Mini Chocolate Peppermint cheesecake
A cheesecake recipe is a go-to recipe for many and you would this with all the tons of flavors and textures of each recipe that has ever been made, that there wouldn't be many ideas left for recipes. However, this new Mini Chocolate Peppermint Cheesecake may become a new favorite. This will have your family and friends enjoying the Holiday season a little more.
Prep Time25 minutes mins
Cook Time21 minutes mins
Total Time46 minutes mins
Course: Dessert
Cuisine: American
Keyword: chocolate peppermint cheesecake
Servings: 12
Chocolate crust
- 16 chocolate oreo cookies creme removed
- 3 tbsp sugar
- ¼ C unsalted butter melted
Cheesecake Filling
- 2 - 8 oz cream cheese softened
- 1 C sugar
- ½ C sour cream
- 1 tsp pure peppermint extract
- ⅛ tsp kosher salt
- 2 large eggs
- 3 tbsp Hershey Dark cocoa powder
Crust
Line a cupcake pan with cupcake liners
Crush the cookies into fine crumbles and pour into a bowl
Mix together the melted butter and sugar into the crushed cookies
Scoop about 1 tbsp of the crust into the cupcake liners
Using a flat bottom cup, lightly press the crust into a flat disk
Filling
Bring oven temp down to 325
Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy
Beat in the sour cream, peppermint extract, cocoa powder, and salt until combined
Beat in the eggs, 1 at a time until combined
Scoop about ¼ C of the cheesecake batter into the cupcake liners
Bake in the oven for 17-21 minutes or until the edges are firm and it slightly jiggles in the center
Allow cooling completely before removing and placing into the fridge overnight
Ganache
Using a small saucepan, bring the heavy whipping cream to a simmer
Pour over the chocolate chips in a heat-safe bowl
Allow sitting for a minute before whisking until smooth
Spoon on about 1-2 tbsp of the ganache onto the top of the cooled cheesecakes
Sprinkle some crushed peppermint candy on top
Enjoy!