Ingredients

2 cups (200 g) Oreo cookie crumbs

2 tbsp (24 g) granulated sugar

6 tbsp (85 g) salted butter, melted

16 oz (455 g) cream cheese, room temperature

2 cups (240 g) powdered sugar

⅓ cup (30 g) dark cocoa powder

2 tsp peppermint extract

1 tsp vanilla extract

1 cup (240 ml) heavy cream

½ cup (90 g) semisweet chocolate chips

¼ cup (60 ml) heavy cream (for ganache)

¾ cup (180 ml) heavy cream (for whipped cream)

2 tbsp (16 g) powdered sugar (for whipped cream)

½ tsp vanilla extract (for whipped cream)

¼ cup (60 g) crushed peppermint candy or peppermint sprinkles

Instructions

Step 1: In a mixing bowl, combine the Oreo cookie crumbs, granulated sugar, and melted salted butter. Use a small cookie scoop (about 1 tablespoon) to portion the crumb mixture into mini cheesecake pans. Firmly press the crumbs into the bottom of each pan to create a compact crust. Set aside.

Step 2: In a large bowl, beat the cream cheese, powdered sugar, dark cocoa powder, peppermint extract, and vanilla extract together until smooth using an electric hand mixer. Gradually add 1 cup heavy cream and whip on medium-high speed until the mixture thickens and becomes light and fluffy.

Step 3: Fill a piping bag with the cheesecake mixture and pipe it evenly onto each Oreo crust, filling slightly above the rim of the pans. Refrigerate for at least 12 hours or overnight to set. Carefully remove the mini cheesecakes from their pans once chilled.

Step 4: To make the chocolate ganache, combine semisweet chocolate chips and ¼ cup heavy cream in a microwave-safe bowl. Microwave in 15-second increments, stirring well after each, until completely melted and smooth. Let it cool slightly before use.

Step 5: For the vanilla whipped cream, whip ¾ cup heavy cream, powdered sugar, and vanilla extract with an electric mixer until medium-stiff peaks form. Transfer to a piping bag fitted with a Wilton 1M tip for decorating.

Step 6: Spoon or pipe a layer of the slightly cooled chocolate ganache on top of each cheesecake. Then pipe a swirl of vanilla whipped cream over the ganache. Just before serving, sprinkle crushed peppermint candy on top to keep the crunch and prevent color bleeding.

Tips & Variations

For an extra peppermint kick, add a few drops of peppermint extract into the whipped cream.

Substitute crushed candy canes for peppermint sprinkles for a classic holiday touch.

If mini cheesecake pans aren’t available, use cupcake liners and a muffin tin as an alternative.

Ensure cream cheese is fully softened to avoid lumps in the filling.

FAQs

Can I make these cheesecakes ahead of time?

Yes, they need to chill for at least 12 hours to set properly, so preparing them a day ahead works perfectly.

Can I use regular cocoa powder instead of dark cocoa powder?

Yes, but dark cocoa powder provides a deeper chocolate flavor and richer color. Regular cocoa will work but results may be lighter in taste and appearance.

Dessert

Mini Chocolate Peppermint Cheesecakes Recipe

Introduction