Description
These festive Grinch Mini Cheesecakes are a delightful holiday treat featuring a rich and creamy neon green cheesecake filling on a crunchy Oreo crust. Perfectly portioned in cupcake liners, they’re easy to make and fun to serve at any Christmas party or holiday gathering. The vibrant green color captures the mischievous spirit of the Grinch, making them as visually striking as they are delicious.
Ingredients
Scale
Crust
- 1 cup Oreo Crumbs (about 10-11 Oreos processed)
- 2 1/2 tbsp Butter, melted
Cheesecake Filling
- 2 (8 oz) packages Cream Cheese, softened
- 1/2 cup Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- Neon Green Food Coloring, amount as needed for desired color
Toppings (Optional)
- Whipped Cream
- Sprinkles
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to make removing mini cheesecakes easier.
- Make Oreo Crust: Place about 10-11 Oreos in a food processor and pulse until finely ground into crumbs. Add the melted butter and pulse again until the mixture is well combined and resembles wet sand.
- Form Crust Base: Evenly divide the Oreo crust mixture among the cupcake liners. Press the crumbs firmly into the bottoms to form a compact crust layer.
- Prepare Cheesecake Filling: In a medium bowl, beat together the softened cream cheese and sugar until smooth and creamy. Add the eggs and vanilla extract, mixing well until fully incorporated and smooth.
- Add Color: Stir in neon green food coloring gradually until you achieve the bright Grinch green color desired.
- Fill Cupcake Liners: Spoon approximately 1/4 cup of the cheesecake batter evenly over the Oreo crusts in each liner, filling the cups nearly to the top.
- Bake the Mini Cheesecakes: Place the pan in the oven and bake for 15-17 minutes. The centers should still be slightly jiggly to indicate they are perfectly baked.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely in the pan. Once cooled, refrigerate for several hours or until firm.
- Garnish and Serve: Before serving, optionally top each mini cheesecake with whipped cream and festive sprinkles to enhance flavor and appearance.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- If you don’t have neon green food coloring, mix blue and yellow food coloring to reach the desired shade.
- Do not overbake; the slight jiggle in the center prevents dry and cracked cheesecakes.
- These mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
- For a gluten-free version, substitute Oreo crumbs with gluten-free chocolate cookie crumbs.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
