Description
Delicious mini cheesecakes with a chocolate cookie crust and a refreshing peppermint flavor.
Ingredients
Scale
- 1 cup crushed chocolate cookies
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup heavy whipping cream
- 1 tsp pure peppermint extract
- 1/2 cup crushed candy canes (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix crushed chocolate cookies with melted butter and press into mini cheesecake pans.
- In another bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until fluffy. Add eggs one at a time, blending well.
- Stir in heavy whipping cream and peppermint extract until smooth.
- Spoon the mixture over the crusts in mini pans and bake for 20-25 minutes until edges are set but centers remain slightly jiggly.
- Allow cheesecakes to cool at room temperature; refrigerate for at least four hours before topping with crushed candy canes.
Notes
- For best results, let the cheesecakes cool completely before refrigerating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake