Description
Indulge in these festive Mini Santa Hat Cheesecakes, perfect for your next holiday gathering. Featuring a rich eggnog-infused cream cheese filling atop a crunchy chocolate cookie base, each treat is topped with a fresh strawberry to perfectly resemble a tiny Santa Claus hat. These bite-sized desserts are not only visually charming but offer a sophisticated balance of creamy, spiced, and cocoa-rich flavors that guests will love.
Ingredients
10 chocolate sandwich cookies
2 Tbsp unsalted butter, melted
1/2 C + 1/2 Tbsp granulated sugar, divided
12 oz cream cheese, softened
1/2 C eggnog
1 Tbsp all-purpose flour
1/2 tsp pure vanilla extract
1/4 tsp fine sea salt
1 large egg, room temperature
1/2 C heavy cream, cold
2 Tbsp powdered sugar
12 fresh strawberries, hulled
Instructions
Preheat your oven to 350°F and grease a mini cheesecake pan.
Process chocolate cookies into fine crumbs, combine with melted butter and 1/2 tablespoon sugar, then press into the bottom of pan cavities.
In a bowl, beat the softened cream cheese with the remaining sugar until smooth.
Mix in the eggnog, flour, vanilla extract, salt, and the egg until just combined.
Divide the batter over the prepared crusts and bake for 23 minutes.
Remove from oven and let cool completely, then refrigerate for at least 8 hours to set.
Before serving, whip the cold heavy cream with powdered sugar until stiff peaks form.
Pipe a dollop of whipped cream on each chilled cheesecake and place a hulled strawberry on top to mimic a Santa hat.
Notes
Ensure all dairy ingredients are at room temperature before mixing to prevent lumps in the batter. For the best stability, do not skip the 8-hour chill time. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30
- Cook Time: 23
- Category: Trending
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 cheesecake
- Calories: 285
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
