Peppermint Mini Cheesecakes (Print Version)
# Ingredients:
01 -
12 Candy Cane Kisses.
02 -
1/3 cup mini chocolate chips.
03 -
1/3 cup Andes peppermint chips.
04 -
1/2 teaspoon peppermint extract.
05 -
1/2 teaspoon vanilla extract.
06 -
1 egg.
07 -
1/4 cup heavy cream, softened.
08 -
1/4 cup sour cream, softened.
09 -
8 oz cream cheese, softened.
10 -
1/4 cup sugar.
11 -
2 tablespoons all-purpose flour.
12 -
Pinch of salt.
13 -
1 1/2 teaspoons sugar.
14 -
1 1/2 tablespoons butter, melted.
15 -
14 Oreo cookie halves.
16 -
2 tablespoons powdered sugar.
17 -
1/2 cup heavy cream, cold.
# Instructions:
01 -
Crush Oreos, sugar, and salt together. Mix in butter. Press into pan. Bake at 350°F for 8 minutes.
02 -
Whip cream cheese, sugar, sour cream, and flavorings ‘til smooth. Add heavy cream, then egg and flour. Stir in both chips.
03 -
Pour batter into crusts. Bake for 20 minutes. Cool 30 minutes, then chill at least 2 hours.
04 -
Whisk powdered sugar, cold cream, and vanilla until fluffy peaks form.
05 -
Decorate cheesecakes with whipped cream and Kisses on top.
# Notes:
01 -
Can use cupcake pans with some changes.
02 -
Stays good refrigerated for 2 days.
03 -
Keeps in freezer for up to 1 month.