As soon as I saw them lined up on the plate, with their red hats and snow border, I realized that Christmas had officially started in my kitchen 🎄
These mini cheesecakes with Santa’s hat are made with a crunchy biscuit base and melted butter, a fresh and delicate cheese cream, and a simple yet effective decoration: a strawberry turned into Santa’s hat, surrounded by whipped cream and a sprinkle of coconut to create a snow effect.
The result? Scenic, adorable, and irresistible mini desserts, perfect for the Advent food calendar I’m preparing and will publish on December 1st, for a Christmas buffet, a Christmas snack with kids, or as a dessert after the festive meal.
They’re easy to prepare, don’t require unusual ingredients, and always make a great impression: one leads to another, and they disappear from the tray in no time.
Ideal if you want to impress with something original, but without complicating your life.
These Christmas mini cheesecakes can also be prepared 2 days in advance: keep them covered well in the refrigerator with plastic wrap or in an airtight container and complete the decoration with strawberries and cream just before serving them, so they remain fresh, beautiful, and perfect as if freshly made.
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, where you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Still on the theme of Christmas sweet treats, here are some more ideas just below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 2.8 oz Digestive biscuits
- 1.4 oz butter (melted)
- 5.3 oz cream cheese
- 3.5 oz ricotta (very dry well-drained or substitute with the same weight of thick Greek yogurt)
- 2.5 oz sugar
- 1 egg (medium)
- 1/2 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 6 strawberries
- 3.5 oz fresh whipping cream
- 1 tablespoon shredded coconut
- 1/2 teaspoon powdered sugar
Tools
- Muffin tins
- Pastry bag
- Cupcake liners
Steps
Grind the cookies very finely with a mixer.
Melt the butter in a bain-marie or microwave and add it to the crumb mixture, mixing well and incorporating the dry ingredients with the liquid.
Place 6 cupcake liners in a muffin tin.
Put a generous spoonful of the mixture in each liner (honestly, I weighed the butter and biscuit mix and divided it by 6).
Press down well with a pestle or the bottom of a small glass (I used a shot glass).
Chill in the fridge for 10 minutes to set.
While the base of the Christmas mini cheesecakes with Santa’s hat rests in the fridge, mix granulated sugar, cream cheese, and ricotta or Greek yogurt in a bowl.
Then add the egg, cornstarch, vanilla extract and blend perfectly with a manual or electric whisk.
Pour up to 1/2 inch from the rim in each liner with a ladle or spoon.
Bake in a preheated static oven at 340°F and cook for about 25-30 minutes: they should be well-cooked at the edges and more wobbly in the center!
After baking, let them cool and then place the tin in the refrigerator for at least 2 hours: I left them overnight!
When ready to serve, wash and dry the strawberries, removing the stems.
Whip the cream with a little sugar and place it in the pastry bag.
Personally, I didn’t use any nozzle since I wanted a smooth decoration on Santa’s hat but as always, do as you prefer!
Remove the Christmas cheesecakes from the liners and place them on the serving plate.
Make a ring of whipped cream around the CHRISTMAS sweets and place a strawberry in the center.
Just a pinch of shredded coconut on the cream and these delightful treats are ready to eat!
They are very, very tasty and I think they’re perfect not only for Christmas meals but also for New Year’s Eve dinner!
Happy cooking! Annalisa
Still on the theme of Christmas sweets, here’s this collection ↓
https://blog.giallozafferano.it/asilannablu/le-ricette-dei-dolci-di-natale/
