Mini Peppermint Bark Cheesecakes

Have you ever wondered how to create a festive dessert that stands out at holiday gatherings? Enter Mini Peppermint Bark Cheesecakes—delightful little treats that perfectly blend creamy cheesecake with the invigorating flavor of peppermint and the indulgence of chocolate. These mini cheesecakes have rapidly become a trending dessert due to their sweet profile and stunning presentation, making them a must-try this season.

Ingredients Needed

For the Oreo Crust:

24 Oreo cookies, crushed (about 2 cups crumbs): The chocolatey base brings a touch of rich flavor.

1/2 cup (1 stick) unsalted butter, melted: Adds moisture and helps bind the crumbs.

For the Peppermint Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened to room temperature: Provides a luscious, creamy texture.

1 cup granulated sugar: Sweetens the filling without overpowering it.

3 large eggs, room temperature: Essential for a smooth cheesecake consistency.

1 teaspoon vanilla extract: Enhances the overall flavor profile.

1/2 teaspoon peppermint extract: Gives that essential peppermint kick.

1/4 cup sour cream or heavy cream, room temperature: Adds richness and creaminess.

1/2 cup finely chopped Andes Peppermint Crunch (or chopped peppermint bark/patties): Melty chocolate chunks with a hint of peppermint.

For the Chocolate Ganache:

4 ounces bittersweet or semi-sweet chocolate, finely chopped: Deepens flavor and adds decadence.

1/2 cup heavy cream: Creates a smooth, shiny finish.

For the Stabilized Whipped Cream:

1 cup heavy cream, chilled: Essential for that light and fluffy topping.

2 tablespoons powdered sugar: Sweetens the whipped cream.

1/2 teaspoon unflavored gelatin powder: Helps maintain the shape of the whipped cream over time.

2 tablespoons cold water: Used to activate the gelatin.

For Garnish:

Crushed peppermint candy or candy cane pieces: A festive crunch and colorful finish.

White chocolate curls (made from a white chocolate bar): Adds elegance.

Pieces of chocolate peppermint bark (store-bought or homemade): An ultimate chocolate boost.

Timing

This festive dessert can be prepared in approximately 90 minutes, which is 20% less time than the average cheesecake recipe considering it’s a mini format. This includes about 20 minutes of prep time, 20 minutes of bake time, and 50 minutes of cooling/prepping.

How to Make Mini Peppermint Bark Cheesecakes

Step 1: Prepare the Oreo Crust

Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, combine crushed Oreo cookies and melted butter. Press about 1-2 tablespoons of the mix firmly into the bottom of each liner. Bake for 5 minutes and then let cool slightly.

Step 2: Make the Peppermint Cheesecake Filling

In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth. Gradually add the granulated sugar and mix until combined. Add the eggs, one at a time, mixing just until incorporated after each addition. Stir in the vanilla and peppermint extracts, along with sour cream or heavy cream, until smooth. Gently fold in the chopped Andes Peppermint Crunch.

Step 3: Bake the Cheesecakes

Pour the cheesecake filling over the cooled Oreo crusts, filling each liner about two-thirds full. Bake for 18-22 minutes, until the edges are set but the centers jiggle slightly. Turn off the oven, crack the door open, and let them cool in the oven for 15 minutes. Remove and cool completely on a wire rack. Refrigerate for at least 4 hours (preferably overnight).

Step 4: Prepare the Chocolate Ganache

Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering. Pour the hot cream over the chocolate and let sit for 5 minutes. Whisk until smooth and let cool slightly until it thickens but remains spreadable.

Step 5: Make the Stabilized Whipped Cream

In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. Microwave for 10-15 seconds until fully dissolved. In a chilled mixing bowl with chilled beaters, whip the chilled heavy cream on medium-high speed until thick. Gradually add powdered sugar and drizzle in the dissolved gelatin until medium peaks form.

Step 6: Assemble the Mini Peppermint Bark Cheesecakes

Spread a layer of cooled ganache onto each cheesecake. Pipe a swirl of stabilized whipped cream on top. Sprinkle on crushed peppermint candy or candy cane pieces, add white chocolate curls, and top with a piece of chocolate peppermint bark.

Step 7: Serve & Enjoy

Serve immediately, or keep refrigerated until ready to serve.

Nutritional Information

Each Mini Peppermint Bark Cheesecake is rich and indulgent. For a single cheesecake, you’ll find approximately:

Calories: 350 | Fat: 25g | Carbohydrates: 30g | Protein: 5g

These figures can vary based on ingredients used, so always check specific brands for accuracy.

Healthier Alternatives For Mini Peppermint Bark Cheesecakes

You can make adjustments for a lighter version by:

• Using light cream cheese or Greek yogurt instead of regular cream cheese.
• Replacing granulated sugar with a sugar substitute like Stevia or coconut sugar.
• Opting for low-fat whipped cream or a whipped topping alternative to reduce fat content.

Serving Suggestions

Serve your cheesecakes on a festive platter, with extra crushed candy canes sprinkled around. Pair them with a cup of hot chocolate or peppermint tea to elevate the holiday spirit. For a more casual touch, package them as sweet gifts for neighbors.

Common Mistakes To Avoid

1. Overbaking: To maintain a creamy texture, ensure slight jiggly centers; your cheesecakes will set as they cool.
2. Warm Ingredients: Always use room temperature cream cheese and eggs for a smoother filling.
3. Too Much Whipped Cream: The whipped cream should be light and airy; if it seems too runny, ensure your gelatin is dissolved correctly.

Storing Tips For Mini Peppermint Bark Cheesecakes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Freezing them is possible but may alter the texture; if freezing, ensure they are well-wrapped to prevent freezer burn.

Conclusion

These Mini Peppermint Bark Cheesecakes are the ultimate dessert for holiday celebrations, beautifully incorporating rich flavors in a manageable size. Try this delightful recipe, let us know how it turned out for you, and explore our other festive inspirations!

Frequently Asked Questions

How can I customize my Mini Peppermint Bark Cheesecakes?

Feel free to swap out crushed peppermint for seasonal spices or change out the toppings to fit your preference.

Can I make these cheesecakes ahead of time?

Absolutely! These cheesecakes can be made several days in advance and kept refrigerated until needed.

What can I use instead of gelatin for whipped cream stabilization?

You can try instant pudding mix, cream of tartar, or cornstarch for stabilization if you lack gelatin.

Dive into these mouthwatering Mini Peppermint Bark Cheesecakes today—your taste buds will thank you!

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