Description
Luscious peppermint cheesecakes sparkle with festive holiday cheer, combining creamy richness and cool mint flavor. Delicate chocolate cookie crust and silky cream cheese filling create an irresistible dessert you cannot wait to savor.
Ingredients
Scale
Main Ingredients:
- 2 packages (8 ounces / 226 grams) cream cheese, softened
- 1½ cups (255 grams) white chocolate chips
- 1 cup (240 milliliters) cold heavy whipping cream
Crust Ingredients:
- 20 Oreo cookies
- 5 tablespoons (71 grams) unsalted butter, melted
Flavor and Topping Ingredients:
- ½ teaspoon peppermint extract
- ½ cup (60 grams) chopped Andes Peppermint Crunch, plus extra for topping
- Whipped cream for topping
Instructions
- Meticulously prepare two 12-cavity muffin trays by lining each cavity with decorative cupcake liners.
- Transform Oreo cookies into fine, uniform crumbs using a food processor, then integrate melted butter thoroughly. Carefully distribute of the crumbly mixture into each liner, pressing firmly to create a compact base.
- Whip heavy cream in a spacious mixing bowl until it develops stiff, elegant peaks that maintain their structured shape when the whisk is lifted.
- Cream the cream cheese until silky and completely smooth. Gently melt white chocolate chips and fold them into the cream cheese mixture. Introduce peppermint extract for a vibrant flavor, sprinkle in finely chopped peppermint candies, and delicately fold in the previously whipped cream.
- Precisely portion approximately of the luxurious cheesecake filling into each prepared cupcake liner. Refrigerate the miniature desserts for a minimum of 4 hours, or ideally overnight, allowing the flavors to meld and the texture to set perfectly.
- Just before serving, crown each mini cheesecake with a graceful dollop of whipped cream and garnish with delicately chopped Andes peppermint candies for an elegant finishing touch.
Notes
- Cool down treats straight from the refrigerator for the best texture and flavor intensity.
- Crushing candies just before mixing adds a delightful crunch and fresh peppermint burst.
- Store these mini cheesecakes in an airtight container for up to five days to maintain maximum freshness.
- Chill thoroughly to help set the creamy filling and develop deeper flavor profiles.
- Customize decorations by using different chocolate mint varieties or seasonal sprinkles for festive touches.
- Prep Time: 30 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 400 kcal
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg