Description
Delightful bite-sized cheesecakes with festive layers of red and green batter, perfect for holiday celebrations.
Ingredients
Scale
- 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
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 60 g heavy cream
- 2 eggs
- Red & green food coloring
- Whipped cream for topping
- Sprinkles for garnish
Instructions
- Preheat the oven to 150°C (302°F) and line a cupcake tray with cupcake casings.
- Process the Oreo cookies into fine crumbs, mix with melted butter. Spoon 1 tablespoon into each casing and press down to form the crust.
- Beat cream cheese until smooth, add sugar, flour, and lemon zest; beat again. Add eggs and vanilla extract, beat until smooth. Fold in heavy cream.
- Divide the batter, adding red food coloring to one portion, green to another, and keep the third plain.
- Pour the plain batter into the casings, alternate with red and green batter, and swirl with a skewer.
- Bake for 20 minutes. Add a dish of water in the oven for moisture. Leave in the oven for 5 minutes after baking.
- Cool for 15 minutes at room temperature, then refrigerate for at least 4 hours or overnight.
- Top with whipped cream and sprinkles before serving.
Notes
Use room temperature cream cheese for a smoother batter. Do not overbake; they should be slightly jiggly in the center.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Mini Cheesecake, Christmas Dessert, Holiday Treats, Cheesecake Recipe