Mini Peppermint Cheesecakes Recipe
Love peppermint and chocolate? These Mini Peppermint Cheesecakes bring those flavors together in the most delicious way!
Servings: 12 mini cheesecakes
Calories: 213kcal
Ingredients
Oreo Crust
- 14 Oreo cookie halves (or 7 cookies with the filing removed)
- 1 1/2 tablespoon butter melted
- 1 1/2 tsp sugar
- pinch of salt
Peppermint Cheesecake
- 2 Tbsp all-purpose flour
- 1/4 cup sugar
- 1 8 oz package original cream cheese room temperature
- 1/4 cup sour cream room temperature
- 1/4 cup heavy whipping cream room temperature
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- pinch of salt
- 1/3 cup Andes peppermint baking chips
- 1/3 cup mini semisweet chocolate chips
Whipped Cream
- 2 Tbsp powdered sugar
- 1/2 cup heavy whipping cream chilled
- 1/8 tsp vanilla extract
- pinch of salt
- 12 Candy Cane Kisses for garnish (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray the mini cheesecake pan* generously with baking spray.
- In the bowl of a food processor, grind all ingredients for the crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove the mixture and pour melted butter over it. Mix until crumbs are wet. Press evenly into the bottom of each hole. Place in oven and bake for 8 minutes.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat together sugar, cream cheese, sour cream, salt, vanilla, and peppermint extract until smooth (about 2 minutes). Add heavy cream, mix, then add the egg and mix until incorporated. Add flour and mix until just combined. Remove bowl from stand and fold in peppermint & chocolate chips. Pour mixture into cooled crusts, dividing evenly.
- Place cheesecakes in the oven and bake for 20 minutes. Remove from oven and allow to cool for 30 minutes before covering and placing in the refrigerator to chill for at least 2 hours (Note: the cheesecakes will sink a little, this is normal).
- To make the whipped cream, in the bowl of a stand mixer (preferably chilled) fitted with the whisk attachment, beat together all ingredients for approximately 2 minutes. Cover and chill until needed.
- To assemble, remove the cheesecakes from the pan and remove the bottom plates. Pipe with whipped cream and top with kisses. Serve immediately!
Notes
*Using the Chicago Metallic Mini Cheesecake Pan
-Although I’ve never tried making these in a cupcake tin, my recommendation would be to line the pan, double the crust and filling, and increase the bake time to 25-30 minutes. Just wiggle the pan to be sure they are set before removing them from the oven.
STORE Mini Peppermint Cheesecake Bites in an airtight container in the refrigerator for up to 2 days. It is best to leave the whipped cream topping off when storing and add it just before serving.
FREEZE the cheesecakes for up to a month by wrapping each cheesecake tightly in plastic wrap and placing them in a freezer-safe container. Thaw overnight in the refrigerator before serving. Enjoy them chilled for the best flavor and texture.
Nutrition
Calories: 213kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 54mg | Potassium: 81mg | Fiber: 1g | Sugar: 16g | Vitamin A: 317IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg
