Introduction

These Mini Christmas Cheesecakes are a delightful festive treat featuring a creamy, colorful marbled filling on a crunchy Oreo crust. Perfect for holiday parties or cozy winter gatherings, they bring a playful twist to classic cheesecake flavors.

The image shows a close-up of a slice of cheesecake on a white plate, set on a white marbled textured surface. The cheesecake has four visible layers: the bottom layer is a dark brown, crumbly crust; above it is a thick pale yellow cheesecake layer with red and blue swirls running through it; the next layer is lighter in color with more marbled red and blue streaks; on top is a thick, white fluffy frosting decorated with red, green, and gold sprinkles, and a golden star ornament in the center. The background includes blurred festive red and green decorations. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g Oreo cookies (crushed with the filling)
30 g butter (melted)
450 g cream cheese
150 g granulated sugar
20 g all purpose flour
½ tsp vanilla extract
1 tbsp lemon zest
60 g heavy cream
2 eggs
Red & green food coloring
Whipped cream (for topping)
Sprinkles (for decoration)

Instructions

Step 1: Preheat the oven to 150°Celsius and place cupcake casings into a cupcake tray.
Step 2: Crush Oreo cookies, including the filling, into fine crumbs using a food processor or by pressing them in a zip lock bag with a rolling pin. Transfer crumbs into a bowl and mix with melted butter until fully moistened.
Step 3: Spoon one tablespoon of the cookie crumb mixture into each cupcake casing. Press the crumbs firmly using the side of a small rolling pin to form a compact crust. Set aside.
Step 4: In a separate bowl, beat the cream cheese until smooth, for about 30 to 60 seconds, scraping the bowl frequently.
Step 5: Add sugar, flour, and lemon zest to the cream cheese and beat for another 20 seconds.
Step 6: Scrape the bowl, then add both eggs and vanilla extract. Beat for 10 seconds until combined, scrape again, and beat for another 10 seconds until the batter is smooth and creamy. Avoid overbeating to prevent too much air incorporation.
Step 7: Gently fold in the heavy cream until fully incorporated.
Step 8: Transfer one-third of the batter into two smaller bowls. Add green food coloring to one and red food coloring to the other, mixing each until evenly colored.
Step 9: Pour the plain, green, and red batter alternately into the prepared cupcake casings. Use a skewer to swirl the batter gently in a circular motion to create a marbled effect without touching the crust.
Step 10: Bake the cheesecakes at 150°Celsius for 20 minutes. Place a baking dish filled with water in the oven to maintain moisture.
Step 11: After baking, leave the cheesecakes in the oven for 5 more minutes.
Step 12: Remove from oven and allow to cool at room temperature for 15 minutes.
Step 13: Refrigerate the cheesecakes for at least 4 hours or overnight. Once chilled, carefully peel off the cupcake casings.
Step 14: Top each mini cheesecake with whipped cream and sprinkle with festive decorations before serving.
Step 15: Keep any leftovers refrigerated.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and richest flavor.
To make the marbling effect more dramatic, add more food coloring or use a toothpick for swirling.
Swap Oreo cookies for other chocolate sandwich cookies if preferred.
For extra flavor, add a teaspoon of cinnamon or nutmeg to the crust mixture.
Decorate with crushed candy canes for a minty twist and extra festive appeal.

Storage

Store mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or brought to room temperature before serving. Avoid freezing, as it may change the texture of the cheesecake.

How to Serve

This image shows six cupcakes arranged in a close group on a white doily, which sits on a white marbled surface. Each cupcake has four visible layers in the cake part: a dark brown bottom layer, a light creamy layer above it, then a bright red layer, and topped with a vibrant green layer. On top of each cupcake is a thick swirl of white frosting, decorated with red, green, and gold sprinkles, along with a small golden star-shaped candy on each swirl. In the foreground, there is some red and black shiny tinsel decoration adding a festive feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be prepared a day in advance and stored in the refrigerator. Chilling overnight helps them set nicely and enhances the flavor.

What if I don’t have food coloring?

You can skip the food coloring and make a plain cheesecake or add natural colorings like beet juice for red or spinach juice for green if you prefer natural alternatives.