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Easy and Fun Gluten Free Cheesecake Santa hats

Mini Santa Hat Cheesecakes {Gluten Free}

Course Dessert
Cuisine American
Keyword cheesecake, gluten free cheesecake, gluten free dessert, santa hat cheesecake
Servings 12


For Crust:

  • 10 chocolate sandwich cookies minus the cream (I used Glutino)
  • 2 tablespoons unsalted butter melted
  • 1/2 tablespoon sugar

For Filling:

  • 12 oz. cream cheese softened
  • 1/2 cup sugar
  • 1/2 cup eggnog
  • 1 tablespoon gluten free flour can substitute all purpose
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 egg

For Whipped Cream Topping:

  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar
  • 12 strawberries


  1. Preheat oven to 350 degrees. Lightly spray a mini cupcake pan with cooking spray.
  2. In a food processor, blend cookies until only crumbs remain. Combine crumbs with butter and sugar. Divide between the 12 cavities of the mini cupcake pan. Press down firmly to create an even layer. Bake for 5 minutes.
  3. Reduce oven temperature to 325 degrees.
  4. In a stand mixer beat together cream cheese and sugar until fluffy and smooth. With mixer running on low, slowly add eggnog, flour, vanilla and salt. Gradually increase speed mixing until no lumps remain. Finally mix in egg and combine until no streaks remain.
  5. Divide the batter between the mini cupcake pan cavities. Bake for 15-18 minutes or until cheesecakes are set.
  6. Allow cheesecake to cool on a wire rack until they are room temperature. Transfer cheesecakes to refrigerator to chill overnight.
  7. In a medium bowl, beat together heavy cream and powdered sugar until stiff peaks form.  Cover and chill until ready to use.
  8. Carefully remove the cheesecakes from the pan. Top off with the whipped cream and strawberries. Optional: Sprinkle with powdered sugar for a snow dusted look.