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Mini Chocolate Peppermint Cheesecakes
Yield: 24 cheesecakes
Mini chocolate peppermint cheesecakes are the perfect little Christmas treat! The no bake mini cheesecakes are made with an Oreo cookie crust, chocolate peppermint cheesecake filling, chocolate ganache, whipped cream, and crushed peppermint candies. An easy, crowd-pleasing holiday dessert!
Equipment
- 2 mini cheesecake pans click here to purchase
Ingredients
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 (2 tsp) peppermint extract
- 1 tsp (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 (0.5 tsp) vanilla extract
Additional Ingredients
- ¼ cup (60 g) crushed peppermint candy or peppermint sprinkles
Instructions
- In a mixing bowl, stir together the Oreo cookie crumbs, granulated sugar, and melted salted butter. Portion the crumbs into the mini cheesecake pans using a small cookie scoop (about 1 tablespoon). Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.
- In a large bowl, use an electric hand mixer to cream the cream cheese, powdered sugar, dark cocoa powder, peppermint extract, and vanilla extract until smooth. Pour in the heavy cream and whip the cheesecake mixture on medium-high speed until the mixture thickens and becomes light and fluffy.
- Fill a piping bag with the chocolate peppermint cheesecake mixture and pipe it onto the Oreo cookie crusts, slightly above the top of the pan. Chill the cheesecakes in the refrigerator for 12 hours or overnight. After chilling, remove the cheesecakes from the pan.
- To make the chocolate ganache, combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat the chocolate and cream in the microwave in 15 second intervals, stirring in between each interval, until the chocolate is melted and the ganache is smooth. Set aside to cool slightly.
- To make the whipped cream, in a bowl with an electric mixer, whip the heavy cream, powdered sugar and vanilla extract until medium-stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream.
- To assemble the cheesecakes, pipe or spoon the slightly cooled chocolate ganache on the top of the cheesecakes. Pipe a small swirl of whipped cream on top of the ganache. Sprinkle the cheesecakes with crushed peppermint candy. *I recommend adding the peppermint candy immediately before serving the cheesecakes to prevent the color from bleeding into the whipped cream and to maintain the crunch.
Notes
- Store the cheesecakes in an airtight container in the refrigerator for about 3 days. Serve chilled.
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