Santa Hat Cheesecake Cups by @millsandbuns

33 min

8 servings

🌾

120 g

Digestive biscuits

🧈

30 g

Butter

🧀

130 g

Cream cheese

🥛

45 ml

Fresh cream

🍬

13 g

Caster sugar

🌽

3 g

Corn flour

🥛

75 g

Condensed milk

🍦

5 ml

Vanilla extract

🥛

240 ml

Whipped cream

🍓

150 g

Strawberries

  1. Preheat

    Preheat the oven to 140°C (285°F) and place 8 paper liners in the muffin tray.

  2. Combine
    • digestive biscuits
    • butter

    Combine the crushed digestive biscuits with 30 g melted butter until the crumbs are evenly moistened.

  3. Divide
    • digestive biscuits
    • butter

    Divide the biscuit mixture between the 8 lined cups and press firmly into an even base.

  4. Whisk
    • cream cheese
    • fresh cream

    Whisk 125 g cream cheese with 45 ml fresh cream until smooth and lump-free.

  5. Whisk
    • caster sugar
    • corn flour
    • sweetened condensed milk

    Whisk in the caster sugar, corn flour, sweetened condensed milk, and vanilla extract until fully combined.

  6. Pour
    • cream cheese
    • fresh cream
    • caster sugar

    Pour the cheesecake filling evenly over the biscuit bases, filling each cup nearly to the top.

  7. Pour
    • water

    Set the muffin tray inside a baking dish and pour hot water into the dish to create a water bath halfway up the tray.

  8. Bake

    Bake the cheesecake cups at 140°C (285°F) for 15 to 18 minutes, until the edges are set and the centers have a slight wobble.

  9. Cool

    Remove the cups from the water bath and cool completely before chilling until firm.

  10. Pipe
    • whipped cream

    Pipe whipped cream onto each chilled cheesecake cup to form the white trim of a Santa hat.

  11. Place
    • strawberries

    Hull the strawberries and place one strawberry point-side up on each cheesecake cup to complete the Santa hat decoration.

Santa Hat Cheesecake Cups by @millsandbuns

33 min

8 servings

🌾

120 g

Digestive biscuits

🧈

30 g

Butter

🧀

130 g

Cream cheese

🥛

45 ml

Fresh cream

🍬

13 g

Caster sugar

🌽

3 g

Corn flour

🥛

75 g

Condensed milk

🍦

5 ml

Vanilla extract

🥛

240 ml

Whipped cream

🍓

150 g

Strawberries

Preparation Steps

  1. Step 1/11

    Preheat the oven to 140°C (285°F) and place 8 paper liners in the muffin tray.

    🧁muffin tray
    🍰paper liners

  2. Step 2/11

    Combine the crushed digestive biscuits with 30 g melted butter until the crumbs are evenly moistened.

    🌾digestive biscuits
    🧈butter
    🥣mixing bowl
    🥄spatula

  3. Step 3/11

    Divide the biscuit mixture between the 8 lined cups and press firmly into an even base.

    🌾digestive biscuits
    🧈butter
    🧁muffin tray
    🍰paper liners

  4. Step 4/11

    Whisk 125 g cream cheese with 45 ml fresh cream until smooth and lump-free.

    🧀cream cheese
    🥛fresh cream
    🥣mixing bowl
    🥄whisk

  5. Step 5/11

    Whisk in the caster sugar, corn flour, sweetened condensed milk, and vanilla extract until fully combined.

    🍬caster sugar
    🌽corn flour
    🥛sweetened condensed milk
    🍦vanilla extract
    🥣mixing bowl
    🥄whisk

  6. Step 6/11

    Pour the cheesecake filling evenly over the biscuit bases, filling each cup nearly to the top.

    🧀cream cheese
    🥛fresh cream
    🍬caster sugar
    🌽corn flour
    🥛sweetened condensed milk
    🍦vanilla extract
    🧁muffin tray
    🥄spatula

  7. Step 7/11

    Set the muffin tray inside a baking dish and pour hot water into the dish to create a water bath halfway up the tray.

    💧water
    🧁muffin tray
    🍳baking dish

  8. Step 8/11

    Bake the cheesecake cups at 140°C (285°F) for 15 to 18 minutes, until the edges are set and the centers have a slight wobble.

    🧁muffin tray
    🍳baking dish

  9. Step 9/11

    Remove the cups from the water bath and cool completely before chilling until firm.

    🧁muffin tray

  10. Step 10/11

    Pipe whipped cream onto each chilled cheesecake cup to form the white trim of a Santa hat.

    🥛whipped cream
    🫙piping bag

  11. Step 11/11

    Hull the strawberries and place one strawberry point-side up on each cheesecake cup to complete the Santa hat decoration.

    🍓strawberries
    🔪knife

Composition

Ingredients

Types

Grains, Biscuits, Dairy, Fat, Cheese, Cream, Sweeteners, Thickeners, Flavorings, Fruit, Berries

Ingredients

Digestive biscuits, Butter, Cream cheese, Fresh cream, Caster sugar, Corn flour, Condensed milk, Vanilla extract, Whipped cream, Strawberries

Notes

Digestive biscuits (7-8, crushed), Butter (melted), Whipped cream (for decoration, amount not given), Strawberries (for decoration, amount not given)

Allergens

Gluten, Milk, Corn

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

295 kcal

Macro nutrients

Protein: 4.5g, Carbohydrates: 31g, Sugars: 24g, Fat: 17g, Saturated fat: 10.5g, Fiber: 1.2g

Nutritional Information

Minerals

Calcium: 115mg, Sodium: 190mg, Potassium: 155mg, Iron: 0.8mg

Vitamins

Vitamin A: 170mcg, Vitamin C: 18mg, Vitamin B12: 0.4mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

18 minutes

Overall

33 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

muffin tray, paper liners, mixing bowl, whisk, spatula, measuring spoons, baking dish, piping bag, knife

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Christmas, Holiday party, Winter celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth, Crumbly, Soft

Flavors

Sweet, Creamy, Vanilla, Buttery, Fruity, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because of dairy filling), fridge : 3 days (Store in an airtight container,Keep below 4°C,Decorate with strawberries shortly before serving when possible), freezer : 1 month (Freeze undecorated in an airtight container,Thaw overnight in the refrigerator,Add whipped cream and strawberries after thawing)