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!
recipe note: this recipe can be made with regular Oreos if you are not a fan of peppermint!
Preheat oven to 350°F. Grease a mini cheesecake pan and line the bottom of 16 cheesecake slots with an oreo. Set aside.
Roughly chop the remaining 10 oreos, set aside.
In a stand mixer, beat PHILADELPHIA cream cheese and sugar until smooth. Add egg and vanilla extract, beating until well combined.
Fold in chopped oreos by hand, until just combined. The more you stir, the more the red from the candy cane oreos will color the cheesecake.
Fill each cheesecake slot until 3/4 of the way full. Bake for 15-18 minutes, or until no longer giggly in the center.
Cool for at least 30 minutes on a wire rack and then transfer to the fridge to cool for at least 3 hours. You want the cheesecake to be cold.
When ready to serve:
In bowl of a stand mixer, combine the heavy whipping cream and powdered sugar. Using whisk attachment, mix on high for 1-2 minutes, or until soft peaks have formed.
Add vanilla extract and beat for about a minute longer, or until stiff peaks have formed.
Carefully remove cheesecakes from pan, removing pan bottoms. Transfer whipped cream to a piping bag and pipe onto cooled cheesecakes. Sprinkle with crushed candy canes and serve immediately.
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. 😉