Mini Peppermint Cheesecakes (Print version)
Creamy Mini Peppermint Cheesecakes with an Oreo crust, cool mint filling, whipped cream, and crushed candy canes.
# Ingredients:
For the crust
01 -
18 regular chocolate sandwich cookies, finely crushed, about 1 1/2 cups crumbs
02 -
4 tablespoons (56 g) unsalted butter, melted
03 -
1 tablespoon granulated sugar
04 -
1/8 teaspoon fine salt
For the cheesecake filling
05 -
16 oz (455 g) full-fat cream cheese, softened
06 -
2/3 cup (135 g) granulated sugar
07 -
1/3 cup (80 g) sour cream, room temperature
08 -
1 tablespoon all-purpose flour
09 -
1 teaspoon vanilla extract
10 -
1/2 teaspoon peppermint extract
11 -
2 large eggs, room temperature
12 -
1/3 cup (55 g) mini chocolate chips
13 -
1 tiny drop red gel food coloring, optional
For the topping
14 -
3/4 cup (180 ml) cold heavy whipping cream
15 -
2 tablespoons powdered sugar
16 -
1/2 teaspoon vanilla extract
17 -
1/4 cup (25 g) crushed candy canes
18 -
12 white chocolate peppermint candies or small chocolate curls, optional
# Instructions:
01 -
Heat the oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners.
02 -
Stir the cookie crumbs, melted butter, sugar, and salt until evenly moistened. Divide among the liners and press firmly into flat crusts. Bake for 5 minutes, then cool while you make the filling.
03 -
Beat the cream cheese and sugar on medium speed until smooth. Mix in sour cream, flour, vanilla, peppermint extract, and food coloring if using.
04 -
Beat in the eggs one at a time on low speed, mixing only until combined. Fold in the mini chocolate chips.
05 -
Divide the filling over the baked crusts. Bake for 17-20 minutes, until the edges are set and the centers wobble slightly when the pan is nudged.
06 -
Cool in the pan for 30 minutes. Transfer to the refrigerator and chill for at least 2 hours, or overnight.
07 -
Whip the heavy cream, powdered sugar, and vanilla to medium peaks. Pipe or spoon onto the chilled cheesecakes and finish with crushed candy canes and peppermint candies.
# Good to know:
01 -
Chill at least 2 hours before serving for the best texture.
02 -
Add crushed candy canes shortly before serving so they stay crisp.
03 -
Freeze undecorated cheesecakes for up to 1 month.