Mini Peppermint Cheesecakes with Oreo Crust

Mini Peppermint Cheesecakes with Oreo Crust

These baked mini cheesecakes have a compact Oreo crust and a pale green peppermint filling flecked with chopped cookies. Each one is finished with piped whipped cream, a fresh mint leaf, and a light sprinkle of Oreo crumbs.

A brief prebake sets the crust without making it hard. For the filling, look for set edges and a slight jiggle in the center rather than relying on the clock alone. The cheesecakes finish firming as they cool and chill, so wait until they are cold before adding the whipped cream.

Ingredients for Mini Peppermint Cheesecakes

Oreo crust

• 1 1/2 cups finely crushed Oreo crumbs, including the cream filling (165g)
• 5 tablespoons unsalted butter, melted (70g)

Peppermint filling

• Two 8-ounce blocks cream cheese, softened (450g)
• 1/2 cup granulated sugar (100g)
• 1/3 cup sour cream (80g)
• 2 large eggs, at room temperature
• 1/2 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• A small amount of green gel food coloring
• 6 Oreo cookies, roughly chopped (about 65g)

Whipped-cream topping

• 1 cup cold heavy whipping cream (240g)
• 2 tablespoons powdered sugar (15g)
• 12 small fresh mint leaves or sprigs
• Optional: 1 to 2 tablespoons extra Oreo crumbs, for sprinkling

Use standard Oreos for both the crust and filling. Measure the peppermint extract carefully, as its strength varies by brand, and add the coloring gradually until the filling is pale mint green.

How to Make Mini Peppermint Cheesecakes

1. Prepare the crusts: Preheat the oven to 325°F (165°C). Line a standard 12-cup muffin pan with paper liners. Stir the finely crushed Oreos and melted butter until evenly moistened. Divide among the liners and press into firm, level bases.
2. Prebake briefly: Bake the crusts for about 5 minutes, just until set but not deeply toasted. Remove the pan and let it sit while you make the filling; a longer prebake can make the crusts hard.
3. Mix the filling: Beat the softened cream cheese and sugar until smooth. Mix in the sour cream, peppermint extract, vanilla, and a little green coloring. Add the eggs one at a time on low speed, mixing just until incorporated, then fold in the chopped Oreos.
4. Fill the liners: Divide the filling evenly among the crusts, leaving a little space at the top of each liner. Tap the pan gently on the counter to release larger air bubbles.
5. Bake: Bake uncovered for about 18 to 22 minutes, starting to check at 18 minutes. The edges should look set, while the centers still jiggle slightly when the pan is moved gently.
6. Cool and chill: Let the cheesecakes cool in the pan, then refrigerate for at least 3 hours, until cold and firm. Chill longer if the centers are not yet holding their shape.
7. Top and serve: Beat the cold cream and powdered sugar until the cream holds distinct peaks. Pipe a generous mound onto each chilled cheesecake. Add a mint leaf and, if using, a light sprinkle of Oreo crumbs just before serving. Serve cold.

How to Tell When Mini Cheesecakes Are Done

Gently nudge the pan: the edges should stay set while each center moves just a little. A slight jiggle is fine; a center that looks liquid needs more time. The 18-to-22-minute range is a guide because ovens and fill levels vary. Avoid baking until the centers are completely firm—they continue to set during cooling and chilling.

Ingredient Swaps and Peppermint Variations

For a tangier filling, replace the sour cream with an equal amount of plain, unsweetened yogurt. For a candy-forward version, replace some of the chopped Oreos with crushed candy canes or chopped Homemade Peppermint Bark. The filling will have fewer dark cookie flecks.

For an oven-free dessert with a different texture and format, try No-Bake Peppermint Oreo Cheesecake Cups.

How to Store Mini Peppermint Cheesecakes

Store covered in an airtight container in the refrigerator for up to 5 days. For the neatest topping, bake and chill the cheesecakes ahead, then add the whipped cream, mint, and crumbs closer to serving. Keep decorated cheesecakes refrigerated and serve them cold; do not reheat.

Nutrition

Approximate nutrition per mini cheesecake, based on 1 of 12: 395 calories, 5g protein, 31g fat, and 26g carbohydrates. Approximate nutrition per 100g: 370 calories, 5g protein, 29g fat, and 24g carbohydrates. Values vary with the ingredients used and final portion size.