These Mini Peppermint Oreo Cheesecakes are the perfect bite-sized treat for any holiday celebration! With a creamy peppermint cheesecake filling on top of a rich Oreo crust and a drizzle of peppermint chocolate ganache, each one is topped with a dollop of whipped cream and crushed candy canes for that festive finish.
They’re easy to make and look like they came straight from a bakery—ideal for bringing a little extra cheer to your dessert table!
Ingredients You Will Need
For the Crust: You’ll need Double Stuffed Oreos and melted unsalted butter to create a rich and crunchy base.
For the Filling: Use softened cream cheese, sugar, peppermint flavoring, and heavy whipping cream for a creamy, minty cheesecake layer.
For the Topping: Grab semi-sweet or dark chocolate chips, heavy cream, powdered sugar, peppermint flavoring, and crushed candy canes for a festive chocolate ganache and whipped cream topping.
How to Make Mini Peppermint Oreo Cheesecakes
Prepare the Crust: Crush the Oreos into fine crumbs, then combine with melted butter until the mixture resembles wet sand. Press a tablespoon of this mixture into each lined cupcake cavity and set aside.
Make the Filling: Beat softened cream cheese and sugar together until smooth. Add the peppermint flavoring and heavy whipping cream, mixing until creamy. Divide the filling among the prepared crusts, smoothing the tops. Chill for 2-4 hours to set.
Peppermint Ganache: Combine chocolate chips, peppermint flavoring, and a bit of heavy cream, then heat in the microwave in intervals, stirring until smooth. Let cool slightly.
Whipped Cream: Whip the remaining cream and powdered sugar until stiff peaks form, then transfer to a piping bag with a large star tip.
Assemble: Spread a spoonful of peppermint ganache over each chilled cheesecake, then top with a dollop of whipped cream. Add a sprinkle of crushed candy canes on top for a festive touch.
Tips & Tricks
- Use Softened Cream Cheese: Softening the cream cheese helps achieve a smoother filling without lumps.
- Chill Time: Give the cheesecakes plenty of time to chill so they set properly.
- Peppermint Topping Tip: Add the crushed peppermint just before serving to keep it from dissolving.
Try these other festive favorites to add even more cheer to your dessert table! My Gingerbread Man Oreo Pops bring a holiday twist with adorable decorations, Oreo Cookie Pops offer a fun, chocolate-dipped treat, and No-Bake Rudolph Oreo Balls are as cute as they are delicious
Variations
- Chocolate Lovers: Add a layer of melted chocolate chips under the whipped cream for extra richness.
- Vanilla Peppermint: Swap the Oreo crust with a vanilla wafer base and add a hint of vanilla to the cheesecake filling.
- Extra Peppermint: Add crushed peppermint to the filling for a bit of crunch and more festive flavor.
Mini Peppermint Oreo Cheesecakes
Ingredients
For the Crust
- 20 Double Stuffed Oreos
- ½ cup unsalted butter, melted
For the Filling
- 16 16 oz cream cheese, softened
- ½ cup sugar
- 2 tsp peppermint flavoring
- 1 cup heavy whipping cream
For the Topping
- ½ cup semi-sweet or dark chocolate chips
- ½ cup heavy cream, divided
- 2 Tbsp powdered sugar
- 1 tsp peppermint flavoring
- Crushed candy canes or peppermint candy pieces
Instructions
Prepare the Crust
- Line a cupcake pan with liners and set aside. Using a food processor or a rolling pin with a ziploc bag, crush the Oreos into fine crumbs.
- Combine the crumbs with melted butter until the mixture resembles wet sand. Spoon about a tablespoon of this mixture into each lined cupcake cavity and press firmly with the bottom of a ¼-cup measuring cup. Set aside.
Filling
- In a stand mixer bowl, cream together softened cream cheese and sugar until smooth. Add in the heavy whipping cream and peppermint flavoring, mixing thoroughly until smooth and creamy. Divide the filling evenly among the crusts, smoothing each top.
- Refrigerate the cheesecakes for at least 2-4 hours until set.
- Combine chocolate chips, 2 tablespoons heavy cream, and peppermint flavoring in a microwavable bowl. Heat in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- In a stand mixer, whip the remaining heavy cream with powdered sugar on medium-high speed until stiff peaks form. Transfer to a piping bag with a star tip.
Assemble and Decorate
- Once set, top each cheesecake with a spoonful of the peppermint chocolate ganache, spreading it evenly just inside the edges. Pipe a dollop of whipped cream on each, then sprinkle with crushed peppermint pieces.
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