No Bake Christmas Gnome Mini Cheesecakes
Alright, Let Me Tell You About These Gnome Cheesecakes…
You ever have an idea that gets outta hand, in the best way? Last December, I was wrangling a half-finished gingerbread house (kids lost interest—again) and staring at this unopened cream cheese in the fridge. Pinterest told me to try Christmas gnome mini cheesecakes. Well, challenge accepted. And honestly? They came out cuter than that gingerbread house ever was, and about a million times easier. Plus, my neighbor Sharon—who claims she doesn’t eat sweets—ate two. Still makes me laugh.
Why Make These? (Besides, They’re Ridiculously Cute)
I make these whenever I want to feel festive but don’t feel like turning on the oven (which, in December, is basically always because my kitchen turns into a sauna). My kids light up when they see them—probably because they look like tiny gnome faces peeking out. This recipe also saved my skin last Christmas Eve when I realized I’d forgotten to prep dessert for the feast. They’re quick; they don’t make a ton of dishes. Actually, the only thing slightly annoying? My piping skills are laughable—everyone’s gnomes look a bit, well, interpretive. Which the kids love, because then they give them names like “Grumpy Lars.” Works for me.
What You’ll Need (Ingredients List)
- 1 sleeve graham crackers (about 150g), crushed up—sometimes I swap in ginger snaps if I’m feeling extra festive
- 1/4 cup melted butter (salted, unsalted, whatever’s already open)
- 2 tbsp brown sugar (don’t stress if you only have white, it’s fine)
- 8 oz cream cheese—my gran swore by Philadelphia, but I’ve used store-brand and lived to tell the tale
- 1/3 cup powdered sugar (I did use granulated once… would not recommend. You could try honey if you really must?)
- 1 cup heavy whipping cream, cold (or just that thick double cream, if you’re in the UK)
- 1 tsp vanilla extract—or almond, if you’re a rebel
- Red food coloring gel (for the hats)—the gel type works best but honestly that liquid stuff is fine if you go easy
- Mini vanilla wafers or marshmallows (for gnome noses)
- Sweetened shredded coconut (the gnome beards); I sometimes use white chocolate curls if I run out
- Sprinkles/edible pearls—to make them sparkle, but this is just extra
How I Make Them (Directions, Ish)
- First things first, I put the graham crackers in a big zip bag and walloped them with a rolling pin (sometimes a wine bottle—don’t judge). Mix in the melted butter and brown sugar until it’s, you know, sandy. Press about a tablespoon into each mini muffin liner or cupcake cup. I just eyeball it. Chill these in the fridge for, like, 20 minutes or so.
- Then, beat cream cheese and powdered sugar together in a big bowl until it’s smooth. I use my ancient hand mixer that makes noises like a small plane, but a sturdy whisk and some elbow grease’ll do. Add vanilla and give it another quick mix.
- Now whip up the cream in a separate bowl till you get soft peaks. If you’re in a hurry, you could try Cool Whip (don’t tell my aunt I said that). Fold the whipped cream gently into the cream cheese mixture. Here’s where I sneak a taste—quality control, right?
- Spoon or pipe this filling onto the crust in your cups. It doesn’t need to be fancy, but if you want smooth domes for gnome faces, nudge the tops with a spoon to smooth them out. Pop these back in the fridge for an hour-ish, or longer if you can wait (I usually can’t).
- Decorate! Dye some leftover filling with red food coloring, and pipe on little gnome hat shapes (just blobs, really). Stick on a marshmallow or wafer ‘nose’ right under the hat brim. Press coconut gently under the nose for the beard—don’t worry if it gets messy, mine always do. Toss on some sprinkles if you want.
- Chill again for at least 30 minutes (two hours is even better, but who has that kind of patience?).
Stuff I’ve Learned (Tips & Notes)
- Actually I find it works better if you let the assembled cheesecakes sit overnight—the flavors seem to chill out and meld, you know?
- If the hats look wonky, just call it ‘rustic.’ Nobody who’s eating dessert in their Christmas pajamas cares.
- I once tried dyeing the beards but it looked like a Smurf factory exploded. Would not advise.
- Don’t bother buying fancy piping bags; a ziplock bag with the corner snipped off is fine. And you can toss it after.
What Else Could You Try?
- My cousin made these with Lotus biscuits for the base once—delicious, more caramel-y flavor.
- Once I attempted to sub in ricotta for cream cheese. Let’s just say… it’s not my proudest culinary moment.
- Kid experiment: Add cocoa powder to half the filling for chocolate gnome faces. Actually pretty good.
Gear I Use (But You Could Improvise)
- Hand mixer (or whisk and a strong arm, if your kitchen gadget drawer is a mess like mine)
- Mini muffin tin or just regular cupcake pan (or, honestly, sturdy little plastic cups work when you’re feeding a crowd)
- Spatula and a couple of spoons
- Piping bag or, as I said, any old sandwich bag will do in a pinch
- Bowl(s) for mixing, obviously
How I Keep (Or Don’t Keep) Them
In theory, you could store these in an airtight container in the fridge for up to 3 days, and they do hold together. But honestly, in my house they never last more than a day—snitching seems to be a family sport.
Serving Up Festive Joy
We usually put them out on a big plate and let everyone pick their own gnome. It’s become a tradition to make the ugliest one a “special prize.” One year, we had a contest to give the gnomes names and backstories. Yes, my family’s weird—maybe yours is too?
Oops, Learned That the Hard Way (Pro Tips)
- If you’re tempted to skip chilling the base, don’t. I tried once. Ended up with cheesecake soup—tastes fine but not much to look at.
- Don’t overwhip the cream, or your filling will get grainy (speaking from very lumpy experience).
- And don’t skimp on the chilling time, even though it’s tempting. Actually, if you give them a whole night, they set up beautifully and taste, I think, even better next day.
FAQ: Yup, People Actually Ask Me These
Q: Can I make these ahead of time?
Absolutely! In fact, I think they’re tastier day two. But don’t decorate the beards until close to serving—they can get a bit weirdly soggy if you’re not careful.
Q: Can I make these gluten free?
Sure thing, just use gluten free graham crackers (I found some good ones from Schär last year). The rest is naturally gluten free, unless you start getting wild with the decorations. As always, check your labels.
Q: Do I really need a mixer?
Honestly, if you’re feeling strong and your cream cheese is room temp, you can do this by hand. Good excuse for a workout if you ask me. But if you have one, it’s easier.
Q: Where do you get those cute mini papers?
Amazon’s got a million options (like these). Or if you want something fancier, check out Etsy’s handmade ones. Though honestly a basic muffin tin and a little oil work too.
Q: Can kids help make these?
For sure! In fact they’ll probably have more fun with the decorating than you do. Just be ready for coconut on the floor (and maybe in your sock, weeks later. True story.)
P.S. One More Thing
I know this wasn’t exactly a boozy Christmas trifle or a perfect pavlova—but there’s something about these silly little gnome faces that makes the whole crew smile, and at the end of the day isn’t that a solid result? Besides, you can always make the trifle tomorrow. Or, knowing me, probably next week. (If you want more inspiration for holiday bakes, I sometimes poke around at Sally’s Baking Addiction for ideas too!)
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
- Red and white candy melts or chocolate for decorations
- Mini strawberries and mini marshmallows for gnome hats and noses
Instructions
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1In a medium bowl, mix graham cracker crumbs with melted butter until evenly combined.
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2Press the crumb mixture firmly into the bottoms of six lined muffin tins or silicone molds to form bases. Chill in the refrigerator.
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3In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
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4In another bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well combined.
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5Spoon or pipe the cheesecake filling onto the chilled crusts. Smooth the tops. Refrigerate for at least 1.5 hours or until set.
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6Decorate as gnomes by using candy melts or chocolate for hats, strawberries for pointed hats, mini marshmallows for beards, and candy for noses. Serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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