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Gnome Mini Cheesecakes

These delightful gnome mini cheesecakes are perfect for a festive treat or a charming dessert. Featuring a creamy cheesecake filling atop a crunchy crust, they are easy to make and even easier to enjoy.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups Graham cracker crumbs
  • 1/4 cup Melted butter
  • 2 tbsp Granulated sugar
Filling
  • 16 oz Cream cheese softened
  • 1/2 cup Granulated sugar
  • 2 Large eggs
  • 1 tsp Vanilla extract
Topping (optional)
  • 1 cup Fresh berries

Equipment

  • Muffin tin
  • Paper liners
  • Mixing bowls
  • Electric mixer

Method
 

Preparation
  1. Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
  2. For the crust, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a bowl. Press about 1 tablespoon of the mixture into the bottom of each lined muffin cup.
Baking
  1. In a large bowl, beat the softened cream cheese and 1/2 cup of sugar with an electric mixer until smooth and creamy.
  2. Beat in the eggs one at a time, mixing just until combined after each addition, then stir in the vanilla extract.
  3. Divide the cheesecake filling evenly among the prepared muffin cups, filling each about three-quarters full.
  4. Bake for 18-22 minutes, or until the edges are set but the centers still jiggle slightly. Let them cool completely in the muffin tin on a wire rack.
Chilling & Serving
  1. Once cooled, refrigerate the mini cheesecakes for at least 2 hours, or until thoroughly chilled and firm. Garnish with fresh berries before serving, if desired.

Notes

Ensure all cream cheese and eggs are at room temperature for a smooth, lump-free batter. Chilling the cheesecakes completely is crucial for them to set properly.