Strawberry Santa Hat Mini Cheesecakes Recipe

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If you’re looking for the cutest and most festive Christmas dessert this holiday season, these Strawberry Santa Hat Mini Cheesecakes are guaranteed to steal the spotlight! They’re creamy, bite-sized, easy to prepare ahead of time, and topped with fresh strawberries that look just like tiny Santa hats.

Whether you’re hosting a Christmas party, contributing to a holiday potluck, or preparing something special for Christmas morning, these mini cheesecakes deliver the perfect blend of flavor and holiday charm.

Let’s dive into the ingredients, step-by-step instructions, tips, and variations to make your dessert unforgettable.

⭐ Why You’ll Love This Recipe

  • Adorably festive: They’re literally mini Santa hats you can eat!

  • Make-ahead friendly: Perfect for busy holiday schedules.

  • Kid-approved: Children love decorating the Santa hats.

  • Perfect for parties: Bite-sized, handheld, and mess-free.

Ingredients

For the Crust

  • 1 cup graham cracker crumbs

  • 2 tablespoons granulated sugar

  • 4 tablespoons melted butter

For the Cheesecake Filling

  • 12 oz (340g) cream cheese, softened

  • 1/3 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1/4 cup sour cream

  • 1 large egg

For the Santa Hat Topping

  • Fresh strawberries (tops trimmed flat)

  • Whipped cream or stabilized whipped frosting

  • Powdered sugar (optional for dusting)

Instructions

1. Prepare the Crust

  1. Preheat your oven to 325°F (163°C) and line a muffin pan with paper liners.

  2. In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until fully combined.

  3. Scoop about 1 tablespoon of the mixture into each muffin liner and press firmly to form a crust.

  4. Bake for 5 minutes, then let cool while preparing the filling.

2. Make the Cheesecake Filling

  1. In a large bowl, beat cream cheese until smooth and creamy.

  2. Add the sugar and continue to mix until well combined.

  3. Mix in the vanilla extract and sour cream.

  4. Add the egg and beat on low speed just until combined—avoid overmixing.

  5. Divide the filling evenly among the muffin cups, filling each about ¾ full.

3. Bake the Mini Cheesecakes

  1. Bake for 15–17 minutes, or until the centers are mostly set but still slightly jiggly.

  2. Remove from oven and let them cool to room temperature.

  3. Refrigerate for at least 2 hours, or overnight for best texture.

4. Add the Santa Hat Toppings

  1. Once chilled, pipe a small swirl of whipped cream in the center of each cheesecake.

  2. Place a strawberry (cut side down) on top to form Santa’s hat.

  3. Pipe a tiny dot of whipped cream on top of each strawberry tip as the pom-pom.

  4. Dust lightly with powdered sugar for a snowy effect (optional but beautiful).

⭐ Tips for the Best Mini Cheesecakes

  • Use room-temperature cream cheese to avoid lumps.

  • Stabilized whipped cream works best for long-lasting decorations.

  • Chill fully before decorating so the whipped cream doesn’t melt.

  • Trim strawberries flat so they sit securely on the cheesecakes.

🎄 Variations

  • Chocolate crust: Swap graham crackers for Oreos.

  • Add flavoring: Mix in a teaspoon of lemon zest for brightness.

  • Dairy-free option: Use dairy-free cream cheese and coconut whipped cream.

  • Festive twist: Add crushed candy canes to the crust for a peppermint crunch.

How to Store

  • Refrigerate in an airtight container for up to 4 days.

  • Add toppings right before serving for the freshest look.

  • Cheesecakes (without toppings) freeze well for up to 2 months.

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