Santa hat cheesecake 🍓🤍
Yields: 12
Crust:
- 100g crushed graham cracker
- 15g granulated sugar
- 35g unsalted melted butter
- 1 tsp vanilla
1. In a bowl, combine all of the ingredients
2. Place the crust into a 12 count cupcake pan that’s lined. Evenly distribute it
3. Press the crust down firmly then bake in a preheated oven at 350F for 5 minutes
Cheesecake batter:
- 450g room temp block cream cheese
- 100g granulated sugar
- 100g heavy cream (35%)
- 15ml vanilla extract
- 1/2 tsp salt
- 3 tsp flour
- 2 eggs, room temp
1. In a bowl, beat the cream cheese and sugar until light and fluffy. Use a hand mixer or stand mixer
2. Scrape the bowl down then add the heavy cream, vanilla, flour and salt
3. Mix until well combined. Scrape the bowl down as you mix
4. Add the eggs, 1 at a a time, scraping the bowl down and mixing in between
5. Do not over mix!
6. Evenly distribute the batter between the 12 liners
7. Gently tap out the air bubbles
8. Place a oven safe dish that’s filled with hot water in the bottom rack of your oven
9. Bake the cheesecake on the rack above your water bath in a preheated oven at 350F for 20 minutes
10. Allow to cool in the pan for 10 minutes then transfer to a wire rack and cool completely
11. Refrigerate for 1 hour
To decorate:
- 3/4 cup cold heavy cream (35%)
- 1/4 cup powdered sugar
- 10ml vanilla extract
- 12 large strawberries
1. In a bowl, whisk the cold heavy cream, powered sugar, and vanilla until stiff peaks
2. Transfer to a piping bag fitted with a small star tip
3. Secure the strawberries by using a bit of the whipped cream
4. Pipe the whipped cream onto the strawberries
5. Optional: dust with powdered sugar
If you’re looking to impress family and friends during the holiday season, this Santa hat cheesecake recipe is a delightful choice. These mini cheesecakes combine a crunchy graham cracker crust with a smooth, creamy cheesecake filling that’s baked gently using a water bath to ensure they remain silky and crack-free. The preparation starts with a simple crust made from crushed graham crackers, sugar, melted butter, and vanilla extract. Pressing and pre-baking the crust helps create a firm base that holds up well beneath the delicate filling. For the cheesecake batter, it's important to use room temperature ingredients, especially the cream cheese and eggs, to avoid lumps and achieve a smooth texture. Mixing the batter with a hand or stand mixer until light and fluffy helps incorporate air, making the cheesecakes light but creamy. One key technique is baking these cheesecakes in a water bath. Placing an oven-safe dish filled with hot water on the lower rack creates steam that maintains moisture in the oven, preventing the cheesecakes from drying out or cracking. This method is highly recommended when making cheesecakes for an even, creamy texture. After baking and cooling, the cheesecakes are chilled in the refrigerator to set properly, which enhances their rich flavor and firm texture. For decoration, fresh large strawberries serve as the iconic 'Santa hat' tops—secure them on each cheesecake with a bit of whipped cream. To create the fluffy white trim of the hats, pipe cold heavy cream whipped with powdered sugar and vanilla until stiff peaks form. This not only adds sweetness but creates a festive look perfect for holiday parties. You can also customize your Santa hat cheesecakes by experimenting with flavors, such as adding a hint of lemon zest to the batter for a fresh twist or using different berry toppings. These cheesecakes can be stored in the refrigerator for several days, making them an excellent make-ahead dessert option for Christmas gatherings. Overall, these Santa hat cheesecakes are an adorable and tasty festive treat that blends classic cheesecake enjoyment with whimsical holiday decoration. Baking them at home gives you the chance to create a memorable dessert that looks as good as it tastes!