Description
Get ready to impress this holiday season with our delightful Christmas Tree Mini Cheesecakes!
Ingredients
- Crust:
1 cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons sugar - Cheesecake Filling:
16 oz (450g) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream - Berry Compote:
1 cup mixed berries (fresh or frozen)
2 tablespoons sugar
1 teaspoon lemon juice - White Chocolate Buttercream Trees:
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
- Begin by preheating your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. The mixture should have a crumbly texture that can hold its shape when pressed. Take about one tablespoon of this mixture and firmly press it 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 the mixture is smooth and creamy. It’s crucial to ensure there are no lumps. Next, add the eggs one at a time, mixing thoroughly after each addition. Finally, stir in the vanilla extract and sour cream, which lend a delicious tart flavor to the filling.
- Bake the filled muffin tin in your preheated oven for 16 to 18 minutes. You’ll know they are done when the centers are just set but still slightly jiggly. Once finished, allow the cheesecakes to cool completely in the tin before transferring them to the refrigerator to chill for at least 2 hours or until set.
- While the cheesecakes are chilling, create the delightful berry compote. In a small saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Allow the mixture to simmer for about 5 to 7 minutes until it thickens slightly.
- For the white chocolate buttercream, start by beating the softened unsalted butter until fluffy. Gradually add the powdered sugar, blending until completely incorporated. Pour in the melted white chocolate and mix until smooth.
- Once the cheesecakes have set, pipe tall swirls of the white chocolate buttercream on top of each cheesecake. Use pomegranate arils to decorate as ornaments, then spoon a small dollop of the berry compote on each cheesecake. Chill again for a short while and serve!
Notes
Store any leftovers in the refrigerator in an airtight container for up to 3 days to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 210 mg
- Protein: 4 g