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OREO peppermint cheesecakes on a white cake stand.
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5 from 2 votes

Peppermint Mini Oreo Cheesecakes Recipe

This Peppermint Mini OREO Cheesecakes recipe features a creamy homemade cheesecake filled with peppermint bits and an OREO cookie at the bottom (for the crust)! After baking, it's topped with real whipped cream, crushed peppermint and garnished with an OREO cookie! 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, Mini Cheesecakes, mini peppermint cheesecakes, peppermint cheesecake
Servings: 18 cheesecakes
Calories: 253cal
Cost: $5


  • 24-count muffin tin
  • Stand Mixer or Hand Mixer
  • Oven
  • Rubber Spatula
  • cupcake liners
  • nonstick baking spray


Mini Peppermint Cheesecakes

  • 16 ounces cream cheese full fat, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 tbsps. all-purpose flour
  • 1/4 cup sour cream full fat, room temperature
  • 2 large eggs room temperature
  • 1 tsp. peppermint extract
  • 18 whole OREO Cookies
  • 18 whole Mini OREO Cookies
  • 1 tbsp. red sprinkles
  • 3 tbsps. crushed peppermint

Whipped Cream Topping

  • 16 ounces heavy whipping cream
  • 2 tbsps. powdered sugar
  • 1/2 tsp. vanilla extract


  • Preheat oven to 350° Fahrenheit.
  • Add cream cheese and sugar to a large bowl, or stand mixer. Combine cream cheese with sugar until creamy, and fully combined. The mixture will be thick and smooth.
  • Add flour to the bowl and one cracked egg at a time. The mixture will begin to thin out but still be creamy. You should not have any lumps.
  • Finally, add the sour cream and extract. Your mixture will be silky smooth and a light cream color.
  • Fold in sprinkles by hand and set batter aside.
  • Line cupcake tin with foil liners. Spray non-stick baking spray inside of each which allows the cheesecakes to be easily removed. Add one large OREO cookie to each sprayed liner.
  • Pour batter on top of each cookie about 3/4 of the way full.
  • Bake cheesecakes for 18-20 minutes. Cheesecakes will have a light golden brown color and have a firm feel when gently touched.
  • Allow cheesecakes to cool for at least 1 hour before adding topping. I removed mine from the pan to help speed up the process. Once cooled, carefully peel the foil liner off each if desired.

Real Whipped Cream

  • Add 16 ounces of heavy whipping cream and 2 tablespoons of powdered sugar to a stand mixer. Beat on high for 3-5 minutes. Cream will begin to form stiff peaks once ready. Add cream to a large piping bag with a star tip.
  • Decorate each cheesecake with a swirl of real whipped cream. Top with a mini or large OREO, crushed peppermint, and sprinkles. Refrigerate any extras. These last up to 3 days in the fridge when stored in an airtight container.


Nutritional values may vary and are meant to be a guide.


Serving: 1cheesecake | Calories: 253cal | Carbohydrates: 16g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 112mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 759IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg