Delightful Christmas Tree Mini Cheesecakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
