Description
These Mini Christmas Cheesecakes feature a festive marbled red and green batter on a crunchy Oreo crust, topped with whipped cream and sprinkles. Perfect for holiday celebrations, these bite-sized cheesecakes are creamy, colorful, and easy to make.
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 (to taste)
- Sprinkles (to taste)
Instructions
- Preheat Oven: Preheat your oven to 150 degrees Celsius and place cupcake casings into a cupcake tray to prepare for the crust.
- Prepare Crust: Crush Oreo cookies finely with the filling using a food processor or rolling pin, then mix with melted butter until moistened.
- Form Crust: Place one tablespoon of cookie crumbs into each cupcake casing and firmly pack down using a small rolling pin or the back of a spoon. Set aside.
- Beat Cream Cheese: In a separate bowl, beat cream cheese until smooth, about 30 to 60 seconds, scraping the bowl often to ensure even texture.
- Add Dry Ingredients and Flavoring: Add sugar, flour, and lemon zest to the cream cheese and beat again for 20 seconds to combine.
- Incorporate Eggs and Vanilla: Add both eggs at once along with vanilla extract and beat for 10 seconds. Scrape bowl, then beat another 10 seconds until smooth and creamy. Avoid overbeating to prevent excess air.
- Fold in Heavy Cream: Gently fold the heavy cream into the batter to maintain smooth texture.
- Divide and Color Batter: Transfer one-third of the batter into two smaller bowls. Mix green food coloring into one bowl and red into the other until fully blended.
- Fill Cupcake Casings: Pour the plain batter, then alternate with green and red batters into cupcake casings. Use a skewer to swirl the batter in a circular motion creating a marbled pattern without touching the crust.
- Bake Cheesecakes: Bake at 150 degrees Celsius for 20 minutes with a water-filled baking dish inside the oven to keep moisture.
- Rest in Oven: After baking, leave the cheesecakes inside the turned-off oven for an additional 5 minutes to set gently.
- Cool and Chill: Remove from the oven and allow to cool at room temperature for 15 minutes. Then, refrigerate for at least 4 hours or overnight to fully chill and set the cheesecakes.
- Remove Casings and Serve: Carefully peel off the cupcake casings. Top each cheesecake with whipped cream and sprinkles before serving.
- Storage: Keep any leftovers refrigerated to maintain freshness.
Notes
- For a full large cake, use this batter in a 7 inches round cake tin and bake for 55 to 60 minutes.
- For a 9 inches round cake, double the recipe and bake for 65 to 70 minutes until sides are firm and center is still slightly wobbly.
- To prevent cracking, do not overbeat the batter and bake at low temperature.
- A water bath or a baking dish with water in the oven helps keep the cheesecakes moist and prevents drying.
- Use room temperature cream cheese and eggs for a smoother batter.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
