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 coloured 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.