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Christmas cheesecake Recipe
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Christmas Tree Cheesecake

This Christmas Tree Cheesecake features a creamy cheesecake filling, buttery graham cracker crust, and festive green Christmas tree decorations. It’s a beautiful holiday dessert for Christmas parties, family gatherings, and Christmas Eve celebrations.
Prep Time30 minutes
Cook Time1 hour
Chill Time6 hours
Total Time7 hours 30 minutes
Servings: 12 Slices
Calories: 450kcal

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling

  • 24 oz cream cheese softened
  • ¾ cup granulated sugar
  • 3 large eggs room temperature
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

For Decorating

  • 1 cup green buttercream frosting
  • Red and green candy decorations
  • Edible star sprinkles
  • White sugar pearls optional

Instructions

  • Preheat the oven: Preheat to 325°F (163°C). Lightly grease a 9-inch springform pan.
  • Prepare the crust: Mix the graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool slightly.
  • Make the filling: Beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing on low speed. Add the sour cream, vanilla extract, and flour. Mix until just combined.
  • Fill the pan: Pour the cheesecake filling over the prepared crust and smooth the top.
  • Bake: Bake for 50–60 minutes, until the edges are set and the center still has a slight wobble.
  • Cool gradually: Turn off the oven, leave the door slightly open, and let the cheesecake rest inside for 30 minutes. Remove and cool to room temperature.
  • Chill: Cover and refrigerate for at least 6 hours or overnight, until completely set.
  • Decorate: Remove the cheesecake from the springform pan. Pipe green buttercream into Christmas tree shapes on top. Add red and green candies, edible stars, and sugar pearls.
  • Serve: Slice with a warm, clean knife and serve chilled.

Notes

  • Use room-temperature cream cheese and eggs for a smooth filling.
  • Avoid overmixing the batter to reduce the chance of cracks.
  • Allow the cheesecake to chill completely before decorating.
  • Refrigerate leftovers in a covered container for up to 4 days.
  • Freeze the undecorated cheesecake for up to 2 months for longer storage.

Nutrition 

  • Calories: 450–550 kcal
  • Carbohydrates: 35–45 g
  • Protein: 6–8 g
  • Fat: 30–38 g
  • Sugar: 25–35 g
  • Sodium: 250–400 mg