Save Impress all of the Whos at your Christmas party with these fun and festive neon green mini cheesecakes—perfectly sized, irresistibly creamy, and bursting with holiday cheer!
I first served these at a holiday gathering and they were an instant hit with guests of all ages.
Ingredients
- Crust: 1 cup Oreo cookie crumbs (about 10–11 cookies), 2 1/2 tbsp unsalted butter, melted
- Cheesecake Filling: 16 oz (2 packages) cream cheese, softened, 1/2 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, Neon green food coloring (gel recommended)
- Optional Toppings: Whipped cream, Festive sprinkles or red heart sprinkles (for the true Grinch look)
Instructions
- Step 1:
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.
- Step 2:
- Prepare the crust: In a food processor, pulse Oreo cookies to fine crumbs. Add melted butter and pulse again until the mixture resembles wet sand.
- Step 3:
- Divide the crumb mixture evenly among the liners (about 1 tablespoon per cup) and press down firmly with the back of a spoon or a small glass.
- Step 4:
- In a medium bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy.
- Step 5:
- Add eggs one at a time, beating on low after each addition, then mix in vanilla extract.
- Step 6:
- Add neon green food coloring, a little at a time, until your desired Grinchy shade is reached.
- Step 7:
- Spoon about 1/4 cup cheesecake batter into each liner, filling them almost to the top.
- Step 8:
- Bake for 15–17 minutes, until the centers are mostly set but still slightly jiggly.
- Step 9:
- Remove from oven and cool completely in the pan. Then refrigerate for at least 2 hours, or until firm.
- Step 10:
- Before serving, top with whipped cream and festive sprinkles if desired.
Save These mini cheesecakes quickly became a beloved dessert at family Christmas parties, creating joyful moments with every bite.
Required Tools
12-cup standard muffin pan, Paper cupcake liners, Food processor, Mixing bowls, Electric mixer, Measuring cups and spoons
Allergen Information
Contains dairy (cream cheese, butter), eggs, and wheat (Oreos). Double-check labels for possible nut or soy traces if allergies are a concern.
Nutritional Information
Calories: 220, Total Fat: 15 g, Carbohydrates: 19 g, Protein: 3 g per serving
Save Enjoy these festive mini cheesecakes as a perfect holiday treat for all ages.
Recipe FAQ
- → What is the best way to achieve the neon green color?
Using gel food coloring is recommended for vibrant and consistent neon green hues without thinning the cheesecake filling.
- → Can I substitute Oreo cookies in the crust?
Yes, chocolate graham crackers make a delicious alternative that adds a slightly different depth to the crust texture and flavor.
- → How long should mini cheesecakes chill before serving?
Refrigerate for at least 2 hours to ensure a firm texture and optimal flavor development before serving.
- → What is the ideal baking time and temperature?
Bake at 350°F (175°C) for 15–17 minutes until centers are mostly set but still slightly jiggly for creamy consistency.
- → Are there any tips for easy crust handling?
Press the crumb mixture firmly and evenly into liners using the back of a spoon or small glass to create a compact base.