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Mini Christmas Cheesecake

Irresistible Mini Christmas Cheesecake for Festive Cheer

Celebrate the holiday season with these delightful Mini Christmas Cheesecakes, featuring a creamy marbled filling and a crispy Oreo crust.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Feel free to substitute with any chocolate cookie you love.
  • 1/2 cup Butter Unsalted butter is best for flavor control.
For the Cheesecake Filling
  • 16 oz Cream Cheese Use full-fat for the best texture.
  • 1/2 cup Granulated Sugar Swap for a sweetener if looking for a lower-sugar option.
  • 1/4 cup All-Purpose Flour You can use gluten-free flour if needed.
  • 1 tsp Vanilla Extract Opt for pure vanilla for a richer experience.
  • 1 tbsp Lemon Zest Feel free to omit if you're in a pinch.
  • 2 large Eggs Replace with a flax or chia egg for a vegan version.
  • 5 drops Food Coloring (red & green) Skip if you prefer a natural look.
For the Topping
  • 1 cup Heavy Cream A non-dairy whipping cream works for vegan options.
  • 1 cup Whipped Cream Choose dairy-free if desired.
  • 1 cup Sprinkles Use festive colors to enhance visual appeal.

Equipment

  • Muffin tin
  • Mixing Bowl
  • food processor
  • Whisk

Method
 

Step-by-Step Instructions for Mini Christmas Cheesecake
  1. Preheat your oven to 150°C (300°F). Prepare a muffin tin with cupcake liners.
  2. Crush Oreo cookies into fine crumbs and mix with melted unsalted butter. Press into each cupcake liner.
  3. In a bowl, beat cream cheese until smooth. Add sugar, flour, and vanilla; mix well. Incorporate eggs one at a time.
  4. Divide the batter into two bowls, adding red food coloring to one and green to the other. Fold gently for marbling.
  5. Layer the colored batters into cupcake liners, alternating colors and filling three-quarters full.
  6. Bake in the preheated oven with a water bath for about 20 minutes until edges are firm and centers wobble slightly.
  7. Cool in the muffin tin for about 30 minutes, then refrigerate for at least 4 hours or overnight.
  8. Whip the cream until soft peaks form. Dollop atop each cheesecake and sprinkle with festive sprinkles.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

These Mini Christmas Cheesecakes enjoy a vibrant presentation and a rich flavor profile, perfect for holiday gatherings.

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