2(8 oz)blocks cream cheese,softened to room temperature
½cupcrushed candy canes
crushed Oreo cookies
crushed candy canes
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.
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.