Step 1

Preheat the oven to 180˚C. Line a 24 cup mini muffin tin with paper cases.

Step 2

Use an electric beater to beat the cream cheese, sugar, vanilla and lemon juice until smooth and creamy. Add the eggs, one at a time.

Step 3

Break each mini Oreo in half and use a knife to scrape the cream filling away from the lower Oreo. Place one mini Oreo into the base of each mini muffin cup.

Step 4

Divide the cream cheese mixture amongst the muffin cups, pouring it or spooning it over each mini Oreo.

Step 5

Bake in the oven for 20 minutes or until slightly risen and just beginning to crack on the surface.

Step 6

Cool completely on a wire rack and refrigerate while you make the toppings.

Step 7

Whip the cream and icing sugar together until thick and fluffy. Prepare the strawberries by cutting off their tops (where the stalk is) to create a Santa hat shape out of each one.

Step 8

Put the whipped cream mixture into a piping bag and pipe a generous blob onto each cooled cheesecake. Place a strawberry onto each blob, pushing it down so that the cream oozes out slightly to become the hat's fur trim.

Step 9

Top each Santa hat with a small dab of cream for a pom pom. Dust with icing sugar just before serving.