Everyone will love this delicious twist on traditional cheesecake at your next holiday event. These creamy mini chocolate peppermint cheesecakes are amazing!
Perfect for a holiday party, family get-together, or any festive holiday celebration these mini chocolate peppermint cheesecakes are sure to be a crowd pleaser! I love these mini cheesecakes for parties and get-togethers because they are easy to make while still being cute allowing guests to quickly grab them from a buffet.
Using holiday-inspired ingredients these mini cheesecakes are packed full of peppermint and chocolate flavor. The chocolate cookie crust makes these mini chocolate peppermint cheesecakes so easy to make! Don’t forget a dollop of whipped cream on top to finish off the perfect holiday treat!
Mini Chocolate Peppermint Cheesecakes
Insert parchment baking cups into a muffin pan.
Place one oreo in the bottom of each parchment baking cup.
In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth. Mix in egg, peppermint extract, and red food coloring until combined.
Evenly pour filling over each oreo. Bake for 20-25 minutes. Remove from oven and cool in pan for 20 minutes. Refrigerate for at least 1 hour before removing cheesecakes from the pan.
To make the ganache, add the finely chopped chocolate to a heatproof bowl. Place the heavy cream in a microwave-safe measuring cup and microwave in 30-second intervals until almost but not boiling. Then pour the heavy cream over the chopped chocolate and let sit for 1-2 minutes before whisking until smooth. Next, pour about a tablespoon on the top of each cheesecake and sprinkle with some crushed candy cane. Then return the cheesecakes to the refrigerator so that the ganache to set.
To serve, remove the parchment baking cup from around each cheesecake. Add a dollop of whipped cream topping and crushed candy cane before serving.
You can store them in the refrigerator in an airtight container for up to 3 days.
Mini Chocolate Peppermint Cheesecakes
Ingredients
- 1 pkg (8oz) cream cheese, room temperature
- 1/2 cup sugar
- 1 egg, room temperature
- 1/2 tsp peppermint extract or to taste
- 2 drops red food coloring, optional
- 10 chocolate sandwich cookies
Ganache
- 3 oz semi-sweet chocolate finely chopped
- 1/4 cup heavy cream
- 2 crushed candy canes
- whip cream or whipped topping
Instructions
- Insert parchment baking cups into a muffin pan.
- Preheat oven to 350F.
- Place one chocolate sandwich cookie in the bottom of each parchment baking cup.
- In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth. Mix in egg, peppermint extract, and red food coloring until combined.
- Evenly pour filling over each oreo. Bake for 20-25 minutes. Remove from oven and cool in pan for 20 minutes. Refrigerate for at least 1 hour before removing cheesecakes from the pan.
- To make the ganache, add the finely chopped chocolate to a heatproof bowl. Place the heavy cream in a microwave safe measuring cup and microwave in 30 second intervals until almost but not boiling. Then pour the heavy cream over the chopped chocolate and let sit for 1-2 minutes before whisking until smooth. Next, pour about a tablespoon on the top of each cheesecake and sprinkle with some crushed candy cane. Then return the cheesecakes to the refridgerater so that the ganache to set.
- To serve, remove the parchment baking cup from around each cheesecake. Add a dollop of whipped cream topping and crushed candy cane before serving.
- You can store them in the refrigerator in an airtight container for up to 3 days.
