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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 mins
Cook Time21 mins
Total Time46 mins
Course: Dessert
Cuisine: American
Keyword: chocolate peppermint cheesecake
Servings: 12
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
  • tsp kosher salt
  • 2 large eggs
  • 3 tbsp Hershey Dark cocoa powder

Chocolate Ganache

  • 1 C Semi-Sweet Chocolate Chips
  • ½ C heavy whipping cream
  • ¾ Crushed peppermint candy

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!