Description
These Mini Peppermint Cheesecakes feature a chocolate Oreo crust, creamy peppermint filling, and fluffy whipped topping with crushed candy canes. They’re perfectly portioned, delightfully festive, and full of cool minty flavor.
Ingredients
Scale
For the Crust:
- 1 ½ cups Oreo cookie crumbs (about 15–18 Oreos)
- 2 tablespoons unsalted butter, melted
For the Peppermint Cheesecake Filling:
- 1 (8-ounce) block cream cheese, softened
- ¾ cup granulated sugar
- ⅓ cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 large egg, room temperature
- ¼ cup crushed peppermint candies or candy canes
For the Homemade Whipped Topping:
- 1 cup cold heavy cream
- 2–3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
For Garnish:
- ¼ cup crushed peppermint candies or candy canes
Instructions
- Preheat and Prepare:
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick baking spray. - Make the Crust:
In a medium bowl, mix together Oreo cookie crumbs and melted butter until evenly moistened. Spoon about 1 tablespoon of the mixture into each muffin cup and press firmly using the back of a spoon or a small glass. Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly. - Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together on medium speed until smooth and creamy (about 2 minutes). Add the sour cream, vanilla extract, and peppermint extract, mixing until fully combined. Scrape down the sides of the bowl as needed. - Add the Egg and Peppermint:
Beat in the egg just until incorporated—don’t overmix, as this can introduce air bubbles. Gently fold in the crushed peppermint candies. - Fill and Bake:
Divide the filling evenly among the crusts, filling each liner almost to the top. Bake for 18–22 minutes, or until the centers are just set and slightly jiggly. Avoid overbaking—mini cheesecakes will firm up as they cool. - Cool and Chill:
Let the cheesecakes cool in the pan for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours (or overnight for best flavor and texture). - Make the Whipped Topping:
In a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. - Decorate and Serve:
Pipe or spoon whipped cream onto each cheesecake, then sprinkle with crushed peppermint candies for a festive finish.
Notes
Avoid Cracks: Don’t overbake. The centers should wobble slightly when you remove them from the oven.
Make Ahead: These can be made 1–2 days ahead and stored in the fridge until ready to serve.
Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature for a smooth, lump-free filling.