Peppermint Cheesecakes
These mini peppermint cheesecakes are a delightful holiday treat! Creamy, minty, and perfectly portioned, they're sure to be a crowd-pleaser.
Prep
: 10
Total
: 25 minutes
Ingredients
Crust
- 1.5 cup Chocolate Cookie Crumbs From about 24 cookies
- 0.25 cup Unsalted Butter Melted
Filling
- 24 oz Cream Cheese Softened
- 0.75 cup Granulated Sugar
- 2 tsp Peppermint Extract
- 0.5 cup Heavy Cream
- 0.25 cup Crushed Peppermint Candies For garnish
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine chocolate cookie crumbs and melted butter. Press mixture evenly into the bottom of each muffin liner.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in peppermint extract and heavy cream until well combined.
- Spoon filling into muffin liners, filling each about 2/3 full.
- Bake for 20-25 minutes, or until filling is set. Let cool completely in the muffin tin.
- Refrigerate for at least 2 hours before serving. Garnish with crushed peppermint candies before serving.
Notes
Enjoy these delightful mini peppermint cheesecakes! They're perfect for holiday parties or a sweet treat any time of year.