Peppermint Cheesecake Minis (Print Version)
# Ingredients:
01 -
14 Oreo halves.
02 -
1 1/2 tbsp melted butter.
03 -
1/3 cup Andes mint chips.
04 -
1/2 teaspoon mint extract.
05 -
2 tbsp flour.
06 -
1/4 cup sweetened cream.
07 -
Pinch salt.
08 -
1/2 teaspoon vanilla.
09 -
1 1/2 tsp sugar.
10 -
1/3 cup mini chocolate chips.
11 -
8 oz room temp cream cheese.
12 -
1 egg.
13 -
2 tbsp powdered sugar.
14 -
1/4 cup sour cream, softened.
15 -
1/2 cup chilled cream, heavy.
16 -
12 Candy Cane Kisses.
# Instructions:
01 -
Blend Oreos with soft butter, sugar, and salt. Press your crumbs into each slot of the cheesecake tin. Let them bake for 8 minutes in a 350°F oven.
02 -
Whip cream cheese with sour cream, sugar, and both extracts until smooth. Fold in the chips, then add the egg, flour, and cream until fully mixed.
03 -
Spoon the creamy batter onto the crust. Bake in the oven for 20 minutes. Leave to cool for half an hour, then chill them in the fridge for two hours.
04 -
Whip up cold cream, powdered sugar, and vanilla till you get nice stiff cream swirls.
05 -
Pipe those cheesecakes with whipped topping and pop Candy Cane Kisses on top before serving.
# Notes:
01 -
You can substitute a cupcake tray, but adjust times for best results.
02 -
Store in the fridge for two days max.
03 -
Freezes well for up to a month.