Description
These Peppermint Bark Mini Cheesecakes are festive, creamy, and delightfully minty treats perfect for holiday celebrations. Featuring a crunchy Oreo cookie crust and a smooth peppermint-infused cheesecake filling studded with peppermint bark pieces, these bite-sized cheesecakes are sure to impress your guests and satisfy your sweet tooth.
Ingredients
Crust
- 12 Oreos, finely crushed (about 1 cup)
- 2 tablespoons unsalted butter, melted
Cheesecake Filling
- 12 ounces block-style cream cheese, room temperature
- ⅓ cup sugar
- ¼ cup plain or vanilla yogurt, room temperature
- ¾ teaspoon peppermint extract
- 1 large egg, room temperature
- ⅓ cup peppermint bark (4 squares), roughly chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (160°C). Line a 12-count muffin pan with cupcake liners and set aside.
- Make Oreo Crust: Place Oreos in a food processor or blender and pulse until finely crushed. Transfer the crumbs to a medium bowl and stir in melted butter until combined.
- Form Crusts: Evenly press the Oreo crumb mixture into the bottom of each cupcake liner using your fingers or a ¼ cup measuring cup. Bake for 8 minutes. Remove and let cool while making the filling.
- Prepare Cheesecake Filling: In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on high speed until smooth, about 1-2 minutes, scraping sides as needed.
- Add Remaining Filling Ingredients: Mix in the yogurt and peppermint extract on medium speed until combined. Add the egg and blend just until incorporated. Remove bowl from mixer and gently fold in the chopped peppermint bark with a rubber spatula.
- Assemble Cheesecakes: Use a 1.5 tablespoon cookie scoop to evenly portion the cheesecake filling over the cooled crusts. Smooth the tops with your finger.
- Bake Cheesecakes: Bake at 325°F for 15-18 minutes, or until the tops are set and only slightly jiggle when gently shaken.
- Cool and Chill: Let cheesecakes cool at room temperature for 45 minutes. Cover the muffin pan with plastic wrap and refrigerate for 3 hours to fully set.
- Serve: Garnish with whipped cream and extra peppermint bark pieces if desired. Store any leftovers refrigerated for up to 3 days.
Notes
- Make sure all dairy ingredients are at room temperature to ensure a smooth cheesecake filling.
- You can substitute plain yogurt with vanilla yogurt for a slightly sweeter taste.
- If peppermint bark is unavailable, you can use crushed candy canes or peppermint candies.
- Do not overbake; the centers should be slightly wobbly when done to achieve a creamy texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
