Oreo Peppermint Mini Cheesecakes
Delightful bite-sized desserts that combine the creamy texture of cheesecake with refreshing peppermint and a crunchy Oreo crust, perfect for holiday celebrations.
Ingredients
For the crust
- 1 package Oreo cookies
- 4 tablespoons unsalted butter, melted
For the cheesecake filling
- 8 oz cream cheese, softened Use room temperature for easier mixing.
- 1/2 cup powdered sugar
- 1/2 teaspoon peppermint extract Increase to 3/4 teaspoon for more flavor.
- 1 cup whipped cream Gently fold in to maintain texture.
- Crushed peppermint candies, for topping Use just before serving.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Crush the Oreo cookies until they resemble fine crumbs.
- Add the melted butter to the crumbs and mix until well combined.
- Line a muffin tin with cupcake liners and press the Oreo mixture into the bottom of each liner.
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and peppermint extract. Beat until smooth and fluffy.
- Gently fold in the whipped cream to keep the mixture light and airy.
- Spoon the cream cheese filling over the Oreo crust in the muffin tins, filling almost to the top.
Baking
- Place the muffin tin in the preheated oven and bake for 15-20 minutes.
- Remove from the oven and allow to cool for 30 minutes.
- Refrigerate the cheesecakes for at least 2 hours before serving.
Serving
- Sprinkle with crushed peppermint candies just before serving.
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Notes
Store in an airtight container in the refrigerator for 3-5 days. For longer storage, freeze in a freezer-safe container for up to two months.