Santa Hat Cheesecakes

A festive twist on a classic no-bake cheesecake, these mini Santa Hat Cheesecakes are as cute as they are creamy. The vanilla-collagen filling feels light yet indulgent, with a buttery almond-coconut base that melts in your mouth. Perfect for Christmas gatherings, this collagen dessert delivers a nourishing boost without compromising on holiday joy.

Makes: 8–10 minis
Prep time: 20 mins
Set time: 3–4 hrs (or overnight)

Biscuit Base

• 1 cup almond meal

• ½ cup shredded coconut

• 2 tbsp coconut oil, melted

• 2 tbsp Vanilla Collagen Peptides

• 2 tbsp maple syrup

• Pinch of salt

• ½ tsp vanilla extract

Method

1. Mix everything until it clumps together.
   
2. Press 1 tbsp into each lined muffin cup or silicone mould.
   
3. Chill in the freezer while you make the filling.
   
   

Cream Cheese Filling

• 250 g cream cheese

• ⅓ cup Greek yoghurt or coconut yogurt

• ¼ cup pure maple syrup or honey

• Juice and zest of 1 lemon

• 1 tsp vanilla extract

• Pinch of salt

• 1 tsp gelatin dissolved in 2 tbsp warm water (for a firmer fridge-set, skip if you like it softer)

• 1 tbsp Vanilla Collagen Peptides

Cream Cheese Method:

1. In a large bowl, beat cream cheese until smooth and fluffy.
   
2. Add yoghurt, sweetener, lemon, vanilla, and salt. Mix until silky.
   
3. Stir in bloomed gelatin and whisk quickly to combine.
   
4. Spoon mixture over bases and smooth the tops.
   
5. Refrigerate 3–4 hrs or until set (or freeze 1 hr if you’re impatient).

Santa Hat Topping:

• ½ cup thickened cream 

• ½ tsp vanilla extract

• 1 tsp maple syrup

• 8 fresh strawberries, with tops cut off

Method: 

• Using an electric beater, mix the cream, vanilla and maple syrup until soft peaks form. 

• Pipe cream on top of cheesecakes and add strawberries (tops down) and then add a small dollop of cream on top of the strawberry to make a santa hat

Notes

• Keep in the fridge 4–5 days or freeze for up to 2 months.