Description
Delight in these festive Mini Christmas Cheesecakes featuring a crunchy Oreo cookie crust and a creamy, colorful marbled cheesecake batter. Each bite offers a perfect balance of rich cream cheese and a hint of lemon zest, topped with whipped cream and sprinkles for a fun holiday treat.
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 your oven to 150°Celsius and place cupcake casings into a cupcake tray to prepare for the crust.
- Prepare Crust: Process Oreo cookies into fine crumbs including the filling using a food processor or crush with a rolling pin inside a zip lock bag. Transfer crumbs to a bowl and mix with melted butter until evenly moistened.
- Form Crust: Place one tablespoon of the cookie crumb mixture into each cupcake casing and firmly pack down using the side of a small rolling pin. Set aside the crusts.
- Beat Cream Cheese: In a separate bowl, beat cream cheese until smooth, approximately 30 to 60 seconds, scraping the bowl often to ensure an even texture.
- Add Dry Ingredients and Flavor: Add sugar, all purpose flour, and lemon zest to the cream cheese and beat for 20 seconds.
- Add Eggs and Vanilla: Scrape the bowl, then add both eggs and vanilla extract at once. Beat for 10 seconds to combine, scrape again and beat another 10 seconds until smooth and creamy. Avoid overbeating to prevent excess air incorporation.
- Fold in Cream: Gently fold the heavy cream into the batter until fully incorporated.
- 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 each well.
- Assemble Cheesecakes: Pour the plain batter into the prepared cupcake casings first, then alternate pouring green and red batters over it. Use a skewer to swirl the batter gently in a circular motion creating a marbled pattern without piercing the crust.
- Bake: Bake the mini cheesecakes at 150°C for 20 minutes. Place a baking dish filled with water in the oven to maintain moisture during baking.
- Rest in Oven: After baking, leave the cheesecakes inside the oven for another 5 minutes.
- Cool: Remove the tray from the oven and allow the cheesecakes to cool at room temperature for 15 minutes.
- Chill: Refrigerate the cheesecakes for at least 4 hours or overnight until thoroughly chilled.
- Remove Casings: Carefully peel the cupcake casings off once the cheesecakes are completely chilled.
- Decorate: Top each cheesecake with whipped cream and sprinkles before serving for a festive finish.
- Store: Keep any leftovers refrigerated to maintain freshness.
Notes
- To make a full large cheesecake, pour the 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 edges are firm and the center remains slightly wobbly.
- Use a water bath or place a baking dish with water in the oven to prevent cracking and maintain moist cheesecake texture.
- Do not overbeat the batter to avoid incorporating excess air which can cause holes or cracks after baking.
- Allow cheesecakes to chill thoroughly as this helps set the texture and makes removing the casings easier.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
