Description
These Mini Christmas Cheesecakes feature a festive marbled red and green cream cheese batter atop a rich Oreo cookie crust. Perfectly creamy and colorful, they are topped with whipped cream and sprinkles for a delightful holiday 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 desired)
- Sprinkles (as desired)
Instructions
- Preheat Oven: Preheat your oven to 150 degrees Celsius and place cupcake casings into a cupcake tray to prepare for baking.
- Prepare Crust: Process Oreo cookies including the filling into fine crumbs using a food processor or by crushing in a zip lock bag with a rolling pin. Transfer crumbs to a bowl and mix with melted butter until all crumbs are moistened.
- Assemble Crust: Spoon one tablespoon of the cookie crumb mixture into each cupcake casing and firmly press down with the side of a small rolling pin. Set aside while preparing the batter.
- Mix Cream Cheese: In a separate bowl, beat cream cheese until smooth for about 30 to 60 seconds, scraping down the bowl often to ensure even mixing.
- Add Dry Ingredients and Flavor: Mix in sugar, flour, and lemon zest, beating again for 20 seconds until well combined.
- Incorporate Eggs and Vanilla: Add both eggs and vanilla extract at once, beat for 10 seconds until combined, scrape the bowl, and beat for another 10 seconds until smooth and creamy without overbeating.
- Fold in Cream: Gently fold the heavy cream into the batter until evenly incorporated.
- Color Batter: Remove one-third of the batter into two separate small bowls. Add green food coloring to one bowl and red food coloring to the other, mixing each well.
- Fill and Marble: Pour the plain batter into the cupcake casings first, then alternate adding the green and red colored batter. Use a skewer to cut through the batter in a circular motion to create a marbled effect without touching the crust.
- Bake Cheesecakes: Bake the mini cheesecakes at 150 degrees Celsius for 20 minutes. Place a baking dish filled with water inside the oven to keep moisture during baking.
- Rest in Oven: After baking, leave the cheesecakes inside the oven for an additional 5 minutes to set.
- Cool Down: Remove the tray from the oven and let the cheesecakes cool for 15 minutes at room temperature.
- Chill: Refrigerate the cheesecakes for at least 4 hours or overnight to allow them to set completely.
- Remove Casings: Once fully chilled, carefully peel off the cupcake casings.
- Garnish and Serve: Top each mini cheesecake with whipped cream and sprinkles before serving to add festive flair.
- Store Leftovers: Keep any leftover cheesecakes refrigerated for freshness.
Notes
- For a full large cake, pour the batter into 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 sides are firm and the center is still slightly wobbly.
- Use a baking dish with water inside the oven to maintain moisture and prevent cracking in the cheesecake.
- Do not overbeat the batter to avoid incorporating too much air, which can cause cracks.
- Allow chilling time to ensure the cheesecakes set properly and slice cleanly.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
