Mini White Chocolate Peppermint Cheesecakes
These perfectly portioned Mini White Chocolate Peppermint Cheesecakes are the most delicious and adorable easy Christmas dessert of them all! These bite-sized handheld treats are perfect for a party and faster and simpler to make than a full cheesecake. Plus no water bath needed!
Servings: 12 servings
Ingredients
Crust
- 1 1/2 cups crushed Oreo crumbs
- 3 Tablespoons salted butter melted
Filling
- 2 (8-ounce) packages cream cheese softened to room temperature
- 2/3 cup granulated sugar
- 1/4 cup sour cream or greek yogurt
- 1/2 teaspoon peppermint extract
- 1/2 cup white chocolate chips
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup chopped Andes peppermint crunch or mint candy cane Kisses
Topping
- 1 cup finely chopped dark chocolate or semisweet chocolate chips
- 2 1/2 cups heavy cream divided
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Crushed peppermint candies
Instructions
- Preheat oven to 350°F. Prepare a 12 count cupcake pan with cupcake liners. Set aside.
Crust
- Combine oreo crumbs and melted butter in a bowl until evenly moistened. Divide the crumb mixture evenly between each cupcake liner and press firmly into an even layer. Bake for 5 minutes to set the crust. Set aside to cool while making the filling.1 1/2 cups crushed Oreo crumbs, 3 Tablespoons salted butter
Filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth, about 1-2 minutes. Add sour cream, vanilla, peppermint extract, and melted white chocolate. Mix until completely combined, stopping to scrape the bottom and sides of the bowl. Add the eggs and mix just until combined. Fold in the Andes peppermint crunch.2 (8-ounce) packages cream cheese, 2/3 cup granulated sugar, 1/4 cup sour cream , 1/2 teaspoon peppermint extract, 1/2 cup white chocolate chips, 1 teaspoon pure vanilla extract, 2 large eggs, 1/2 cup chopped Andes peppermint crunch
- Divide the cheesecake filling between the cupcake liners, filling them all the way to the top.
- Bake for 15-20 minutes, or until set around the edges but the centers are still slightly jiggly and not cracked.
- Remove from the oven and allow to cool at room temperature. Transfer the mini cheesecakes to the fridge and let them chill for at least 2 hours.
Topping
- Heat 1/2 cup of the heavy cream in a microwave-safe bowl for 60 seconds until very hot. Pour over the chopped chocolate or chocolate chips and let it sit for 5 minutes without stirring. Then stir until the chocolate is melted and you have a smooth, shiny ganache. Let cool for 10 minutes until thickened slightly. Spread an even layer on top of each cheesecake.2 1/2 cups heavy cream, 1 cup finely chopped dark chocolate
- In a large mixing bowl, mix the remaining 2 cups of heavy whipping cream with the powdered sugar and vanilla extract on high speed until stiff peaks form. Transfer whipped cream to a piping bag and pipe onto each cheesecake. Top each cheesecake with crushed peppermint candy.1/2 cup powdered sugar, 1 teaspoon vanilla extract, Crushed peppermint candies
Notes
- Storage: Keep the mini cheesecakes refrigerated until shortly before serving. It's okay if they sit out for an hour or two, but beyond that they should be refrigerated for up to 5 days.
- Freezing: You can also freeze the mini cheesecakes in an airtight container for up to 2 months. If I know I will be freezing them, I like to wait to top them with whipped cream until I'm ready to serve. Let the mini cheesecakes thaw overnight in the fridge, then pull them out and let them come to room temperature for 30-60 minutes before serving.
- Substitutions: If you can't find these pieces, you could use chopped Hershey's candy cane Kisses, which have a very similar taste, or buy a couple boxes of Andes peppermint crunch candies and unwrap and chop them yourself. You could also use candy canes or crushed starlight mints instead, or turn this into a mini Andes Mint cheesecakes with regular Andes Mint pieces.
Nutrition
Calories: 551kcal | Carbohydrates: 49g | Protein: 6g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 141mg | Potassium: 238mg | Fiber: 2g | Sugar: 39g | Vitamin A: 896IU | Vitamin C: 0.4mg | Calcium: 74mg | Iron: 5mg
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