Mini Greek Yogurt Peppermint Cheesecakes with Oreo Crust
Mini Peppermint Cheesecakes
If you want to branch out of the traditional Christmas cookies this year then these creamy peppermint cheesecakes are a fun holiday treat. With an Oreo cookie crust, creamy Greek yogurt cheesecake filling, and a sprinkle of crushed Oreos and peppermints, these are perfect for the holiday season.
These mini cheesecakes are the perfect dessert to bring to holiday parties. They’re a crowd-pleaser, have festive flavors, and are already in individual servings. Make, bake, chill, pop ’em out when ready and serve with candy canes.
If you need more delicious and healthy-ish desserts to add to your spread add Eggnog Cheesecakes or Mini Pumpkin Pie Cheesecakes. Also, check out these low calorie cookies for a full cookie spread.
Why you’ll love this recipe
- Lightened version of classic cheesecake.
- A fun bite-style addition to your spread of holiday desserts!
- Chocolate cookies, peppermint, and a creamy filling.
- No heavy cream or springform pan is needed!
Cheesecake and macros? Tell me more!
This peppermint cheesecake recipe is made with Greek yogurt and low-fat cream cheese with no sacrifice to taste. It has the indulgent creamy texture of cheesecake but not as heavy or rich.
If you want to make these a smidge lower in calories, use less Oreo cookies in your crust!
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for these peppermint cheesecakes.
Variations and Substitutions
- For gluten-free use gluten-free flour and gluten-free Oreos. Note, this will change the taste and texture of your cheesecake.
- For dairy-free use dairy-free yogurt and cream cheese. This will alter the taste and texture of your cheesecake.
- Use full-fat Greek yogurt for a more rich cheesecake.
- Use melted butter instead of coconut oil in the cookie crust.
- Serve with crushed peppermint kisses, cool whip, white chocolate chips or peppermint bark pieces.
- You can use sugar substitute in place of white sugar but do note it will change the taste and texture.
How to make these peppermint cheesecakes (a step-by-step visual guide):
Step 1: preheat and prep
Preheat the oven to 325 degrees Fahrenheit and line a muffin tin with cupcake liners and spray with nonstick spray. It is best to use silicone muffin liners for these cheesecakes! Remove the cream from the Oreos so you just have dry cookies.
Step 2: make and bake crust
In a food processor, crumble the oreo cookies until well crushed and you have a bowl of fine crumbs (image 1).
Pour in the melted coconut oil or melted butter and pulse to combine. The mixture should resemble wet sand (image 2).
Using a 1 ½ Tablespoon cookie scoop, place a ¾ scoop full of cookie crust in each liner in the muffin pan and press firmly into the bottom (image 3).
Using a 1 ½ Tablespoon cookie scoop, place a ¾ scoop full of cookie crust in each liner in the muffin pan and press firmly into the bottom. Bake for 6-10 minutes or until the edges begin to brown. Allow to cool while making the cheesecake filling.
Step 3: make cheesecake filling
To make the cheesecake filling, in a large bowl beat the less-fat cream cheese and sugar until light and fluffy with a hand or electric mixer, about 3-5 minutes (image 4).
Mix in the greek yogurt, vanilla extract, peppermint extract and flour until incorporated (image 5).
Slowly beat in the large egg, just until combined. Do not overmix your cheesecake batter (image 6).
Step 4: add to pan and bake
Place 3/4 scoop of the cheesecake mixture in each prepared and cooled crust using the cookie scoop (image 7).
Evenly distribute between all 12 muffin tins (image 8). Bake cheesecakes for 12-15 minutes or until the edges are set and the middle slightly wobbles.
Step 5: cool, chill and serve
Allow the mini cupcakes to cool to room temperature, cover with plastic wrap, and refrigerate for 4 hours or overnight for best results.
When ready to serve, remove from the baking pan, top with whipped cream, crushed peppermint candies, crushed Oreo cookies, and serve.
Recipe Tips
- Do not over-mix the filling, mix until just combined.
- Use high-quality eggnog for the eggnog cheesecake filling. It will have the best creamy texture and eggnog flavor.
- Silicone muffin liners are BEST for these mini cheesecakes if you want to remove them from the liners for serving.
How to store your cheesecakes
Store leftover cheesecakes in an airtight container for up to three days in the fridge.
If you like this recipe be sure to check out some of our other sweet treats!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Peppermint Cheesecakes
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Ingredients
Crust
- 5.5 oz. oreo cookies 18 cookies
- 1/4 cup coconut oil melted
Cheesecake
- 8 oz. less fat cream cheese softened
- 1/3 cup granulated sugar 74g (or sugar substitute)
- 1/2 cup nonfat plain greek yogurt 112g
- 1/2 tsp. vanilla extract
- 1 tsp. peppermint extract
- 1/2 Tbsp. all-purpose flour
- 1 egg
Topping
- whipped cream
- crushed oreo cookies
- crushed peppermints
Instructions
- Preheat the oven to 325 degrees Fahrenheit and line a muffin tin with cupcake liners and spray with nonstick spray. It is BEST to use silicone muffin liners for these cheesecakes! Remove the cream from the Oreos so you just have dry cookies.
- In a food processor, crumble the oreo cookies until well crushed and you have a bowl of fine crumbs. Pour in the melted coconut oil or melted butter and pulse to combine. The mixture should resemble wet sand.
- Using a 1 ½ Tablespoon cookie scoop, place a ¾ scoop full of cookie crust in each liner in the muffin pan and press firmly into the bottom. Bake for 6-10 minutes or until the edges begin to brown. Allow to cool while making the cheesecake filling.
- To make the cheesecake filling, in a large bowl beat the less-fat cream cheese and sugar until light and fluffy with a hand or electric mixer, about 3-5 minutes. The sugar should not be grainy at this point but well incorporated into the cream cheese.
- Mix in the greek yogurt, vanilla extract, peppermint extract and flour until incorporated.
- Slowly beat in the large egg, just until combined. Do not overmix your cheesecake batter.
- Place 3/4 scoop of the cheesecake filling in each prepared and cooled crust using the cookie scoop. Evenly distribute the filling between all 12 muffin tins.
- Bake cheesecakes for 12-15 minutes or until the edges are set and the middle slightly wobbles.
- Allow the mini cupcakes to cool to room temperature, cover with plastic wrap, and refrigerate for 4 hours or overnight for best results.
- When ready to serve, remove from the baking pan, top with whipped topping, crushed peppermint candies, crushed Oreo cookies, and serve.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Don’t over-mix your cheesecake batter to ensure a smooth and creamy end result.
- Cheesecake is finished when the edges are set and the inside is slightly wobbly.
Nutrition
Photos by Marie-Catherine Dube
The best Christmas dessert!
Hi – These looks so yummy! Have you even made this recipe in a 8×8 or 9×9 pan??
I haven’t.
Have you made anything like this with out the Peppermint? They sound so good but are not huge mint fans
Easy, just omit the peppermint extract!