Description
A festive Mini Christmas Cheesecake recipe featuring a colorful marbled batter with red and green swirls, Oreo cookie crust, and topped with whipped cream and sprinkles. Perfect for holiday celebrations, these individual cheesecakes are creamy, delightful, and easy to prepare.
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 food coloring
- green food coloring
Topping & Garnish
- Whipped cream
- Sprinkles
Instructions
- Preheat Oven: Preheat the oven to 150 degrees Celsius and place cupcake casings into a cupcake tray to prepare for baking.
- Prepare Crust: Process Oreo cookies with the filling into fine crumbs using a food processor or by crushing in a zip lock bag. Mix the crumbs 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.
- Beat Cream Cheese: In a separate bowl, beat the cream cheese until smooth, about 30 to 60 seconds, scraping the bowl frequently.
- Add Dry Ingredients: Add sugar, flour, and lemon zest to the cream cheese and beat for 20 seconds until combined.
- Add Eggs and Vanilla: Add both eggs and vanilla extract at once. Beat for 10 seconds, scrape the bowl, then beat another 10 seconds until smooth and creamy, avoiding overbeating.
- Fold in Cream: Gently fold in the heavy cream into the batter until incorporated.
- Prepare Colored Batters: Transfer one-third of the batter into two smaller bowls. Add green food coloring to one bowl and red food coloring to the other, mixing each well.
- Layer Batter: Pour the plain batter into each cupcake casing, alternating with the red and green colored batter. Use a skewer to swirl the batter in a circular motion to create a marbled pattern, careful not to disturb the crust.
- Bake Cheesecakes: Bake at 150 degrees Celsius for 20 minutes. Place a baking dish filled with water inside the oven to keep the environment moist during baking.
- Rest in Oven: After baking, leave the cheesecakes in the oven for an additional 5 minutes with the heat off.
- Cool: Remove the tray from the oven and allow the cheesecakes to cool at room temperature for 15 minutes.
- Chill: Refrigerate for at least 4 hours or overnight until fully set and chilled.
- Remove Casings: Carefully peel off the cupcake casings once the cheesecakes are thoroughly chilled.
- Garnish and Serve: Top each cheesecake with whipped cream and sprinkles just before serving.
- Storage: Store any leftovers refrigerated to maintain freshness.
Notes
- For 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 cheesecake, double the recipe ingredients and bake for 65 to 70 minutes until the edges are firm and the center remains slightly wobbly.
- Do not overbeat the batter to avoid incorporating too much air, which can cause cracks.
- Use a baking dish with water in the oven to keep the baking environment moist and prevent cracks in the cheesecake.
- Carefully swirl the colored batters with a skewer without touching the crust to maintain a clean crust base.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
