Description
These festive Grinch Mini Cheesecakes feature a creamy neon green cheesecake filling on a crunchy Oreo crust, perfect for holiday celebrations. Bite-sized and colorful, they are easy to prepare and sure to delight kids and adults alike with their fun Christmas theme.
Ingredients
Scale
Crust
- 1 cup Oreo Crumbs (about 10-11 Oreos processed)
- 2 1/2 tbsp Butter, melted
Cheesecake Filling
- 2 (8 oz) packages Cream Cheese, softened
- 1/2 cup Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- Neon Green Food Coloring, to desired color
Toppings (optional)
- Whipped Cream
- Sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175°C) and line a cupcake pan with paper liners to prepare for baking.
- Make the Crust: Pulse around 10-11 Oreos in a food processor until they become fine crumbs. Add the melted butter to the crumbs and pulse again until the mixture is well combined and resembles wet sand.
- Form Crust Bases: Evenly divide the Oreo crust mixture between the cupcake liners, pressing firmly down to create a compact crust base for each mini cheesecake.
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy with no lumps. Beat in the eggs one at a time, then add the vanilla extract and continue mixing until fully incorporated.
- Add Food Coloring: Mix in neon green food coloring gradually, stirring until you reach your desired bright Grinch green shade for the fillings.
- Fill Muffin Cups: Spoon about 1/4 cup of the cheesecake batter into each crust-lined cupcake liner, distributing the filling evenly among all cups.
- Bake: Place the pan in the preheated oven and bake for 15-17 minutes. The centers should remain slightly jiggly but set at the edges.
- Cool and Chill: Remove the pan from the oven and let the cheesecakes cool completely in the pan. Once cooled, refrigerate the mini cheesecakes until firm, approximately 2-3 hours.
- Serve: Optionally, garnish each mini cheesecake with whipped cream and colorful sprinkles before serving to add a festive touch.
Notes
- Ensure cream cheese is softened to room temperature for smoother batter.
- Do not overbake; centers should be slightly jiggly to maintain creamy texture.
- Use neon gel food coloring for more vibrant color without watering down the batter.
- Refrigerate cheesecakes for at least 2 hours to firm up properly before serving.
- Can prepare crust and filling in advance, assemble, then bake before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 55 mg
