Christmas Cheesecake Bites with Green Tree Drizzle and Sprinkles Recipe
These Christmas Cheesecake Bites are a festive holiday treat featuring a buttery graham cracker crust, a creamy cheesecake filling, and adorable tree-shaped drizzles made from candy melts or almond bark, topped with colorful mini ball sprinkles. Perfect bite-sized desserts for holiday parties or a sweet finish after Christmas dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 64 Bites 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 ½ cups Graham Cracker Crumbs
- 5 tablespoons Butter, melted
- 2 tablespoons White Granulated Sugar
Cheesecake Filling
- 16 ounces Cream Cheese, room temperature
- ⅔ cup Sour Cream
- ⅔ cup White Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Pure Vanilla Extract
Christmas Tree Topper
- White Almond Bark, White Candy Melts, or White Chocolate
- Green Candy Melts
- Mini Ball Sprinkles (red, white, and green)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325℉. Line a 9″x9″ square baking dish with parchment paper, allowing the paper to hang over the sides for easy lifting of the cheesecake later.
- Make the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture has a sandy texture. Press this evenly onto the bottom of the prepared pan to form the crust.
- Prepare Cheesecake Filling: In a medium bowl, beat together the cream cheese, sour cream, sugar, and vanilla extract until the mixture is light and fluffy. Add the eggs and mix just until combined, taking care not to overbeat.
- Assemble and Bake: Pour the cheesecake filling over the crust in the pan. Bake in the preheated oven for about 30 minutes, or until the center is no longer jiggly.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely on a wire rack. Then wrap it with plastic wrap and refrigerate for at least 4 hours until very firm.
- Cut Cheesecake Bites: Use the parchment paper overhang to lift the cheesecake from the pan. Cut into 8 rows by 8 rows to create 64 bite-sized squares, cleaning the knife between cuts for clean edges.
- Melt Candy Coatings: Heat the white almond bark or white candy melts and green candy melts in the microwave in 30-second intervals, stirring in between until fully melted.
- Decorate: Transfer the melted coatings into piping bags or Ziploc bags with a small corner cut. Drizzle tree shapes on top of each cheesecake bite with the candy melts, and immediately sprinkle with mini ball sprinkles before the coating sets.
Notes
- Use parchment paper hanging over the pan sides for easy lifting and cutting.
- Do not overbeat the eggs in the filling to keep the cheesecake creamy and smooth.
- Clean your knife between cuts to maintain neat squares.
- Store leftover cheesecake bites in an airtight container in the refrigerator for 5-7 days or freeze for 2-3 months.
- Room temperature cream cheese ensures a smooth filling without lumps.
Keywords: Christmas cheesecake bites, holiday dessert, cheesecake squares, graham cracker crust, candy melt decoration, festive cheesecake treats
