Description
Festive mini peppermint cheesecakes deliver holiday cheer with creamy texture and cool mint flavor. Chocolate cookie crusts and peppermint swirls make these delightful desserts perfect for winter celebrations you won’t want to miss.
Ingredients
Scale
Crust:
- 14 Oreo cookie halves
- 1.5 tablespoons (22 ml) butter, melted
- 1.5 teaspoons sugar
- 1 pinch of salt
- 2 tablespoons (15 g) all-purpose flour
Filling:
- 8 ounces (226 g) cream cheese, room temperature
- 1/4 cup (50 g) sugar
- 1/4 cup (60 ml) sour cream, room temperature
- 1/4 cup (60 ml) heavy cream, room temperature
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/3 cup Andes peppermint chips
- 1/3 cup mini chocolate chips
Topping:
- 2 tablespoons (15 g) powdered sugar
- 1/2 cup (120 ml) heavy cream, chilled
- 12 Candy Cane Kisses
Instructions
- Pulverize Oreo cookies with sugar and salt in a food processor until finely ground. Incorporate melted butter and blend thoroughly.
- Press the cookie mixture firmly into mini cheesecake pan cavities, creating an even base layer. Bake the crust at 350°F for 8 minutes until lightly set.
- In a large mixing bowl, whip cream cheese until smooth and creamy. Gradually incorporate sugar, sour cream, and peppermint extract, blending until fully integrated.
- Gently fold in heavy cream, then mix in egg and flour, ensuring no lumps remain. Carefully fold peppermint chocolate chips into the silky mixture.
- Distribute the cheesecake batter evenly among the pre-baked crusts, filling each cavity approximately three-quarters full.
- Bake at 325°F for 18-22 minutes, watching for slight wobble in the center while edges appear set. Remove from oven and allow to cool at room temperature for 30 minutes.
- Refrigerate cheesecakes for 2 hours to completely firm and develop flavor profile.
- Whip heavy cream with powdered sugar and vanilla until stiff, glossy peaks form.
- Garnish each chilled mini cheesecake with a generous dollop of whipped cream and sprinkle with crushed Candy Cane Kisses for festive presentation.
Notes
- Crush Oreos finely to ensure a smooth, compact crust that holds together perfectly when baked.
- Use room temperature cream cheese to prevent lumps and create a silky, smooth cheesecake filling.
- Avoid overmixing the batter to prevent air bubbles that can cause cracking during baking.
- Chill the cheesecakes thoroughly to help them set and develop a rich, creamy texture that melts in your mouth.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 302
- Sugar: 18 g
- Sodium: 215 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg