaw overnight in the refrigerator before serving. Add decorations after thawing.

Gnome Mini Cheesecakes Recipe

Print Recipe

★★★★★

4.5 from 463 reviews

Gnome Mini Cheesecakes are adorable no-bake style individual cheesecakes perfect for festive occasions like Christmas. Featuring a buttery graham cracker crust and a creamy, smooth cheesecake filling, these mini delights are topped with fresh strawberries as gnome hats, whipped cream beards, and cute candy noses, making them not only delicious but charmingly whimsical.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American

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

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 cheesecakes once baked and chilled.
Make the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture 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 while preparing the filling.
Prepare the Cheesecake Filling: Beat 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, beating on low speed after each addition. Finally, blend in sour cream or Greek yogurt to add silkiness and balance sweetness, avoiding overmixing to prevent cracks.
Fill and Bake: Divide the cheesecake batter evenly among muffin cups, filling each about ¾ full. Bake at 325°F (160°C) for 18–20 minutes until centers are just set but slightly jiggly. Turn off oven, crack door, and let cool inside for 10 minutes before transferring to wire rack to cool completely. Refrigerate for at least 2 hours until firm.
Prepare the Gnome Decorations: Wash and hull strawberries, trim tops flat to serve as gnome hats. Remove chilled cheesecakes from liners carefully. Top each with a generous dollop of whipped cream to form the beard, place a strawberry as the hat, adorn with mini white chocolate chips or candy pearls for noses, and dust lightly with powdered sugar for a festive look.

Notes

Using a mini cheesecake pan with removable bottoms can give a more polished presentation when removing cheesecakes.
Avoid overmixing the batter after adding eggs to prevent cracking during baking.
Chill cheesecakes thoroughly to ensure they set properly before decorating.
Whipped cream can be store-bought or homemade depending on preference.
For easier removal, use silicone liners or grease muffin tins lightly.

Keywords: mini cheesecakes, gnome cheesecake, Christmas dessert, holiday desserts, graham cracker crust, cream cheese dessert, festive cheesecake, individual cheesecakes