Mini Peppermint Cheesecake Recipe

Christmas Mini Cheesecakes

Make these cute little peppermint cheesecakes for the holidays! They are so tasty and darling to put on a white platter for a Christmas party. If you like peppermint, try our peppermint lasagna too!

FAQs:

1. What will I need to complete this recipe?
   1. You will need the following ingredients:
      1. Oreo Cookie Crumbs: These provide a rich, chocolatey base for the cheesecake, complementing the peppermint flavor and adding a satisfying crunch.
      2. Unsalted Butter: The melted butter binds the Oreo crumbs together, helping to form a solid crust that holds its shape when the cheesecakes are removed from the liners.
      3. Cream Cheese: This is the main ingredient in the filling, giving the cheesecake its classic creamy, tangy flavor and smooth texture.
      4. Granulated Sugar: Sugar sweetens the cheesecake filling, balancing the tanginess of the cream cheese and enhancing the overall flavor.
      5. Sour Cream: Sour cream adds creaminess and a slight tang, helping to create a smooth, velvety texture in the cheesecake while also preventing it from being too dense.
      6. Pure Vanilla Extract: Vanilla extract enhances the flavor of the cheesecake by adding warmth and depth, complementing the peppermint without overpowering it.
      7. Peppermint Extract: This extract infuses the cheesecake with a refreshing, minty flavor, making it distinctly peppermint.
      8. Egg: The egg acts as a binder, holding the filling together as it bakes and setting the cheesecake to give it structure.
      9. Peppermint Candies or Candy Canes: These add a crunchy texture, a burst of peppermint flavor throughout the cheesecake, and a festive touch.
      10. Heavy Cream: Heavy cream is whipped to create a light, airy topping that balances the richness of the cheesecake and adds a fluffy, creamy contrast.
      11. Powdered Sugar: Powdered sugar sweetens the whipped cream while also helping to stabilize it so it holds its shape when piped or spread.
      12. Pure Vanilla Extract: Vanilla extract adds a hint of flavor to the whipped cream, enhancing its taste and complementing the vanilla in the cheesecake filling.
   2. You will need the following supplies:
      1. Measuring cups
      2. Measuring spoons
      3. Food processor
      4. Muffin pan
      5. Cupcake liners
      6. Mixing bowls
      7. Wooden spoon
      8. Rubber spatula
      9. Hand or stand mixer
      10. Piping bag or spoon
      11. Piping tip
      12. Pot or teapot
      13. Baking pan or roasting pan
2. How do I store my Mini Peppermint Cheesecakes?
   • Store the mini peppermint cheesecakes in an airtight container in the refrigerator for up to 3 – 4 days.
   • If you need to store them longer, you can freeze the cheesecakes (without the whipped topping) in an airtight container for up to 2 months. Thaw in the refrigerator before serving and add the whipped topping and garnish just before serving.

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Mini Peppermint Cheesecakes

Course Dessert

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 12

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 your oven to 325°F. Line a muffin pan with paper cupcake liners.
• In a medium bowl, mix together 1 ½ cups Oreo cookie crumbs and 2 tablespoons melted butter until well combined. Divide the mixture evenly among the cupcake liners, pressing it firmly into the bottom to form a crust.
• Bake the crusts in the preheated oven for 5 minutes. Remove from the oven and let them cool while you prepare the cheesecake filling.
• In a large mixing bowl, beat (1) 8-ounce block of softened cream cheese and ¾ cup granulated sugar together until smooth and creamy. Add ⅓ cup sour cream, 1 teaspoon pure vanilla extract, and 1 teaspoon peppermint extract, and mix until fully incorporated. Beat in 1 large egg, mixing just until combined. Be careful not to overmix. Fold in ¼ cup crushed peppermint candies.
• Using a piping bag or spoon, evenly distribute the cheesecake filling over the cooled Oreo crusts, filling each cupcake liner about two-thirds to three-quarters full.
• To prepare a small water bath, bring a pot of water to a boil. Carefully pour the boiling water into a baking or roasting pan until it’s about 1 – 2 inches deep. Once the oven has reached the 325°F, place the water bath on the lower rack of the oven.
• Place the mini cheesecakes on the middle rack above the water bath and bake at 325°F for 18 – 20 minutes, or until the centers are set and no longer jiggly. Allow the cheesecakes to cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
• In a chilled mixing bowl, beat 1 cup cold heavy whipping cream, 2 – 3 tablespoons powdered sugar, and ½ teaspoon pure vanilla extract on high speed until stiff peaks form. Transfer the whipped cream to a piping bag fitted with your desired tip.
• Once the cheesecakes are fully chilled, pipe a generous swirl of whipped topping onto each mini cheesecake. Garnish with the additional crushed peppermint candies.
• Serve and ENJOY!

Notes

– While Oreo cookies are a classic choice, you can experiment with chocolate graham crackers or even gingersnaps for a different flavor twist.
– Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps ensure a smooth, lump-free filling.
– Pro Tip: When making the filling, mix the ingredients just until smooth and combined. Overmixing can incorporate too much air, leading to cracks in the cheesecake.
– Pro Tip: Using a pan of water on the bottom rack as your water bath creates a steamy environment that helps prevent cracks.