Description
Indulge in these delightful Mini Peppermint Cheesecakes, perfect for the holiday season. A creamy and minty treat that’s sure to impress your guests!
Ingredients
Scale
Cheesecake Crust:
- 12 chocolate sandwich cookies (like Oreos)
- 2 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies or candy canes
Garnish:
- Whipped cream
- Extra crushed peppermint for garnish (optional)
Instructions
- Prepare Crust: Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. Crush cookies in a food processor, mix with melted butter, and press into muffin cups.
- Make Filling: Beat cream cheese and sugar until smooth. Add eggs, sour cream, vanilla, and peppermint extract. Fold in crushed candies. Pour over crusts.
- Bake: Bake for 18-20 minutes until set. Cool, then chill for at least 2 hours.
- Serve: Top with whipped cream and crushed peppermint before serving.
Notes
- Use full-fat cream cheese for the creamiest texture.
- For a festive touch, drizzle with melted chocolate before adding whipped cream.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
