Delightful Christmas Tree Mini Cheesecakes Recipe

Introduction

These Delightful Christmas Tree Mini Cheesecakes are a festive treat perfect for holiday gatherings. Featuring a creamy cheesecake base topped with white chocolate buttercream shaped like Christmas trees, decorated with pomegranate arils and berry compote, they are sure to impress your guests.

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

1. Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture is crumbly but holds together when pressed.
2. Step 2: Press about one tablespoon of the crust mixture firmly into the bottom of each muffin liner in a prepared tin. Bake for 5 minutes, then set aside to cool.
3. Step 3: In another bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, ensuring no lumps remain.
4. Step 4: Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and sour cream.
5. Step 5: Pour the filling over the crusts in the muffin tin. Bake for 16 to 18 minutes until the centers are just set but still slightly jiggly.
6. Step 6: Allow the cheesecakes to cool completely in the tin, then refrigerate for at least 2 hours to set.
7. Step 7: While chilling, prepare the berry compote by simmering mixed berries, sugar, and lemon juice over medium heat for 5 to 7 minutes until slightly thickened.
8. Step 8: Make the white chocolate buttercream by beating the softened butter until fluffy, then gradually adding powdered sugar. Mix in melted white chocolate until smooth. Add milk as needed for consistency and a few drops of green gel food coloring.
9. Step 9: Once cheesecakes are set, pipe tall swirls of the green buttercream on each cheesecake to resemble Christmas trees.
10. Step 10: Decorate the buttercream trees with pomegranate arils as ornaments. Spoon a small dollop of berry compote on each cheesecake.
11. Step 11: Chill the decorated cheesecakes briefly before serving.

Tips & Variations

• For a nutty twist, add finely chopped toasted pecans or almonds to the crust mixture.
• Use different berries in the compote to vary flavor according to season.
• To make piping easier, refrigerate the buttercream slightly before use to firm up the consistency.
• Replace pomegranate arils with small candy pearls for a different ornament look.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled. To reheat, simply bring to room temperature for 10-15 minutes before serving; do not microwave as this can alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare the cheesecakes, chilling and decorating them a day in advance. Keep them refrigerated and add pomegranate arils just before serving for maximum freshness.

What can I use if I don’t have graham crackers?

You can substitute graham cracker crumbs with digestive biscuits, vanilla wafers, or even crushed gingersnaps for a spicier crust.

Delightful Christmas Tree Mini Cheesecakes Recipe

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These Delightful Christmas Tree Mini Cheesecakes are perfect festive treats featuring a graham cracker crust, creamy cheesecake filling, topped with white chocolate buttercream piped into tree shapes, decorated with pomegranate ‘ornaments’ and a tangy berry compote. Ideal for holiday gatherings and easy to make in a muffin tin.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 23 minutes
• Total Time: 2 hours 43 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 (optional, to tint buttercream)
• Pomegranate arils for “ornaments”

Instructions

1. Prepare Crust: Preheat the oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture is crumbly and can hold its shape when pressed. Press about one tablespoon of this mixture firmly into the bottom of each muffin liner in a prepared muffin tin. Bake the crusts for 5 minutes, then set aside to cool.
2. Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, ensuring no lumps remain. Add eggs one at a time, mixing thoroughly after each addition. Then stir in vanilla extract and sour cream to give a tart, rich flavor.
3. Bake Cheesecakes: Pour the filling into the cooled crusts in the muffin tin. Bake for 16 to 18 minutes until centers are just set but slightly jiggly. Remove from oven and cool completely in the tin. Then refrigerate for at least 2 hours or until fully set.
4. Prepare Berry Compote: While cheesecakes chill, combine mixed berries, sugar, and lemon juice in a small saucepan over medium heat. Simmer for 5 to 7 minutes until mixture thickens slightly. Remove from heat and set aside.
5. Make White Chocolate Buttercream: Beat softened unsalted butter until fluffy. Gradually add powdered sugar, blending thoroughly. Mix in melted white chocolate until smooth. Add 1 to 2 tablespoons milk if needed for consistency. Optionally tint with green gel food coloring to resemble Christmas trees.
6. Decorate Cheesecakes: Once cheesecakes are chilled, pipe tall swirls of the white chocolate buttercream on top of each cheesecake to create a tree shape. Decorate with pomegranate arils to mimic ornaments. Spoon a small dollop of berry compote on each cheesecake. Chill briefly before serving.

Notes

• Use fresh or frozen berries for the compote; frozen berries just need to be thawed before cooking.
• Ensure the cream cheese is fully softened to avoid lumps in the batter.
• Be careful not to overbake the mini cheesecakes; they should be slightly jiggly in the center when done.
• Green gel food coloring is optional but helps create a festive tree look in the buttercream.
• Pomegranate arils add a beautiful color contrast and a burst of freshness as ornaments.
• Chill cheesecakes thoroughly for best texture and easier decorating.

Keywords: Christmas mini cheesecakes, holiday cheesecakes, festive desserts, white chocolate buttercream, berry compote, graham cracker crust, holiday baking