Description
These Christmas Tree Mini Cheesecakes are a delightful blend of creamy, rich cheesecake and a buttery graham cracker crust, topped with vibrant green frosting and festive decorations. Each bite offers a smooth texture that melts in your mouth, complemented by the crunch of the crust and the sweetness of the toppings.
Ingredients
Scale
- For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Green food coloring
- For decoration:
- Edible glitter
- Mini candy canes
- Red and green sprinkles
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a lined muffin tin to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and vanilla, mixing until combined.
- Add eggs one at a time, mixing on low speed until just combined. Then, mix in sour cream until smooth.
- Pour the cheesecake filling over the crusts, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until the edges are set but the center is slightly jiggly.
- Remove from the oven and let cool completely before refrigerating for at least 4 hours.
- For the frosting, beat softened butter until creamy, then gradually add powdered sugar, heavy cream, and vanilla. Mix until fluffy, then add green food coloring to achieve desired color.
- Once cheesecakes are chilled, pipe the green frosting on top to resemble Christmas trees and decorate with edible glitter, mini candy canes, and sprinkles.
Notes
- These mini cheesecakes can be made a day in advance and stored in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- For a gluten-free version, use gluten-free graham crackers for the crust.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18 grams
- Sodium: 150 milligrams
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 50 milligrams
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