The holidays are the perfect time to bring out festive and fun desserts, and these Santa Hat Mini Cheesecakes are guaranteed to steal the show! They’re bite-sized, creamy, and absolutely adorable with their strawberry “Santa hats” perched on top. Not only are they visually delightful, but they also pack a punch of flavor thanks to the gingery crust and tangy cheesecake filling. Whether you’re hosting a holiday party or looking for a fun recipe to make with family, these mini cheesecakes will not disappoint.
What makes these mini treats extra special is how easy they are to prepare. With a base made from crushed gingerbread cookies, they embody the warm spices of the season. The filling is rich and smooth, with just the right balance of sweetness and tanginess. And let’s not forget the toppings—whipped cream and strawberries not only add a festive touch but also complement the creamy texture perfectly. Trust me, they’re just as fun to eat as they are to make!
These mini cheesecakes are versatile enough for any holiday occasion. Serve them at your Christmas dinner, gift them to friends in cute boxes, or simply enjoy them with a warm mug of hot chocolate. They’re a guaranteed crowd-pleaser, and since they’re made in muffin tins, portioning them is a breeze. Ready to bake up some holiday magic? Let’s dive into the steps and whip up these irresistible Santa Hat Mini Cheesecakes!
Instructions
Ingredients for about 10 cheesecakes:
Crust
- 3.5 oz. / 100g crushed gingerbread cookies
- 1.8 oz. / 50g melted butter
Filling:
- 7 oz. / 200g cream cheese
- 1/4 cup sour cream (60g)
- 1/3 cup sugar (80 ml)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 egg
Toppings
- Whipped cream
- Strawberries
Steps:
1. Mix the crushed gingerbread cookies and melted butter together.
2. Press the mixture into muffin pan cavities lined with muffin liners.
3. Using a hand mixer, blend the cream cheese, sour cream, sugar, vanilla extract, and lemon juice until smooth and creamy.
4. Gently fold in the egg until combined.
5. Spoon the filling over the crusts in the muffin liners.
6. Bake at 160°C (320°F) for about 30 minutes, or until the tops of the cheesecakes are set.
7. Allow the cheesecakes to cool, then set them in the fridge for 3-4 hours.
8. Once chilled, top each cheesecake with whipped cream and a strawberry to create the “Santa hat.” Serve and enjoy!
These little delights are sure to bring holiday cheer to your table. Make them ahead of time and watch them disappear as soon as you serve them—because who can resist a dessert this cute and delicious?