Description
These Grinch Mini Cheesecakes are festive, creamy, and perfect for holiday celebrations. Featuring a crunchy Oreo crust and vibrant neon green cheesecake filling, they bring a fun twist on classic cheesecakes in an easy-to-make mini size. Each bite delivers a smooth, tangy, and sweet flavor with a touch of whimsy, making them a hit for Christmas parties or any festive occasion.
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 large Eggs
- 1 tsp Vanilla Extract
- Neon Green Food Coloring, to desired color
Toppings (optional)
- Whipped cream
- Holiday sprinkles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners for easy removal and cleanup.
- Make Oreo Crust: In a food processor, pulse about 10-11 Oreos until they turn into fine crumbs. Add the melted butter and pulse again until the crumbs are evenly coated and hold together when pressed.
- Form Crust Base: Evenly divide the Oreo crumb mixture into each lined cupcake mold. Press the crumbs firmly into the bottom to form a compact crust layer.
- Prepare Cheesecake Filling: In a medium bowl, beat softened cream cheese with sugar until smooth and creamy. Then beat in the eggs one at a time, followed by the vanilla extract. Add neon green food coloring gradually, mixing until you achieve the vibrant Grinch green color.
- Fill Cupcake Liners: Spoon about 1/4 cup of the cheesecake mixture into each prepared crust-lined cupcake liner, spreading evenly.
- Bake the Cheesecakes: Place the cupcake pan in the preheated oven and bake for 15-17 minutes. The centers should be slightly jiggly but not liquid. This indicates they are perfectly baked.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely in the pan at room temperature. Once cooled, refrigerate for several hours or until completely firm.
- Add Toppings and Serve: Before serving, top each mini cheesecake with whipped cream and festive holiday sprinkles if desired for an extra touch of sweetness and decoration.
Notes
- If you don’t have neon green food coloring, mix blue and yellow food colors to reach the desired shade.
- Ensure cream cheese is softened to avoid lumps in the batter.
- Store leftover mini cheesecakes covered in the refrigerator; consume within 3-4 days for freshness.
- For a gluten-free version, use gluten-free cookies instead of Oreos.
- Use full-fat cream cheese for best texture and flavor.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 16g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
