Peppermint Mocha has never tasted better than in these heavenly peppermint mocha mini cheesecakes! Mini cheesecakes made with peppermint Oreo crust, smooth peppermint mocha cheesecake and topped with peppermint chocolate drizzle and bark.
Did you get the peppermint hint here? I sure hope so! Even though peppermint bark is in every aspect of this cheesecake, it’s quite mild because there is only peppermint bark and Peppermint Mocha ID creamer in this recipe. I chose not to use peppermint extract because it would be quite overwhelming. Instead, you get the perfect combination or chocolate, peppermint and mocha flavors.
Peppermint season is finally upon us. I almost want to say that peppermint needs to come with snowflakes, “almost” because otherwise, I would never see peppermint here in FL. Peppermint is most associated with winter holidays and cold weather, especially if it comes in my coffee and hot chocolate. Even though I put lots of peppermint desserts on the table during holiday season, hot cocoa and coffee with peppermint creamer is the best.
First thing we do when it gets cold outside is start making hot cocoa and first thing we do after Thanksgiving, is bake something that involves peppermint, chocolate or white chocolate. Although, our favorite hot chocolate is in fact white chocolate peppermint!
Peppermint Mocha Mini cheesecakes
- 16 oz packages of cream cheese softened
- 2 Tbsp sour cream
- 1 egg
- 1/2 cup white granulated sugar
- 2 Tbsp cornstarch
- 1/4 cup peppermint mocha creamer
- 1 tsp instant coffee granules
- 7 oz Oreo cookies
- 1.5 oz peppermint bark
- 3 Tbsp melted butter
- 1/4 cup chocolate chips
- 3 Tbsp Peppermint Mocha creamer hot
- 2 oz peppermint bark chopped
- Preheat the over to 325 and lightly grease a 12-cup muffin pan. (If you have trouble getting cheesecakes out (like I do), use the foil part of the foil-lined cupcake liners. Just the foil part and it works like magic!)
- For crust: Pulse cookies and bark in a blender until all crumbled. Add melted butter and pulse a couple more times to mix. Press about 1½ to 2 tbs of cookie crust mix into the cupcake cups, evenly, all over the bottom.
- Warm up creamer and mix it with instant coffee granules. Set aside.
- Start beating cream cheese in a mixer until smooth, about 2 minutes.
- Add egg, creamer and sour cream mix until all incorporated. Scrape sides and bottom of the bowl and mix until all blended.
- Add sugar and corn starch. Make sure that all ingredients are well combined.
- Divide the cheesecake batter among the pan cups, filling them about ¾ full.
- Bake for 17-20 minutes.
- Place chocolate chips in a bowl. Heat up creamer for topping until it's hot but not boiling (you can do that in a microwave). Pour hot creamer into chocolate and start stirring and mixing until melted and smooth. (You can also do this in a double boiler but take it off heat once chocolate starts to melt.)
- Drizzle chocolate mixture over cheesecakes and top off with some chopped peppermint bark.
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