Description
Irresistible mini cheesecakes topped with whimsical whipped cream trees, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
- 1/2 tsp cinnamon
- 16 oz cream cheese, room temperature
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 2 large eggs
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Extra cranberries and edible glitter for decoration
- Chocolate chips for ganache
Instructions
- Preheat oven to 325°F (160°C). Line a mini muffin pan with parchment liners.
- In a bowl, mix graham crumbs, melted butter, sugar, and cinnamon. Press into each mold and bake for 6–8 minutes.
- Beat cream cheese until smooth. Add sugar, vanilla, and sour cream. Mix in eggs one at a time, being careful not to over-beat.
- Spoon filling into molds and bake for 18–22 minutes until just set. Cool at room temperature for 30–60 minutes, then chill for at least 3 hours.
- Heat heavy cream until steaming, pour over chocolate chips, let sit for 1 minute, then stir until smooth. Spoon over cheesecakes.
- Whip cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe upward in layers to form tree shapes on each cheesecake.
- Top with cranberries, gold pearls, and a light dusting of powdered sugar.
Notes
Allow cheesecakes to cool gradually before chilling to prevent cracks. Use room-temperature ingredients for a smoother filling.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg