Description
Bring a whimsical touch to your dessert table with these Gnome Mini Cheesecakes! Each bite-sized cheesecake features a buttery graham cracker crust, creamy cheesecake filling, and adorable gnome decorations made from whipped cream, strawberries, and chocolate chips. Perfect for children’s parties, garden-themed gatherings, or as a creative gift, these charming treats are as fun to make as they are to eat.
Ingredients
For the Cheesecake Base:
1 cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons granulated sugar
16 oz cream cheese, softened
1/2 cup powdered sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
For the Gnome Decorations:
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
Red food coloring
15 fresh strawberries
1/4 cup mini chocolate chips
2 tablespoons shredded coconut
Pretzel sticks (broken into small pieces)
Instructions
Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
Combine graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand.
Press about 1 tablespoon of the mixture into the bottom of each liner, using a small glass to compact.
2. Make the Cheesecake Filling
Beat cream cheese until smooth and fluffy (≈3 minutes).
Gradually add powdered sugar, beating until combined.
Mix in eggs one at a time, just until incorporated.
Fold in vanilla extract and sour cream until smooth.
3. Bake the Cheesecakes
Fill each muffin cup about 2/3 full with cheesecake batter.
Bake 18-20 minutes, until centers are slightly jiggly. Avoid browning the tops; reduce oven temperature by 25°F if needed.
Cool completely in the pan, then refrigerate at least 2 hours.
4. Decorate Your Gnomes
Whip heavy cream with powdered sugar to soft peaks. Reserve some white for beards; tint the rest red for hats.
Hull and halve strawberries for gnome hats.
Pipe white whipped cream around the bottom third of each cheesecake for the beard.
Place a strawberry half on top for the hat. Add mini chocolate chips for eyes and a tiny pretzel piece for the nose.
Sprinkle shredded coconut around the base to create a woodland effect.
Notes
Room temperature ingredients are key: cold cream cheese or eggs can create lumps.
Do not overbake: cheesecakes should have a slight jiggle in the center.
Piping technique: work in small circular motions from the outside in for fluffy, realistic gnome beards.
Cooling matters: refrigerate fully before decorating to prevent toppings from sliding.
Storage
Refrigerator: up to 5 days in an airtight container with parchment layers.
Freezer: plain cheesecakes (undecorated) up to 3 months; thaw overnight in the fridge before decorating.
Healthy Alternatives & Swaps
Lower calories: use Neufchâtel cheese or a 1:1 mix of Greek yogurt and light cream cheese; swap heavy cream with whipped coconut cream.
Gluten-free: use gluten-free vanilla wafers or almond flour with honey.
Sugar-free: replace powdered sugar with erythritol or stevia.
Serving Suggestions
Serve on a wooden board with fresh berries and mint for a woodland theme.
Pair with light dessert wine or flavored coffee for adult parties.
Perfect for gifts: pack in clear containers tied with ribbons.
- Prep Time: 25 minutes
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 285
- Sugar: 15g
- Sodium: 185mg
- Fat: 22g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g