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Mini Peppermint Cheesecakes Recipe

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★★★★★

4.6 from 56 reviews

Mini Peppermint Cheesecakes capture the refreshing flavor of candy canes in a creamy and festive cheesecake form. These adorable treats feature a crunchy Oreo crust, a smooth peppermint-infused cheesecake filling studded with crushed candy cane pieces, and are topped with a rich chocolate ganache. Perfect for holiday dinners and Christmas celebrations, these bite-sized cheesecakes are both visually charming and deliciously indulgent.

Ingredients

Scale

Crust

  • 16 Oreos
  • 2 tbsp Butter, melted

Cheesecake Filling

  • 2 (8 oz) cream cheese, softened
  • 1/3 cup sugar
  • 2 eggs
  • 1/2 tsp peppermint extract
  • 1/2 cup sour cream
  • 1/2 cup crushed candy cane pieces

Ganache

  • 1/2 cup chocolate chips
  • 1 1/2 tbsp butter
  • 2 tsp milk
  • 2 tsp corn syrup

Instructions

  1. Preheat and prepare cupcake pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prevent sticking and ensure easy removal of cheesecakes.
  2. Make the crust: Pulse 16 Oreos in a food processor until they become fine crumbs. Add 2 tbsp melted butter and pulse again until the mixture is well combined and resembles wet sand. Spoon 1 tablespoon of this cookie mixture into each cupcake liner and firmly press the crumbs down to form the crust base.
  3. Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Incorporate the eggs one at a time, continuing to beat until fully combined. Add the peppermint extract and sour cream and mix thoroughly. Finally, gently fold in the crushed candy cane pieces to evenly distribute throughout the filling.
  4. Fill cupcake liners: Spoon approximately 1/4 cup of the cheesecake mixture into each crust-lined cupcake liner, filling them nearly to the top for a generous portion.
  5. Bake the cheesecakes: Bake in the preheated oven for 15-18 minutes. The centers should remain slightly jiggly but set. Remove the pan from the oven and allow the cheesecakes to cool completely in the pan on a wire rack.
  6. Chill the cheesecakes: Once cooled to room temperature, transfer the cheesecakes to the refrigerator and chill until firm, about 2-3 hours or overnight for best results.
  7. Prepare the ganache: In a microwave-safe bowl, combine 1/2 cup chocolate chips, 1 1/2 tablespoons butter, 2 teaspoons milk, and 2 teaspoons corn syrup. Microwave for 30 seconds, then stir well until smooth and fully blended.
  8. Top the cheesecakes: Spoon or drizzle the warm ganache over each chilled cheesecake. Optionally, top with whipped cream for added creaminess and garnish before serving.

Notes

  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Press the crust firmly into the liners to help hold the shape during baking.
  • If you don’t have a food processor, crush the Oreos in a sealed plastic bag using a rolling pin.
  • The centers of the cheesecakes should still jiggle slightly when removed from the oven to prevent overbaking.
  • Chilling the cheesecakes thoroughly helps them to set properly and develop their flavors.
  • The ganache can be made ahead and stored in the refrigerator; warm slightly before use to soften.
  • For a stronger peppermint flavor, adjust the peppermint extract carefully but avoid overdoing it.

Keywords: mini peppermint cheesecakes, peppermint cheesecake recipe, holiday dessert, candy cane cheesecake, Christmas cheesecake, Oreo crust cheesecake

Find it online: https://lucabites.com/mini-peppermint-cheesecakes-recipe/