Dessert

Mini Christmas Cheesecake Recipe

ByJulian Dempsey November 5, 2025November 5, 2025

Introduction

These Mini Christmas Cheesecakes are festive, creamy, and perfect for holiday gatherings. With a colorful marbled batter and a crunchy Oreo crust, they bring a delightful twist to classic cheesecake bites. Easy to make and sure to impress your guests!

The image shows a close-up of a festive cupcake with five colorful layers at the base: black at the bottom, followed by cream, red, green, and a thin green top layer of frosting clinging to the cupcake liner. On top of this base, there is a thick, swirled layer of white whipped cream frosting, topped with red, green, and gold sprinkles scattered across the frosting. A small gold star-shaped sprinkle sits at the peak of the whipped cream. Several similar cupcakes are blurred in the background, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g Oreo Cookies (Crushed with the filling)
30 g butter (melted)
450 g cream cheese
150 g granulated sugar
20 g all purpose flour
½ tsp vanilla extract
1 tbsp lemon zest
60 g heavy cream
2 eggs
Red & green food coloring
Whipped cream for topping
Sprinkles for decoration

Instructions

Step 1: Preheat oven to 150°Celsius. Place cupcake casings into a cupcake tray.
Step 2: Process the Oreo cookies into fine crumbs, including the filling, using a food processor or by crushing them in a zip lock bag with a rolling pin. Transfer crumbs to a bowl and mix with melted butter until evenly moistened.
Step 3: Place one tablespoon of the cookie crumb mixture into each cupcake casing. Use a small rolling pin to press the crumbs firmly to form a crust. Set aside.
Step 4: In a separate bowl, beat cream cheese until smooth, about 30 to 60 seconds, scraping sides frequently.
Step 5: Add sugar, flour, and lemon zest to the cream cheese and beat for 20 seconds until combined.
Step 6: Scrape down the bowl, then add both eggs and vanilla extract. Beat for 10 seconds until mixed, scrape the bowl again, and beat for another 10 seconds until smooth. Avoid overbeating to prevent excess air in the batter.
Step 7: Fold in the heavy cream gently using a spatula.
Step 8: Transfer one-third of the batter into two small bowls. Add green food coloring to one and red food coloring to the other; mix each well.
Step 9: Pour the batter into cupcake casings, starting with plain batter, alternating with red and green batters. Use a skewer to create a marbled pattern by swirling gently in a circular motion, taking care not to pierce the crust.
Step 10: Bake at 150°Celsius for 20 minutes. Place a baking dish filled with water in the oven to keep moisture during baking.
Step 11: After baking, leave cheesecakes in the oven for an additional 5 minutes.
Step 12: Remove from oven and let cool for 15 minutes at room temperature.
Step 13: Refrigerate for at least 4 hours or overnight for best results. Once chilled, carefully peel off cupcake casings.
Step 14: Top each cheesecake with whipped cream and sprinkles before serving.
Step 15: Store any leftovers in the refrigerator.

Tips & Variations

For extra flavor, add a teaspoon of almond extract with the vanilla.
Use different food coloring shades to match your holiday theme or party colors.
Try swapping Oreo cookies for ginger snap crumbs for a spicier crust.
To avoid cracking, do not overbeat the batter and bake at a low temperature with a water bath.

Storage

Store leftover mini cheesecakes covered in an airtight container in the refrigerator for up to 4 days. When ready to serve, you can enjoy them chilled or bring them to room temperature for about 20 minutes. They are not recommended for freezing due to the delicate texture.

How to Serve

The image shows festive cupcakes with five visible layers: the bottom layer is dark chocolate brown, the next three layers are pastel cream, bright red, and green, stacked evenly within white cupcake liners. On top, each cupcake has a swirl of fluffy white frosting decorated with red, green, and gold sprinkles, and a small golden star candy on the peak. The cupcakes are placed on a white lace doily over a white marbled surface, with blurred Christmas decorations in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes are perfect to make a day ahead. Refrigerate overnight to allow them to set properly and develop their flavors.

What can I use instead of Oreo cookies for the crust?

You can substitute Oreo cookies with graham cracker crumbs, digestive biscuits, or ginger snaps for a different flavor profile. Just make sure to mix the crumbs with melted butter to create a firm crust.