Description
Enjoy festive Mini Christmas Cheesecakes with a delightful Oreo crust and colorful marbled batter, topped with whipped cream and sprinkles. Perfect for holiday celebrations and easy to make ahead.
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 as needed
Topping & Garnish
- Whipped cream as needed
- Sprinkles as needed
Instructions
- Preheat Oven: Preheat oven to 150°Celsius. Place cupcake casings into a cupcake tray.
- Prepare Crust: Process the Oreo cookies into fine crumbs together with the filling using a food processor or crush manually with a rolling pin in a zip lock bag. Transfer crumbs to a bowl, add melted butter, and mix until evenly moistened.
- Form Crust: Place one tablespoon of cookie crumbs into each cupcake casing. Use the side of a small rolling pin or spoon to press down firmly. Set aside.
- Beat Cream Cheese: In a separate bowl, beat cream cheese until smooth, about 30 to 60 seconds, scraping the bowl often.
- Add Sugar, Flour, Lemon Zest: Add granulated sugar, flour, and lemon zest. Beat again for 20 seconds until combined.
- Incorporate Eggs and Vanilla: Scrape the bowl, add both eggs and vanilla extract at once. Beat for 10 seconds until combined, scrape the bowl, then beat another 10 seconds until smooth and creamy. Avoid overbeating to prevent air incorporation.
- Fold in Heavy Cream: Gently fold heavy cream into the batter until combined.
- Color Batter: Transfer one third of batter into two smaller bowls. Add green food coloring to one and red food coloring to the other, mixing well.
- Assemble Cheesecakes: Pour the plain batter into cupcake casings first, then alternate with red and green colored batter. Use a skewer to swirl in a circular motion to create a marbled effect. Avoid touching the crust with the skewer.
- Bake: Bake at 150°Celsius for 20 minutes. Place a baking dish with water in the oven to maintain moisture.
- Rest in Oven: After baking, leave cheesecakes in the oven for an additional 5 minutes to settle.
- Cool: Remove from oven and let cool for 15 minutes at room temperature.
- Refrigerate: Chill cheesecakes in the refrigerator for at least 4 hours or overnight.
- Remove Liners: Once thoroughly chilled, carefully peel off the cupcake casings.
- Garnish and Serve: Top with whipped cream and sprinkles before serving. Keep any leftovers refrigerated.
Notes
- For a large 7-inch round cheesecake, use the same recipe poured into a 7-inch cake tin and bake for 55 to 60 minutes.
- For a 9-inch round cheesecake, double the recipe and bake for 65 to 70 minutes until sides are firm but center remains slightly wobbly.
- Do not overbeat the batter to avoid excess air that can cause cracking.
- Use a water bath or a baking dish with water in the oven to keep the cheesecakes moist during baking.
- Chilling overnight enhances the texture and flavor of the cheesecakes.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320 kcal
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
