Cheesecake Santa Hats

 

Okay so I'm finally feeling a little festive for the Christmas holiday. I said Festive not ambitious. I still feel too lazy to bake an entire cheese cake, which is time consuming and expensive.  I'm known to take short cuts and this one is pretty brilliant if I might say so myself.  LOL.  This is the perfect recipe for a last-minute dessert that everyone will love.  And it took no ambition at all.  Just a little creative thinking.

 

Cheesecake Santa Hats

 1 store bought cheesecake

2-inch biscuit cutter

Ripe strawberries, cored

Whipped cream (store bought in the can)

 

Grease the inside of your biscuit cutter with just a little vegetable oil.  

 

 

Using your biscuit cutter, stamp out your cheese cakes, going all the way down to the crust.

 

 

Remove the mini cakes to a platter and add a dollop of whipped cream on top of each one. The strawberry will flatten it out so it spreads to the edges.

 
Place the right size strawberry on top and push down just a bit so that the whipped cream surrounds the bottom of the berry. Then top the strawberry with a tiny bit of whipped cream.

Place in the refrigerator and serve same day.  The whipped cream will deflate after a few hours and the berries will bleed, so best to eat them the same day.

 

ENJOY!                                                                                                                  

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