This dessert is perfect for those who enjoy a hint of peppermint and the classic combination of cookies and cream. It's quick and easy to prepare, requires no baking, and serves as a visually appealing and tasty treat.
Prep Time 30 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours30 minutesminutes
Servings 12Mini Cups
Calories 410kcal
Author Fay
INGREDIENTS
Filling
2teaspoon(2teaspoon)gelatine
2tablespoon(2tablespoon)waterhot from the kettle
250g(1cups)cream cheese
½cup(½cup)superfine sugar
400ml(1 ⅔cups)heavy cream
3drops(3drops)green food colormore or less
3drops(3drops)peppermint extractmore or less
8(8)oreo cookieschopped for filling and layering
2(2)oreo cookieschopped for garnish
Ganache Kisses
200g(7oz)dark chocolate
150g(⅝cups)heavy cream
INSTRUCTIONS
Filling
In a small bowl, dissolve 2 teaspoons of gelatine in 2 tablespoons of boiling water. Set aside.
In a large mixing bowl, combine cream cheese with caster sugar. Beat until smooth.
Gradually add heavy cream, food colouring and peppermint extract to the mixture, continuing to mix until fully incorporated.
With the mixer running, slowly pour in the gelatine mixture. Continue to mix until the filling thickens.
Fold in half of the chopped Oreos into the filling mixture.
Spoon the filling into 12 mini dessert cups, filling each cup halfway.
Sprinkle the second half of the chopped Oreos over the filling in each cup.
Add the remaining filling over the cookie layer in each cup, smoothing the top for an even finish.
Ganache Kisses
Add chocolate and cream to a microwave safe bowl.
Microwave for 20 seconds, stir and repeat until smooth.
Let ganache come to room temperature then refrigerate, stirring every ten minutes until thick enough to pipe.
Using a plain piping tip, pipe ganache kisses on top of each cheesecake cup.
Optionally, garnish each cup with additional crushed Oreos.
Refrigerate the cheesecake cups until set. Serve chilled.