Mini Peppermint Chocolate Cheesecakes
Ingredients
The crust
-
10
pieces
Regular Oreos
-
1½
tablespoons
melted butter
The cheesecakes
-
1
8-ounce package
cream cheese
-
¼
cup
sugar
-
2
tablespoons
sugar
-
1
tablespoon
flour
-
⅛
teaspoon
baking powder
-
1
piece
egg
-
1
teaspoon
vanilla extract
-
1
teaspoon
peppermint extract
-
1
8-ounce bag
peppermint white chocolate candy or candy pieces
The topping
-
½
cup
chocolate chips
-
1
teaspoon
shortening
-
1
cup
heavy whipping cream
-
¼
cup
powdered sugar
-
½
teaspoon
peppermint extract
-
½
teaspoon
vanilla extract
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with foil liners.
- Blend the Oreos in a food processor until they are crumbs, then mix in the melted butter.
- Place 1 tablespoon of the cookie mixture in each muffin cup and press down gently.
- In a mixing bowl, combine cream cheese and sugar until smooth, then add flour and baking powder and mix.
- Add the extracts and egg, mixing until smooth, then fold in the chopped peppermint candy.
- Divide the cheesecake mixture evenly among the muffin cups.
- Bake for 15-18 minutes until a knife comes out clean, then cool completely.
- Melt chocolate chips and shortening in the microwave, then drizzle over the cooled cheesecakes.
- Refrigerate to allow the chocolate to harden.
- Before serving, whip the cream with powdered sugar and extracts until soft peaks form.
- Dollop the whipped cream over the cheesecakes and sprinkle with remaining candy pieces.
Nutrition Facts (estimated)
Servings
12
Calories
377
Total fat
29g
Total carbohydrates
28g
Total protein
5g
Sodium
143mg
Cholesterol
99mg
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