Santa Hat White Chocolate Mini Cheesecakes
Serves 825 mins prep22 mins cook
Delicious Santa Hat White Chocolate Mini Cheesecakes, perfect for the holidays, featuring a graham cracker crust and creamy white chocolate cheesecake filling, topped with whipped cream and strawberries.
0 servings
What you need

strawberries

tbsp vanilla extract

tbsp unsalted butter

oz cream cheese

graham cracker

cup white chocolate chips

cup granulated sugar

cup sour cream
egg
Instructions
For the Graham cracker crust: 1. In a food processor, pulse 8 Graham crackers until fine crumbs form. 2. Combine the Graham cracker crumbs with 3 tablespoons of melted butter and 1 tablespoon of granulated sugar. 3. Press this mixture into the bottom of cupcake liners. 4. Bake the crusts at 325°F (160°C) for 5 minutes. For the Cheesecake filling: 1. In a stand mixer, beat together 12 ounces of room temperature cream cheese with 1/3 cup of granulated sugar until smooth. 2. Once smooth, add in 1/2 cup of melted (and cooled) white chocolate chips, 1/4 cup of sour cream, and 1 tablespoon of vanilla extract. 3. Mix until the mixture is smooth. 4. Add 2 eggs, one at a time, mixing until just combined after each addition. 5. Scoop the cheesecake filling on top of the baked Graham cracker crusts. 6. Bake at 325°F (160°C) for 15-18 minutes. 7. Allow the cheesecakes to cool completely at room temperature. 8. Transfer the cooled cheesecakes to the fridge and chill for 2-3 hours. 9. Before serving, top with whipped cream and fresh strawberries to resemble Santa hats.View original recipe
