Santa Hat Mini Cheesecakes Recipe

Introduction

Celebrate with festive Santa Hat Mini Cheesecakes that are as adorable as they are delicious. These bite-sized treats combine creamy cheesecake, a crunchy graham cracker crust, and whipped cream topped with fresh strawberries for a perfect holiday dessert.

Ingredients

• 1 ½ cups graham cracker crumbs
• 10 tablespoons salted butter, melted
• 2 (8 ounce) blocks cream cheese, softened to room temperature
• ⅓ cup granulated sugar
• 2 large eggs, room temperature
• ¼ cup sour cream
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• ¾ cup powdered sugar
• Whole strawberries, tops removed

Instructions

1. Step 1: Preheat the oven to 350°F and line a mini muffin pan with mini cupcake liners.
2. Step 2: In a bowl, mix graham cracker crumbs and melted butter until combined and resembling wet sand.
3. Step 3: Scoop about 1 tablespoon of the crumb mixture into each muffin liner, pressing evenly with your fingertips to form the crust.
4. Step 4: Bake the crusts for 5 minutes, then let them cool while you prepare the filling.
5. Step 5: Reduce the oven temperature to 325°F.
6. Step 6: In a large bowl, beat cream cheese and granulated sugar on low speed until smooth.
7. Step 7: Add eggs, sour cream, and vanilla extract, then beat for about 1 minute until fully combined.
8. Step 8: Spoon a generous teaspoon of cheesecake batter into each crust-lined cup, filling to the top of the liner.
9. Step 9: Bake the cheesecakes for 15-17 minutes, then allow them to cool. Prepare in batches if needed.
10. Step 10: While cheesecakes cool, beat heavy whipping cream and powdered sugar in a bowl until stiff peaks form. Transfer to a piping bag.
11. Step 11: Pipe whipped cream onto the center of each cooled cheesecake.
12. Step 12: Place a strawberry, flat-side down, gently on top of the whipped cream.
13. Step 13: Add a small dollop of whipped cream to the tip of the strawberry to complete the Santa hat look.
14. Step 14: Refrigerate the mini cheesecakes until ready to serve.

Tips & Variations

• Use fresh, firm strawberries to prevent them from tipping over the cream.
• For a chocolate twist, mix a tablespoon of cocoa powder into the graham cracker crust.
• Chill the cream cheese and eggs before mixing for a smoother batter.
• Swap the sour cream for Greek yogurt for a tangier flavor.
• If you don’t have a piping bag, use a zip-top bag with a small corner cut off.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For best texture, add whipped cream and strawberries just before serving. To reheat, allow them to come to room temperature for 15 minutes; avoid heating in the microwave to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, you can prepare and bake the cheesecakes a day in advance. Add the whipped cream and strawberries just before serving to keep them fresh and vibrant.

What can I substitute for the graham cracker crust?

If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers work well as alternatives for the crust.

Santa Hat Mini Cheesecakes Recipe

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★★★★★

4.9 from 115 reviews

• Author: Thomas
• Total Time: 42 minutes
• Yield: 24 mini cheesecakes 1x

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Description

These Santa Hat Mini Cheesecakes are a festive and delightful holiday dessert featuring a rich cream cheese filling atop a buttery graham cracker crust, topped with fluffy whipped cream and fresh strawberries shaped like Santa hats. Perfect for parties and gatherings, they are bite-sized, easy to make, and sure to impress guests with their charming appearance.

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Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• 10 tablespoons salted butter, melted

Cheesecake Filling

• 2 (8 ounce) blocks cream cheese, softened to room temperature
• ⅓ cup granulated sugar
• 2 large eggs, room temperature
• ¼ cup sour cream
• 1 teaspoon vanilla extract

Whipped Cream Topping

• 1 cup heavy whipping cream
• ¾ cup powdered sugar

Decoration

• Whole strawberries, tops removed

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Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F and line a mini muffin pan with mini cupcake liners.
2. Make the Crust Mixture: In a mixing bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
3. Form Crust: Scoop about 1 tablespoon of the crumb mixture into each muffin liner and press evenly using fingertips to pack tightly.
4. Bake the Crust: Bake the crusts for 5 minutes and allow them to cool while preparing the cheesecake batter.
5. Lower Oven Temperature: Reduce the oven temperature to 325°F for baking the cheesecakes.
6. Mix Cream Cheese and Sugar: In a large mixing bowl, beat cream cheese and granulated sugar together on low speed until well combined and smooth.
7. Add Remaining Filling Ingredients: Add eggs, sour cream, and vanilla extract to the cream cheese mixture and beat for about 1 minute until smooth and creamy.
8. Fill Muffin Liners: Spoon a generous teaspoon of the cheesecake batter onto each crust, filling to the top of the liners.
9. Bake Cheesecakes: Bake for 15-17 minutes until set, then remove from the oven and let cool completely. If needed, bake in batches.
10. Make Whipped Cream: In a medium bowl, beat heavy whipping cream and powdered sugar with a hand mixer until stiff peaks form. Transfer to a piping bag.
11. Pipe Whipped Cream: Pipe the whipped cream onto the center of each cooled mini cheesecake.
12. Add Strawberry Hats: Place a whole strawberry, flat side down, on top of each whipped cream, gently pressing it into place.
13. Top with Whipped Cream: Add a small dollop of whipped cream to the tip of each strawberry to complete the Santa hat look.
14. Chill and Serve: Refrigerate the mini cheesecakes until ready to serve to allow flavors to meld and whipped cream to set.

Notes

• You can prepare the crust and cheesecake batter ahead of time and bake in batches if you don’t have multiple mini muffin pans.
• Ensure cream cheese and eggs are at room temperature for a smooth batter.
• Use fresh, firm strawberries for best appearance and taste.
• Refrigerate leftover cheesecakes and consume within 3 days for optimal freshness.
• For a lighter version, substitute sour cream with Greek yogurt and reduced-fat cream cheese, though texture may vary slightly.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini cheesecakes, holiday dessert, Santa hat cupcakes, Christmas treats, cream cheese dessert, festive cheesecake, graham cracker crust