Dessertsbeyondfrosting4.9
Mini Peppermint Bark Cheesecakes
Mini Peppermint Bark Cheesecakes are so creamy. Add in crushed peppermint candy and topped with chocolate ganache and homemade whipped cream
👥 16 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- blender
- food processor
- mixing bowl
- measuring cup
- knife
- microwave
- whisk
📝 Preparation Steps
1
For the cheesecakes
2
Preheat the oven to 350°F. Line a cupcake pan with baking liners.
3
Grind the Oreo cookie into a fine crumb using a food processor or blender. In a medium-sized bowl, combine the cookies with the melted butter and stir until well combined.
4
Spoon 1 heaping tablespoon of the cookie mixture into each cupcake liner, and press into the pan with a spoon. Set aside.
5
In a mixing bowl, beat the cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed.
6
Next beat in the eggs and peppermint extract until well combined. Finally, beat the sour cream until the mixture is completely smooth. Fold in the peppermint crunch.
(28g) unsalted butter, melted2 tablespoons(452g) full-fat cream cheese, at room temperature16 ounceslarge eggs, at room temperature2
7
Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. A heaping cooking scoop should fill the liners nearly full, leaving about ¼-inch at the top.
(28g) unsalted butter, melted2 tablespoons(452g) full-fat cream cheese, at room temperature16 ouncescup(63g) granulated sugar1/3½ cup(120g) sour cream, at room temperature½ cup chopped Andes Peppermint Crunch½ cups (354ml) heavy whipping cream, divided1½ cup(65g) powdered sugar
8
Bake at 350°F for ⏱️ 15-18 minutes. The centers of the cheesecake should be slightly jiggly. Remove from the oven and cool completely in the pan.Then refrigerate for a minimum of ⏱️ 2 hours before adding the toppings.
9
Prepare the ganache:
10
In a microwave-safe bowl, combine the chocolate with ½ cup heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool. Spoon about 1 tablespoon or less over the top of each cheesecake, spread with a knife.
(28g) unsalted butter, melted2 tablespoons(452g) full-fat cream cheese, at room temperature16 ouncescup(63g) granulated sugar1/3½ cup(120g) sour cream, at room temperature½ cup chopped Andes Peppermint Crunch½ cups (354ml) heavy whipping cream, divided1½ cup(65g) powdered sugar
11
Prepare the whipped cream:
12
Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill. Pour 1 cup heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe or spoon onto chilled cheesecakes and top with additional crushed Andes candies.
(28g) unsalted butter, melted2 tablespoons(452g) full-fat cream cheese, at room temperature16 ouncescup(63g) granulated sugar1/3½ cup(120g) sour cream, at room temperature½ cup chopped Andes Peppermint Crunch½ cups (354ml) heavy whipping cream, divided1½ cup(65g) powdered sugar
Nutrition Facts
calories
567 calories
fat Content
35g
serving Size
1 cheesecake
fiber Content
.7g
sugar Content
36g
sodium Content
330mg
protein Content
6g
cholesterol Content
84mg
carbohydrate Content
57g
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