Description
Irresistible mini cheesecakes shaped like Christmas trees, perfect for festive gatherings. Quick to bake, easy to decorate, and delightful to share.
Ingredients
Scale
- 2 cups graham crumbs
- 4 tbsp melted butter
- 2 tbsp sugar
- 1/2 tsp cinnamon
- 8 oz cream cheese, room temperature
- 1/2 cup sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- 1/3 cup heavy cream
- 4 oz chocolate chips
- 3/4 cup cold heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Fresh cranberries or cherries for garnish
- Gold pearl sprinkles
- Half cinnamon sticks for garnish
- Powdered sugar for dusting
- Edible glitter (optional)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin pan with parchment or use mini cheesecake molds.
- Mix graham crumbs, melted butter, sugar, and cinnamon until sandy. Press 2-3 tbsp into each mold and bake for 6-8 minutes. Let cool.
- Beat cream cheese until smooth, then add sugar and beat again. Mix in sour cream and vanilla. Add eggs one at a time, mixing gently.
- Spoon filling over crusts, almost to the top. Bake for 18-22 minutes until centers are slightly jiggly. Cool to room temperature, then chill for at least 3 hours (overnight preferred).
- Heat heavy cream until steaming, pour over chocolate chips, let sit for 1 minute, stir until smooth. Cool for 5 minutes and spoon over each cheesecake.
- Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe upward to create a tree shape. Garnish with cranberries, sprinkles, and powdered sugar.
Notes
Chill cheesecakes overnight for best flavor. Use a piping bag for easier decoration. Feel free to customize with different toppings.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg