Santa Hat Yeti Dessert Recipe for Christmas

If you are looking for a super fun and unique holiday dessert this year, check out this adorable little Santa Hat Yeti Dessert Recipe for Christmas!

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Santa Hat Yeti Dessert Recipe for Christmas

I love Christmas and all of the festive decor – AND DESSERTS – that go along with it! This Santa Hat Yeti Dessert Recipe for Christmas is just too adorable not to make for your Christmas dessert table this year. 

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If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the Santa Hat Yeti Dessert Recipe, just scroll right on down to the bottom, where I have a printable recipe card just for you!

I know that a lot of people are old fashioned – like me! – and like to have a printed out recipe card.

Are recipe books still a thing in your household? Check out these cool recipe books (of course they are all blank, so that you can fill them up with your own recipes!) on Amazon!

Looking for other Quick & Easy recipes to serve alongside my Santa Hat Yeti Dessert Recipe?

Check out these really fun Christmas recipes on The Rebel Chick. I am always adding new recipes, especially during the holiday months!

Take a look and see if there is anything that sounds tasty to you! You can also type “Christmas recipe” in the search bar in the top right hand corner of the screen and you will see a listing of ALL of the recipes I’ve shared over the years for the Christmas holidays. 

• Homemade Hot Cocoa Cookies Recipe for Christmas
• Pumpkin Spice Cookie Bars Recipe 
• Hot Cocoa Cookies Recipe for Santa Claus
• Mocha Chocolate Crinkle Cookies Recipe
• Easy Homemade Christmas Snowball Cookies Recipe
• Cake Mix Christmas Sugar Cookies Recipe
• Oatmeal Gingerbread Cookies Recipe
• Christmas Pretzel Rolo Snacks Recipe

How to Make This Santa Hat Yeti Dessert Recipe

Ingredients needed to make this Santa Hat Yeti Dessert Recipe

• 10 shop-bought meringue nests
• 8 ounces cream cheese
• 4 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/4 desiccated coconut
• 10 Strawberries
• Black sprinkles (for the eyes)
• Colored Sprinkles (for the feet)

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Instructions for making this Santa Hat Yeti Dessert Recipe

To make the cheesecake filling, put the cream cheese into a mixing bowl then add the powdered sugar and vanilla extract and beat together well.

Transfer most of the cheesecake mixture into a piping bag fitted with a large round piping nozzle (or just cut the end off with scissors if you have no nozzle).

Transfer the remaining cheesecake mixture into a second piping bag fitted with a small round piping nozzle (or just cut the end off with scissors if you have no nozzle).

To assemble the Yeti, pipe the meringue nest full of cheesecake mixture and let it overflow a little so there is a mound sticking from the top of the meringue nest.

Sprinkle over the desiccated coconut.

For the Santa hats, cut the pointed end of the strawberries off then put it on top of the cheesecake mixture, pressing down lightly so it doesn’t slip off.

Using the piping bag fitted with the smaller amount of mixture, pipe a tiny bobble on top of the strawberry hat.

Poke small black sprinkles into the cheesecake filling for eyes.

Arrange two colored sprinkles at the base of the meringue to look like feet.

Recipe notes:

If you don’t want to use a cheesecake filling you can fill the meringue nests with whipped cream instead.

Storage: keep in an airtight container in the refrigerator, the Santa Hat Yeti will stay fresh for at least 3 days.

To print this Santa Hat Yeti Dessert Recipe, simply click the recipe card below!

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Santa Hat Yeti Dessert Recipe

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Santa Hat Yeti Dessert Recipe

Ingredients

• 10 shop-bought meringue nests
• 8 ounces cream cheese
• 4 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/4 desiccated coconut
• 10 Strawberries
• Black sprinkles for the eyes
• Coloured Sprinkles for the feet

Instructions

1. To make the cheesecake filling, put the cream cheese into a mixing bowl then add the
2. powdered sugar and vanilla extract and beat together well.
3. Transfer most of the cheesecake mixture into a piping bag fitted with a large round piping
4. nozzle (or just cut the end off with scissors if you have no nozzle).
5. Transfer the remaining cheesecake mixture into a second piping bag fitted with a small round
6. piping nozzle (or just cut the end off with scissors if you have no nozzle).
7. To assemble the Yeti, pipe the meringue nest full of cheesecake mixture and let it overflow a
8. little so there is a mound sticking from the top of the meringue nest.
9. Sprinkle over the desiccated coconut.
10. For the Santa hats, cut the pointed end of the strawberries off then put it on top of the
11. cheesecake mixture, pressing down lightly so it doesn’t slip off.
12. Using the piping bag fitted with the smaller amount of mixture, pipe a tiny bobble on top of the
13. strawberry hat.
14. Poke small black sprinkles into the cheesecake filling for eyes.
15. Arrange two coloured sprinkles at the base of the meringue to look like feet.
16. Recipe notes:
17. If you don’t want to use a cheesecake filling you can fill the meringue nests with whipped cream
18. instead.
19. Storage: keep in an airtight container in the refrigerator, the Santa Hat Yeti will stay fresh for at
20. least 3 days.

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