These tiny Santa cheesecakes are the ideal dessert for Christmas Day. The combination of baked cheesecake, chocolate-y biscuit base and fresh zing of strawberry is so moreish. Try stopping at one.
Ingredients
- 12 mini Oreo biscuits
- 250 g Woolworths Cream Cheese Block
- 1/2 cup caster sugar
- 1 tsp vanilla essence
- 1 tbs lemon juice
- 2 eggs
- 24 fresh strawberries
- 150 ml cream
- 2 tbs icing sugar
Method
-
Step 1Preheat the oven to 180˚C. Line a 24 cup mini muffin tin with paper cases.
-
Step 2Use an electric beater to beat the cream cheese, sugar, vanilla and lemon juice until smooth and creamy. Add the eggs, one at a time.
-
Step 3Break each mini Oreo in half and use a knife to scrape the cream filling away from the lower Oreo. Place one mini Oreo into the base of each mini muffin cup.
-
Step 4Divide the cream cheese mixture amongst the muffin cups, pouring it or spooning it over each mini Oreo.
-
Step 5Bake in the oven for 20 minutes or until slightly risen and just beginning to crack on the surface.
-
Step 6Cool completely on a wire rack and refrigerate while you make the toppings.
-
Step 7Whip the cream and icing sugar together until thick and fluffy. Prepare the strawberries by cutting off their tops (where the stalk is) to create a Santa hat shape out of each one.
-
Step 8Put the whipped cream mixture into a piping bag and pipe a generous blob onto each cooled cheesecake. Place a strawberry onto each blob, pushing it down so that the cream oozes out slightly to become the hat's fur trim.
-
Step 9Top each Santa hat with a small dab of cream for a pom pom. Dust with icing sugar just before serving.
Recipe Notes
This recipe was created by Penny Flanagan for Kidspot Kitchen.
If you like the sound of this recipe, you might also like these Mini Christmas Puddings.
Recipe Reviews (7)
JOIN THE CONVERSATION
Log in Register