Description
Indulge in the festive spirit with Peppermint Oreo Delight Mini Cheesecakes, a perfect blend of creamy cheesecake and the crisp, chocolaty crunch of Oreos enhanced by a hint of peppermint. This recipe is ideal for holiday gatherings, offering a delightful treat that is both easy to make and irresistibly delicious. The use of common ingredients mixed with holiday flavors provides a refreshing twist on classic cheesecakes, sure to be a hit among both adults and children.
Ingredients
- For the Crust:
- 12 Oreo cookies, crushed
- 3 tbsp unsalted butter, melted
- For the Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp peppermint extract
- 1/2 cup sour cream
- 1/2 cup whipped cream
- 1/2 cup powdered sugar
- 12 mini Oreo cookies, for garnish
Step-by-Step Directions
1. Prepare the Crust:
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the crushed Oreos and melted butter, stirring until the mixture resembles wet sand.
- Line a muffin tin with 12 paper liners and evenly distribute the Oreo mixture among the liners, pressing down firmly to form the crust.
- Bake for 5-7 minutes until the crust is set. Remove from the oven and allow to cool.
2. Make the Filling:
- In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
- Add granulated sugar and peppermint extract, mixing until well combined.
- Incorporate the sour cream and whipped cream, beating until the mixture is smooth.
- Gradually add the powdered sugar, mixing until fully blended and thick.
3. Assemble the Cheesecakes:
- Evenly spoon the filling over the cooled crusts in the muffin liners.
- Use a spatula to smooth the tops for an even layer.
- Refrigerate the cheesecakes for at least 4 hours or until they are set.
4. Serve and Garnish:
Before serving, top each mini cheesecake with a mini Oreo cookie. Optionally, add crushed peppermint or chocolate shavings for an extra touch of flavor and decoration.
Servings & Preparation Time
- Total Preparation Time: Approximately 4 hours 20 minutes
- Cooking Time: 5-7 minutes
- Servings: 12 mini cheesecakes
Tips for Storage and Reheating
- Store these cheesecakes in an airtight container in the refrigerator for up to 5 days.
- No reheating necessary; they’re best served chilled.
- To freeze, place the set cheesecakes on a baking sheet and freeze until solid. Wrap individually in plastic wrap and store in a ziplock bag. They can be frozen for up to 2 months; defrost in the refrigerator before serving.
Conclusion
These Peppermint Oreo Delight Mini Cheesecakes blend seasonal joy with delectable, creamy textures, making them an outstanding choice for winter festivities. Easy to prepare and charmingly presented, these mini desserts will capture the hearts (and taste buds) of your holiday guests. Spark a festive mood at any occasion with this straightforward yet charming recipe.
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Peppermint Oreo Delight Mini Cheesecakes
- Total Time: 4 hours 20 minutes
- Yield: 12 mini cheesecakes 1x
Description
Indulge in the festive spirit with Peppermint Oreo Delight Mini Cheesecakes, a perfect blend of creamy cheesecake and the crisp, chocolaty crunch of Oreos enhanced by a hint of peppermint. This recipe is ideal for holiday gatherings, offering a delightful treat that is both easy to make and irresistibly delicious. The use of common ingredients mixed with holiday flavors provides a refreshing twist on classic cheesecakes, sure to be a hit among both adults and children.
Ingredients
- 12 Oreo cookies, crushed
- 3 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp peppermint extract
- 1/2 cup sour cream
- 1/2 cup whipped cream
- 1/2 cup powdered sugar
- 12 mini Oreo cookies, for garnish
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the crushed Oreos and melted butter, stirring until the mixture resembles wet sand.
- Line a muffin tin with 12 paper liners and evenly distribute the Oreo mixture among the liners, pressing down firmly to form the crust.
- Bake for 5-7 minutes until the crust is set. Remove from the oven and allow to cool.
- Make the Filling:
- In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
- Add granulated sugar and peppermint extract, mixing until well combined.
- Incorporate the sour cream and whipped cream, beating until the mixture is smooth.
- Gradually add the powdered sugar, mixing until fully blended and thick.
- Assemble the Cheesecakes:
- Evenly spoon the filling over the cooled crusts in the muffin liners.
- Use a spatula to smooth the tops for an even layer.
- Refrigerate the cheesecakes for at least 4 hours or until they are set.
- Serve and Garnish:
- Before serving, top each mini cheesecake with a mini Oreo cookie. Optionally, add crushed peppermint or chocolate shavings for an extra touch of flavor and decoration.
- Cook Time: 5-7 minutes