Description
Peppermint Oreo Delight Mini Cheesecakes blend creamy indulgence with festive charm. Crushed Oreo cookies and cool peppermint create a delectable dessert that delights senses and brings holiday magic to your table.
Ingredients
Scale
Crust Ingredients:
- 12 Oreo cookies, crushed
- 3 tablespoons (45 milliliters) unsalted butter, melted
Cheesecake Filling Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon peppermint extract
- ½ cup (120 milliliters) sour cream
- ½ cup (120 milliliters) whipped cream
- ½ cup (60 grams) powdered sugar
Garnish:
- 12 mini Oreo cookies
Instructions
- Preheat the oven to 325°F (160°C), ensuring the rack is positioned in the center for even baking.
- Pulverize the Oreo cookies into fine crumbs using a food processor or rolling pin, creating a uniform texture.
- Melt unsalted butter and blend thoroughly with the cookie crumbs until the mixture resembles damp, compact sand.
- Prepare a 12-cup muffin tin by inserting paper liners, then distribute the Oreo-butter mixture evenly across each liner.
- Compress the crumb base firmly using the back of a spoon or a flat-bottomed utensil to create a solid foundation.
- Bake the crusts for 5-7 minutes until they appear slightly set and develop a light golden edge.
- Remove the muffin tin from the oven and allow the crusts to cool completely at room temperature.
- In a large mixing bowl, beat cream cheese with an electric mixer until smooth, creamy, and free of lumps.
- Gradually incorporate granulated sugar and peppermint extract, mixing until the ingredients are fully integrated.
- Gently fold in sour cream and whipped cream, creating a light and airy consistency.
- Sift powdered sugar into the mixture, blending until the filling becomes thick and velvety.
- Carefully spoon the cheesecake filling over the cooled crusts, ensuring an even distribution.
- Use an offset spatula to smooth the surface of each mini cheesecake, creating a perfectly level top.
- Refrigerate the cheesecakes for a minimum of 4 hours, allowing them to set and develop a firm texture.
- Prior to serving, garnish each mini cheesecake with a whole mini Oreo cookie for visual appeal.
- Optional: Sprinkle crushed peppermint candies or chocolate shavings on top for an elegant and festive finish.
Notes
- Crush Oreos completely to create a solid, compact base that holds together perfectly when pressed into muffin liners.
- Ensure cream cheese is at room temperature for smooth, lump-free mixing and a creamy cheesecake texture.
- Chill cheesecakes for minimum 4 hours to develop rich flavors and achieve a firm, sliceable consistency.
- Use peppermint extract sparingly to avoid overwhelming the delicate cream cheese balance.
- Decorate with mini Oreos and optional crushed peppermint just before serving to maintain crispness and visual appeal.
- Store in an airtight container in the refrigerator for up to 3-4 days to preserve freshness and taste.
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 232 kcal
- Sugar: 18 g
- Sodium: 135 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 42 mg