Description
These Mini Christmas Cheesecakes feature a festive marbled red and green batter on a crunchy Oreo cookie crust, topped with whipped cream and sprinkles. Perfect for holiday parties, these creamy cheesecakes are baked to perfection and chilled to set before serving.
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
Topping & Garnish
- Whipped cream
- Sprinkles
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 150°Celsius. Place cupcake casings into a cupcake tray to prepare for the crust.
- Make the Crust: Process the Oreo cookies with filling into fine crumbs using a food processor or by pressing them with a rolling pin inside a zip lock bag. Transfer crumbs to a bowl and mix in the melted butter until thoroughly moistened. Place one tablespoon of this mixture into each cupcake casing and press down firmly with a small rolling pin. Set aside.
- Prepare the Cream Cheese Mixture: In a bowl, beat the cream cheese until smooth for 30 to 60 seconds, scraping the bowl often to ensure even texture.
- Add Dry Ingredients and Flavor: Add granulated sugar, flour, and lemon zest to the cream cheese and beat for 20 seconds. Scrape the bowl.
- Incorporate Eggs and Vanilla: Add both eggs and the vanilla extract to the mixture and beat for about 10 seconds until combined; scrape the bowl and beat another 10 seconds until smooth and creamy. Avoid overbeating to prevent excess air incorporation.
- Fold in Heavy Cream: Gently fold the heavy cream into the batter until evenly combined.
- Color the Batter: Transfer one-third of the batter into two smaller bowls. Add green food coloring to one bowl and red food coloring to the other, mixing each well.
- Assemble the Cheesecakes: Pour the plain batter, then alternate with the green and red batters into the prepared cupcake casings. Use a skewer to swirl the batters in a circular motion creating a marbled effect without touching the crust.
- Bake with Moisture: Bake the mini cheesecakes at 150°Celsius for 20 minutes. Place a baking dish filled with water in the oven to maintain moisture during baking.
- Let Cheesecakes Rest: After baking, leave the cheesecakes inside the oven for an additional 5 minutes to prevent cracking.
- Cool and Chill: Remove the cheesecakes from the oven and let cool for 15 minutes at room temperature. Then refrigerate for at least 4 hours or overnight to fully set the filling.
- Serve: Carefully peel off the cupcake casings. Top each mini cheesecake with whipped cream and sprinkles before serving. Store leftovers refrigerated.
Notes
- To make a full large cheesecake, use a 7-inch round cake tin and bake for 55 to 60 minutes.
- For a 9-inch round cake, double the recipe and bake for 65 to 70 minutes until the edges are firm and the center remains slightly wobbly.
- Using a water bath or placing a baking dish with water in the oven helps to keep the cheesecake moist and prevents cracks.
- Do not overbeat the batter to avoid too much air, which can cause cracks or a less creamy texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
