Chocolate Cheesecake Santa Hats
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.
Servings: 12
Calories: 320kcal
Ingredients
For the Crust
- 1 cup Oreo cookies * crushed
- 2 tablespoon butter unsalted, melted
For Cheesecake
- 16 ounce cream cheese at room temperature
- ⅔ cup brown sugar packed
- 2 eggs at room temperature
- ¼ cup sour cream
- 1½ teaspoon instant coffee dissolved in 2 tsp water
- ¼ teaspoon salt fine grain
- 1 teaspoon vanilla extract
- 2 tablespoon cocoa powder unsweetened
- 6 ounce bittersweet chocolate melted and cooled to just warm
- 1 cup cool whip or whipped cream
- 12 strawberries
Instructions
- Preheat the oven to 350℉.
- 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℉.
- 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.
Video
Notes
- * 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.
- Cooked cheesecake freezes really well, just place the cakes fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the cheesecake lasts 3 months.
Nutrition
Serving: 1cake | Calories: 320kcal | Carbohydrates: 35g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 312mg | Potassium: 278mg | Fiber: 2g | Sugar: 27g | Vitamin A: 354IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 2mg