Peppermint Cheesecake Recipe
Indulge in the refreshing and creamy delight of Peppermint Cheesecake, a perfect blend of white chocolate, peppermint, and cream cheese that is sure to impress your taste buds.
- Prep Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Oreo Crust:
- 20 Oreo cookies
- 5 Tablespoons unsalted butter (melted)
Cheesecake Filling:
- 1 cup cold heavy whipping cream
- 2 packages cream cheese, softened (8 ounce each)
- 1 ½ cups white chocolate chips
- ½ teaspoon peppermint extract
- ½ cup chopped Andes Peppermint Crunch (plus additional for topping)
Topping:
- Whipped cream (for topping)
Instructions
- Prepare Oreo Crust: Line two 12-cup muffin tins with cupcake liners.
- Whip Cream: In a large mixing bowl, beat the whipping cream to stiff peaks.
- Prepare Cheesecake Filling: In a separate mixing bowl, beat the cream cheese until smooth.
- Melt White Chocolate: Melt white chocolate chips. Immediately stir the white chocolate into the cream cheese mixture. Gently fold in the peppermint extract, chopped peppermint candies, and whipped cream.
- Fill Cupcake Liners: Fill the cupcake liners with the cheesecake filling, using about ¼ cup of the cheesecake batter for each one.
- Chill: Refrigerate for at least 4 hours, or overnight.
- Top and Serve: Top with whipped cream and chopped Andes peppermints before serving.
In a food processor, pulse Oreos until they are fine crumbs. Stir in the melted butter. Fill each cupcake liner with 1 1/2 tablespoons of Oreo crumbs. Press firmly with the back of a spoon to pack in.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 380
- Sugar: 23g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Peppermint Cheesecake, Mini Cheesecakes, Dessert Recipe
Find it online: https://reemcook.com/peppermint-cheesecake-recipe/
