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Christmas Tree Mini Cheesecakes

Print recipeChristmas Tree Mini Cheesecakes holiday dessert

These Christmas Tree Mini Cheesecakes are rich, creamy, and festive featuring buttery graham cracker crusts, smooth cheesecake filling, a tangy berry compote, and white chocolate buttercream trees topped with pomegranate ornaments. Perfect for holiday parties or family dinners, this dessert brings a joyful sparkle to any Christmas table.

Prep time
25 minutes
Cook time
25 minutes
Total time
50 minutes + chill time
Yield
12 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

  1. Prep and Crust: Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with liners. Mix graham crumbs, melted butter, and sugar. Press one tablespoon into each liner and bake 5 minutes.
  2. Cheesecake Filling: Beat softened cream cheese with sugar until smooth. Add eggs one at a time, followed by vanilla and sour cream. Mix until combined.
  3. Bake and Chill: Divide batter evenly into cups. Bake 16–18 minutes until centers are set. Cool completely and refrigerate for at least 2 hours.
  4. Berry Compote: Simmer berries, sugar, and lemon juice for 5–7 minutes until thickened. Cool completely before use.
  5. Buttercream Trees: Beat butter until fluffy. Add powdered sugar, melted white chocolate, milk, and coloring. Mix until smooth and pipeable.
  6. Decorate: Pipe tall swirl “trees” onto chilled cheesecakes. Add pomegranate arils as ornaments and a spoon of compote beneath each tree.
  7. Serve: Chill until set. Serve cold for best flavor.

Notes

Tips: – Use room-temperature ingredients for a smooth filling. – Avoid overbaking; a slight jiggle in the center is perfect. – Cool cheesecakes slowly to prevent cracks. – Chill uncovered for 30 minutes before covering to keep buttercream firm. Storage: – Refrigerate up to 5 days in an airtight container. – Freeze undecorated cheesecakes up to 2 months. Decorate fresh before serving.

Nutrition

Calories
310 kcal
Fat
20g
Saturated fat
12g
Sugar
22g
Sodium
180mg
Protein
5g
Carbohydrates
28g
Fiber
1g