Description
These Grinch Mini Cheesecakes are a festive and fun dessert perfect for holiday celebrations. Featuring a crunchy Oreo crumb crust and a smooth, neon green cream cheese filling, these bite-sized treats are both visually striking and delicious. Easy to prepare and bake, they make a delightful addition to any Christmas dessert table.
Ingredients
Scale
Crust
- 1 cup Oreo Crumbs (about 10-11 Oreos processed)
- 2 1/2 tbsp Butter, melted
Cheesecake
- 2 (8 oz) packages Cream Cheese, softened
- 1/2 cup Sugar
- 2 Eggs
- 1 tsp Vanilla extract
- Neon Green Food Coloring, to desired color
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to prepare for the crust.
- Make Oreo crust: Place about 10-11 Oreo cookies into a food processor and pulse until finely ground into crumbs. Add melted butter and pulse again until the crumbs are well coated and hold together.
- Form crust bases: Evenly divide the Oreo crumb mixture between each cupcake liner. Press down firmly to create an even crust base for the cheesecakes.
- Prepare cheesecake batter: In a medium bowl, beat the softened cream cheese and sugar using a mixer until smooth and creamy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Add color: Stir in neon green food coloring until the mixture reaches the vibrant Grinch-inspired hue you want.
- Fill cupcake liners: Spoon approximately 1/4 cup of cheesecake batter into each cupcake liner, filling them evenly over the crusts.
- Bake: Place the cupcake pan in the preheated oven and bake for 15-17 minutes. The centers should remain slightly jiggly but set firm around the edges.
- Cool and chill: Remove the cheesecakes from the oven and allow them to cool completely in the pan at room temperature. Once cooled, refrigerate them until fully firm, at least a few hours or overnight.
- Serve: Optionally top each mini cheesecake with whipped cream and festive sprinkles before serving for an extra holiday touch.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Do not overbake; the centers should still jiggle slightly to maintain creamy texture.
- Neon green food coloring can be adjusted based on desired intensity.
- Use cupcake liners to prevent sticking and ease removal.
- Refrigerate cheesecakes overnight for best flavor and texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
