Super Chocolate Cheesecake Santa Hat Recipe

Experience delicious and delectable double chocolate cheesecake bites with whipped cream and strawberries with these Chocolate Cheesecake Santa Hats.  

– 1 cup Oreo cookies  – 2 tablespoon butter  – 16 ounce cream cheese  – ⅔ cup brown sugar  – 2 eggs  – ¼ cup sour cream – 1½ teaspoon instant coffee  – ¼ teaspoon salt – 1 teaspoon vanilla extract – 2 tablespoon cocoa powder  – 6 ounce bittersweet chocolate – 1 cup cool whip – 12 strawberrie

Ingredient

1

The oven should be preheated to 350 degrees Fahrenheit. The butter and the Oreo cookie crumbs should be combined in a bowl and mixed together.

2

Evenly divide the mixture into each of the pan's cups, then push down. For seven minutes, bake. Lower the heat to 300°F. 

3

In the bowl of your mixer, add the cream cheese and brown sugar. Beat for three minutes, or until smooth.

4

Stir in the eggs and mix again. To the mixer, add the sour cream, melted chocolate, instant coffee, salt, vanilla extract, and cocoa powder.

5

Avoid overmixing as this may lead to the cheesecakes breaking. Fill each cup to the brim with cheesecake batter after spooning it in.

6

The batter ought should be sufficient to fill all 12 cups. I normally just bake any leftover batter in small ramekins; it makes a delicious dessert.

7

For 15 to 18 minutes, bake. Take the pan out of the oven, and before removing the cheesecakes from the pan, allow them to cool completely.

8

To ensure that the cheesecakes set properly, refrigerate them for a few hours. Add cool whip on the top of each cheesecake.

9

To make pipetting the cool whip easier, I used a piping bag. An alternative to using a piping bag is to use a plastic bag.

10

Place a strawberry on top of the cheesecakes and then pipe some cool whip onto the tips of the strawberries. Keep chilled until you're ready to serve.

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