The taste of candy cane in the form of creamy cheesecake! These make the perfect compliment to holiday dinners!
Peppermint Bark Cheesecake Recipe
I have gotten quite a few collaboration invitations. That means companies would like to pay me to use their product or they will offer a discount to promote their products. There have also been some companies who want to play an ad on my blog. As exciting as it sounds, I’ve turned all but one down. I’ve only partnered with Naked Nutrition. The rest of the products I don’t use or don’t like.
I am really picky about the brands and content I promote. I actually have parameters set up for the ads that regularly run on my blog to block out certain categories that I am not comfortable promoting, like magic or gambling.
I am committed to only delivering what I feel are the best recipes and the best experience for my readers! These Mini Peppermint Cheesecakes fit into one of ‘the best’ Christmas recipes!
And if you need more peppermint recipes, then I think you’ll like Peppermint Bark Fudge and Peppermint Bark, too!
What You’ll Need for the Crust:
- 16 Oreos
- 2 tbsp Butter, Melted
The Cheesecake Filling:
- 2 (8 oz) Cream Cheese, Softened
- 1/3 cup Sugar
- 2 Eggs
- 1/2 tsp Peppermint Extract
- 1/2 cup Sour Cream
- 1/2 cup Crushed Candy Cane Pieces
And the Ganache:
- 1/2 cup Chocolate Chips
- 1 1/2 tbsp Butter
- 2 tsp Milk
- 2 tsp Corn Syrup
How to Make Mini Peppermint Cheesecakes
- Preheat oven to 350 degrees. Line a cupcake pan with liners.
- Pulse 16 Oreos in a food processor to make crumbs. Then pulse in 2 tbsp melted butter until well combined.
- Spoon 1 tbsp of the cookie mixture into each liner and press down firmly.
- In a medium size bowl, beat 2 (8 oz) softened cream cheese and 1/3 cup sugar until smooth. Beat in 2 eggs and 1/2 tsp peppermint extract. Then beat in 1/2 cup sour cream. Fold in 1/2 cup crushed candy cane pieces.
- Spoon about 1/4 cup mixture into each cup, filling them pretty full.
- Bake for 15-18 minutes. The centers of the cheesecakes should be slightly jiggly. Remove from oven and let completely cool in the pan. Then refrigerate until firm.
- Once cooled, prepare the ganache by melting together 1/2 cup chocolate chips, 1 1/2 tbsp butter, 2 tsp milk, and 2 tsp corn syrup in the microwave for 30 seconds. Stir until completely well combined and smooth.
- Top with whipped cream if desired.
More Christmas Recipes:
- Butterscotch Nut Bars
- Peppermint Bark Fudge
- Cashew Clusters
- Peanut Butter Pretzel Bark
- Cranberry Christmas Cake
- Chocolate Caramel Pretzel Bites
- Peppermint Bark
- Gingerbread Cookies
- Best Soft Christmas Cutout Sugar Cookies + VIDEO
- Crock Pot Christmas Crack + VIDEO
- Polar Bear Paws
- Melted Snowman Bark
- Reindeer Graham Crackers
- Christmas Sprinkle Cake Mix Cookies
- Christmas Crack + VIDEO
- Oreo Ornament Cookies
- Gnome Cookie Cups
Mini Peppermint Cheesecakes
Mini Peppermint Cheesecakes, the taste of candy cane in the form of creamy cheesecake! These make the perfect compliment to holiday dinners!
Ingredients
Crust
- 16 Oreos
- 2 tbsp Butter, Melted
Cheesecake
- 2 (8 oz) Cream Cheese, Softened
- 1/3 cup Sugar
- 2 Eggs
- 1/2 tsp Peppermint Extract
- 1/2 cup Sour Cream
- 1/2 cup Crushed Candy Cane Pieces
Ganache
- 1/2 cup Chocolate Chips
- 1 1/2 tbsp Butter
- 2 tsp Milk
- 2 tsp Corn Syrup
Instructions
- Preheat oven to 350 degrees. Line a cupcake pan with liners.
- Pulse Oreos in a food processor to make crumbs. Then pulse in melted butter until well combined.
- Spoon 1 tbsp of the cookie mixture into each liner and press down firmly.
- In a medium size bowl, beat softened cream cheese and sugar until smooth. Beat in eggs and peppermint extract. Then beat in sour cream. Fold in crushed candy cane pieces.
- Spoon about 1/4 cup mixture into each cup, filling them pretty full.
- Bake for 15-18 minutes. The centers of the cheesecakes should be slightly jiggly. Remove from the oven and let completely cool in the pan. Then refrigerate until firm.
- Once cooled, prepare the ganache by melting together chocolate chips, butter, milk, and corn syrup in the microwave for 30 seconds. Stir until completely well combined and smooth.
- Top with whipped cream if desired.
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