When it comes to delightful desserts that capture the spirit of the season, mini peppermint cheesecakes are truly a standout. These individual-sized treats combine the rich creaminess of cheesecake with a refreshing peppermint flavor, making them a perfect choice for holiday gatherings or any special occasion. Whether you’re indulging yourself or sharing with friends and family, these mini delights will surely impress. In this article, you will discover the steps to create these delicious cheesecakes, why you will love them, and some handy tips for serving and storing.
Why We Love This Mini Peppermint Cheesecake Recipe
The allure of mini peppermint cheesecakes lies in their perfect combination of flavors and textures. The crunchy Oreo crust serves as an ideal base that contrasts beautifully with the smooth, creamy filling infused with peppermint. Plus, these cheesecakes are rich without being overwhelming. You can easily indulge in one without feeling too guilty, and their bite-sized nature means they are great for sharing. Whether you’re hosting a holiday party or simply treating yourself, these mini cheesecakes tick all the boxes.
Ingredients for Mini Peppermint Cheesecakes
To make these delightful mini cheesecakes, you’ll need the following ingredients:
- 14 Oreo cookie halves (or 7 whole cookies with the filling removed)
- 1 1/2 tablespoon butter (melted)
- 1 1/2 teaspoon sugar
- Pinch of salt
- 2 tablespoons all-purpose flour
- 1/4 cup sugar
- 1 (8 oz) package original cream cheese (at room temperature)
- 1/4 cup sour cream (at room temperature)
- 1/4 cup heavy whipping cream (at room temperature)
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Pinch of salt
- 1/3 cup Andes peppermint baking chips
- 1/3 cup mini semisweet chocolate chips
- 2 tablespoons powdered sugar
- 1/2 cup heavy whipping cream (chilled)
- 1/8 teaspoon vanilla extract
- Pinch of salt
- 12 Candy Cane Kisses (for garnish, optional)
How to Make Mini Peppermint Cheesecakes
Creating mini peppermint cheesecakes is a straightforward process that involves a few key steps. Begin by preheating your oven to 350°F (175°C) and preparing your mini cheesecake pan by spraying it with baking spray. This will prevent your cheesecakes from sticking and make for easy removal.
Next, use a food processor to grind the Oreo cookie halves, sugar, and a pinch of salt until fine crumbs form. Once you have your crumbs, mix them with the melted butter until the mixture is well combined and resembles wet sand. Press this mixture into the bottom of each cavity in your mini cheesecake pan to form the crust. Bake this crust for about 8 minutes, allowing it to set while you prepare the cheesecake filling.
Now, turn your attention to the filling. In a stand mixer, combine the sugar, cream cheese, sour cream, a pinch of salt, vanilla extract, and peppermint extract. Beat these ingredients together until they are smooth and creamy, which should take around 2 minutes. Afterward, add the heavy cream and the egg, mixing until everything is incorporated nicely.
Once your filling is smooth, gently fold in the all-purpose flour, Andes peppermint baking chips, and mini semisweet chocolate chips. This mixture will be rich and flavor-packed, perfect for filling your crusts.
With your filling ready, pour it into the cooled Oreo crusts, making sure each cavity is filled. Bake the mini cheesecakes for approximately 20 minutes, then remove them from the oven and let them cool for about 30 minutes. Once cooled, refrigerate them for at least 2 hours. This chilling process helps the flavors develop and the texture to set correctly.
While you’re waiting, you can prepare the whipped cream. In a mixing bowl, combine the powdered sugar, chilled heavy whipping cream, vanilla extract, and a pinch of salt. Beat this mixture until soft peaks form, and then let it chill until you’re ready to serve.
When it’s time to serve, carefully remove the cheesecakes from the pan. Pipe or dollop the whipped cream onto each cheesecake and, if desired, garnish with a Candy Cane Kiss for that extra touch of festive cheer.
How to Serve Mini Peppermint Cheesecakes
Serving these mini peppermint cheesecakes can be just as delightful as making them. Since these cheesecakes are already portioned into individual sizes, you can beautifully display them on a tray or dessert stand.
Consider placing them on a festive platter alongside some holiday decorations for an added flair. You can also place them in cupcake liners for easy handling and a pop of color. If you’re feeling extra creative, you might choose to decorate the platter with crushed candy canes or some cocoa powder around the edges for a wintery, sweet touch.
Ensure the cheesecakes remain chilled until it’s time to serve to enhance the creamy texture. Offer napkins and forks for your guests to enjoy these melt-in-your-mouth delights while they mingle.
Expert Tips for Mini Peppermint Cheesecakes
To elevate your mini peppermint cheesecakes, here are some expert tips that you might find helpful:
- Room Temperature Ingredients: Always allow your cream cheese, sour cream, and heavy whipping cream to reach room temperature before mixing. This helps to create a smoother batter and prevents lumps.
- Don’t Overmix: When incorporating the egg, mix just until combined. Overmixing can introduce too much air and cause cracks in the cheesecakes.
- Prevent Cracking: Bake the cheesecakes in a water bath by placing the muffin pan into a larger baking dish filled with water. This method ensures even baking and minimizes cracking.
- Chill Longer for Best Results: While 2 hours of chilling is the minimum, for the best texture and flavor, let them chill overnight in the refrigerator.
- Garnishing: Get creative with garnishes! Crushed peppermint candies, chocolate shavings, or a drizzle of chocolate ganache can make your cheesecakes look even more inviting.
How to Store Mini Peppermint Cheesecakes
To store your mini peppermint cheesecakes, place them in an airtight container in the refrigerator. They will keep well for up to a week, making them perfect for batch preparation. If you want to keep them fresh for longer, consider freezing them. Just remove the whipped cream topping and wrap each cheesecake tightly in plastic wrap before placing them in a freezer-safe container. They can be frozen for up to 2 months. When ready to enjoy, simply thaw in the refrigerator overnight.
Variations of Mini Peppermint Cheesecakes
While the classic mini peppermint cheesecake recipe is irresistible, there are several variations you might consider:
- Chocolate Mint Cheesecakes: Swap out the peppermint extract for chocolate mint extract to give a richer chocolate flavor.
- Peppermint Mocha Cheesecakes: Add a tablespoon of instant coffee or espresso powder to the filling for a delightful coffee twist.
- Nutty Crust: Instead of using Oreo cookies for the crust, try using crushed nuts mixed with melted butter for a gluten-free option that adds a different texture and flavor.
- Fruit Toppings: Top each cheesecake with a layer of fresh berries to add a burst of color and flavor.
- Cheesecake Swirl: Create a marbled effect to your filling by swirling some chocolate ganache into the cheesecake before baking.
FAQ About Mini Peppermint Cheesecakes
What is the best way to make mini peppermint cheesecakes?
The best way to create these mini cheesecakes is to use room temperature ingredients for a smooth filling, avoid overmixing, and allow them to chill thoroughly before serving.
Can I make mini peppermint cheesecakes ahead of time?
Yes! These cheesecakes can be made ahead of time and stored in the refrigerator for up to a week. For longer storage, you can freeze them for up to 2 months.
How do I avoid cracks in my mini cheesecakes?
To prevent cracking, avoid overmixing once you add the egg, and consider baking them in a water bath. Also, letting them cool gradually in the oven can help.
Mini Peppermint Cheesecakes
Ingredients
For the Crust
- 14 halves Oreo cookie halves (or 7 whole cookies with the filling removed)
- 1.5 tablespoons butter (melted)
- 1.5 teaspoons sugar
- 1 pinch of salt
For the Filling
- 2 tablespoons all-purpose flour
- 1/4 cup sugar
- 1 package (8 oz) cream cheese (at room temperature)
- 1/4 cup sour cream (at room temperature)
- 1/4 cup heavy whipping cream (at room temperature)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 pinch of salt
- 1/3 cup Andes peppermint baking chips
- 1/3 cup mini semisweet chocolate chips
For the Whipped Cream Topping
- 2 tablespoons powdered sugar
- 1/2 cup heavy whipping cream (chilled)
- 1/8 teaspoon vanilla extract
- 1 pinch of salt
For Garnish (optional)
- 12 pieces Candy Cane Kisses for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and spray the mini cheesecake pan with baking spray.
- In a food processor, grind the Oreo cookie halves, sugar, and a pinch of salt until fine crumbs form.
- Mix the crumbs with melted butter until well combined and press into the bottom of each cavity in the pan.
- Bake the crust for about 8 minutes and let it set.
Filling
- In a stand mixer, combine sugar, cream cheese, sour cream, a pinch of salt, vanilla extract, and peppermint extract, beating until smooth.
- Add heavy cream and the egg, mixing until incorporated.
- Gently fold in flour, Andes peppermint baking chips, and mini semisweet chocolate chips into the filling.
- Pour the filling into the cooled crusts, filling each cavity.
- Bake for approximately 20 minutes, then allow to cool for 30 minutes.
- Refrigerate for at least 2 hours to set.
Whipped Cream
- In a mixing bowl, combine powdered sugar, chilled heavy whipping cream, vanilla extract, and a pinch of salt.
- Beat until soft peaks form and let chill until ready to serve.
Serving
- Carefully remove cheesecakes from the pan and pipe or dollop whipped cream on each cheesecake.
- Garnish with a Candy Cane Kiss, if desired.
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