why make this recipe
Christmas Tree Mini Cheesecakes are more than just a dessert; they’re a festive way to celebrate the holiday season. These charming little cakes capture the spirit of Christmas with their delightful green frosting and colorful decorations, making them perfect for holiday gatherings. They are simple to make and will surely impress family and friends. Plus, with the combination of creamy cheesecake, a crunchy crust, and sweet berry compote, every bite offers a delicious blend of flavors.
how to make Christmas Tree Mini Cheesecakes
Ingredients:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons sugar
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup mixed berries (fresh or frozen)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/3 cup melted white chocolate
- 1–2 tablespoons milk
- Green gel food coloring
- Pomegranate arils for “ornaments”
Directions:
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until crumbly.
- Press about one tablespoon of the mixture into each muffin liner in a prepared tin.
- Bake the crusts for 5 minutes and set aside to cool.
- In another bowl, beat cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in vanilla extract and sour cream.
- Bake the filled tin for 16 to 18 minutes until centers are just set.
- Allow cheesecakes to cool completely before refrigerating for at least 2 hours or until set.
- While chilling, make the berry compote by simmering mixed berries, sugar, and lemon juice until slightly thickened.
- For the white chocolate buttercream, beat softened butter until fluffy, then add powdered sugar and melted white chocolate until smooth.
- Once cheesecakes have set, pipe buttercream on top and decorate with pomegranate arils and a dollop of berry compote.
- Chill briefly and serve!
how to serve Christmas Tree Mini Cheesecakes
These mini cheesecakes are perfect for serving during holiday parties. You can place them on a festive platter and garnish with extra berries or mint leaves for a pop of color. They’re easy to pick up and enjoy, making them a great addition to any dessert table.
how to store Christmas Tree Mini Cheesecakes
If you have leftovers, store them in an airtight container in the refrigerator. They can last for about 3-4 days. For a longer storage option, consider freezing them. Just make sure to wrap each mini cheesecake tightly in plastic wrap before placing them in a freezer-safe container. They’ll keep well for up to a month in the freezer.
tips to make Christmas Tree Mini Cheesecakes
- Use room temperature cream cheese for a smoother filling.
- Don’t overbake the cheesecakes; they should be just set in the center.
- If you can’t find green gel food coloring, feel free to use a different color for the frosting.
- For a richer flavor, try adding a bit of lemon zest to the filling.
variation
You can customize these mini cheesecakes by using different flavored extracts, like almond or peppermint, or switching up the berry compote with other fruits like strawberries or blueberries.
FAQs
Can I make these mini cheesecakes ahead of time?
Yes, you can prepare the cheesecakes a day in advance and refrigerate them until serving.
What can I use instead of graham cracker crumbs?
You can use crushed cookies like Oreos or vanilla wafers as a substitute for graham cracker crumbs.
Is it necessary to use sour cream in this recipe?
Sour cream adds creaminess and tang, but you can omit it if you prefer and replace it with more cream cheese or yogurt.
Christmas Tree Mini Cheesecakes
- Total Time: 145 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful mini cheesecakes with festive green frosting, perfect for holiday gatherings.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons sugar
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup mixed berries (fresh or frozen)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/3 cup melted white chocolate
- 1–2 tablespoons milk
- Green gel food coloring
- Pomegranate arils for “ornaments”
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until crumbly.
- Press about one tablespoon of the mixture into each muffin liner in a prepared tin.
- Bake the crusts for 5 minutes and set aside to cool.
- In another bowl, beat cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in vanilla extract and sour cream.
- Bake the filled tin for 16 to 18 minutes until centers are just set.
- Allow cheesecakes to cool completely before refrigerating for at least 2 hours or until set.
- While chilling, make the berry compote by simmering mixed berries, sugar, and lemon juice until slightly thickened.
- For the white chocolate buttercream, beat softened butter until fluffy, then add powdered sugar and melted white chocolate until smooth.
- Once cheesecakes have set, pipe buttercream on top and decorate with pomegranate arils and a dollop of berry compote.
- Chill briefly and serve!
Notes
Use room temperature cream cheese for a smoother filling. Don’t overbake the cheesecakes; they should be just set in the center.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
