Ingredients
Equipment
Method
- Start by finely crushing the Teddy Graham crackers in a blender or food processor until they resemble fine crumbs. You want them to be small enough to mix easily with the other ingredients.
- Next, melt the coconut oil in the microwave or on the stove, and then combine it with the crushed Teddy Graham crackers. Mix until the crumbs are well coated and resemble wet sand.
- Grease a mini cupcake pan to ensure easy removal later. Spoon a heaping teaspoon of the crust mixture into each well, pressing it down firmly with your fingers or the back of a spoon. It’s crucial to create an even layer for the base of your cheesecakes.
- Once you’ve filled the cupcake pan, place it into the freezer for about 10 to 15 minutes to let the crust firm up while you prepare the filling.
- In a large bowl, combine the softened cream cheese, Greek yogurt, honey, lemon juice, vanilla extract, and a dash of salt. Use an electric mixer to blend until smooth and creamy. Scrape down the sides of the bowl to ensure everything is well mixed.
- Once the filling is ready, take the crust out of the freezer. Spoon about 1 tablespoon of the filling into each well of the mini cupcake pan. Smooth the tops with the back of a spoon or a small spatula to make them nicely even.
- If you choose to make Santa's hat tops, use any extra filling you have left. You can roll little balls and set them aside, or you can prepare whipped cream for topping.
- Carefully place the mini cupcake pan back into the freezer and chill the cheesecakes for at least 15 minutes until they are firm enough to pop out.
- When you’re ready to serve, gently use a butter knife to pop the cheesecakes out of the pan. They should come out easily if you greased the pan well.
- To finish, take your strawberries and chop off the stems. Place one on top of each cheesecake to mimic Santa’s hat. If you prepared small balls of extra filling or whipped cream, place those on top as well.
Notes
Keep any leftovers in an airtight container in the fridge. They’re best enjoyed within three days for optimal freshness. You can freeze these mini cheesecakes for up to a month. Just make sure they are well-wrapped to prevent freezer burn. Serve with a dusting of cocoa or alongside a scoop of vanilla ice cream for added indulgence. Feel free to swap out the strawberries for other fruits like raspberries or blueberries for a different flavor profile. Try adding crushed nuts or sprinkles on top for added texture and flavor.