Santa Hat Cheesecake Bites Recipe

Santa Hat Cheesecake Bites Recipe

How To Make Santa Hat Cheesecake Bites

Christmas feels all over with this cheesecake bites desserts made from Oreo cookie crust with white chocolate cheesecake filling and strawberry on top.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes



  • 18Oreos,finely crushed to about 1¾ cups
  • tbspbutter,melted and divided
  • 2pkgscream cheese,(8 ounce), softened
  • ¼cupgranulated sugar,plus 2 tablespoons
  • 2large eggs
  • ½tspvanilla extract
  • 1⅓cupswhite chocolate chips
  • ½cupheavy cream,plus ⅓ cup, divided
  • 25fresh strawberries,fairly small
  • 2tbsppowdered sugar


  1. Preheat oven to 325 degrees F. Line an 8×8-inch baking dish with two large sheets of tinfoil (one going horizontally and one over the top of the other vertically.

  2. Brush foil with ½ tablespoon of melted butter.

  3. In a mixing bowl, using a fork blend together crushed Oreos and 2 Tablespoons of melted butter until mixture is well combined and evenly moistened.

  4. Press mixture firmly into the bottom of the prepared baking dish, set aside.

  5. In a large mixing bowl, using an electric hand mixer set on medium-low speed, blend together cream cheese and granulated sugar until the mixture is smooth for about 30 seconds.

  6. Add in eggs and vanilla extract and mix until well blended. In a separate microwave-safe bowl, heat white chocolate chips with ⅓ cup of heavy cream on 50% power in 30-second intervals, stirring after each interval until melted and smooth.

  7. Pour melted white chocolate mixture into cream cheese mixture and blend on low speed until combined.

  8. Tap bowl against countertop for about 30 times to release some of the air bubbles then pour mixture over prepared crust in baking dish.

  9. Bake in preheated oven for 40 minutes then turn the oven off and without opening the oven door allow cheesecake to rest in a warm oven for 15 minutes.

  10. Remove from oven and let rest at room temperature for 30 minutes then cover with plastic wrap and freeze for 3 hours or refrigerate for 6 hours.

  11. Once cheesecake is fully chilled and set, remove it from the freezer or refrigerator and lift the cheesecake out of the pan using the foil overhang.

  12. Cut cheesecake into squares.

  13. In a mixing bowl, using an electric hand mixer set at high speed, whip the remaining ½ cup of heavy cream until soft peaks form then add powdered sugar and mix until stiff peaks form.


  1. Cut a flat top off of each strawberry and lay flat side down over top of cheesecake. Fill a pastry bag with sweetened whipped cream and pipe around strawberry then finish with a small amount over the top of the hat.

  2. Serve immediately. Store in refrigerator in an airtight container.


  • Calories: 159.31kcal
  • Fat: 10.23g
  • Saturated Fat: 5.51g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 3.17g
  • Polyunsaturated Fat: 0.70g
  • Carbohydrates: 15.63g
  • Fiber: 0.54g
  • Sugar: 12.52g
  • Protein: 2.09g
  • Cholesterol: 33.84mg
  • Sodium: 74.32mg
  • Calcium: 34.38mg
  • Potassium: 85.69mg
  • Iron: 1.22mg
  • Vitamin A: 61.60µg
  • Vitamin C: 7.97mg
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