Mini Chocolate Peppermint Cheesecake

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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

Cook Time21

Total Time46

Course: Dessert

Cuisine: American

Keyword: chocolate peppermint cheesecake

Servings:

Calories: 351kcal

Author: Jill

Ingredients

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

Chocolate Ganache

Instructions

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!

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