Dreamy Peppermint Oreo Mini Cheesecakes Recipe for Sweet Tooths

Creamy and decadent peppermint Oreo mini cheesecakes invite you to indulge in a festive dessert that’s both elegant and playful.

Crushed Oreo cookies form a rich, chocolatey base for these bite-sized treats.

Sweet peppermint notes dance through each delicate slice, promising a delightful winter-inspired experience.

Compact and gorgeous, these mini cheesecakes work perfectly for holiday gatherings or cozy weekend celebrations.

Guests will adore the balance between smooth cream cheese and crunchy cookie texture.

Chilled and ready in under an hour, these miniature delights offer maximum flavor with minimal effort.

One bite, and you’ll be hooked on this irresistible seasonal sensation.

Saving and Reheating Peppermint Oreo Mini Cheesecakes

• Store leftovers in an airtight container in the refrigerator for up to 4 days. Cover each mini cheesecake with plastic wrap to prevent drying out.
• Wrap individual cheesecakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for maximum flavor and texture preservation.
• Transfer frozen cheesecakes to the refrigerator overnight for gentle thawing. Avoid room temperature thawing to maintain creamy consistency.
• Let refrigerated cheesecakes sit at room temperature for 15-20 minutes before serving to restore their soft, creamy texture.

What Pairs Well with Peppermint Oreo Mini Cheesecakes

• Pair with Minty Cocktail: Craft a refreshing peppermint martini using vodka, crème de menthe, and a crushed candy cane rim to echo the cheesecake's cool mint flavor.
• Complement with Coffee: Serve alongside a rich espresso or cappuccino, letting the creamy cheesecake balance the coffee's robust intensity and provide a delightful dessert experience.
• Match with Chocolate Wine: Select a smooth chocolate port or dessert wine that enhances the Oreo crust's chocolate notes and creates a luxurious flavor harmony.
• Garnish with Fresh Berries: Add a small side of raspberry or strawberry compote to cut through the richness and introduce a bright, tangy contrast to the sweet cheesecake.

Flavor Ideas for Peppermint Oreo Mini Cheesecakes

• Gluten-Free Option: Replace traditional Oreos with gluten-free chocolate sandwich cookies and use gluten-free graham crackers for the crust base.
• Dairy-Free Adaptation: Substitute cream cheese with dairy-free cream cheese alternatives like cashew or coconut-based cream cheese and use vegan butter for the crust.
• Low-Sugar Version: Use sugar-free chocolate sandwich cookies, replace sugar with stevia or monk fruit sweetener, and reduce overall sugar content in the cheesecake filling.
• Chocolate Mint Variation: Add dark chocolate chips to the crust mixture and incorporate mint extract into the cheesecake filling for an intense chocolate-mint flavor profile.

FAQs

• Can I use regular Oreos instead of peppermint Oreos?

Yes, you can substitute regular Oreos. The peppermint flavor will be less intense, but the cheesecake will still taste delicious.

• Do I need a special pan to make these mini cheesecakes?

A standard 12-cup muffin tin works perfectly. Just make sure to use paper liners to help with easy removal and clean-up.

• How do I know when the cheesecake is fully baked?

The edges will look set, but the center should still have a slight jiggle. A toothpick inserted near the center will come out mostly clean with a few moist crumbs.

• Can I make these cheesecakes ahead of time?

Absolutely! You can prepare them up to 2-3 days in advance and store them in the refrigerator. Just add toppings right before serving for the best texture.

Peppermint Oreo Mini Cheesecakes with Holiday Charm

• Irresistible blend of creamy cheesecake, crunchy Oreo crust, and refreshing peppermint creates a mouthwatering treat.
• Individual servings make these cheesecakes ideal for gatherings, potlucks, and holiday celebrations, ensuring everyone gets a delicious bite.
• Simple ingredients and straightforward steps mean you can satisfy your sweet tooth without spending hours in the kitchen.

Ingredients to Make Peppermint Oreo Mini Cheesecakes

• Oreo Cookies: Classic chocolate sandwich cookies that create a rich and crumbly base for the cheesecake.
• Unsalted Butter: Melted butter helps bind the cookie crumbs and provides a smooth, cohesive crust.

• Cream Cheese: The primary ingredient that gives the cheesecake its creamy and tangy texture.
• Granulated Sugar: Sweetens the cheesecake filling and balances the tanginess of the cream cheese.
• Large Eggs: Provide structure and help set the cheesecake filling.
• Sour Cream: Adds moisture and a subtle tangy flavor to the cheesecake.
• Vanilla Extract: Enhances the overall flavor of the cheesecake with its warm, sweet notes.

• Peppermint Extract: Delivers a cool, refreshing mint flavor to the cheesecake.
• Candy Canes, White Chocolate: Decorative and flavorful toppings that add a festive peppermint touch.
• Heavy Cream: Helps create a smooth and stable whipped topping.
• Powdered Sugar: Sweetens and stabilizes the whipped cream topping.

How to Assemble Peppermint Oreo Mini Cheesecakes

Step 1: Prepare Oven and Baking Dish

Set your oven to 325F (160C).

Grab a standard 12-cup muffin tin and line each cup with paper liners.

Step 2: Create Chocolatey Crust

Crush the Oreo cookies into fine crumbs.

• Crushed Oreo cookies
• Melted butter

Mix thoroughly until the mixture looks like wet sand with a consistent texture.

Step 3: Form Crust Bases

Distribute the Oreo mixture evenly across the paper liners.

Use your fingers or the back of a spoon to press the mixture firmly into the bottom of each liner, creating a compact and smooth base.

Step 4: Bake Crust Foundation

Place the muffin tin in the preheated oven.

Bake the crust for 5-7 minutes until it sets and looks slightly firm.

Remove from the oven and allow to cool completely at room temperature.

Step 5: Prepare Creamy Cheesecake Filling

• Cream cheese
• Sugar
• Vanilla extract
• Eggs
• Peppermint extract

Whisk until the mixture is smooth and free of lumps.

Step 6: Fill Cheesecake Bases

Pour the creamy cheesecake mixture over the cooled Oreo crusts.

Fill each liner nearly to the top, leaving a small space for potential rising.

Step 7: Bake Cheesecakes

Return the muffin tin to the oven.

Bake for 18-20 minutes until the centers are almost set but still slightly jiggly.

Step 8: Cool and Chill

Remove cheesecakes from the oven.

Let them cool at room temperature for 30 minutes.

Refrigerate for at least 2 hours to set completely.

Step 9: Garnish and Serve

Before serving, top each mini cheesecake with your favorite toppings.

Tips for Perfect Peppermint Oreo Mini Cheesecakes

• Use a food processor or place cookies in a sealed bag and crush with a rolling pin for uniform, fine crumbs that create a smooth, even crust.
• Ensure melted butter is not too hot when mixing with Oreo crumbs to prevent soggy or greasy crust texture.
• Avoid overbaking by removing cheesecakes from oven when centers are slightly jiggly, as they will continue setting during cooling.
• Add 1/2 teaspoon peppermint extract to cheesecake batter for a more intense, refreshing mint taste without overwhelming sweetness.
• Refrigerate mini cheesecakes for at least 2 hours before serving to allow them to set completely and develop a creamy, smooth consistency.

Peppermint Oreo Mini Cheesecakes Recipe

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4.6 from 30 reviews

• Total Time: 15 minutes
• Yield: 12 1x

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Description

Irresistible Peppermint Oreo Mini Cheesecakes blend creamy richness with festive holiday cheer. Cool mint and chocolate crumble create a delightful dessert experience you won’t forget.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 8 ounces (226 grams) cream cheese, softened
• 12 Oreo cookies, crushed
• 12 mini Oreo cookies, for garnish

Dairy and Sweeteners:

• 1/2 cup (120 milliliters) sour cream
• 1/2 cup (120 milliliters) whipped cream
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (60 grams) powdered sugar

Binding and Flavoring:

• 3 tablespoons (45 milliliters) unsalted butter, melted
• 1 teaspoon (5 milliliters) peppermint extract

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Instructions

1. Pulverize Oreo cookies into fine crumbs, ensuring a uniform texture for the base layer.
2. Drizzle melted butter over the cookie crumbs, mixing thoroughly until the mixture reaches a cohesive, moist consistency that holds together when pressed.
3. Position paper liners in a standard muffin tin, creating a uniform foundation for the mini cheesecakes.
4. Distribute the Oreo crumb mixture evenly across the liners, compacting gently with the back of a spoon to create a solid, compact crust.
5. Slide the muffin tin into a preheated oven at 325°F (160°C) for 6 minutes, allowing the crust to set and develop a subtle toasted flavor.
6. Carefully extract the tin and permit the crusts to cool completely, maintaining their structured shape for the upcoming cheesecake filling.
7. While crusts cool, prepare the cream cheese mixture, ensuring all ingredients are at room temperature for smooth blending.
8. Whip cream cheese until velvety, gradually incorporating sugar, eggs, and peppermint extract to create a silky, uniform filling.
9. Gently pour the peppermint-infused cheesecake mixture over the prepared Oreo crusts, filling each liner approximately 3/4 full.
10. Return the muffin tin to the 325°F oven, baking for 18-20 minutes until the centers are almost set but retain a slight wobble.
11. Remove from oven and allow cheesecakes to cool at room temperature for one hour before refrigerating.
12. Chill for a minimum of 2 hours to achieve optimal texture and flavor development.
13. Before serving, garnish with crushed peppermint candies or a light dusting of cocoa powder for an elegant finish.

Notes

• Crush Oreos finely to create a smooth, even crust that holds together perfectly without crumbling.
• Use room temperature cream cheese to ensure a silky, lump-free cheesecake filling that blends smoothly.
• Add crushed candy canes or peppermint extract for an extra festive winter twist that enhances the holiday flavor profile.
• For a gluten-free version, swap regular Oreos with gluten-free chocolate sandwich cookies to accommodate dietary restrictions.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg