Ingredients:
- 20 Oreo cookies, crushed (reserve about 2-3 tablespoons for topping)
- Tip: To crush Oreos, place them in a zip-top bag and crush with a rolling pin or pulse in a food processor.
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened to room temperature
- Tip: Softened cream cheese blends more smoothly, giving a creamy texture.
- ½ cup powdered sugar
- ½ teaspoon peppermint extract (adjust for preferred strength)
- ½ cup whipped topping (such as Cool Whip) or whipped cream
- Note: Homemade whipped cream can be used for a richer taste.
- ½ cup crushed peppermint candies (or candy canes)
- Tip: Place candies in a zip-top bag and gently crush with a rolling pin or heavy pan.
- Optional: Melted white chocolate, for drizzling
Instructions:
1. Prepare the Crust
- In a mixing bowl, combine the crushed Oreos (reserving a small amount for topping) with the melted butter. Mix until the cookie crumbs are fully coated and resemble wet sand.
- Press a spoonful of the Oreo mixture into the bottom of each mini cupcake liner or silicone mold to form the crust.
- Tip: Use the back of a spoon or the bottom of a shot glass to press the crust firmly for a more stable base.
2. Make the Cheesecake Filling
- In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and creamy, about 1-2 minutes.
- Add powdered sugar and peppermint extract to the cream cheese, then beat again until fully combined and creamy.
- Tip: Taste the filling and add a touch more peppermint extract if you prefer a stronger flavor.
3. Fold in Whipped Topping and Peppermint Candies
- Gently fold in the whipped topping (or whipped cream) until the mixture is light and fluffy.
- Fold in the crushed peppermint candies, distributing them evenly throughout the mixture.
4. Assemble the Cheesecake Bites
- Spoon the cream cheese mixture over each Oreo crust, filling to the top of the liners or molds. Use a spoon or small spatula to smooth the tops.
- Tip: For a cleaner look, use a piping bag or a zip-top bag with the corner snipped off to pipe the filling neatly over the crust.
5. Add Toppings
- Sprinkle the reserved crushed Oreos and extra crushed peppermint on top of each bite.
- If desired, drizzle melted white chocolate over the tops. Use a spoon or a small piping bag for more control.
6. Chill to Set
- Place the bites in the refrigerator for at least 2 hours or until firm.
- Tip: For faster setting, place them in the freezer for about 30-45 minutes.
7. Serve and Enjoy
- Carefully remove from liners or silicone molds before serving, and enjoy these refreshing, creamy bites chilled!
- Storage Tip: Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
Serving Suggestions
Serve these bites on a festive platter, or place each one in mini holiday-themed wrappers for added decoration. Enjoy these delicious, pepperminty treats that bring a perfect blend of cookies, cream, and holiday cheer!