Description
These Grinch Mini Cheesecakes are a festive and fun dessert perfect for holiday celebrations. Featuring a crunchy Oreo crust and a vibrant neon green cream cheese filling, they capture the mischievous spirit of the Grinch. Baked to creamy perfection, these bite-sized treats are topped optionally with whipped cream and sprinkles to add extra holiday cheer.
Ingredients
Scale
Crust
- 1 cup Oreo Crumbs
- 2 1/2 tbsp Butter, Melted
Cheesecake Filling
- 2 (8 oz) Cream Cheese, Softened
- 1/2 cup Sugar
- 2 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 cupcake liners to ease removal of the mini cheesecakes after baking.
- Make the Crust: Pulse about 10-11 Oreo cookies in a food processor until finely ground into crumbs. Add the melted butter and pulse again until the crumbs are well coated and combined.
- Form the Crust: Evenly divide the Oreo crumb mixture among the cupcake liners. Firmly press the crumbs into the bottom of each liner to form compact crusts.
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add Color: Incorporate neon green food coloring into the cheesecake mixture until you reach the desired vibrant Grinchy color.
- Fill the Cups: Spoon approximately 1/4 cup of the green cheesecake mixture into each crust-lined cupcake liner, filling them evenly.
- Bake: Place the cupcake pan in the preheated oven and bake for 15-17 minutes. The centers should remain slightly jiggly when done.
- Cool and Chill: Remove the pan from the oven and allow the cheesecakes to cool completely in the pan. Once cooled, refrigerate until they are fully firm and chilled.
- Serve: Optionally top each mini cheesecake with whipped cream and festive sprinkles before serving for extra holiday flair.
Notes
- Use room temperature cream cheese to ensure a smooth batter without lumps.
- Do not overbake; the centers should still be slightly jiggly when you remove them from the oven.
- For extra holiday decoration, use red or white sprinkles to contrast with the green cheesecake.
- Mini cheesecakes can be made a day ahead and stored covered in the refrigerator.
- If you don’t have a food processor, place the Oreos in a sealed plastic bag and crush with a rolling pin.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
