Ingredients
Scale
- 12 Oreo Cookies, crushed finely
- 3 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- About 12 fresh strawberries, tops trimmed
- 1 cup whipped cream, whipped to stiff peaks
Instructions
- Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
- Combine crushed Oreo cookies and melted butter. Press into the bottom of each muffin liner to form the crust.
- In a separate bowl, beat cream cheese until smooth. Add sugar, eggs, and vanilla extract. Mix until fully combined and creamy.
- Spoon the mixture over each crust, filling about 3/4 of the way.
- Bake for 18–20 minutes until just set. Let cool in the oven with the door cracked open, then transfer to a wire rack. Chill for at least 2 hours or overnight.
- Before serving, top each cheesecake with a swirl of whipped cream, place a trimmed strawberry on top, and add a dot of cream to complete the Santa hat.
Notes
- Use room temperature cream cheese for the smoothest filling.
- Top with strawberries and whipped cream just before serving.
- Can be made a day ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 12g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: mini cheesecake Santa hats, holiday cheesecake, Christmas desserts, strawberry cheesecake bites