Festive Mini Peppermint Cheesecakes
These delightful mini cheesecakes feature a rich Oreo crust, a creamy peppermint filling, and a fluffy topping, making them the perfect festive treat for any holiday gathering. Each bite offers a burst of minty joy!
Equipment
- 12-cup muffin tin
- Paper cupcake liners
- Mixing Bowls
- Electric Mixer
Ingredients
For the Cookie Crust
- 1 ⅔ cups finely crushed Oreo crumbs
- 4 tablespoons unsalted butter melted
- pinch salt
For The Peppermint Filling
- 16 oz cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- ¼ cup sour cream
- ½ cup chopped white chocolate bars melted
- ¾ teaspoon peppermint extract
- ⅓ cup peppermint crunch sprinkles
For The Creamy Topping
- 2 cups heavy cream
- ⅔ cup powdered sugar sifted
- 1 ½ teaspoons vanilla extract
- splash milk
- Peppermint crunch sprinkles (optional, for decorating)
Instructions
- First, preheat your oven to 350°F (175°C) to get it nice and warm. Line a 12-cup muffin tin with good-quality paper cupcake liners – this makes removing your cheesecakes super easy later!
- In a bowl, mix the finely crushed Oreo crumbs with the melted butter and a tiny pinch of salt. Stir until every crumb is nicely coated and looks a bit glossy. Press this mixture firmly into the bottom of each lined cup. A small glass or measuring cup can help you flatten the crust perfectly. Pop the pan into the oven for just 5-6 minutes to set the crust, then let it cool down while you prepare the filling.
- Time for the creamy magic! Beat the softened cream cheese with the sugar until it’s smooth and wonderfully creamy. Add in the sour cream, refreshing peppermint extract, and the melted white chocolate, gently folding everything together. Make sure to scrape the sides of the bowl so nothing gets left behind. Slowly beat in the eggs until the mixture is silky smooth – be careful not to overmix! Finally, stir in those delightful peppermint crunch sprinkles for little bursts of minty joy.
- Spoon the filling into your prepared crusts, filling them almost to the top. A slight overfill is fine, as these cheesecakes won't rise much. Bake for about 17 minutes, until the edges are set but the centers still have a gentle jiggle when you lightly shake the pan. This jiggle means creamy perfection! Let them cool completely at room temperature, then chill them in the fridge for at least 3 hours. Chilling is key for them to firm up and for the flavors to fully develop.
- While your cheesecakes are chilling, whip the heavy cream with the powdered sugar, vanilla extract, and a splash of milk until you get soft, fluffy peaks. This is your chance to get creative – pipe beautiful swirls, dollop it casually, or make little clouds on top of each cheesecake.
- Finish each cheesecake with a generous scattering of extra peppermint crunch sprinkles for a truly festive look. Serve them straight from the fridge and watch these adorable, delicious treats disappear – they’re always a holiday hit!
Notes
Chilling is key for the cheesecakes to firm up and for the flavors to fully develop.
Nutrition Information (Estimated Per Cheesecake):
- Calories: 508kcal
- Total Carbs: 55g
- Net Carbs: 50g
- Fats: 38g
- Protein: 7g
