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Gnome Mini Cheesecakes Recipe

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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.

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 cheesecakes once baked and chilled.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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