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



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.


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


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


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


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


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.


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.


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


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.


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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