OREO PEPPERMINT MINI CHEESECAKES

This recipe for Oreo Peppermint Mini Cheesecakes is a delicious minty dessert! A simple peppermint cheesecake with an Oreo cookie crust!

OREO PEPPERMINT MINI CHEESECAKES

These individual Oreo Peppermint Cheesecakes only take minutes to whip up but look so impressive! Plus, how can you go wrong with Oreo cookies and a minty cheesecake filling? Out of this world delicious!

TIPS FOR MAKING THIS PEPPERMINT DESSERT

  • It’s normal for mini cheesecakes, with a cookie as a base, to have a little dip in the center after they are baked. If you don’t like seeing the dip, just add a dollop of whipped topping (Cool Whip) to the top to cover it up.
  • If you don’t like the texture of hard candy canes, you can use the softer peppermint candies.
  • If you really want to add to the mint flavor, try using the Oreo Mint Double Stuf Cookies. The filling is green in color and would look so Christmas-y with the red peppermint cheesecake filling. Alternatively, try using the holiday Oreo Cookies with the red creme filling for more color.

Oreo Peppermint Mini Cheesecakes recipe from The Country Cook, mini cheesecakes shown on a white platter with crushed Oreos and candy canes scattered around

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
Oreo cookies
cream cheese
granulated sugar
large eggs
vanilla extract
peppermint extract
sour cream
crushed candy canes
whipped topping (Cool Whip)
crushed Oreos

HOW TO MAKE OREO PEPPERMINT MINI CHEESECAKES:

Preheat the oven to 325F degrees. Line a 12 count standard cupcake pan with cupcake liners. Place an Oreo in the bottom of each cupcake liner. Set aside.Oreo cookies placed into the bottom of paper cupcake liners in a muffin tinIn a stand mixer or with a hand mixer, beat the cream cheese until smooth.two blocks of cream cheese in the bottom of the bowl of a stand mixerAdd in the sugar, eggs, sour cream, vanilla extract and peppermint extract and beat until combined.eggs, sour cream and vanilla extract added to cream cheese in a bowlFold in the candy canes until blended.crushed candy canes in cheesecake batter in a silver bowlSpoon the cheesecake filling evenly into each cupcake liner.peppermint cheesecake filling added into cupcake liners in a muffin tinBake cheesecakes for about 20 minutes until just set, they will be slightly jiggly. Remove and cool completely on the counter before transferring to the refrigerator to chill for about 30 minutes. To serve, pipe some whipped topping and sprinkle with more candy canes and crushed Oreos, if desired.Mini Oreo Peppermint Cheesecakes on parchment paper with w frosting piping bag off to the sideThen dig in! Keep these refrigerated. a mini cheesecake with a bite removed to seee the Oreo and peppermint cheesecake middle

Enjoy!

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Oreo Peppermint Mini Cheesecakes recipe

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OREO PEPPERMINT MINI CHEESECAKES

This recipe for Oreo Peppermint Mini Cheesecakes is a delicious minty dessert! A simple peppermint cheesecake with an Oreo cookie crust!
Course Dessert
Cuisine American
Keyword Oreo Peppermint Mini Cheesecakes
Prep Time 15 minutes
Cook Time 20 minutes
Cooling time 1 hour
Total Time 1 hour 35 minutes
Servings 12
Calories 269kcal

Ingredients

  • 12 Oreo cookies
  • 2 (8 oz) blocks cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1/2 cup sour cream
  • 1/2 cup crushed candy canes

Optional toppings:

  • whipped topping
  • crushed Oreo cookies
  • crushed candy canes

Instructions

  • Preheat the oven to 325F degrees. Line a 12 count standard cupcake pan with cupcake liners. 
  • Place an Oreo in the bottom of each cupcake liner. Set aside.
  • In a stand mixer or with an electric hand mixer, beat the cream cheese until smooth.
  • Add in the sugar, eggs, sour cream, vanilla extract and peppermint extract and beat until combined. Fold in the candy canes until blended.
  • Spoon the cheesecake filling evenly into each cupcake liner.
  • Bake cheesecakes for about 20 minutes until just set, they will be slightly jiggly. 
  • Remove and cool completely on the counter before transferring to the refrigerator to chill for about 30 minutes. 
  • To serve, pipe some whipped topping and sprinkle with more candy canes and crushed Oreos, if desired.
  • Keep refrigerated.

Notes

  • It’s normal for mini cheesecakes, with a cookie as a base, to have a little dip in the center after they are baked. If you don’t like seeing the dip, just add a dollop of whipped topping (Cool Whip) to the top to cover it up.
  • If you don’t like the texture of hard candy canes, you can use the softer peppermint candies. 
  • If you really want to add to the mint flavor, try using the Oreo Mint Double Stuf Cookies. The filling is green in color and would look so Christmas-y with the red peppermint cheesecake filling. Alternatively, try using the holiday Oreo Cookies with the red creme filling for more color.

Nutrition

Calories: 269kcal | Carbohydrates: 24g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 196mg | Potassium: 103mg | Fiber: 1g | Sugar: 18g | Vitamin A: 612IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

The post OREO PEPPERMINT MINI CHEESECAKES appeared first on The Country Cook.