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Grinch Mini Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 70 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 40 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These festive Grinch Mini Cheesecakes feature a vibrant neon green filling on a crunchy Oreo crust, perfect for holiday celebrations. Creamy and smooth, these bite-sized desserts combine classic cheesecake flavors with a fun twist inspired by the beloved Grinch character. Easy to make and ideal for parties, they are baked to perfection with a slightly jiggly center and chilled to set before serving.

Ingredients

Scale

Crust

  • 1 cup Oreo Crumbs (about 10-11 Oreos processed)
  • 2 1/2 tablespoons Butter, melted

Cheesecake Filling

  • 2 (8 oz) packages Cream Cheese, softened
  • 1/2 cup Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • Neon Green Food Coloring, to desired color

Toppings (Optional)

  • Whipped Cream
  • Sprinkles

Instructions

  1. Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners to prevent sticking and for easy removal of mini cheesecakes.
  2. Make the Crust: Place about 10-11 Oreos in a food processor and pulse until finely ground into crumbs. Add the melted butter and pulse again until the crumbs are evenly coated and combined.
  3. Form the Crust Base: Divide the Oreo crumb mixture evenly among the cupcake liners. Press the crumbs firmly into the bottom of each liner to create a solid crust layer.
  4. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with the sugar until smooth and creamy using a hand mixer or stand mixer. Then add the eggs and vanilla extract and beat until fully incorporated.
  5. Add Color: Mix in neon green food coloring a little at a time until the mixture reaches your desired vibrant Grinch green shade.
  6. Fill the Cups: Spoon about 1/4 cup of the cheesecake mixture evenly into each crust-lined cup, filling each about 3/4 full.
  7. Bake the Mini Cheesecakes: Bake in the preheated oven for 15 to 17 minutes. The centers should still be slightly jiggly when done, which ensures a creamy texture after chilling.
  8. Cool and Chill: Remove the pan from the oven and allow the mini cheesecakes to cool completely in the pan. Once cooled, refrigerate them for several hours or until fully firm.
  9. Add Toppings and Serve: Before serving, top each mini cheesecake with whipped cream and sprinkles if desired for an extra festive touch.

Notes

  • You can substitute Oreo crumbs with any chocolate cookie crumbs if preferred.
  • Be sure the cream cheese is softened to avoid lumps in the batter.
  • For best color, add food coloring gradually to reach the desired neon green shade.
  • Do not overbake the cheesecakes; a slightly jiggly center guarantees a creamy texture after chilling.
  • These mini cheesecakes can be stored covered in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 220
  • Sugar: 15g
  • Sodium: 140mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 65mg

Find it online: https://littlespoonbites.com/grinch-mini-cheesecakes-recipe/