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Oreo Peppermint Mini Cheesecakes

These Oreo Peppermint Mini Cheesecakes combine creamy cheesecake and crunchy Oreo crust for a delightful treat that's easy to make and perfect for gatherings.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Dessert, Party
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Oreo Crust
  • 1 package Oreo cookies (about 15 cookies) Crushed for crust
  • 1 tablespoon melted butter To bind the Oreo crumbs
For the Cheesecake Filling
  • 2 cups cream cheese, softened Make sure it's at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup whipped cream For lightness in filling
For Topping
  • to taste Chocolate shavings or crushed Oreos For additional texture and flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-lock bag and using a rolling pin.
  3. In a bowl, mix the crumbs with a tablespoon of melted butter until combined.
  4. Place tiny cupcake liners in a muffin tin. Press the Oreo crumb mixture firmly into the bottom of each liner.
  5. Bake for about 5 minutes, then remove from the oven and let them cool.
Making the Cheesecake Filling
  1. In a mixing bowl, combine the softened cream cheese with the powdered sugar, vanilla extract, and peppermint extract.
  2. Beat everything together until smooth and creamy, ensuring there are no lumps.
  3. Gently fold in the whipped cream to the cream cheese mixture to create a luscious filling.
Assembly and Chilling
  1. Spoon the cheesecake mixture onto the cooled Oreo crusts, filling them to the top.
  2. Place them in the refrigerator for at least 2 hours to set.
Serving
  1. Once set, you can top the mini cheesecakes with chocolate shavings or extra crushed Oreos.
  2. Enjoy straight from the fridge or at room temperature.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 2 months.