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Description

Mini Santa Cheesecakes

Resources

24 cup mini muffin tin
Paper cases
Electric Beater
Knife
Bowls
Wire Cooling Rack
Spoons
Piping Bags

Ingredients
• 12 mini Oreo biscuits
• 250 g cream cheese
• ½ cup caster sugar
• 1 tsp vanilla essence
• 1 tbs lemon juice
• 2 eggs,
• 24 fresh strawberries
• 150 ml cream
• 2 tbs icing sugar

Instructions

Introduction
These tiny Santa cheesecakes are the ideal dessert for Christmas Day. The combination of sharp baked cheesecake, chocolate-y biscuit base and fresh zing of strawberry is so more-ish. Try stopping at one.

Instructions
• Preheat the oven to 180˚C. Line a 24 cup mini muffin tin with paper cases.
• Use an electric beater to beat the cream cheese, sugar, vanilla and lemon juice until smooth and creamy. Add the eggs, one at a time.
• Break each mini Oreo in half and use a knife to scrape the cream filling away from the lower Oreo. Place one mini Oreo into the base of each mini muffin cup.
• Divide the cream cheese mixture amongst the muffin cups, pouring it or spooning it over each mini Oreo.
• Bake in the oven for 20 minutes or until slightly risen and just beginning to crack on the surface.
• Cool completely on a wire rack and refrigerate while you make the toppings.
• Whip the cream and icing sugar together until thick and fluffy. Prepare the strawberries by cutting off their tops (where the stalk is) to create a Santa hat shape out of each one.
• Put the whipped cream mixture into a piping bag and pipe a generous blob onto each cooled cheesecake. Place a strawberry onto each blob, pushing it down so that the cream oozes out slightly to become the hat's fur trim.
• Top each Santa hat with a small dab of cream for a pom pom. Dust with icing sugar just before serving.

Acknowledgement/Source
This recipe came from Kidspot

Tags

• baking
• christmas
• crafts for fun
• Trefoil News Winter 2019

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