Strawberry Cheesecake Santas are the cutest and most delicious treat for Christmas and SO EASY to make! These are always such big hit with kids and adults for the Holidays!
When making this, make sure the cheesecake mixture is at room temperature. Cold cream cheese gets very hard and difficult to work with.
Strawberry Cheesecake Santas
- 16 ounce package fresh strawberries, washed
- 8 ounces cream cheese, softened
- 5 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- chocolate sprinkles or seeds
Directions
On a cutting board, slice the stem off the strawberry leaving a flat base.
Make a cut about 1/3 up from the tip of strawberry, this will be used as the “hat”.
In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla. The mixture will be thick.
Place cheesecake mixture inside a zip bag (or a piping bag) and snip one corner off.
Top strawberry base with the cheesecake mixture, top with the strawberry hats, and squeeze additional mixture on top of the hat.
Add the “buttons” on the front by dipping a toothpick in the cheesecake mixture.
Use chocolate sprinkles or seeds to decorate Santa’s eyes. Serve immediately or store in the refrigerator up to 3 days.
Strawberry Cheesecake Santas
Ingredients
- 16 ounce package fresh strawberries washed
- 8 ounces cream cheese softened
- 5 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- chocolate sprinkles or seeds
Instructions
- On a cutting board, slice the stem off the strawberry leaving a flat base.
- Make a cut about 1/3 up from the tip of strawberry, this will be used as the “hat”.
- In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla. The mixture will be thick.
- Place cheesecake mixture inside a zip bag (or a piping bag) and snip one corner off.
- Top strawberry base with the cheesecake mixture, top with the strawberry hats, and squeeze additional mixture on top of the hat.
- Add the "buttons" on the front by dipping a toothpick in the cheesecake mixture.
- Use chocolate sprinkles or seeds to decorate Santa’s eyes. Serve immediately or store in the refrigerator up to 3 days.
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