Go Back
- Essential components for graham cracker crust - 1 cup graham cracker crumbs - 2 tablespoons sugar - 1/4 cup unsalted butter, melted - Key ingredients for the cheesecake filling - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 2 large eggs - 1/2 cup sour cream - 1/4 cup mini chocolate chips - Optional decorative items for garnishing - Fresh blueberries, for garnish - Edible flower petals, for decoration (optional) The graham cracker crust sets the stage for these mini cheesecakes. It adds a sweet crunch. You start with graham cracker crumbs, sugar, and melted butter. Mix these well. Press this mix into the bottom of your cupcake liners. Next comes the creamy filling. You need softened cream cheese, powdered sugar, and vanilla extract. Beat them together until smooth. Then, add eggs one by one. This keeps the mix rich but light. Don’t forget the sour cream. It adds a nice tang. Finally, fold in the mini chocolate chips. They melt and add extra sweetness. For the finishing touch, fresh blueberries and edible flower petals make it pretty. Blueberries are tasty and colorful. Flower petals add a fun surprise. You can skip these if you want. The cheesecakes still taste great! {{ingredient_image_1}} First, preheat your oven to 325°F (160°C). This helps the cheesecakes bake evenly. While you wait, gather your materials. You will need a muffin tin and mini cupcake liners. Line the muffin tin with the cupcake liners. This makes it easy to remove the cheesecakes later. Next, make the crust. In a mixing bowl, combine 1 cup of graham cracker crumbs, 2 tablespoons of sugar, and 1/4 cup of melted unsalted butter. Mix until the crumbs are well coated and look like wet sand. Now, press about a tablespoon of this mixture into the bottom of each cupcake liner in the muffin tin. Use your fingers or a small glass to press down firmly. This step is key for a sturdy base. Now, let’s make the filling. In a large bowl, beat 8 ounces of softened cream cheese until smooth. This takes about 2-3 minutes with an electric mixer. Gradually add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Mix until combined. Then, add 2 large eggs, one at a time. Mix on low speed just until incorporated. Be careful not to overmix. Finally, stir in 1/2 cup of sour cream and fold in 1/4 cup of mini chocolate chips. Make sure everything is mixed well. Pour the filling over the crusts. Fill each compartment about 3/4 full. Bake in the preheated oven for 20-25 minutes. The cheesecakes should be set but slightly jiggly in the center. After baking, turn off the oven and leave the cheesecakes inside with the door slightly open for 10 minutes. This gradual cooling helps prevent cracks. Next, remove them from the oven and let them cool to room temperature. After that, refrigerate for at least 2 hours or until completely chilled. To avoid cracks in your mini cheesecakes, don’t rush. Mix your batter gently. Overmixing adds air, which causes cracks. Always mix until just combined. When baking, ensure your oven is preheated. Bake at 325°F (160°C) for the best results. After baking, leave the cheesecakes in the oven. Turn off the heat and crack the door for 10 minutes. This gradual cooling helps keep them smooth. Using fresh blueberries for garnish adds a nice touch. They not only look great but taste fresh too. Place a few on top of each mini cheesecake. For a magical look, add edible flower petals. These petals can brighten your dish. Make sure the petals are safe for eating. They add color and flair to your treats. One big mistake is overmixing the batter. This makes the texture less creamy. Mix everything until just combined for a perfect cheesecake. Another mistake is not refrigerating long enough. Chill the cheesecakes for at least two hours. This step is key for the best flavor and texture. Enjoy your deliciously simple gnome mini cheesecakes! Pro Tips Chill the Cream Cheese: Ensure your cream cheese is at room temperature for easier mixing, resulting in a smoother filling. Don't Overmix: Mix the eggs in on low speed and just until combined to avoid a dense texture in your cheesecakes. Cooling Method: Allowing the cheesecakes to cool gradually in the oven prevents cracks on the surface. Garnish with Care: Use fresh blueberries and edible flowers to enhance the visual appeal, but add them just before serving to maintain freshness. {{image_2}} You can make gnome mini cheesecakes even more fun! Add fruit purees like strawberry, raspberry, or mango for a fresh twist. A splash of lemon or almond extract can also brighten the flavor. Mixing different types of chocolate works great too! Try dark chocolate with milk chocolate chips for depth. Nuts like walnuts or pecans add a nice crunch. Just chop them finely and fold them into the cheesecake batter. When it comes to decorations, think gnome magic! Use little hats made of fruit or candy. For holidays, decorate with festive colors. Use red and white for Christmas or pastel colors for spring. Edible glitter can give your cheesecakes a sparkling touch. You can also use mini flags or cute gnome toppers for parties. Themed decorations make your treats stand out! If you need a gluten-free crust, use crushed gluten-free cookies or nuts. They provide a tasty base without gluten. For vegan options, replace cream cheese with blended silken tofu. Use coconut cream instead of sour cream for creaminess. You can also swap eggs with flaxseed meal mixed with water. These changes keep your mini cheesecakes delicious while meeting dietary needs. To keep your gnome mini cheesecakes fresh, refrigerate them right away. Place them in an airtight container. This prevents them from drying out. Make sure they are fully cool before sealing. If you need to store them for longer, freezing is a great option. Wrap each mini cheesecake in plastic wrap. Then, place them in a freezer-safe bag. This keeps them tasty and safe from freezer burn. In the refrigerator, mini cheesecakes last about five days. After that, they may lose flavor and texture. Watch for signs of spoilage. If you see mold or an off smell, it’s best to toss them. A change in texture, like a grainy feel, also means they’re no longer good. Always check before enjoying your delicious treat! Yes, you can use a different crust for your Gnome Mini Cheesecakes. Some great options include: - Oreo Crust: Use crushed Oreo cookies instead of graham crackers. This adds a rich chocolate flavor. - Almond Flour Crust: For a gluten-free option, use almond flour mixed with butter and a bit of sugar. This gives a nutty taste. - Shortbread Crust: Crushed shortbread cookies create a buttery, sweet base. It pairs well with the creamy filling. Each crust option will change the flavor. Choose what you like best! Making Gnome Mini Cheesecakes ahead is simple. Follow these steps: 1. Prepare the Crust: Make the crust and press it into the muffin tin. 2. Mix the Filling: Prepare the filling as usual. 3. Bake and Cool: Bake the cheesecakes and let them cool at room temperature. 4. Refrigerate: After cooling, place them in the fridge for at least two hours. This helps the flavors meld. You can store them in the fridge for up to three days before serving. If you lack mini cupcake liners, don’t worry! Here are some alternatives: - Greased Muffin Tin: Simply grease the muffin tin well with butter or cooking spray. This will help the cheesecakes come out easily. - Parchment Paper: Cut out small circles of parchment paper. Place them in the muffin tin compartments. - Silicone Molds: Use silicone molds for easy removal. They are flexible and great for mini cheesecakes. These options work well and help you enjoy your treats! This post covered how to make delicious mini cheesecakes. We discussed all the key ingredients, from the graham cracker crust to the creamy filling. I walked you through each step, from preparation to baking. I also shared tips on texture, garnishing ideas, and common mistakes to avoid. Finally, I suggested storage methods to keep your treats fresh. Now, you're ready to create your own mini cheesecake masterpiece. Enjoy your baking journey and the tasty results!

Gnome Mini Cheesecakes

Delicious mini cheesecakes with a graham cracker crust, creamy filling, and a touch of chocolate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1 quarter cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 half cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 half cup sour cream
  • 1 quarter cup mini chocolate chips
  • to taste Fresh blueberries, for garnish
  • optional Edible flower petals, for decoration

Instructions
 

  • Preheat your oven to 325°F (160°C). Line a muffin tin with mini cupcake liners.
  • In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated.
  • Press about a tablespoon of the mixture into the bottom of each lined cupcake compartment to form the crust. Use a small glass or your fingers to press down firmly.
  • In a separate large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
  • Gradually add the powdered sugar and vanilla extract, mixing until well combined.
  • Add the eggs, one at a time, mixing on low speed until just incorporated. Do not overmix.
  • Stir in the sour cream and fold in the mini chocolate chips gently.
  • Pour the cream cheese mixture over the prepared crusts, filling each compartment about 3/4 full.
  • Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set but slightly jiggly in the center.
  • Turn off the oven and leave the cheesecakes inside with the door slightly ajar for about 10 minutes to cool gradually.
  • Remove from the oven and let them cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
  • Before serving, garnish each mini cheesecake with fresh blueberries and, if desired, a sprinkle of edible flower petals for a magical touch.

Notes

For a magical touch, use edible flower petals for decoration.
Keyword blueberries, cheesecake, chocolate, mini desserts