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–+ servings
Gnome Mini Cheesecakes

Gnome Mini Cheesecakes That Spark Holiday Joy and Fun

Delight in Gnome Mini Cheesecakes, a charming treat featuring creamy filling and festive decorations, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with vanilla wafers or Oreos.
  • 2 tablespoons Granulated Sugar Adjust depending on taste preference.
  • 5 tablespoons Unsalted Butter (melted) Use salted butter for a different flavor profile.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Substitute with Neufchâtel for a lower-fat option.
  • 1/2 cup Granulated Sugar (for filling) Can replace with a sugar alternative for a lower-calorie option.
  • 1 teaspoon Vanilla Extract Use fresh vanilla beans for a gourmet touch.
  • 2 large Eggs Skip for a no-bake version using gelatin.
  • 1/2 cup Sour Cream or Greek Yogurt Can replace with heavy cream for a richer texture.
For Decorating
  • 12 medium Strawberries Use raspberries or cherries as alternatives.
  • 1 cup Whipped Cream Cool Whip or dairy-free whipped topping can be used.
  • 1/4 cup Mini White Chocolate Chips or Candy Pearls Regular chocolate chips can be used instead.
  • 1 tablespoon Powdered Sugar Can be omitted for less sweetness.

Equipment

  • muffin tin
  • Mixing bowls
  • electric mixer
  • piping bag

Method
 

Step-by-Step Instructions for Gnome Mini Cheesecakes
  1. Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
  2. Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl until it resembles wet sand.
  3. Press mixture firmly into each muffin cup to form a solid crust.
  4. Bake in preheated oven for 5 minutes until slightly firmed.
  5. Beat cream cheese until smooth; gradually add granulated sugar and vanilla extract, mixing until fluffy.
  6. Add eggs one at a time, mixing on low speed; fold in sour cream or Greek yogurt carefully.
  7. Divide the cheesecake batter among muffin cups, filling each about ¾ full and smooth the tops.
  8. Bake for 18–20 minutes until edges are set and center slightly jiggles.
  9. Cool cheesecakes in the oven for 10 minutes before transferring to a wire rack.
  10. Chill cheesecakes in the refrigerator for at least 2 hours before decorating.
  11. Pipe whipped cream onto each cheesecake for a 'beard,' add strawberries as hats, and mini chocolate for noses.
  12. Dust with powdered sugar before serving to mimic snow.

Nutrition

Serving: 1cheesecakeCalories: 200kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure to chill cheesecakes well for a firm texture and use a piping bag for easy decoration.

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