Mini Christmas Cheesecake

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Crust – Oreo Cookies – Butter Cheesecake Batter – Cream cheese – Sugar – Plain flour – Vanilla essence – Lemon zest – Cream – Eggs – Red & Green Food Coloring Topping & Garnish – Whipped cream – Sprinkles

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Making the Crust Process the Oreo cookies into fine crumbs (in a food processor or with a rolling pin in a zip lock bag).

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Making the Crust Transfer the cookie crumbs into a bowl. Add melted butter and mix until the crumbs are all moistened with the butter.

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Making the Crust Place one tablespoon cookie crumbs into each cupcake casing. Use the sides of a small rolling pin to pack the crumbs down firmly. Set aside.

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Making the Filling In a separate bowl, beat cream cheese until smooth for approximately 30 to 60 seconds, scraping the bowl often.

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Making the Filling Add the sugar, flour, and lemon zest and beat again for 20 seconds.

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Making the Filling Scrape the bowl. Add both eggs at once and the vanilla essence. Beat for about 10 seconds until the eggs are well combined.

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Making the Filling Scrape the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy.

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Making the Filling Fold in the heavy cream. Transfer out ⅓ of the batter into 2 smaller bowls. Add some green food coloring into one bowl and red coloring into the other bowl. Mix well.

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The Marbled Effect Spoon the batter into the prepared crusts, starting with the plain batter and then a scoop of green batter.

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The Marbled Effect Add the red batter and top with plain batter. Continue with the final scoops of red and green batter.

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The Marbled Effect Finally, top with the remaining plain batter. Fill each casing until they are almost full. Use a skewer to cut through the batter in a circular motion, carefully avoiding cutting through the cookie crust at the bottom.

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Baking the Cheesecake Bake at 150 degrees Celsius for 20 minutes. Let the cakes rest in the oven for 10 minutes before removing from oven.

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Baking the Cheesecake Let the cakes cool to room temperature. Chill for at least 4 hours (overnight is preferred) before peeling the cupcake casings off.

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Decorating the Cakes Top each cake with piped whipped cream.Use tip 1M for the swirls. Add the sprinkles just before serving.

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TIPS: - Use a lower baking temperature - Do not overmix the batter - Place the cakes on the lowest rack in the oven - Use a water bath - Disable the 'fan' function - Do not overbake

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Click below to see the full recipe and decorating details and be on your way to baking the best Christmas cheesecake ever!

decoratedtreats.com Learn more

Mini Christmas Cheesecake

Delectable mini Christmas cheesecakes in cupcake sizes.

Crust – Oreo Cookies – Butter Cheesecake Batter – Cream cheese – Sugar – Plain flour – Vanilla essence – Lemon zest – Cream – Eggs – Red & Green Food Coloring Topping & Garnish – Whipped cream – Sprinkles

What you need:

Making the Crust Process the Oreo cookies into fine crumbs (in a food processor or with a rolling pin in a zip lock bag).

Making the Crust Transfer the cookie crumbs into a bowl. Add melted butter and mix until the crumbs are all moistened with the butter.

Making the Crust Place one tablespoon cookie crumbs into each cupcake casing. Use the sides of a small rolling pin to pack the crumbs down firmly. Set aside.

Making the Filling In a separate bowl, beat cream cheese until smooth for approximately 30 to 60 seconds, scraping the bowl often.

Making the Filling Add the sugar, flour, and lemon zest and beat again for 20 seconds.

Making the Filling Scrape the bowl. Add both eggs at once and the vanilla essence. Beat for about 10 seconds until the eggs are well combined.

Making the Filling Scrape the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy.

Making the Filling Fold in the heavy cream. Transfer out ⅓ of the batter into 2 smaller bowls. Add some green food coloring into one bowl and red coloring into the other bowl. Mix well.

The Marbled Effect Spoon the batter into the prepared crusts, starting with the plain batter and then a scoop of green batter.

The Marbled Effect Add the red batter and top with plain batter. Continue with the final scoops of red and green batter.

The Marbled Effect Finally, top with the remaining plain batter. Fill each casing until they are almost full. Use a skewer to cut through the batter in a circular motion, carefully avoiding cutting through the cookie crust at the bottom.

Baking the Cheesecake Bake at 150 degrees Celsius for 20 minutes. Let the cakes rest in the oven for 10 minutes before removing from oven.

Baking the Cheesecake Let the cakes cool to room temperature. Chill for at least 4 hours (overnight is preferred) before peeling the cupcake casings off.

Decorating the Cakes Top each cake with piped whipped cream.Use tip 1M for the swirls. Add the sprinkles just before serving.

TIPS: - Use a lower baking temperature - Do not overmix the batter - Place the cakes on the lowest rack in the oven - Use a water bath - Disable the 'fan' function - Do not overbake

Click below to see the full recipe and decorating details and be on your way to baking the best Christmas cheesecake ever!