Santa Hat Cheesecake Bites

12.06.2012

I know what some of you may be thinking. Girl, you are so last year. I know I know, if you have had a Pinterest account last year you’ll know what I mean when I say these Santa Hat Brownies were basically the hit of the century on Pinterest. Sadly though I never got around to making them. Well not this year! And this year I decided to add my own twist. Cheesecake! And not just any cheesecake, a White Chocolate Cheesecake. I’m obsessed with cheesecake. Okay, I basically say that about every dessert. I’m obsessed with them all. So I guess we’ll say I am super obsessed with cheesecake. It’s like the best of the best. The luxurious of the luxurious. I adapted this recipe from my Heart Swirled White Chocolate Raspberry Cheesecake because it’s my favorite. I need to give my husband some credit in this post for pulling out some creative thinking. So often I ask his opinion when I’m going to create something to post, for example which variation of food would taste better or look the prettiest. 99% of the time he responds with “I like them all.” To which I respond with, “well you have a million opinions about everything else so why not this?” Yeah it’s funny but this time he finally responded with some great feedback. I explained I wanted to make these and asked if I should do a traditional graham cracker crust or an Oreo crust and he said “well the Oreo because it’s like a black Santa Belt.” Genius. I need his input more often =). No, I’m just glad he finally responded with an actual response this time around.
I also wanted to mention, if you really really don’t want to make a cheesecake from scratch (but you should because it so much better) you could by the frozen cheesecake bites from the store then simply top them with the strawberries and sweetened whipped cream. A definite short cut when you are in a pinch.
I hope you enjoy these divine little treats and remember to take a moment from all the hussle and bustle of the holidays…. to relax and enjoy the holidays….and eat cheesecake! I love fruit with cheesecake so this dessert was meant for me. Enjoy!

Ho Ho Ho!!

How could I resist adding some sprinkles?

Santa Hat Cheesecake Bites

Yield: 25

Santa Hat Cheesecake Bites

Ingredients

  • 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
  • 1/4 cup + 2 Tbsp granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 1/3 cups white chocolate chips
  • 1/2 cup + 1/3 cup heavy cream, divided
  • 25 fairly small, fresh strawberries (or more if cutting more squares)
  • 2 Tbsp powdered sugar

Directions

  • Preheat oven to 325 degrees. Line an 8 by 8-inch baking dish with two large sheets of tinfoil (one going horizontally and one over the top of the other vertically. Make sure your sheets are long enough that you'll have an overhang of foil over the edges of the pan. Also, be sure to mold it well to the pan). Brush foil with 1/2 tbsp melted butter. In a mixing bowl, using a fork blend together crushed Oreos and 2 Tbsp melted butter until mixture is well combined and evenly moistened. Press mixture firmly into the bottom of the prepared baking dish (the bottom of a flat measuring cup or glass works well for pressing crust), set aside.
  • In a large mixing bowl, using an electric hand mixer set on medium-low speed, blend together cream cheese and granulated sugar until mixture is smooth, about 30 seconds. Add in eggs and vanilla extract and mix until well blended. In a separate microwave safe bowl, heat white chocolate chips with 1/3 cup heavy cream on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate mixture into cream cheese mixture and blend on low speed until combined. Tap bowl against counter top about 30 times to release some of the air bubbles then pour mixture over prepared crust in baking dish.
  • Bake in preheated oven for 40 minutes then turn oven off and without opening oven door allow cheesecake to rest in warm oven for 15 minutes. Remove from 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 cheesecake is fully chilled and set, remove from freezer or refrigerator and lift cheesecake out of pan using the foil overhang. Cut cheesecake into squares (I'd recommend cutting them just a bit larger the the width of your strawberries. Also it's nice to keep some clean paper towels close by to clean your knife while cutting squares).
  • In a mixing bowl, using an electric hand mixer set on high speed, whip remaining 1/2 cup heavy cream until soft peaks form, then add powdered sugar and mix until stiff peaks form.
  • To assemble: cut a flat top off of each strawberry and lay flat side down over top of cheesecake. Fill a pastry bag (or Ziploc bag and cut a small tip of corner) with sweetened whipped cream and pipe around strawberry then finish with a small amount over the top of the "hat". Serve immediately (for do ahead- you can make cheesecake the day before then assemble within an hour of serving the following day). Store in refrigerator in an airtight container.
  • *Don't use Doublestuff Oreos. I processed the Oreos in a food processor but if you don't have one you can place them in a large Ziploc bag, seal bag and finely crush with a rolling pin .
  • Recipe Source: cheesecake bites - Cooking Classy, Santa hat inspired by - daisy's world who adapted it from Erica's Sweet Tooth
http://www.cookingclassy.com/2012/12/santa-hat-cheesecake-bites/

61 comments

  • Chloe West: Wow, these are adorable and look AMAZING! Plus, I think cheesecake and strawberries are SO much better together than brownies and strawberries. :) December 6, 2012 at 7:16pm Reply

  • Jo Romero: Wow – love these… they would be great for a party over Christmas. Thanks for sharing them! December 6, 2012 at 10:08pm Reply

  • Marilyn Anderson: Your hubby is a smart man because these turned out both adorable and divine all in one big bite of yumminess. I really liked your creativity on this recipe. Way to step it up from last years big thing. December 6, 2012 at 10:38pm Reply

    • Jaclyn: Thanks Marilyn =)! Oh and he can be smart sometimes =) December 8, 2012 at 10:02pm Reply

  • bianca @ sweet dreaming: oh my gosh cutest things ever!! December 6, 2012 at 11:17pm Reply

  • october-moon.net: Honestly, this is the first time I have ever seen anything like this, and I just think it’s so clever! I’ve been trying to think of what to make for Christmas at the relatives’ this year, and now I know! Thank you for such a great idea! (Now I can’t wait to make them.) December 7, 2012 at 11:58am Reply

  • Kristy {Sweet Treats and More}: These are sooooo cute, I don’t care how late to the party you are. And apparently, I’m late to the party because I’ve just seen them this year. Gorgeous pics!! December 7, 2012 at 3:35pm Reply

    • Jaclyn: Thanks Kristy! I love love your blog! It’s always amazing! Thanks for stopping by =) December 9, 2012 at 12:46am Reply

  • Anonymous: Do they look like nipples from the top? December 11, 2012 at 5:39pm Reply

  • Chung-Ah | Damn Delicious: This is just too cute! My niece and nephews would love this! December 12, 2012 at 3:10pm Reply

  • Grandbabycakes: These are so darn cute. They are perfect for a holiday party! December 13, 2012 at 8:20am Reply

  • Youngforever:lostgirl: Do they have to be refridgerated? December 13, 2012 at 4:55pm Reply

    • Jaclyn: Yes they do have to be refrigerated, they are much better cold anyway though =). I hope you have a chance to make them they are amazing! Cheesecake anything is my weakness. December 14, 2012 at 10:14am Reply

  • Anonymous: So I just bought a brownie bite silicone pan – think it would work for this, adjusting the cooking time? I understand with the pan that once it is completely cooled, you should be able to pop them out, at least that’s the way it is supposed to work with brownies. December 15, 2012 at 8:37am Reply

    • Jaclyn: Yeah I think that should work fine. Just keep in mind when filling them that the cheesecake filling will expand just a bit when cooked so I wouldn’t fill them full. I hope you enjoy them! December 17, 2012 at 12:11pm Reply

  • Anonymous: Hi, I’m thinking about making this recipe. I went to the store to get all the ingredients but mistakingly bought 18% table cream. I have never bought or heard of heavy cream. I just assumed its the cream with the largest fat percentage. Can I use the 18% table cream as substitute for the heavy cream? December 17, 2012 at 4:10pm Reply

    • Jaclyn: As far as the for the cheesecake mixture goes yes that should be fine, heavy cream has about 38% fat vs the 18% fat in table cream but it shouldn’t make much difference in the cheesecake. But as far as the whipping cream for the santa hat goes, you’ll likely need a heavy cream in order to whip it and get the stiff peaks to pipe along the strawberries. Alternately you could use a cool whip topping if you like it/have it. Hope that helps! December 17, 2012 at 4:54pm Reply

      • Tara: Hi, I just wanted to say I love this cake. I made it for my husbands work potluck lunch and it was a big hit. This was my first time baking cheesecake and I was surprised how lovely it turned out. :) December 20, 2012 at 3:39pm Reply

        • Jaclyn: Tara – that’s great to hear! I’m so glad that it was enjoyed =). Thanks so much for leaving a comment! Happy Holidays to you! December 21, 2012 at 12:39am Reply

    • Schokolade: mhm, look out delicious! a great idea, I would not have guessed. December 18, 2012 at 3:45am Reply

  • Franchise Takeaway: Only i can say is wow! They look wonderful! Also, good and detailed directions. December 18, 2012 at 1:56am Reply

  • Angie: What is the earliest I could assemble these and keep them in the fridge? I want to make them for a dessert but I would have to make them 3-4 hours in advance but the recipe says assemble an hour before serving :-( will the whip cream (or cool whip) get icky if I make them that far in advance and refridgerate them? December 23, 2012 at 7:37am Reply

    • Jaclyn: Angie – I think about 3 – 4 hours is them limit just because the whipped cream starts to break down. What I would recommend is that you add a 1/2 tsp corn syrup to the 1/2 cup whipped cream when whipping (once soft peaks have formed) to help stabilize the whipped cream that way I think you’d be fine to go about 6 hours or so without it loosing it’s fluff. I hope you love them! Merry Christmas! December 23, 2012 at 3:21pm Reply

  • Angie: Thanks! I can’t wait to try them! :-) December 23, 2012 at 3:56pm Reply

  • Charleen: both my husband and I love cheesecakes and what you have above looks like something I might try for him. It might last longer that way or he might say he had more to eat. December 23, 2012 at 4:49pm Reply

  • Christina: Is it a problem that I didn’t add the 2 extra tablespoons of granulated sugar? I saw the recipe and thought that it needed to go later in the recipe.

    It smells delicious so far! :) December 24, 2012 at 9:26am Reply

    • Jaclyn: That should be just fine not enough to change the sweetness much at all. Merry Christmas! December 24, 2012 at 1:43pm Reply

  • Yvonne @ bitter baker: I just found these on Pinterest! Totally makes me want Christmas right NOW! Got the page bookmarked and I’m definitely making these next Christmas :) February 1, 2013 at 10:36am Reply

  • 101 Cheesecake Recipes: [...] 38. Almond Cherry Cheesecake 39. Almond Crunch Pumpkin Cheesecake 40. Caramel Cheesecake Bites 41. Santa Hat Cheesecake Bites 42. Biscoff Joe-Joe Mini Cheesecakes 43. Mint Chocolate Cheesecake 44. Banana Foster Cheesecake 45. [...] February 3, 2013 at 4:03pm Reply

  • Amy!: Hi! i enjoyed this recipe so much over the holidays that I decided to whip it up again! :) I’m doubling the recipe and using a 13 x 9 inch pan. I”m just going to serve it in the pan whole with a nice layer of whip cream and sliced strawberries on top since Santa season is over ;) Should I increase the baking time??? It just went in the oven now- wish I had thought to email you sooner…. Please write back if ya have a quick minute!! Many thanks :) March 6, 2013 at 7:07pm Reply

    • Jaclyn: Sorry I just got your comment! You only need to increase the baking time by about 5 minutes if you double the recipe and also nearly double the size of the pan. Hopefully it turned out for you though, again sorry for the late response! March 7, 2013 at 9:38am Reply

  • Amy: I don’t usually comment to recipes BUT this is the 3rd time I have made these and they are terrific EVERY time!! Since its not xmas time I’m just slicing fresh strawberries for the tops and drizzling them with chocolate sauce…. they are ALWAYS a HUGE hit at parties!! I’m so happy I found this last year :-) many thanks for a fool proof recipe! September 11, 2013 at 1:35pm Reply

    • Jaclyn: That’s awesome Amy! I’m so glad you’ve made them 3 times and they’ve been a hit and I’m so happy you left a comment, thanks :)! September 19, 2013 at 11:10am Reply

  • Su: Do you crush the Oreos with the Center icing? November 15, 2013 at 4:23am Reply

    • Jaclyn: Yes sorry I should have noted that! November 15, 2013 at 7:30am Reply

      • Su: That’s ok thank you! I’m gonna try and make this delicious dessert! November 15, 2013 at 1:32pm Reply

  • Britney: Can you do these in a mini cupcake pan? November 26, 2013 at 8:10am Reply

    • Jaclyn: I think that would be fine as long as you use mini cupcake liners and reduce the baking time. November 26, 2013 at 8:13am Reply

  • Esther: Baked at 325 degree Celsius for 40 minutes or 325 Fahrenheit ? Cause I baked at 280 degree Celsius and my cheese cake is burned . December 6, 2013 at 3:30am Reply

    • Jaclyn: Fahrenheit, all the baking recipes I have posted are in Fahrenheit. December 6, 2013 at 8:39am Reply

  • 40+ Christmas Desserts: […] Santa Hat Cheesecake Bites from Cooking Classy […] December 12, 2013 at 9:46am Reply

  • Ana: So just to make sure, I do not have to remove the cream inside the Oreos.right? December 12, 2013 at 9:33pm Reply

    • Jaclyn: Yeah don’t remove the cream filling. Hope you love these! December 12, 2013 at 10:37pm Reply

  • Katherine: Do you have any other suggestions other than the corn syrup to make the whipped cream last longer? I am a teacher and making these for a cookie exchange at school and am hoping to make everything the night before. What about a tube of frosting used to decorate cookies? December 15, 2013 at 12:04pm Reply

    • Jaclyn: I would recommend using stabilized whipped cream like this here: http://bakedbree.com/whipped-cream. I wouldn’t recommend the frosting it would make the cheesecakes too sweet. I hope they’re enjoyed! December 15, 2013 at 10:30pm Reply

  • Kenz: Hi! Any thoughts on how early in the week I could make the cheesecake and keep it refrigerated if I plan do the whipping cream & strawberries on Friday before a party? Would love to not have to do the baking part on Friday. Thanks!! December 15, 2013 at 7:39pm Reply

    • Jaclyn: You could freeze them for the week then thaw in the fridge the night before. Cheesecake is one of the baked goods that freezes quite well. I hope everyone loves them Kenz! December 15, 2013 at 10:32pm Reply

  • Chanin: Would you recommend freezing them or putting them in the fridge? Im not in a time crunch so i was wondering which you think would be better.. December 19, 2013 at 12:42pm Reply

    • Jaclyn: The fridge is best for setting them but then you can freeze them after if you need them to keep longer. December 20, 2013 at 2:50pm Reply

  • Danika: These look amazing! But can I just use oreo cooking crumbs from the box instead of crushing cookies? I don’t think the box ones have the icing combined in the crush. December 20, 2013 at 11:21am Reply

    • Jaclyn: I would recommend sticking with the ones with filling because like you said I don’t know if thats in the boxed crumbs (I’ve actually never even seen those before, where have I been!? :) December 20, 2013 at 2:46pm Reply

  • Brooke: If cooking in mini cupcake pans how long would you reduce the time? And would you leave them in the oven like the other? Also, can I leave out the white chocolate? December 21, 2013 at 11:58am Reply

    • Jaclyn: If you don’t want white chocolate I’d just recommend using this recipe I have posted here: http://www.cookingclassy.com/2013/04/cheesecake-cupcakes/. I would probably cut the baking time back to around 10 minutes (is my guess. I think someone mentioned in the comments on that link, what they baked minis for). I wouldn’t leave the the mini cupcakes in the oven. Hope you love them! December 22, 2013 at 11:02pm Reply

  • Black & White Cheesecake Bites | Home Sweet Life: […] share today. It was a delicious and easy recipe for black & white cheesecake bites. I followed this recipe from Cooking Classy for the white chocolate cheesecake base. Combined with an Oreo crust and a […] February 5, 2014 at 11:05am Reply

  • Pinky: 325 degrees is in ferienheight? March 8, 2014 at 9:05am Reply

    • Jaclyn: Yes it is in fahrenheit. March 8, 2014 at 9:35pm Reply

  • Kate brophy: Hey jaclyn sorry I know this recipe was a while ago but could u make these cylinder shape instead of cube thanks xx September 17, 2014 at 1:50pm Reply

    • Jaclyn: Yes definitely! October 21, 2014 at 7:03pm Reply

  • Veronica Alvarez: Do I crush the whole cookie with the filling? Or without the filling ? October 26, 2014 at 9:25pm Reply

    • Jaclyn: With the filling. October 27, 2014 at 12:14am Reply

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