Strawberry Cheesecake Santas
These Strawberry Cheesecake Santas are so delicious and look how cute they came out. A great food craft to make with the kids and grandkids. Everyone will have fun making and eating these.
Many years ago, around the holidays, my niece Cara (who babysat my son Josh) came by with a container of fresh strawberries and a block of cream cheese.
She knew I would have vanilla extract, powdered sugar, and mini chocolate chips in the house.
They told me they were making strawberry Santa hats. So, not wanting to get in their way of creating Santa hats, I left the kitchen and let them have some fun.
Cara knew where my mixers were and everything else in my kitchen and I let them to it and was able to do some work on my blog.
They came out so cute and also tasted delicious.
However, since then, I changed around the recipe a little and made them to look like the whole Santa. Just as cute and just as delicious.
Strawberry Cheesecake Santas
Yields: 12 to 14
What you’ll need to make these adorable strawberry cheesecake Santas…
Ingredients:
- 12 to 14 fresh strawberries, rinsed then patted dry with paper towels
- 8 ounces cream cheese softened to room temperature (can use reduced fat cream cheese but NOT fat free for the recipe)
- 5 tablespoons sifted powdered sugar
- 1 teaspoon real vanilla extract, don’t use imitation vanilla for this recipe
- 24 to 28 mini chocolate chips for Santa’s eyes
So adorable!
How are these made…
Directions:
- Have a cookie sheet lined with wax or parchment paper. Place in fridge until ready to use.
- Mix cream cheese, powdered sugar, and vanilla in a stand mixer or use a hand held mixture until smooth and creamy and thick.
- Cut the top of each strawberry evenly to form the base. Now, cut the tip of each strawberry about ⅓ from the top to form the hat.
- Place cheesecake mixture into a Ziploc bag or pastry/piping bag. Push all the cheesecake mixture down to one corner. Snip the end of that corner off.
- Pipe cream cheese mixture onto the base and pipe a small dot for a button as shown.
- Place the hat on top and pipe a small dab of mixture to the tip for the hat pom and in the middle of the base as seen in the photos.
- Place the mini chocolate chips flat side out in the middle between the base and hat for the eyes.
- Best when served immediately or can be stored in fridge up to 2 days
Ho Ho Ho!!
Wait! Before leaving, check out a few more delicious Christmas recipes…
4 Ingredient Sweet Christmas Dip
Simple Vanilla Christmas Tree Cupcakes
White Chocolate Pudding Cookies
Print recipe below
Ingredients
- 12 - 14 fresh strawberries, rinsed then patted dry with paper towels
- 8 ounces cream cheese softened to room temperature (can use reduced fat cream cheese but NOT fat free for the recipe)
- 5 tbsp sifted powdered sugar
- 1 tsp real vanilla extract, don’t use imitation vanilla for this recipe
- 24 - 28 mini chocolate chips for Santa’s eyes
Instructions
-
Have a cookie sheet lined with wax or parchment paper. Place in fridge until ready to use. Mix cream cheese, powdered sugar, and vanilla in a stand mixer or use a hand held mixture until smooth and creamy and thick. Cut the top of each strawberry evenly to form the base. Now, cut the tip of each strawberry about ⅓ from the top to form the hat. Place cheesecake mixture into a Ziploc bag or pastry/piping bag. Push all the cheesecake mixture down to one corner. Snip the end of that corner off. Pipe cream cheese mixture onto the base and pipe a small dot for a button as shown. Place the hat on top and pipe a small dab of mixture to the tip for the hat pom and in the middle of the base as seen in the photos. Place the mini chocolate chips flat side out in the middle between the base and hat for the eyes. Best when served immediately or can be stored in fridge up to 2 days
Thanks for stopping by! I hope you enjoy these adorable little Strawberry Cheesecake Santas and the other Christmas yummies.
If you want to save any of these recipes or other favorite recipes, pin them on Pinterest. It’s a great way to save for later on.
Please stop back again soon. There are so many more recipes to see both sweet and savory.
Bye for now…
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