Oreo Peppermint Mini Cheesecakes
These Oreo Peppermint Mini Cheesecakes combine rich chocolate and refreshing peppermint flavors, featuring a crunchy Oreo crust and creamy peppermint cheesecake filling, perfect for any celebration.
Ingredients
For the Crust
- 1 package Oreo cookies Crushed into fine crumbs
- 4 tablespoons unsalted butter Melted
For the Cheesecake Filling
- 8 oz cream cheese Softened
- 1/2 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1 cup whipped cream
For Topping
- to taste Crushed peppermint candies For garnish
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Crush the Oreo cookies into fine crumbs and mix with melted butter.
- Line a muffin tin with cupcake liners.
- Press the Oreo mixture firmly into the bottom of each cupcake liner.
Filling
- In a mixing bowl, beat the softened cream cheese with powdered sugar and peppermint extract until smooth.
- Gently fold in the whipped cream into the cream cheese mixture.
- Spoon the filling generously into each muffin cup over the Oreo crust.
Baking and Cooling
- Bake in the preheated oven for 15 to 20 minutes until the edges are set and centers jiggle slightly.
- Allow to cool for about 30 minutes, then refrigerate for at least 2 hours.
Serving
- Remove the mini cheesecakes from the muffin tin and peel off the cupcake liners.
- Top with crushed peppermint candies and extra whipped cream if desired.
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Notes
Ensure cream cheese is at room temperature for smooth blending. Refrigerate in an airtight container for 4-5 days or freeze for up to 2 months.