Description
These Mini Peppermint Cheesecakes are festive, creamy, and the perfect holiday treat. Featuring a crunchy Oreo crust, smooth peppermint-flavored cheesecake filling, and topped with homemade whipped cream and crushed peppermint candies, these bite-sized desserts are perfect for sharing or indulging yourself.
Ingredients
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 Oven and Prepare Muffin Pan: Preheat your oven to 325°F (163°C). Line a muffin pan with paper cupcake liners to prepare for the crust.
- Make Crust: In a medium bowl, combine 1 ½ cups Oreo cookie crumbs with 2 tablespoons melted butter. Mix until well combined, then evenly divide the crumb mixture among the cupcake liners, pressing firmly to form the crust base.
- Bake the Crust: Bake the crusts in the preheated oven for 5 minutes. Remove and let cool while preparing the filling.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add sour cream, vanilla extract, and peppermint extract, mixing until fully incorporated. Beat in the egg gently until just combined. Fold in the crushed peppermint candies carefully.
- Assemble Cheesecakes: Using a piping bag or spoon, distribute the cheesecake filling evenly over the cooled crusts, filling each cupcake liner about two-thirds to three-quarters full.
- Prepare Water Bath: Bring a pot of water to a boil. Pour the boiling water into a baking or roasting pan until it is 1 to 2 inches deep. This water bath will help the cheesecakes bake evenly.
- Bake Cheesecakes: Once the oven has reached 325°F, place the water bath on the lower rack. Place the mini cheesecakes on the middle oven rack above the water bath and bake for 18–20 minutes, or until centers are set and not jiggly.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely at room temperature. Then refrigerate for at least 2 hours or overnight to set fully.
- Make Whipped Topping: In a chilled mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Transfer the whipped cream to a piping bag.
- Garnish and Serve: Once cheesecakes are fully chilled, pipe a generous swirl of whipped topping onto each mini cheesecake. Garnish with the additional crushed peppermint candies and serve.
Notes
- Use room temperature cream cheese and egg for a smooth, lump-free filling.
- Press the crust firmly to ensure it holds together during baking and serving.
- Do not overmix the filling after adding the egg to avoid cracks during baking.
- The water bath prevents the cheesecakes from cracking by providing gentle, even heat.
- Chill thoroughly before adding whipped topping for best results.
- Crushed peppermint candies add both texture and festive flavor but can be adjusted to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
