Holiday Sparkle Mini Cheesecakes ✨
These delightful Holiday Sparkle Mini Cheesecakes are perfect for festive celebrations, featuring a buttery Oreo crust, creamy green cheesecake filling, and optional whipped cream and sprinkles for a joyful finish. Easy to make and incredibly charming!
Equipment
- Food Processor
- Muffin Tin
Ingredients
Crust
- 1 cup Oreo Crumbs (from approx. 10-11 Oreos)
- 2.5 tablespoons unsalted Butter melted
Cheesecake Filling
- 2 8-ounce packages full-fat Cream Cheese softened
- 0.5 cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- Neon Green Food Coloring
Toppings (optional)
- Whipped cream for topping, optional
- Festive sprinkles for topping, optional
Instructions
- Get Ready to Bake: Start by preheating your oven to a cozy 350°F (175°C). Line a standard 12-cup muffin tin with paper liners—these will be the homes for your mini cheesecakes!
- Craft the Simple Crust: Take about 10-11 Oreo cookies and pulse them in a food processor until they transform into 1 cup of fine crumbs. Pour in the 2 ½ tablespoons of melted butter and pulse again until the crumbs are perfectly combined and slightly moist.
- Press the Base: Divide these buttery Oreo crumbs evenly among the 12 lined muffin cups. Use the back of a spoon or your fingers to firmly press them down, creating a solid, delicious base for each cheesecake.
- Whip Up the Creamy Filling: In a medium mixing bowl, beat the 2 (8-ounce) softened cream cheese packages together with the ½ cup of granulated sugar until the mixture is beautifully smooth and creamy.
- Mix in the Essentials: Gently beat in the 2 large eggs and 1 teaspoon of vanilla extract until everything is just combined. Be careful not to overmix!
- Add a Splash of Color: Now for the fun part! Add the neon green food coloring, a few drops at a time, mixing until you achieve that vibrant, festive green shade that screams holiday cheer.
- Fill 'Em Up & Bake: Spoon about ¼ cup of the green cheesecake mixture into each prepared cup, ensuring they are filled evenly over the crust. Pop them into the preheated oven and bake for 15-17 minutes. The centers should still have a slight jiggly movement when gently shaken.
- Cool Down & Chill Out: Carefully remove the cheesecakes from the oven and let them cool completely in the muffin pan on a wire rack. Once cool, transfer the entire pan to the refrigerator and chill for a minimum of 4 hours, or until they are perfectly firm.
- Garnish & Serve with Joy: Once firm, gently lift each mini cheesecake from its liner. If you desire, top with a dollop of light whipped cream and a sprinkle of festive decorations before serving these delightful holiday treats!
Notes
Nutrition Information (per serving):
- Calories: 180
- Total Carbs: 15g
- Net Carbs: 14g
- Fats: 11g
- Protein: 2g
