Mini Santa Hat Cheesecakes

These Mini Santa Hat Cheesecakes are the perfect holiday treat! Cute, creamy, and festive, they’ll bring a sweet touch of magic to your celebrations.

Happy Friday, friends!

Congratulations to everyone on finishing the last full working week before the holidays!

Ahead are days filled with shopping for final gifts, planning festive menus, and spending time with loved ones. For Catholic Christmas, I’ll be hosting friends, and for New Year’s Eve, it will be a cozy celebration with just my husband and me.

As a Russian, I feel like I have a little bonus.
In Russia, New Year holds more significance than Christmas, it’s when families gather, big tables are set, and gifts are exchanged. However, the longer I live in Slovakia, the more important Catholic Christmas becomes to me. It’s impossible not to be swept up by the festive atmosphere. So, I get to celebrate not one but two major holidays! Not bad, huh?

Alright, I’ve gone off on a tangent, let’s get back to the recipe!

These Mini Santa Hat Cheesecakes are cute, creamy, and the perfect addition to your holiday table. Whether you're hosting loved ones or simply treating yourself, these little delights will add a sweet touch of Christmas magic to your weekend. ✨

Video instructions below

Ingredients for 10 Cheesecakes:

For the Base

• Cookies – 140 g

• Softened butter – 50 g

For the Cheesecake Filling

• Cream cheese – 300 g

• Heavy cream (40%) – 100 ml

• Eggs – 1.5 pcs (1 whole egg + 1 yolk works perfectly!)

• Powdered sugar – 75 g

• Vanilla essence or extract – a few drops, to taste

For Decoration

• Strawberries – 10 pieces

• Whipped cream – for topping

• Powdered sugar – 1 tsp

Instructions:

1. Break the cookies into pieces and process them in a blender until fine crumbs form.

2. Combine the crumbs with softened butter until evenly mixed.

3. Press the mixture into a muffin tin, forming a layer about 0.5 cm thick. Use a glass or spoon to flatten.

4. Mix cream cheese with powdered sugar and vanilla extract using a silicone spatula. Add the cream and stir well. Avoid using a mixer to prevent air bubbles.

5. Add eggs one at a time, mixing thoroughly after each addition. Tap the bowl lightly on the counter to release any air bubbles. Let the mixture sit for 10 minutes to settle further.

6. Spoon the cheesecake mixture over the cookie base in the muffin tin. Tap the tin on the counter and let it rest for another 10-15 minutes.

7. Bake in a preheated oven at 160°C (320°F) for 15-17 minutes.

8. Turn off the oven and leave the door slightly open for 1 hour, allowing the cheesecakes to cool completely.

9. Remove the cheesecakes from the tin and refrigerate for several hours or overnight.

10. Trim the tops off the strawberries, place them on top of the cheesecakes, and decorate with whipped cream. Dust with powdered sugar if desired.

And don’t forget to enjoy! 🍓✨

Video instructions:

As I promised my followers more posts here, but haven’t had much free time to deliver, I wanted to make this one for all of you. Thank you, my friends, for being here, showing interest, and trying out my recipes. I truly appreciate it, and those words come straight from the heart.

Wishing you all a wonderful holiday season!

Best,
Dasha