Description
These festive mini cheesecakes are adorned with colorful decorations and a creamy filling, perfect for holiday gatherings.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup mixed berries (fresh or frozen)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 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
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until crumbly.
- Press about one tablespoon of the mixture into each muffin liner in a prepared tin.
- Bake the crusts for 5 minutes and set aside to cool.
- In another bowl, beat cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in vanilla extract and sour cream.
- Bake the filled tin for 16 to 18 minutes until centers are just set.
- Allow cheesecakes to cool completely before refrigerating for at least 2 hours or until set.
- While chilling, make the berry compote by simmering mixed berries, sugar, and lemon juice until slightly thickened.
- For the white chocolate buttercream, beat softened butter until fluffy, then add powdered sugar and melted white chocolate until smooth.
- Once cheesecakes have set, pipe buttercream on top and decorate with pomegranate arils and a dollop of berry compote.
- Chill briefly and serve!
Notes
Use room temperature cream cheese for easier mixing and a smooth texture. Experiment with different toppings for variety.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American