Mini Chocolate Peppermint Cheesecakes
User Reviews
5
Mini Chocolate Peppermint Cheesecakes
Description
Mini Chocolate Peppermint Cheesecakes start with crushed Oreo cookies combined with melted butter to form a firm and flavorful crust pressed into mini cheesecake pans. The filling is made by whipping softened cream cheese and melted semi-sweet chocolate until smooth, then blending in eggs and sugar carefully to maintain an even texture without lumps. Baking at a moderate temperature sets the filling firm without overcooking.
Once cooled and chilled, each cheesecake is topped with a Candy Cane flavored chocolate kiss that adds a peppermint accent and decorative touch. The resulting dessert is rich and creamy with chocolate depth balanced by the peppermint garnish, creating an indulgent bite-sized treat.
This dessert fits well as an elegant small portion for holiday parties or as a special individual dessert after meals. The use of Oreos for the crust adds a familiar chocolate cookie crunch beneath the silky filling.
Ingredients
- 24 whole Oreo cookies
- 6 tablespoons butter melted
- 16 oz cream cheese softened (two 8 oz packages)
- 4 oz semi-sweet chocolate melted (I used Scharffen Berger, dark
- 1/2 cup granulated sugar
- 2 whole egg
- 24 whole Hershey's Kisses Candy Cane flavor
Instructions
- Preheat oven to 325 degrees. Lightly spray 2 mini cheesecake pans with non stick cooking spray and set aside.
- In a food processor, grind oreo cookies to crumbs. Pour in melted butter and blitz again until well mixed.
- Spoon about a tablespoon of cookie mixture into each cheesecake well. Press down. Set aside.
- In a stand mixer, whip cream cheese and melted chocolate together. Scrape sides and mix again until evenly mixed.
- Stir in eggs. Scrape sides and mix again. With the mixer on low, stir in sugar. Scrape sides and whip again briefly so the filling is evenly mixed with no lumps.
- Spoon over top of each crust and bake 15-20 minutes or until cheesecakes are set. {When you shake the pan, they shouldn't jiggle.}
- Cool to room temperature, remove from pans and refrigerate. Before serving, top with one candy cane kiss. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24mini cheesecakes
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 150mg | 6% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 363IU | 7% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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