Santa Hat Cheesecake Bites Recipe

It’s a chocolate baking cup filled with strawberries & no bake cheesecake make the cutest Santa Hat Cheesecake Bites! These are perfect for any holiday party!

I’ve seen a lot of the Strawberry Santa Hats around and thought I would make some of my own.  I decided on a cheesecake variety since strawberry and cheesecake obviously go hand in hand.

First comes first.  You’ll need chocolate dessert cups for these.  I found these chocolate dessert cups in the baking section at Walmart the other day and knew they would be perfect to use for these!  You can also find them on Amazon here (affiliate)!

The second option is to make them yourself using a silicone baking cup (made for cupcakes) and paint a thick chocolate coating on the inside of the cup. Once it hardens the chocolate should easily release to make the chocolate cup.

Santa Hat Cheesecake Bites Recipe
Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Serves: 12

Ingredients

For the Crust

• 2 tbsp butter unsalted, melted
• 1 cup Oreo cookies * crushed

 For Cheesecake

• 16 oz cream cheese at room temperature
• 1/4 cup sour cream
• 2 eggs at room temperature
• 2/3 cup brown sugar packed
• 1 tsp vanilla extract
• 1/4 tsp salt fine grain
• 1 1/2 tsp instant coffee dissolved in 2 tsp water
• 2 tbsp cocoa powder unsweetened
• 12 strawberries
• 1 cup cool whip or whipped cream
• 6 oz bittersweet chocolate melted and cooled to just warm

 Instructions

1. Preheat the oven to 350 F degrees.
2. In a bowl mix together the oreo cookie crumbs with the butter. Divide the mixture equally into each cup in the pan and press down. Bake for 7 minutes. **
3. Reduce heat to 300 F degrees.
4. Add the cream cheese and brown sugar to the bowl of your mixer and mix until smooth for about 3 minutes. Add the eggs and continue mixing.
5. Add the sour cream, instant coffee, salt, vanilla extract, cocoa powder and melted chocolate to the mixer and mix until smooth. Do not over mix since over mixing can cause the cheesecakes to crack.
6. Spoon cheesecake batter into each cup and fill to the top. There should be enough batter for all 12 cups. If you have any leftover batter, I usually just bake it in little ramekins, makes for a great dessert.
7. Bake for 15 to 18 minutes. Remove the pan from the oven and let the cheesecakes cool completely before removing them from the pan. Refrigerate the cheesecakes for a couple hours so that they set properly.
8. Top each cheesecake with cool whip. I used a piping bag to pipe the cool whip easier. You could also use a plastic bag instead of a piping bag. Top the cheesecakes with a strawberry then pipe a bit of cool whip on each strawberry tip.
9. Refrigerate until ready to serve.

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