Strawberry Cheesecake Santa Hats
Dive into the festive magic with my Christmas-inspired Strawberry Cheesecake Santa Hats! This enchanting dessert brings the joy of the season to your taste buds, blending rich, creamy cheesecake with the natural sweetness of fresh strawberries. Skip the refined sugars and indulge in these adorable Santa hats, perfect for spreading holiday cheer. Whether you're hosting a festive gathering or treating your family, these delightful treats are sure to add a touch of Christmas enchantment to your celebrations. Get ready to unwrap the magic and savour the season with every scrumptious bite!
Strawberry Cheesecake Santa Hats
DIETARY: VEG, GF
ALLERGENS: Nuts, Dairy, Eggs
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 30
PREP: 20 mins (+ 3 hours refrigerating)
COOK: 40-45 mins
EQUIPMENT: High-speed food processor
INGREDIENTS:
BASE
1 ¾ cup (195g) almond meal
½ cup (70g) tapioca flour
½ cup (75g) coconut sugar
1/3 cup + 2 tbsp (75g) unsalted butter, softened
1 egg
Pinch of sea salt
FILLING
500g cream cheese
2 eggs
2 tbsp (60g) sour cream
1/3 - ½ cup (~100ml) maple syrup
1 tsp (5ml) vanilla extract
TOPPING
260g Greek yoghurt, unsweetened
240g strawberries (16), rinsed
METHOD:
Preheat oven to 180°C (160°C fan) and grease and line a 20x30cm baking dish with baking paper.
Place all base ingredients into a processor and process until a dough forms.
Press the dough firmly into the baking dish using a spoon or spatula.
To make the filling, place cream cheese, eggs, sour cream, maple syrup and vanilla into the processor and process until smooth.
Pour the mixture over the base.
Bake for 40-45 mins or until the edges are golden brown but there is still a wobble in the middle of the bake.
Allow to cool completely before transferring to the fridge for a couple of hours or overnight.
Cut into small squares.
To decorate, top each square with a dollop of yoghurt.
Cut off the greens of the strawberries and place strawberries on top of the yoghurt. Top with a little more yoghurt so it resembles Santa's hat.
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months.
TIPS:
Prep tips:
Best to prep a day ahead and set in the fridge overnight.
Allergies:
For a nut-free version: Swap almond meal for seed meal or 200g wholemeal spelt flour and leave out tapioca.
For an egg-free version: Swap egg for a store-bought egg replacer.
Easy ingredient swaps:
Swap yoghurt with whipped coconut cream.