Chocolate Cheesecake Santa Hats
User Reviews
4.6
Chocolate Cheesecake Santa Hats
Description
This mini cheesecake uses crushed Oreo cookies combined with melted butter as a crunchy base, baked briefly to set the crust. The filling incorporates room-temperature cream cheese whipped with brown sugar and eggs, producing a smooth, dense texture. Added sour cream and dissolved instant coffee enhance the flavor complexity, complemented by cocoa powder and melted bittersweet chocolate for a deep chocolate taste. The batter is divided into multiple small cups and baked at moderate heat for a short time, yielding individually portioned cheesecakes.
Once cooled and refrigerated, the cheesecakes firm up and can be decorated with whipped cream and strawberries to mimic Santa hats, adding a playful seasonal touch. The combination of creamy, chocolatey cheesecake with crisp chocolate crust and fresh berry topping creates layers of flavor and texture suitable for festive occasions.
These mini cheesecakes are convenient for parties or holiday gatherings, allowing for easy serving and individual portions.
The recipe notes describe the option to freeze fully cooled cheesecakes to extend shelf life up to three months. Careful wrapping after freezing helps maintain quality.
Ingredients
For the Crust
- 1 cup Oreo cookies crushed
- 2 tablespoon butter unsalted, melted
For Cheesecake
- 16 ounce cream cheese at room temperature
- ⅔ cup brown sugar packed
- 2 egg at room temperature
- ¼ cup sour cream
- 1½ teaspoon instant coffee dissolved in 2 tsp water
- ¼ teaspoon salt fine grain
- 1 teaspoon vanilla extract
- 2 tablespoon cocoa powder unsweetened
- 6 ounce bittersweet chocolate melted and cooled to just warm
- 1 cup Cool Whip or whipped cream
- 12 strawberries
Instructions
- Preheat the oven to 350℉.
- In a bowl mix together the oreo cookie crumbs with the butter. Divide the mixture equally into each cup in the pan and press down. Bake for 7 minutes. **
- Reduce heat to 300℉.
- Add the cream cheese and brown sugar to the bowl of your mixer and mix until smooth for about 3 minutes. Add the eggs and continue mixing.
- Add the sour cream, instant coffee, salt, vanilla extract, cocoa powder and melted chocolate to the mixer and mix until smooth. Do not over mix since over mixing can cause the cheesecakes to crack.
- Spoon cheesecake batter into each cup and fill to the top. There should be enough batter for all 12 cups. If you have any leftover batter, I usually just bake it in little ramekins, makes for a great dessert.
- Bake for 15 to 18 minutes. Remove the pan from the oven and let the cheesecakes cool completely before removing them from the pan. Refrigerate the cheesecakes for a couple hours so that they set properly.
- Top each cheesecake with cool whip. I used a piping bag to pipe the cool whip easier. You could also use a plastic bag instead of a piping bag. Top the cheesecakes with a strawberry then pipe a bit of cool whip on each strawberry tip.
- Refrigerate until ready to serve.
Notes
- If Oreo baking crumbs are unavailable, crush Oreo cookies without cream to make the crust.
- Mini cheesecake pans with 12 cups work well for portioning; leftover batter can be baked in ramekins for an extra dessert.
- Frozen cheesecakes should be fully cooled before freezing, then wrapped tightly in plastic wrap and foil to last up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 320kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 312mg | 13% |
| Potassium | 278mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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