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Mini Peppermint Bark Cheesecakes are so creamy! They’re filled with crushed peppermint candy and topped with chocolate ganache and homemade whipped cream. It’s the perfect holiday dessert. If you love mini cheesecakes, you’ll love this twist on my classic recipe.
Peppermint Bark Cheesecake
People either love or hate peppermint and if you love peppermint, these cheesecakes are for you! They’re perfect for a Thanksgiving or Christmas dessert. You can bring them to a party or make them for a neighbor or friend. These are a great make-ahead dessert and they also freeze well, so you can take the stress out of your holiday baking.
This recipe is so easy
The cheesecake filling is 6 simple ingredients including Andes Peppermint Crunch. This stuff is so addicting! If you can’t find that, you can try something similar from Ghirardelli, Dove or Hershey’s. I love the crunch that the candy adds to the filling.
For the toppings I went with a chocolate ganache and whipped cream. The ganache ties in nicely with the Oreo crust and also helps break up some of the peppermint flavor.
Making cheesecake in a muffin pan is way easier than a springform pan. There’s no dealing with a water bath, and the baking time is significantly less!
Sure, it takes a little less effort to just make this in an 8-inch pan, but individual desserts are perfect when hosting family or friends. Maybe you want to try more than one dessert- I know I always do!
- Oreo crust made with crushed Oreo cookies and melted butter.
- Cream cheese: It’s best to use a full-fat cream cheese
- Granulated Sugar
- Peppermint Extract
- Sour cream adds a little bit of tang, and creaminess to the cheesecake. You can substitute Greek yogurt if needed.
- Andes Peppermint Crunch candy
- Dark chocolate
- Heavy whipping cream
- Powdered sugar
HOW TO MAKE MINI CHEESECAKES
- Make the crust: Line a cupcake pan with cupcake baking liners. Grind the Oreos into a fine crumb then combine with the melted butter. Spoon about 1 tablespoon into each liner and press down with a spoon or tart shaper.
- Make the filling: First beat the cream cheese and sugar, then add the eggs and and peppermint extract. Finally mix in the sour cream and peppermint candy.
- Fill the liners: Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners.
- Bake at 350°F for 15-18 minutes. The centers of the cheesecake should be slightly giggly, don’t worry, they will finish baking off as they cool. Remove from the oven and cool completely.
- Make the ganache: First microwave the chocolate with heavy whipping cream until melted and smooth, then spoon it over the cheesecakes.
- Make the whipped cream: The secret to perfect whipped cream is to start with a very cold bowl. I recommend putting in the freezer for at least 5 minutes. Beat the heavy cream until soft peaks form, then add the powdered sugar and beat until soft peaks form.
HOW TO PREPARE THESE AHEAD OF TIME AND FREEZE THEM
These can be prepared up to 2 day in advance and stored in the refrigerator in an airtight container. If possible, add the whipped cream the day of serving. Make sure they are completely cooled prior to placing in the container. Once chilled, transfer to an airtight container and place in the freezer for up to one month. Thaw overnight in the refrigerator. Just add the toppings prior to serving.
HOW TO MAKE THESE AS CHEESECAKE BARS
This recipe can easily be made into cheesecake bars in an 8-inch or 9-inch square pan. Be sure to line the pan with parchment paper. Baking times may vary between 15-25 minutes. The middle should be slightly giggly and will finish baking as it cools.
More holiday recipes you’ll love
- No-Bake White Chocolate Peppermint Cheesecake
- Chocolate Peppermint Cake
- Peppermint Bark Cheesecake Brownie
- Peppermint Hot Chocolate Poke Cake
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Mini Peppermint Bark Cheesecakes are so creamy. Add in crushed peppermint candy and topped with chocolate ganache and homemade whipped cream
For the Cheesecakes
- 16 Oreo cookies
- 2 tablespoons(28g) unsalted butter, melted
- 16 ounces(452g) full-fat cream cheese, at room temperature
- 1/3 cup(63g) granulated sugar
- 2large eggs, at room temperature
- ½ teaspoon peppermint extract
- ½ cup(60g) sour cream, at room temperature
- ½ cup chopped Andes Peppermint Crunch
For the Toppings
- 5 ounces dark chocolate
- 1 ½ cups (354ml) heavy whipping cream, divided
- ½ cup(65g) powdered sugar
- Andes Peppermint Crunch
For the cheesecakes
- Preheat the oven to 350°F. Line a cupcake pan with baking liners.
- Grind the Oreo cookie into a fine crumb using a food processor or blender. In a medium-sized bowl, combine the cookies with the melted butter and stir until well combined.
- Spoon 1 heaping tablespoon of the cookie mixture into each cupcake liner, and press into the pan with a spoon. Set aside.
- In a mixing bowl, beat the cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed.
- Next beat in the eggs and peppermint extract until well combined. Finally, beat the sour cream until the mixture is completely smooth. Fold in the peppermint crunch.
- Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. A heaping cooking scoop should fill the liners nearly full, leaving about ¼-inch at the top.
- Bake at 350°F for 15-18 minutes. The centers of the cheesecake should be slightly giggly. Remove from the oven and cool completely in the pan.Then refrigerate for a minimum of 2 hours before adding the toppings.
Prepare the ganache:
- In a microwave-safe bowl, combine the chocolate with ½ cup heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool. Spoon about 1 tablespoon or less over the top of each cheesecake, spread with a knife.
Prepare the whipped cream:
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 cup heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe or spoon onto chilled cheesecakes and top with additional crushed Andes candies.
- Room temperature ingredients: The ingredients are best mixed at room temperature to ensure a smooth, lump-free cheesecake batter. If you forget this step, you can quickly soften the cream cheese in the microwave. Unwrap and microwave for 20 seconds.
- Sour cream substitute: If needed, substitute the sour cream with greek yogurt.
- Andes Peppermint Crunch: If you can’t find that specifically, you can try something similar from Ghirardelli, Dove or Hershey’s.
- Make ahead instructions: These can be prepared up to 2 day in advance and stored in the refrigerator in an airtight container. Make sure they are completely cooled prior to placing in the container. Add toppings prior to serving.
- Freezing instructions: Once chilled, transfer to an airtight container and place in the freezer for up to one month. Thaw overnight in the refrigerator. Add toppings prior to serving.
- Halve the recipe: This recipe can easily be halved to make 8 mini cheesecakes
- Cheesecake bars: Make this recipe in an 8-inch or 9-inch square pan for cheesecake bars. Line the pan with parchment paper and bake 15-25 minutes (depending on the pan size). The middle should be slightly giggly when you pull it out of the oven.
- Category: Cheesecake
- Method: Baked
- Cuisine: American
Keywords: Easy Cheesecake Recipe, Cheesecake, Mini Cheesecake,Peppermint Cheesecake, Peppermint Bark cheesecake