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!
A DELICIOUS HANDHELD DESSERT
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.
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.
In a stand mixer or with a 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.
Then dig in! Keep these refrigerated.
CRAVING MORE RECIPES?
Oreo Peppermint Cheesecakes
Ingredients
- 12 Oreo cookies
- 2 (8 ounce) blocks cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup sour cream
- ½ 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.
- 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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made these and we ate them hours later. They were delicious. I used Oreo mint cookies for the base. At the time, I thought the crunch at the bottom of the cupcake was a bit much and I made a note to use thin mint oreos the next time. However, after enjoying leftovers the next day, I amended my notes. The cookie wafers had softened and were just the right consistency. So, I’d recommend making a day ahead. These were super easy to throw together and the amount of filling was the exact amount needed. I had whipped cream, crushed peppermint candies, shaved chocolate and white chocolate and peppermint hershey’s kisses for toppings but everyone found they didn’t need the toppings. It’s a good recipe and I’ll make them again.
Hi Debbie! Thanks so very much for commenting and for the great feedback!