Mini Christmas Cheesecake
These delectable mini Christmas cheesecakes come in cupcake sizes, making them easy to put together and perfect for holiday celebrations!
Ingredients:
For the Crust:
100 g Oreo cookies, crushed with the filling
30 g butter, melted 杻
For the Cheesecake Batter:
450 g cream cheese 燎
150 g granulated sugar
20 g all-purpose flour
teaspoon vanilla extract
1 tablespoon lemon zest
60 g heavy cream 林
2 eggs 讀
Red & green food coloring for holiday effect
For Topping & Garnish:
Whipped cream 療
Sprinkles
Instructions:
1 Preheat the Oven:
Preheat oven to 150C 302F. Line a cupcake tray with cupcake casings.
2 Prepare the Crust:
Process Oreo cookies into fine crumbs, including the filling. Mix with melted butter until moistened.
Spoon 1 tablespoon of cookie crumbs into each cupcake casing and press down firmly to form the crust.
3 Make the Cheesecake Batter:
Beat cream cheese until smooth 30-60 seconds. Add sugar, flour, and lemon zest; beat for 20 seconds.
Add eggs and vanilla extract, beat for 10 seconds, scrape the bowl, and beat again until smooth.
Fold in heavy cream.
4 Add Food Coloring:
Divide the batter into three portions. Add red food coloring to one portion, green to another, and leave the third plain.
5 Assemble the Cheesecakes:
Pour the plain batter into the cupcake casings first, then alternate layers of red and green batter on top.
Use a skewer to swirl the colors to create a marbled effect.
6 Bake:
Bake for 20 minutes at 150C 302F. Place a baking dish with water in the oven to keep moisture levels high.
After baking, leave the cakes in the oven for 5 minutes.
7 Cool:
Let the cheesecakes cool for 15 minutes at room temperature. Refrigerate for at least 4 hours or overnight.
8 Serve:
Once chilled, remove the cupcake casings. Top with whipped cream and sprinkles before serving.
Enjoy your festive, delicious mini cheesecakes!
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