Cheesecake can be such a pain in the butt. Some people like to do a water bath while it bakes in the oven. I have done those in the past, but always wind up with water in my cheesecake. Or, I somehow under bake my cheesecake and it sinks in the center once it’s cooled.
So to fix that problem, I make mini cheesecakes that bake in about 15 minutes and don’t have all those issues that large cheesecakes have! Plus, with a mini cheesecake you can use a whole oreo as the crust — just one less thing to wash! It also helps to use top quality ingredients like PHILADELPHIA.
I like to use PHILADELPHIA Cream Cheese because of their wonderful standards. Philadelphia has been around since 1872 and uses all real fresh ingredients in their cream cheese. It’s all real, fresh, local milk from farms nearby and is made into cream cheese in just six days! Plus, who can say no to all their delicious varieties like their Honey Nut cream cheese with crunchy pecans?
These mini cheesecakes are so easy to put together! Since you are using a Candy Cane Oreo as the crust, it’s one less step to have to do. I made these in a mini cheesecake tin*, but you can also bake them in muffin tins (lined with a cupcake liner).
While they may be mini, these cheesecakes pack a ton of flavors. It starts with a Candy Cane Oreo, then a layer of creamy cheesecake stuffed with more oreos and then topped with fresh whipped cream. Is there anything more festive than that?
For more fun holiday recipes and tips, check out Cheesecakecheer.com!
I have been selected by Kraft Foods to be a spokesperson for PHILADELPHIA Cream Cheese. While I have been compensated for my time, my opinions are my own.
*this is an amazon affiliate link. that means if you click on it and buy it on amazon, I might get a few pennies back for recommending it to you. 😉