Description
These Mini Christmas Cheesecakes feature a festive marbled red and green cream cheese batter on a crunchy Oreo crust, topped with whipped cream and sprinkles. Perfectly bite-sized and chilled for a creamy, smooth texture, they are an ideal holiday dessert treat.
Ingredients
Scale
Cheesecake Crust
- 100 g Oreo Cookies Crushed with the filling
- 30 g butter melted
Cheesecake Batter
- 450 g cream cheese
- 150 g granulated sugar
- 20 g all purpose flour
- ½ teaspoon vanilla extract
- 1 tablespoon lemon zest
- 60 g heavy cream
- 2 eggs
- red & green food coloring as needed
Topping & Garnish
- Whipped cream as needed
- Sprinkles as needed
Instructions
- Preheat oven: Preheat your oven to 150 degrees Celsius and place cupcake casings into a cupcake tray to prepare for baking.
- Prepare crust: Crush Oreo cookies into fine crumbs, including the filling, either using a food processor or by pressing them in a zip lock bag with a rolling pin. Mix the crumbs with melted butter until evenly moistened.
- Form crusts: Spoon one tablespoon of the cookie crumb mixture into each cupcake casing and firmly pack down using the side of a small rolling pin. Set aside.
- Make batter base: Beat cream cheese until smooth for 30 to 60 seconds, scraping down the bowl often to ensure even mixing.
- Add dry ingredients and flavor: Add granulated sugar, all purpose flour, and lemon zest to the cream cheese and beat for 20 seconds. Scrape the bowl afterward.
- Add eggs and vanilla: Add both eggs at once along with vanilla extract, then beat for 10 seconds. Scrape the bowl and continue beating for another 10 seconds until the batter is smooth and creamy, taking care not to overbeat to avoid excess air incorporation.
- Incorporate cream: Fold the heavy cream gently into the batter until combined.
- Divide and color batter: Transfer one third of the batter into two small bowls separately. Add green food coloring to one and red food coloring to the other, mixing well in each.
- Fill cupcake casings: Alternate pouring plain, green, and red batter into each prepared cupcake casing. Use a skewer to swirl the batter in a circular motion creating a marbled pattern, avoiding piercing the crust.
- Bake cheesecakes: Bake at 150 degrees Celsius for 20 minutes. Place a baking dish with water in the oven to maintain moisture during baking.
- Rest in oven: After baking, leave cheesecakes inside the turned-off oven for 5 minutes to gently finish setting.
- Cool and chill: Remove from oven and let cool for 15 minutes at room temperature, then refrigerate for at least 4 hours or overnight to fully chill and set.
- Serve: Once chilled, carefully peel off cupcake casings and top each cheesecake with whipped cream and festive sprinkles before serving. Keep any leftovers refrigerated.
Notes
- For a full large cheesecake, pour the batter into a 7-inch round cake tin and bake for 55 to 60 minutes until set.
- For a 9-inch round cake, double the recipe and bake for 65 to 70 minutes until the sides are firm and the center remains slightly wobbly.
- Do not overbeat the batter to avoid incorporating too much air which can cause cracking during baking.
- Placing a baking dish with water in the oven helps keep the cheesecakes moist and prevents drying out.
- Use a skewer gently when swirling to avoid disturbing the crust layer.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
