Cheesecake Santa Hat Bites!

Monday, December 30, 2013

Here I am again posting something way later than I wanted!  If there is one thing you should know about me it's that I never can do something on time when I originally want things to be done.  I do a couple of things… I procrastinate a lot and I get easily distracted.  For instance, I was distracted by my gluten free cinnamon rolls that turned out so well they just had to be posted first! ;)

I know now that it's after Christmas so that it might seem pointless for me to be posting these now but they were so dang cute I just had to!  Secretly, I am hoping that there may be a few more people out there who will have a late Christmas party or perhaps these would be cute at a New Years Eve party.  I do a lot of wishful thinking as well...!

I do feel like this recipe did take some work.  From finding some gluten free chocolate cookies that had good ingredients in them to topping off the Santa hat with a little white fuzz.  There is a lot of down time in this recipe so it'd be easy to make something else or multitask while making these cuties.

  • 2 pkg cream cheese
  • 16 gluten free chocolate cookies
  • 2 1/2 tbsp butter
  • 1/3 c stevia
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 6 oz white chocolate
  • 3/4 c heavy cream
  • 24-28 smaller sized strawberries
  • 2 tbsp powdered sugar
YIELD: 24-28 cheesecake squares

  1. Preheat oven to 325 degrees and remove the cream cheese and butter from the fridge to warm up a bit.
  2. Line a 8 x 8 inch baking dish with 2 sheets of tinfoil going in opposite directions molding them well to the dish.  Making sure one is the long way and the other the short way.
  3. Melt a 1/2 a tbsp of butter and brush onto the foil then set aside.
  4. In a blender or mixer of sorts break apart the cookies into and blend until really fine crumbles.
  5. Add 2 tbsp melted butter and blend until all the crumbs are coated in butter.
  6. Pour the crumbs into the baking dish and flatten down with the bottom of a cup or something similar.
  7. In a large mixing bowl blend together cream cheese and trivia with electric beaters until smooth.
  8. Add in eggs and vanilla and mix well again.
  9. In a separate microwave safe bowl melt the white chocolate with 1/3 c heavy cream.  Make sure to only heat for 30 sec increments and stir very well after each.  I only had to microwave it twice.
  10. Pour chocolate and cream into cream cheese bowl and mix until completely blended.
  11. Carefully pour the cream cheese mixture onto the cookie crust and spread until it's all even.
  12. Bake in the oven for 35 minutes then without opening the oven turn the oven off and let it continue to sit in there for another 15 minutes.
  13. After that remove from the oven and let sit at room temperature for 30 min.  Then wrap with saran wrap and refrigerate for 4 hours.
  14. While it's cooling cut the top of the strawberry so it's flat and cut a sliver off of the tip so the whip cream sits better.
  15. Right before your ready to serve whip up the remaining heavy cream with the powder sugar in a small bowl with electric beaters.
  16. Cut the tip off of a plastic bag and add the whip cream to it.
  17. Remove the cheesecake from the fridge and cut into squares that will just fit the strawberry on top.  I used a pizza cutter! Hehe ;)
  18. Place the strawberries on each piece and decorate with whip cream around the base of the strawberry and a dab on top.
  19. Then of course you need to try one with all this work and…
  20. Enjoy it!! 

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