Description
These Grinch Mini Cheesecakes are festive and fun, perfect for holiday celebrations. With a crunchy Oreo crust and a vibrant neon green cheesecake filling, they bring a playful twist to the classic dessert. Easy to make and individually portioned, they’re sure to impress your guests with their colorful appearance and creamy texture.
Ingredients
Scale
Crust
- 1 cup Oreo Crumbs (about 10-11 Oreos processed)
- 2 1/2 tbsp Butter, melted
Cheesecake
- 16 oz (2 packages) Cream Cheese, softened
- 1/2 cup Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- Neon Green Food Coloring, to desired color
Topping (optional)
- Whipped Cream
- Sprinkles
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners to make removing the mini cheesecakes easier after baking.
- Make the Crust: Pulse about 10 to 11 Oreos in a food processor until they turn into fine crumbs. Then add the melted butter and pulse again until the crumbs and butter are well combined and resemble wet sand.
- Form Crust Base: Divide the Oreo crumb mixture evenly among each cupcake liner and press down firmly with the back of a spoon or your fingers to create an even crust layer.
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Then beat in the eggs one at a time, followed by the vanilla extract.
- Add Coloring: Mix in neon green food coloring gradually until you reach the vibrant ‘Grinch’ shade you desire.
- Fill Cups: Spoon about 1/4 cup of the cheesecake mixture into each cupcake liner, filling them evenly over the prepared crusts.
- Bake: Bake the cheesecakes in the preheated oven for 15 to 17 minutes. The centers should still be slightly jiggly when you gently shake the pan – this ensures a creamy texture after cooling.
- 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 firm, at least 2 hours or preferably overnight for best texture.
- Serve: Before serving, top each mini cheesecake with whipped cream and sprinkles if desired for a festive touch.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
- The cheesecakes may crack if overbaked; watching the bake time carefully and removing them when centers are still slightly jiggly helps prevent this.
- Use neon gel food coloring for brighter colors without thinning the batter.
- Allow cheesecakes to chill well to ensure easy removal from liners and firmer texture.
- Optional toppings like whipped cream and sprinkles enhance presentation and festivity.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
