Mini Peppermint Bark Cheesecakes (Printable Version)
Creamy cheesecakes with chocolate crust, peppermint extract, and a crunchy candy cane finish.
# Ingredients Required:
→ Crust
01 -
140 g crushed chocolate cookies
02 -
57 g unsalted butter, melted
→ Filling
03 -
450 g cream cheese, softened
04 -
150 g granulated sugar
05 -
2 large eggs, room temperature
06 -
120 ml heavy whipping cream
07 -
5 ml pure peppermint extract
→ Topping
08 -
60 g crushed candy canes
# Guide to Cooking:
01 -
Preheat oven to 175°C. Combine crushed chocolate cookies with melted butter and press firmly into mini cheesecake molds.
02 -
Beat softened cream cheese until smooth. Gradually incorporate sugar, mixing until fluffy. Add eggs one at a time, blending fully after each addition.
03 -
Stir in heavy whipping cream and peppermint extract until the mixture is homogeneous.
04 -
Distribute filling evenly over crusts and bake for 20 to 25 minutes, until edges set and centers remain slightly jiggly.
05 -
Allow cheesecakes to cool at room temperature, then refrigerate for a minimum of 4 hours before topping.
06 -
Sprinkle crushed candy canes over chilled cheesecakes before serving.
# Extra Suggestions:
01 -
Use room temperature eggs to ensure a smooth filling texture.