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Mini Santa Hat Cheesecakes Recipe

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★★★★★

4.9 from 104 reviews

Mini Santa Hat Cheesecakes are festive, individual cheesecakes made with a chocolate cookie crust, creamy eggnog-spiked filling, and topped with whipped cream and fresh strawberries to resemble Santa hats. These delightful treats are perfect for holiday gatherings and combine the richness of cheesecake with seasonal flavors in a cute and tasty presentation.

Ingredients

Scale

Crust

  • 10 Chocolate sandwich cookies
  • 2 Tbsp unsalted butter, melted
  • 1/2 Tbsp granulated sugar

Cheesecake Filling

  • 12 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup eggnog
  • 1 Tbsp all purpose flour
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 large egg

Whipped Cream Topping

  • 1/2 cup heavy cream
  • 2 Tbsp powdered sugar

Garnish

  • 12 Strawberries
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Lightly grease a mini cheesecake pan to ensure easy removal of the cheesecakes after baking.
  2. Make the Crust: Using a food processor, pulse the chocolate sandwich cookies until fine crumbs form. Mix these crumbs thoroughly with melted butter and granulated sugar. Divide the crumb mixture evenly among the cheesecake pan cavities, pressing each firmly with a small cookie scoop to form an even, compact crust layer. Bake the crusts for 5 minutes to set.
  3. Adjust Oven Temperature: Reduce the oven temperature to 325°F in preparation for baking the filling.
  4. Prepare the Cheesecake Filling: In a large bowl or stand mixer, beat softened cream cheese with granulated sugar until fluffy and smooth. With the mixer on low, slowly incorporate the eggnog, all purpose flour, vanilla extract, and salt to combine. Gradually increase the mixer speed until the mixture is smooth and lump-free. Beat in the egg until fully blended, ensuring no streaks remain.
  5. Fill and Bake Cheesecakes: Using a medium scoop, distribute the batter evenly over the pre-baked crusts in the pan, adding about 1¼ scoops per cavity to fill. Bake for 15-18 minutes or until the cheesecakes are set but still slightly jiggly in the center.
  6. Cool and Chill: Let the cheesecakes cool in the pan on a wire rack to room temperature. Then transfer them to the refrigerator to chill overnight or until thoroughly chilled.
  7. Make Whipped Cream Topping: In a medium bowl, beat heavy cream with powdered sugar until stiff peaks form. Cover and keep chilled until ready to assemble.
  8. Assemble Mini Santa Hats: Carefully remove the chilled cheesecakes from the pan by lifting out each individual cheesecake disc with the crust. Top each cheesecake with a generous dollop of whipped cream and place a whole strawberry on top to mimic a Santa hat. Optionally, dust with powdered sugar for a snowy effect. Serve chilled.

Notes

  • Ensure the cream cheese is at room temperature for a smooth batter without lumps.
  • Do not overbake the cheesecakes; they should be set but slightly jiggly in the center to avoid cracking.
  • Chilling overnight helps the flavors meld and the texture to firm up for easier removal from the pan.
  • Use fresh, firm strawberries for the best appearance and taste.
  • Optional powdered sugar dusting adds a festive snowy look but can be omitted.

Keywords: mini cheesecake, holiday dessert, Santa hat cheesecake, Christmas dessert, eggnog cheesecake, strawberry topping, festive treats

Find it online: https://kitchenwithkai.com/mini-santa-hat-cheesecakes-recipe/