I know, I know, ten more sleeps until Christmas and I haven't posted any Christmas dessert recipes to help you adorn your tables. So let me quickly make up for lost time and share with you my Mini Santa Hat Cheesecakes..... I hope you love these as much as I do...... an oreo biscuit base topped with cheesecake and finished with a refreshing strawberry and whipped cream. These mini cheesecakes will add an amusing, festive touch to your Christmas table. They can be prepared a day in advance and being mini in size any guilt in indulging will be minimal!
Recipe adapted from www.bakedbyrachel.com
For the base:
20 oreo cookies with the cream removed
4 tablespoons of butter, melted
1 tablespoons of sugar
For the filling:
340g cream cheese (such as full fat Philadelphia)
100g caster sugar
125ml evaporated milk
1 teaspoon vanilla
1 tablespoon plain flour
1/4 teaspoon salt
For the topping:
100ml double cream
2 tablespoons of icing sugar
Preheat the oven to 170C and line a muffin tray with 12 cases.
Blend the cookies together in a food processor until they become fine crumbs.
Mix the sugar and melted butter with the cookie crumbs.
Divide the cookie mix between the 12 cases and lightly press down. Bake for 5 minutes.
Reduce the oven temperature to 160C.
In a free standing mixer, beat together the cream cheese and sugar until smooth.
Reduce the mixer speed to low and add the evaporated milk, flour, vanilla and salt.
Gradually increase the speed and add the egg.
Pour the cheesecake mix over the cookie crust. (The mixture is quite runny and I used a small ladle).
Bake for 15 to 18 minutes until the cheesecake is set. Remove from the oven and allow the cheesecakes to cool completely in the muffin tray and then refridgerate over night.
When almost ready to serve, beat together the double cream and icing sugar until stiff peaks form. (This could take up to 5 minutes so don't panic if it looks like liquid cream is just spinning around in the mixer with no sign of stiff peaks forming!)
Carefully remove the cheesecakes from the muffin tray and peel off the paper cases.
Cut the stalks off your strawberries and place on the centre of the cheesecake. Using a piping bag or bottle, pipe around the strawberries with the cream and don't forget the blob on top for Santa's bobble! A dusting of icing sugar will add the final finishing touch.
Naughty or Nice - you decide!