These delectable mini Christmas cheesecakes come in cupcake sizes. They are easy to put together and make gorgeous treats for Christmas too!
- 100 g Oreo Cookies Crushed with the filling
- 30 g Butter melted
- Cheesecake Batter
- 450 g Cream cheese
- 150 g Sugar
- 20 g Plain flour
- ½ teaspoon Vanilla essence
- 1 tablespoon Lemon zest
- 60 g Cream
- 2 Eggs
- Red & Green Food Coloring
Topping & Garnish
- Whipped cream
Preheat oven to 150°Celsius. Place cupcake casings into a cupcake tray.
Process the Oreo cookies into fine crumbs together with the filling in a food processor or by pressing them with a rolling pin (in a zip lock bag). Transfer the cookie crumbs into a bowl. Add melted butter and mix until the crumbs are all moistened with the butter.
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.
In a separate bowl, beat cream cheese until smooth for approximately 30 to 60 seconds, scraping the bowl often.
Add the sugar, flour, and lemon zest and beat again for 20 seconds.
Scrape the bowl. Add both eggs at once and the vanilla essence. Beat for about 10 seconds until the eggs are well combined. Scrape the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy. Do not overbeat to avoid the batter from incorporating too much air.
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.
Pour the batter into prepared cupcake casings, starting with the plain batter and alternating between the green and red batter. Use a skewer to cut through the batter in a circular motion to create a marbled pattern in the batter. Make sure the skewer does not touch the crust.
Bake the mini cheesecakes at 150°Celsius for 20 minutes. Place a baking dish filled with water in the oven to keep the oven interior moist while baking.
Once baked, leave the cakes in the oven for another 5 minutes.
Remove from oven and let them cool for another 15 minutes.
Place the cakes in the refrigerator for at least 4 hours or overnight. Once the cakes are thoroughly chilled, carefully peel the cupcakes casings off.
Top the cheesecakes with whipped cream and sprinkles before serving.
Keep leftovers refrigerated.
For a full large cake, prepare the above and pour into a 7 inches round cake tin. Bake the cake for 55 to 60 minutes.
For a 9 inches round cake, double the recipe above and bake for about 65 to 70 minutes until the sides are firm and the center still wobbly.