Description
Delight in these festive Mini Christmas Cheesecakes featuring a rich Oreo cookie crust and a creamy, marbled cream cheese batter with red and green swirls. Perfect for holiday celebrations, these individual cheesecakes are topped with whipped cream and colorful sprinkles for a joyful finish.
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 your oven to 150°Celsius and place cupcake casings into a cupcake tray to prepare for baking.
- Prepare Crust: Crush Oreo cookies with the filling into fine crumbs, using a food processor or by pressing them with a rolling pin inside a zip lock bag. Transfer crumbs into a bowl, add melted butter, and mix until evenly moistened.
- Form Crust Base: Spoon one tablespoon of the crumb mixture into each cupcake casing and pack down firmly using the side of a small rolling pin. Set aside.
- Beat Cream Cheese: In a separate bowl, beat cream cheese until smooth for 30 to 60 seconds, scraping the bowl often to ensure even texture.
- Add Sugar, Flour, and Zest: Mix in granulated sugar, all-purpose flour, and lemon zest, beating for another 20 seconds.
- Add Eggs and Vanilla: Scrape the bowl, add both eggs and vanilla extract at once, beat for 10 seconds, scrape again, then beat for another 10 seconds to make a smooth, creamy batter without overbeating.
- Fold in Cream: Gently fold in the heavy cream until well combined.
- Divide and Color Batter: Separate one-third of the batter into two smaller bowls. Add red food coloring to one and green food coloring to the other; mix well.
- Assemble Cheesecakes: Pour plain batter into each crust-lined casing, alternating with spoonfuls of red and green batter. Use a skewer in a circular motion through the batter to create a marbled pattern, avoiding the crust.
- Bake: Bake the cheesecakes at 150°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 in the oven for an additional 5 minutes to prevent cracking.
- Cool: Remove cheesecakes from the oven and let them cool at room temperature for 15 minutes.
- Chill: Refrigerate the cheesecakes for at least 4 hours or overnight for best texture.
- Remove Casings: Once chilled thoroughly, carefully peel off the cupcake casings.
- Garnish and Serve: Top each mini cheesecake with whipped cream and sprinkles before serving.
- Storage: Keep any leftovers refrigerated to maintain freshness.
Notes
- To make a full large cheesecake, pour this 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 slightly wobbly.
- Using a water bath or placing a baking dish with water in the oven helps keep the cheesecake moist and prevents cracking.
- Do not overbeat the batter to avoid incorporating too much air, which can cause cracks during baking.
- Chilling the cakes overnight enhances the texture and flavor.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
