Let these Chocolate Cheesecake Santa Hats take you on a taste bud adventure of rich and decadent double chocolate cheesecake bites topped with whipped cream and strawberries.
I don’t know about you, but I’m all ready for Christmas, at least as far as putting my tree up. Christmas shopping? Let’s not even go there. But putting up the tree has gotten me in the mood for Christmas baking, not that it takes much. This is why I’m so excited to share with you the recipe for these adorable chocolate cheesecake Santa hats!
I meant to say double chocolate cheesecake Santa hats with an Oreo cookie crust, followed by a rich and decadent double chocolate cheesecake, topped with whipped cream and a strawberry on top! Totally adorable and freaking delicious! And most importantly, perfect for Christmas!
I love oreo cookies and I’ll use any excuse to buy a box and have it in the house, but for these cheesecakes I actually bought a box of Oreo cookie baking crumbs, which you can usually find in the baking aisle in your grocery store. I love using this for mini cheesecakes and I’ve used these baking crumbs before in my Matcha cheesecakes.
This is what I dream about at night, cheesecake and strawberries, followed by lots of chocolate. I know my blog’s name is Jo Cooks, but many times I wondered why I just didn’t call it Jo Bakes, because Jo loves to bake a lot more than cook. I really shouldn’t talk about myself in the 3rd person.
Anyway, I love making mini cheesecakes, I think they’re so adorable and the perfect size for a dessert. Well, that’s if you can stop at eating just one. Plus I’ll take any excuse to use my mini cheesecake pan. You really do end up with perfect cheesecake bites every time.
Hey guys, check it out, I even made a video for you!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 1 cup crushed Oreo cookies * 4.8 oz or 135 g
- 2 tbsp unsalted butter melted
- 16 oz cream cheese at room temperature
- 2/3 cup brown sugar packed
- 2 eggs at room temperature
- 1/4 cup sour cream
- 1 1/2 tsp instant coffee dissolved in 2 tsp water
- 1/4 tsp fine salt
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 6 oz bittersweet chocolate melted and cooled to just warm
- 1 cup cool whip or whipped cream
- 12 strawberries
Preheat the oven to 350 F degrees.
In a bowl mix together the oreo cookie crumbs with the butter. Divide the mixture equally into each cup in the pan and press down. Bake for 7 minutes. **
Reduce heat to 300 F degrees.
Add the cream cheese and brown sugar to the bowl of your mixer and mix until smooth for about 3 minutes. Add the eggs and continue mixing.
Add the sour cream, instant coffee, salt, vanilla extract, cocoa powder and melted chocolate to the mixer and mix until smooth. Do not over mix since over mixing can cause the cheesecakes to crack.
Spoon cheesecake batter into each cup and fill to the top. There should be enough batter for all 12 cups. If you have any leftover batter, I usually just bake it in little ramekins, makes for a great dessert.
Bake for 15 to 18 minutes. Remove the pan from the oven and let the cheesecakes cool completely before removing them from the pan. Refrigerate the cheesecakes for a couple hours so that they set properly.
Top each cheesecake with cool whip. I used a piping bag to pipe the cool whip easier. You could also use a plastic bag instead of a piping bag. Top the cheesecakes with a strawberry then pipe a bit of cool whip on each strawberry tip.
Refrigerate until ready to serve.
* You can sometimes find Oreo baking crumbs in a box, but if you can't find them use Oreo cookies without the cream inside and just crush them up.
** I used my mini cheesecake pan with 12 cups. You can find it here.