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Mini peppermint cheesecakes with a dark brown butter Oreo crust and crushed candy canes on a creamy topping.

Mini Peppermint Cheesecakes

Linda Ekin
These festive mini peppermint cheesecakes feature a rich browned butter Oreo crust, a silky peppermint-infused cream cheese filling, and a decadent whipped cream and chocolate topping.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling and Chilling Time 1 hour
Total Time 1 hour 38 minutes
Course Dessert
Cuisine American
Servings 12 cheesecakes
Calories 360 kcal

Equipment

  • 12-cup muffin tin
  • Foil liners
  • Electric hand mixer
  • Small saucepan
  • Medium bowl

Ingredients
  

Crust:

  • 10 Oreos regular, not Thin or Double Stuffed
  • 1.5 tablespoons butter melted

Cheesecakes:

  • 1 8-ounce package cream cheese
  • 2 tablespoons sugar
  • 1 tablespoons flour
  • 0.125 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 8-ounce bag peppermint white chocolate candy or candy pieces like Peppermint Kisses or Peppermint Andes pieces

Topping:

  • 0.5 cup chocolate chips
  • 1 teaspoon shortening
  • 1 cup heavy whipping cream
  • 0.25 cup powdered sugar
  • remaining peppermint white chocolate candies from from above
  • 0.5 teaspoon peppermint extract
  • 0.5 teaspoon vanilla extract

Instructions
 

Prep your pan and build the toasted crust

  • Line a 12-cup muffin tin with foil liners and set aside. Preheat your oven to 375℉ to ensure the temperature is steady before baking.
  • Crush the Oreo cookies into fine, even crumbs using a food processor or a rolling pin. In a small saucepan, melt the butter and continue heating until it foams and turns golden brown with a toasted, nutty aroma.
  • Mix the browned butter into the Oreo crumbs until the mixture resembles damp sand. Spoon 1 tablespoon of the mixture into each liner and press firmly with the back of a spoon to create a level base.

Mix a silky filling, then fold in the peppermint

  • In a medium bowl, beat the room temperature cream cheese and sugar with an electric hand mixer until the batter is glossy and completely free of lumps.
  • Blend in the flour and baking powder. Add the egg, vanilla extract, and peppermint extract, mixing just until combined to avoid adding excess air that could cause cracking.
  • Gently fold in 1 cup of the chopped peppermint candy pieces, being careful not to over-mix so the red color doesn't streak. Divide the batter evenly between the muffin cups.

Bake, cool, then finish with chocolate and whipped topping

  • Bake for 15-18 minutes until the edges are set but the centers still have a slight jiggle. Let the cheesecakes cool completely in the pan.
  • Melt the chocolate chips with shortening in the microwave in 30-second intervals until smooth. Drizzle over the cooled cheesecakes and refrigerate until the chocolate has firmed up.
  • Just before serving, whip the heavy cream with powdered sugar and the extracts until soft peaks form. Dollop onto the cheesecakes and sprinkle with the remaining peppermint candy pieces.

Notes

Perfect Texture Tip: Ensure your cream cheese and egg are at room temperature before mixing to prevent lumps and ensure a silky finish.
Baking Secret: Do not be alarmed if the centers sink slightly as they cool. This creates a perfect nest for the whipped cream topping.
Storage Instructions: Store these in an airtight container in the refrigerator for up to 5 days. For the best texture, wait to add the whipped cream and candy garnish until right before serving.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 360kcalCarbohydrates: 32gProtein: 4gFat: 24gSaturated Fat: 14gCholesterol: 65mgSodium: 180mgPotassium: 110mgFiber: 1gSugar: 26gVitamin A: 12IUCalcium: 6mgIron: 8mg
Keyword Christmas, Holiday Desserts, Mini Cheesecakes, Peppermint
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