Description
These Mini Christmas Cheesecakes feature a festive marbled red and green batter on a crunchy Oreo crust, topped with whipped cream and sprinkles. Perfectly portioned for holiday celebrations, they offer a creamy, tangy cheesecake experience with an eye-catching design.
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
Topping & Garnish
- Whipped cream
- Sprinkles
Instructions
- Preheat and prepare crust: Preheat oven to 150°Celsius. Place cupcake casings into a cupcake tray. Process Oreo cookies into fine crumbs with the filling using a food processor or by pressing in a bag with a rolling pin. Transfer crumbs to a bowl, add melted butter and mix until moistened.
- Form crust bases: Place one tablespoon of cookie crumbs into each cupcake casing and firmly pack down with the side of a small rolling pin. Set aside.
- Prepare cream cheese base: In a separate bowl, beat cream cheese until smooth for 30 to 60 seconds, scraping down the bowl often to ensure even mixing.
- Add dry ingredients and zest: Add sugar, flour, and lemon zest to the cream cheese and beat again for 20 seconds.
- Incorporate eggs and vanilla: Scrape the bowl, then add both eggs at once along with vanilla extract. Beat about 10 seconds until combined, scrape the bowl, and continue beating another 10 seconds until smooth and creamy. Avoid overbeating to prevent excess air in the batter.
- Fold in heavy cream: Gently fold the heavy cream into the batter until fully combined.
- Divide and color batter: Transfer one third of the batter into two smaller bowls. Add green food coloring to one and red food coloring to the other, mixing well to achieve vibrant colors.
- Layer and marble batter: Pour batter into the cupcake casings, alternating plain, green, and red batters. Use a skewer to swirl the batter in a circular motion creating a marbled pattern, ensuring the crust remains untouched.
- Bake with moisture: Bake mini cheesecakes at 150°Celsius for 20 minutes. Place a baking dish filled with water in the oven to keep the interior moist during baking.
- Rest in oven: After baking, leave the cheesecakes in the oven for 5 minutes before removing.
- Cool and chill: Let the cheesecakes cool for 15 minutes at room temperature, then refrigerate for at least 4 hours or overnight for best results.
- Remove casings: Once thoroughly chilled, carefully peel off cupcake casings from each cheesecake.
- Decorate and serve: Top each mini cheesecake with whipped cream and sprinkles before serving. Keep any leftovers refrigerated.
Notes
- For a large 7-inch round cheesecake, pour the batter into a cake tin and bake for 55 to 60 minutes at 150°Celsius.
- For a 9-inch round cheesecake, double the recipe and bake for 65 to 70 minutes until the sides are firm and the center is still slightly wobbly.
- Use a water bath or place a baking dish with water in the oven to maintain moisture and prevent cracking.
- Do not overbeat the batter to avoid air incorporation which can cause cracks.
- Allow sufficient chilling time for the cheesecake to set properly and develop flavor.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
