Mini Santa-Hat Cheesecakes
Mini Santa-Hat Cheesecakes are the perfect festive treat, combining rich cream cheese and a buttery graham cracker crust. Topped with whipped cream and fresh strawberries, these delightful mini desserts bring holiday cheer to any gathering. Easy to make and visually stunning, they are sure to impress family and friends during the holiday season!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs (room temperature)
- 1 cup fresh strawberries, halved
- 1 cup whipped cream
Instructions
- Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs and melted butter until crumbly. Press into mini cupcake liners in a muffin tin.
- In a separate bowl, beat cream cheese until smooth. Gradually add sugar and blend well. Mix in vanilla extract, then add eggs one at a time until just combined.
- Spoon filling over crusts in the muffin tin and bake for 18-20 minutes until edges are set but center is slightly jiggly.
- Cool cheesecakes in the oven with the door cracked for 30 minutes, then chill in the fridge for at least 2 hours.
- Top each cheesecake with whipped cream dollops and fresh strawberry halves.
Nutrition
- Serving Size: 1 cheesecake (60g)
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Experiment with different toppings like crushed candy canes or chocolate shavings for added flavor. Store leftovers in an airtight container in the refrigerator for up to five days.