Description
These Christmas Tree Mini Cheesecakes are creamy, festive delights that make the perfect holiday dessert. They feature a graham cracker crust, a rich cheesecake filling, and are topped with white chocolate buttercream and a delightful berry compote.
Ingredients
Scale
- 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 (for compote)
- 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 the graham cracker crumbs, melted butter, and sugar until well mixed.
- Firmly press about one tablespoon of the mixture into the bottom of each muffin liner in your prepared tin.
- Bake the crusts for 5 minutes and then set them aside to cool.
- In another bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the vanilla extract and sour cream.
- Bake the filled muffin tin for 16 to 18 minutes until the centers are just set but slightly jiggly.
- Allow the cheesecakes to cool completely before chilling in the refrigerator for at least 2 hours.
- In a small saucepan, combine the mixed berries, sugar, and lemon juice over medium heat and simmer for 5 to 7 minutes until thickened.
- For the white chocolate buttercream, beat the softened butter until fluffy, then gradually add the powdered sugar and melt white chocolate until smooth.
- Once the cheesecakes are set, pipe tall swirls of white chocolate buttercream on top and decorate with pomegranate arils.
- Spoon a small dollop of berry compote on each cheesecake and chill briefly before serving.
Notes
- Ensure the cream cheese is softened to prevent lumps in the filling.
- Chill the cheesecakes for the best flavor and texture.
- Feel free to substitute the berries based on seasonal availability.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 18g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg