Mini Santa Hat Cheesecakes 🎅🍰
These Mini Santa Hat Cheesecakes are the perfect holiday dessert, featuring eggnog-flavored cheesecakes with a chocolate crust, topped with fresh whipped cream and strawberries to create a festive Santa hat effect. A delightful treat for any Christmas gathering!
Ingredients:
For the Crust:
10 Chocolate sandwich cookies (such as Oreos) 🍪
2 Tbsp unsalted butter, melted 🧈
1/2 Tbsp granulated sugar 🍬
For the Filling:
12 oz cream cheese, softened 🧀
1/2 cup granulated sugar 🍬
1/2 cup eggnog 🥛
1 Tbsp all-purpose flour 🌾
1/2 tsp vanilla extract 🍦
1/4 tsp salt 🧂
1 large egg 🥚
For the Whipped Cream:
1/2 cup heavy cream 🥛
2 Tbsp powdered sugar 🍬
For Topping:
12 strawberries, hulled 🍓
Optional: Powdered sugar for dusting ❄️
Equipment:
Mini cheesecake pan 🧁
Food processor 🍴
Small cookie scoop 🍪
Stand mixer or hand mixer 🎧
Medium cookie scoop 🍪
Instructions:
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Lightly grease a mini cheesecake pan.
In a food processor, blend the chocolate sandwich cookies until they form fine crumbs.
Combine the cookie crumbs with melted butter and granulated sugar.
Divide the mixture evenly between the cheesecake cavities, using a small cookie scoop to add the crust. Press down firmly to form an even layer.
Bake at 350°F for 5 minutes, then reduce the oven temperature to 325°F.
2. Make the Cheesecake Filling:
In a large bowl or stand mixer, beat together cream cheese and granulated sugar until smooth and fluffy.
Gradually add eggnog, flour, vanilla, and salt while mixing on low speed. Once combined, gradually increase the speed and continue mixing until smooth with no lumps.
Add the egg, mixing until fully incorporated.
Use a medium cookie scoop to divide the cheesecake batter evenly between the mini cheesecake cavities, adding about 1 and 1/4 scoops (or a heaping scoop) to each.
Bake at 325°F for 15-18 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
Let the cheesecakes cool in the pan on a wire rack until they reach room temperature. Transfer them to the refrigerator to chill for at least 8 hours (or overnight).
3. Prepare the Whipped Cream:
In a medium bowl, beat heavy cream and powdered sugar until stiff peaks form.
Cover and refrigerate until ready to use.
4. Assemble the Mini Cheesecakes:
Carefully remove the cheesecakes from the pan, making sure to release the crust from the pan disc.
Top each cheesecake with a dollop of whipped cream to create the "fluff" of the Santa hat.
Place a strawberry on top of each cheesecake to complete the Santa hat look.
Optionally, dust the tops with powdered sugar for a snow-dusted effect.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 12 hours (including chilling time)
Yield: 12 mini cheesecakes
Calories: Approx. 250 kcal per cheesecake (may vary depending on specific ingredients)
These Mini Santa Hat Cheesecakes are the perfect sweet treat to bring holiday cheer to your table. The combination of eggnog flavor, chocolate crust, and festive whipped cream and strawberries makes them a fun and delicious dessert. Enjoy! 🎄🎅🍓
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