These adorable Mini Santa Hat Cheesecakes are the ultimate crowd-pleasing holiday dessert, combining the creamy richness of cheesecake with a festive, fun twist! With a buttery graham cracker crust made with Mirage Margarine, these mini treats have a perfectly balanced, melt-in-your-mouth base that pairs beautifully with the velvety cheesecake filling. The smooth, tangy cheesecake is topped with a cloud of homemade whipped cream and crowned with a fresh strawberry to create a delightful mini Santa hat, complete with a whipped cream border and a snowy peak.
Easy to prep in advance, these individual cheesecakes bake to perfection, then chill overnight for a smooth, creamy texture. Once topped with whipped cream and fresh strawberries, they become the perfect festive treat for holiday parties, family gatherings, or to leave out for Santa himself!
With their rich flavour, festive look, and make-ahead convenience, these Mini Santa Hat Cheesecakes are sure to be a hit at any holiday celebration. Simple yet elegant, they’re a deliciously playful way to bring joy to the season.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 12 mini cheesecakes
Ingredients
Graham Cracker Crust
- 1 1/2 cup Graham Cracker Crumbs
- 1/4 cup Mirage Margarine, melted
Cheesecake Batter
- 12 oz Cream Cheese
- 1 tbsp Corn Starch
- 1/2 cup Sugar
- 2 Eggs
- 1/2 cup Sour Cream
- 1 tsp Lemon Extract
Garnish
- 3/4 cup Whipping Cream
- 2 tbsp Icing Sugar
- 1/2 tsp Vanilla Extract
- 12 Strawberries
Directions
Preheat the oven to 275°F. Mix graham cracker crumbs and melted Mirage to a wet sand consistency. Line a 12-cup muffin tin with muffin liners and divide the graham cracker crumb mixture between the cups, about 1 heaping tablespoon per cup. Using a flat-bottomed measuring cup or spoon, press the graham crumb mixture into the bottom of the cups so it is tightly packed.
In a stand mixer fitted with a paddle attachment beat cream cheese on medium low speed, scraping down the sides of the bowl as needed. This should take about 3 minutes, or until there are no lumps. With the mixer running on medium low speed, add the eggs and beat until combined. Scrape down the sides of the bowl as needed.
Divide the batter between the muffin cups. Bake at 275°F for about 40 minutes or until the centers of the cheesecakes are just slightly wobbly. Remove from the oven, let cool for about 30 minutes before transferring the pan to the fridge to cool overnight or at least 3 hours.
Once the cheesecakes have cooled remove the muffin liners. Whip the cream with the icing sugar and vanilla extract until stiff peaks have formed. Transfer the whipped cream to a piping bag with a small round tip.
Cut the tops off the strawberries and affix to the top of the cheesecake with a small amount of whipped cream. Pipe a small border of whipped cream around the base of the strawberry and a small ball on the tip of the strawberry to make the Santa hat.