Description
These Christmas Tree Mini Cheesecakes are a delightful blend of creamy, rich cheesecake nestled in a buttery graham cracker crust. Topped with vibrant green frosting and festive decorations, each bite offers a smooth texture and a burst of holiday flavor that will leave you craving more.
Ingredients
Scale
- Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
- Green food coloring
- Decorations:
- Edible glitter
- Mini candy stars
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a mini cheesecake pan, filling each cavity about 1/4 inch thick.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Then, mix in vanilla extract and sour cream until fully incorporated.
- Pour the cheesecake filling over the crusts, filling each cavity to the top.
- Bake for 20-25 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, milk, and vanilla extract until smooth. Add green food coloring to achieve desired shade.
- Once cheesecakes are chilled, pipe the green frosting on top to resemble Christmas trees and decorate with edible glitter and mini candy stars.
Notes
- Make-ahead: These mini cheesecakes can be made up to 2 days in advance and stored in the refrigerator.
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Substitutions: For a gluten-free version, use gluten-free graham crackers for the crust.
- Prep Time: 30 minutes
- Cook Time: 25 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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