Description
Delight in these Mini Chocolate Peppermint Cheesecakes, featuring a rich Oreo cookie crust, smooth chocolate peppermint cheesecake filling, a decadent chocolate ganache topping, and a fluffy vanilla whipped cream swirl. Perfectly chilled overnight, these festive treats blend creamy, minty, and chocolatey flavors for a perfect holiday dessert.
Ingredients
Scale
Oreo Cookie Crust
- 2 cups (200 g) Oreo cookie crumbs
- 2 tbsp (24 g) granulated sugar
- 6 tbsp (85 g) salted butter, melted
Chocolate Peppermint Cheesecake Filling
- 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
Chocolate Ganache
- ½ cup (90 g) semisweet chocolate chips
- ¼ cup (60 ml) heavy cream
Vanilla Whipped Cream
- ¾ cup (180 ml) heavy cream
- 2 tbsp (16 g) powdered sugar
- ½ tsp vanilla extract
Garnish
- ¼ cup (60 g) crushed peppermint candy or peppermint sprinkles
Instructions
- Prepare the Oreo Cookie Crust: In a mixing bowl, combine Oreo cookie crumbs, granulated sugar, and melted salted butter. Using a small cookie scoop (approximately 1 tablespoon), portion the crumb mixture into mini cheesecake pans and firmly press the crumbs into the bottom of each pan to form a compact crust. Set aside.
- Make the Chocolate Peppermint Cheesecake Filling: In a large mixing bowl, beat the cream cheese, powdered sugar, dark cocoa powder, peppermint extract, and vanilla extract with an electric hand mixer until smooth and fully blended. Gradually add the heavy cream while whipping on medium-high speed until the mixture thickens and becomes light and fluffy.
- Assemble and Chill the Cheesecakes: Transfer the cheesecake filling to a piping bag and evenly pipe it onto each Oreo crust, filling slightly above the rim of the pans. Refrigerate the filled pans for at least 12 hours or overnight to allow the cheesecakes to set. Once chilled, carefully remove them from their pans.
- Prepare the Chocolate Ganache: Combine semisweet chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 15-second intervals, stirring thoroughly between each, until the chocolate is completely melted and the ganache is smooth. Let it cool slightly before using.
- Make the Vanilla Whipped Cream: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract using an electric mixer until medium-stiff peaks form. Transfer the whipped cream to a piping bag fitted with a Wilton 1M tip for decorating.
- Decorate and Serve: Spoon or pipe a layer of the slightly cooled chocolate ganache over each cheesecake. Then pipe a delicate swirl of vanilla whipped cream on top. Just before serving, sprinkle crushed peppermint candy on the whipped cream to maintain its crunch and prevent color bleeding.
Notes
- Ensure the cream cheese is at room temperature for a smooth cheesecake filling.
- Chill the cheesecakes overnight for best texture and flavor.
- The crushed peppermint candy garnish adds festive crunch and color, but can be omitted for a simpler presentation.
- Use a fine cookie scoop or spoon for even portioning of the crust and filling.
- Microwave the ganache carefully in short intervals to avoid overheating and burning the chocolate.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: mini cheesecakes, chocolate peppermint cheesecake, Oreo crust, chocolate ganache, holiday dessert, no-bake cheesecake
