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Mini Christmas Cheesecake (Festive Marbled Cupcakes with Whipped Topping) Recipe

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★★★★★

4.9 from 109 reviews

These Mini Christmas Cheesecakes are the perfect festive treat with a delicious Oreo cookie crust and creamy marbled red and green cheesecake batter. Easy to make and beautifully decorated with whipped cream and sprinkles, these bite-sized cheesecakes are great for holiday celebrations and gatherings.

Ingredients

Scale

Crust

  • 100 g Oreo Cookies (crushed with the filling)
  • 30 g butter (melted)

Cheesecake Batter

  • 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

Topping

  • Whipped cream
  • Sprinkles

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 150°Celsius and place cupcake casings into a cupcake tray to get ready for baking.
  2. Make the Crust: Crush the Oreo cookies along with their filling into fine crumbs using a food processor or by pressing them inside a ziplock bag with a rolling pin. Transfer the crumbs into a bowl and stir in the melted butter until all crumbs are moistened.
  3. Form the Crust Base: Spoon one tablespoon of the cookie crumb mixture into each cupcake casing and press down firmly using the sides of a small rolling pin. Set aside the prepared crusts.
  4. Beat Cream Cheese: In a separate bowl, beat the cream cheese until smooth for about 30 to 60 seconds, scraping the bowl often to ensure even texture.
  5. Add Dry Ingredients and Flavorings: Add sugar, flour, and lemon zest to the cream cheese and beat for another 20 seconds until combined well.
  6. Incorporate Eggs and Vanilla: Add both eggs at once along with the vanilla extract. Beat for about 10 seconds, then scrape the bowl and beat for an additional 10 seconds to achieve a smooth, creamy batter. Avoid overbeating to prevent excess air incorporation.
  7. Fold in Heavy Cream: Gently fold in the heavy cream into the batter to enhance richness.
  8. Divide and Color Batter: 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 well to achieve festive colors.
  9. Assemble Cheesecakes: Pour the batter into the cupcake casings, starting with the plain batter and alternating with the colored batters. Use a skewer to swirl through the batter in a circular motion to create a marbled pattern, being careful not to touch the crust.
  10. Bake with Moisture: Place a baking dish filled with water in the oven to maintain moisture and bake the mini cheesecakes at 150°Celsius for 20 minutes.
  11. Allow Residual Baking: After baking, leave the cheesecakes in the turned-off oven for an additional 5 minutes to finish setting gently.
  12. Cool on Counter: Remove the cheesecakes from the oven and let them cool at room temperature for 15 minutes.
  13. Chill Thoroughly: Refrigerate the cheesecakes for at least 4 hours or overnight to fully set and chill.
  14. Remove Casings: Once chilled, carefully peel off the cupcake casings from each mini cheesecake.
  15. Decorate and Serve: Top each cheesecake with whipped cream and festive sprinkles before serving for a delightful presentation.
  16. Store Leftovers: Keep any leftover cheesecakes refrigerated to maintain freshness.

Notes

  • Ensure not to overbeat the batter to avoid excessive air pockets which can cause cracking during baking.
  • Using a water bath or placing a dish of water in the oven helps keep the cheesecakes moist and prevents cracking.
  • Allow adequate chilling time for best texture and flavor development.
  • You can substitute whipped cream topping with fresh berries or a drizzle of chocolate for variation.
  • Use full-fat cream cheese and heavy cream for the creamiest results.

Keywords: Mini Christmas Cheesecake, Festive Dessert, Oreo Crust Cheesecake, Holiday Treats, Marbled Cheesecake

Find it online: https://platedbyemma.com/mini-christmas-cheesecake-festive-marbled-cupcakes-with-whipped-topping-recipe/