Ingredients:

  • 25 Chocolate Sandwich Cookies (cream filling included)
  • 4 tablespoons unsalted butter, melted
  • 8 ounces full-fat cream cheese, softened
  • 1 cup powdered sugar, sifted
  • ½ cup cold heavy whipping cream
  • ¾ teaspoon peppermint extract
  • 1-2 drops green food colouring (optional)
  • ½ cup whipped cream (for topping)
  • ¼ cup crushed candy canes (for garnish)

Instructions:

  1. Line a mini muffin tin with paper liners or lightly grease a silicone tray.
  2. Make the Crust: Pulse chocolate cookies in a food processor until fine crumbs form. Transfer crumbs to a bowl, pour melted butter over them, and mix until the mixture resembles wet sand.
  3. Press the Base: Spoon about 1 heaping teaspoon of the crust mixture into the bottom of each liner/cup. Firmly press the mixture into a compact base using the back of a spoon. Place the tray in the freezer.
  4. Whip the Cream: In a clean, chilled bowl, whip the heavy cream using an electric mixer until stiff peaks form. Set aside.
  5. Make the Cheesecake Base: In a separate bowl, beat the softened cream cheese until perfectly smooth. Gradually beat in the sifted powdered sugar until combined.
  6. Flavour & Colour: Mix in the peppermint extract and optional green food colouring until the colour is uniform.
  7. Fold Together: Gently fold the whipped cream into the cream cheese mixture in two additions using a spatula, being careful not to deflate the air. Stop folding just when no streaks remain.
  8. Assemble the Bites: Spoon or pipe the cheesecake filling over the chilled crusts, filling each cup nearly to the top.
  9. Chill: Carefully transfer the tray to the refrigerator and chill for a minimum of 4 hours, or until fully firm.
  10. Garnish & Serve: Once set, top each bite with a small dollop of extra whipped cream and a sprinkle of crushed candy canes just before serving.