Description
Delightful peppermint cheesecakes combine creamy richness with festive holiday flavors. Mint chocolate cookie crusts and silky cream cheese filling make winter desserts irresistible for guests hoping to indulge.
Ingredients
Scale
- 2 packages (8 oz / 226 g) cream cheese, softened
- 1.5 cups (255 g) white chocolate chips
- 1 cup (240 ml) cold heavy whipping cream
- 20 Oreo cookies
- 5 tbsps (71 g) unsalted butter, melted
- 0.5 tsp peppermint extract
- 0.5 cup (60 g) chopped Andes Peppermint Crunch, plus extra for topping
- whipped cream for topping
Instructions
- Preparation: Line two 12-cavity muffin trays with cupcake liners, creating a uniform base for the mini cheesecakes.
- Crust Creation: Pulse Oreo cookies in a food processor until finely ground, then mix with melted butter. Press the crumb mixture firmly into each liner, forming a compact foundation.
- Cream Preparation: Whip heavy cream to stiff peaks, setting aside for later incorporation. In a separate bowl, cream the cream cheese until velvety smooth.
- Filling Fusion: Gently melt white chocolate chips and blend into the cream cheese. Stir in peppermint extract and chopped peppermint candies. Carefully fold the whipped cream into the mixture, creating a light, airy filling.
- Assembly and Chilling: Distribute the peppermint cheesecake filling evenly among the prepared liners. Refrigerate for a minimum of 4 hours or overnight to allow the desserts to set completely and develop rich flavors.
- Final Flourish: Just before serving, top each mini cheesecake with a delicate swirl of whipped cream and sprinkle with crushed Andes peppermint candies for a festive and elegant presentation.
Notes
- Crush Cookies Completely: Ensure Oreo cookies are ground into ultra-fine crumbs for a smooth, consistent crust that holds together perfectly.
- Whip Cream Strategically: Beat heavy cream until stiff peaks form, which creates an airy, light texture that prevents dense cheesecake filling.
- Control Chocolate Melting: Melt white chocolate chips gently to avoid scorching, maintaining a silky smooth consistency that blends seamlessly with cream cheese.
- Chill Thoroughly: Refrigerate cheesecakes for minimum 4 hours (preferably overnight) to allow complete flavor development and ideal firm, creamy texture.
- Prep Time: 30 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 320
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg