Description
This festive Mini Christmas Cheesecake recipe features a crunchy Oreo cookie crust and a creamy, marbled cream cheese batter colored in vibrant red and green hues. Perfect for holiday celebrations, these individual cheesecakes are topped with whipped cream and sprinkles, making them both visually appealing and deliciously creamy. Chilled for several hours to set perfectly, they are ideal for parties or as a delightful holiday dessert.
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 food coloring
- green food coloring
Topping & Garnish
- Whipped cream
- Sprinkles
Instructions
- Preheat Oven: Preheat the oven to 150°C. Place cupcake casings into a cupcake tray to prepare for baking.
- Prepare Crust: Crush Oreo cookies with filling into fine crumbs using a food processor or rolling pin. Transfer crumbs to a bowl, add melted butter and mix until evenly moistened.
- Form Crust Bases: Place one tablespoon of cookie crumbs into each cupcake casing. Firmly press down the crumbs using the side of a small rolling pin to create a compact crust base. Set aside.
- Beat Cream Cheese: In a separate bowl, beat cream cheese until smooth, about 30 to 60 seconds, scraping the bowl frequently to ensure even mixing.
- Add Dry Ingredients: Add sugar, flour, and lemon zest to the cream cheese and beat for 20 seconds until combined.
- Incorporate Eggs and Vanilla: Scrape the bowl, add both eggs and vanilla extract at once, then beat for about 10 seconds. Scrape the bowl again and beat for another 10 seconds until the batter is smooth and creamy without overbeating.
- Fold in Cream: Gently fold in the heavy cream to the batter to keep it smooth and rich.
- Color Batter: Divide about one third of the batter equally into two small bowls. Add red food coloring to one bowl and green food coloring to the other. Mix each until the color is evenly distributed.
- Fill Cups and Marble: Alternate pouring plain, green, and red batters into the prepared cupcake casings. Using a skewer, gently swirl through the batter in a circular motion to create a marbled effect. Avoid touching the crust with the skewer.
- Bake Cheesecakes: Place a baking dish filled with water in the oven to maintain moisture. Bake the mini cheesecakes at 150°C for 20 minutes.
- Rest in Oven: After baking, leave the cheesecakes inside the oven for an additional 5 minutes to prevent sudden temperature changes.
- Cool: Remove the tray from the oven and let the cheesecakes cool at room temperature for 15 minutes.
- Chill: Refrigerate the cheesecakes for at least 4 hours or overnight to fully set and chill.
- Remove Casings and Garnish: Carefully peel off the cupcake casings. Top each cheesecake with whipped cream and sprinkle festive sprinkles before serving.
- Storage: Keep any leftovers refrigerated to maintain freshness.
Notes
- For a full large cheesecake, pour the batter into a 7-inch round cake tin and bake for 55 to 60 minutes.
- For a 9-inch round cheesecake, double the recipe and bake for about 65 to 70 minutes until the sides are firm and the center is still slightly wobbly.
- Do not overbeat the batter to avoid incorporating too much air, which can cause cracks in the cheesecake.
- Using a water bath or placing a baking dish with water in the oven helps keep the oven moist and prevents the cheesecakes from cracking.
- Peeling off the cupcake casings carefully after chilling ensures the cheesecakes keep their shape nicely.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 130 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: 70 mg
