Cute and Delicious — Make These Santa Hat Mini Cheesecakes Your New Holiday Tradition

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If you’ve been waiting for a big recipe to showcase your culinary talents with Quest products, these Santa Hat Mini Cheesecakes are just the challenge for you this season! They’re a little involved to make, but when you’re done you an the others in your home are going to be delighted with how delicious, fun and festive these lil’ cakes are. Follow the steps carefully below for one of the best desserts you’ll have this season.



Yields: 14 servings |  Serving Size: 1 mini cheesecake

Calories: 170  | Protein: 6g  | Fat: 11g | Net Carb: 6g

Total Carb: 12g   | Sugar: 1g

Prep Time: 40 minutes  | Bake/Chill Time:  2 hours    | Total Time:  2 hours 40 minutes







  1. Preheat the oven to 350 degrees F and prepare an 8×8 inch pan with non-stick spray and parchment paper.
  2. Place the Quest cookies into a food processor and blend until small crumbles form.
  3. Add in the coconut flour and melted butter and pulse until combined.
  4. Press the mixture into the bottom of the prepared pan and bake for 5-6 minutes.
  5. Remove and let cool.
  6. Place the protein powder, sweetener and gelatin into a bowl and stir until combined.
  7. Whisk in the boiling water and set aside.
  8. In another bowl, use a handheld mixer to beat the cream cheese and sour cream together until combined and fluffy – about 1 minute.
  9. Add in the gelatin mixture and mix until smooth.
  10. Transfer the cheesecake to the pan and pour over the crust.
  11. Chill for 2 hours until set.
  12. Use a 1 1/2 inch round cookie cutter to cut out 14 mini cheesecakes. You can save the scraps for snacking.
  13. In a clean bowl, use a handheld mixer to beat the heavy cream until fluffy – about 2 minutes.
  14. Add in the protein powder and mix until combined.
  15. Transfer the mixture to a piping bag fitted with a star tip (if possible) and pipe about 1 tablespoon onto each cheesecake.
  16. top with strawberries (cut side down) and pipe a small amount of topping onto the top of the strawberry.
  17. Refrigerate until ready to serve.