Mini Peppermint Cheesecakes (Print Version)

# Ingredients:

01 - 14 Oreo cookie halves.
02 - 1 1/2 tablespoons butter, melted.
03 - 1 1/2 teaspoons sugar.
04 - Pinch of salt.
05 - 2 tablespoons all-purpose flour.
06 - 1/4 cup sugar.
07 - 8 oz cream cheese, room temperature.
08 - 1/4 cup sour cream, room temperature.
09 - 1/4 cup heavy cream, room temperature.
10 - 1 egg.
11 - 1/2 teaspoon vanilla extract.
12 - 1/2 teaspoon peppermint extract.
13 - 1/3 cup Andes peppermint chips.
14 - 1/3 cup mini chocolate chips.
15 - 2 tablespoons powdered sugar.
16 - 1/2 cup heavy cream, chilled.
17 - 12 Candy Cane Kisses.

# Instructions:

01 - Process Oreos, sugar, salt. Add butter. Press into mini cheesecake pan. Bake 8 minutes at 350°F.
02 - Beat cream cheese, sugar, sour cream, extracts until smooth. Add cream, egg, flour. Fold in chips.
03 - Pour into crusts. Bake 20 minutes. Cool 30 minutes then chill 2 hours.
04 - Beat heavy cream, powdered sugar, vanilla until peaks form.
05 - Top cheesecakes with whipped cream and Candy Cane Kisses.

# Notes:

01 - Can make in cupcake tin with adjustments.
02 - Keeps 2 days refrigerated.
03 - Can freeze up to 1 month.

Back