This Santa Hat Cheesecake bites are so cute, delicious and sure to impress guests at Christmas time.
I would also like to mention, if you really don’t want to make a cheesecake from scratch (but you have to because it is so much better) you could by frozen cheesecake bites from the store then just top them with sweet strawberries and whipped cream. Certainly the shortcut when you are in an emergency.
I hope you enjoy these little treats of the divine and remember to take a moment from all the hussle and bustle of the holidays … for relaxing and enjoying holidays … and eating cheese cake! I love the fruit with the cheesecake so dessert was meant for me. Enjoy!
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 1/3 cups white chocolate chips
- 1/4 cup + 2 Tbsp granulated sugar
- 1/2 cup + 1/3 cup heavy cream , divided
- 18 Oreos finely crushed to about 1 3/4 cups
- 2 1/2 Tbsp butter , melted and divided
- 2 (8 oz) pkg cream cheese, softened
- 25 fairly small , fresh strawberries (or more if cutting more squares)
- 2 Tbsp powdered sugar
- Preheat the oven to 325 degrees. Line 8 by 8-inch baking dish with two large sheets of tinfoil (one horizontal and one will be above the other vertically.
- Make sure your pieces long enough that you will have a foil overhang over the edge of the pan. Also, be sure to mold nicely into the Pan). Brush foil with 1/2 tbsp melted butter.
- In a bowl, using a fork, mix together Crushed Oreo and 2 tbsp of melted butter until mixed well and evenly moistened.
- Press the mixture into the prepared baking pan basic strong (flat-bottom measuring cup or glass to press the crust manages to), set aside.
- In a large bowl, using an electric hand mixer set at medium-low speed, blend together cream cheese and granulated sugar until the dough is smooth, about 30 seconds.
- Add the egg and vanilla extract and stir until well mixed. In a microwave safe bowl, heat white chocolate chips with 1/3 cups heavy cream at 50% power in 30 second intervals, stirring after each interval until melted and smooth.
- Pour the melted white chocolate mixture into the cream cheese mixture and mix on low speed until combined. Tap the Bowl against a counter top about 30 times to release some air bubbles and then pour the mixture over the prepared crust in the baking pan.
- Bake in the oven for 40 minutes and then turn off the oven and without opening the door of the oven allow cheesecake to rest in the warm oven for 15 minutes.
- Remove from the oven and let rest at room temperature for 30 minutes, then cover with plastic wrap and freeze for 3 hours or refrigerate for 6 hours.
- Once the cheesecake is completely cool and set, remove from the freezer or refrigerator and lift cheesecake from pan using foil overhang.
- Cheesecake cut into cubes (I’d recommend cutting them just slightly larger width of Your strawberries. Also good to keep some paper towels close to the net to clean Your blade while cutting the box).
- In a bowl, using an electric hand mixer set on high speed, whip the remaining 1/2 Cup heavy cream until soft peaks form, then add the powdered sugar and mix until stiff peaks form.
- To assemble: cut the flat tops of each strawberry and lie flat to the top of the cheesecake. Fill the pastry bag (Ziploc or bag and cut a small corner tip) with sweetened whipped cream and pipe around the strawberries and then finished with a small number of top’s “hat” “.
- Serve immediately (to do the front-you can make a cheesecake of the day before it was assembled within an hour serve the next day). Store in the refrigerator in an airtight container.
- Do not use Oreo Doublestuff. I processed Oreos in a food processor but if you don’t have it you can put them in a large Ziploc bag, seal the bag and finely crush with rolling pin.
- Source of recipe: cheesecake bites-cooking class, a Santa Hat inspired by Daisy’s world-adapted from Erica’s sweet tooth