MINI PEPPERMINT BARK CHEESECAKES

Afternoon!  If there is one flavor in this life I adore it is Chocolate and Mint.  Put them together in any number of ways and I'm in.  It is super in ice cream, coffee, etc.  I luuurrrvvveee it.... makes me melt! 

So, when asked to make a dessert for my work Christmas party, I knew I had to try something new and exciting.  I had a vision.  It just didn't exist on Pinterest.  What? What I had in my head was not on Pinterest?!?! How is that possible?  I have no idea. 

Here it is: Mini Peppermint Bark Cheesecakes.  Yes, there are some out there, but not exactly as I pictured it.  I decided to put a couple of ideas together from 2 great sites to come up with my own version. 

Here's how it turned out. 

YUM! 

MINI PEPPERMINT BARK CHEESECAKES

The recipe is from a combination of two recipes I was inspired by: the blogs Baked by Rachel and Picky Palate.

Crust Ingredients:
Holiday Oreos (1 package)

Filling Ingredients:
3 – 8oz blocks cream cheese, softened
1 cup sugar
4oz white chocolate, melted
1 1/2 tbsp flour
1 1/2 tbsp heavy cream
1/4 tsp salt
2 tsp peppermint extract
3 eggs
1 1/2 cup peppermint bark, chopped (I used 2 bars of Ghirardelli)
1 container of Hershey's Special Dark Dessert topping (in the ice cream aisle)
1 bag of Candy Cane Hershey Kisses, unwrapped

Begin melting 4oz white chocolate. Using the microwave, in a heat safe bowl microwave for 30 seconds at 50% power until fully melted. Stir well after each interval.  Preheat oven to 350.

In a large bowl or stand mixer, beat cream cheese until smooth. Add sugar. Mix well. Scrape bowl well prior to each new addition and as needed. Add melted chocolate, flour, whipping cream, salt and peppermint extract. Mix well. On medium/low speed, add one egg at a time. Mix until smooth and blended well.
Add peppermint bark pieces, stir by hand.

Place one oreo in the bottom of each mini opening. (I use a mini cupcake wrapper around the oreo to prevent leaks around the bottom of the cheesecake.) Pour evenly into cups; filling until full.  Bake for 20-22 minutes or until cheesecake is cooked through. Let cool completely.

Remove cheesecakes from pan and top each with a spoonful of dark chocolate dessert topping and a Candy Cane Hershey Kiss. Refrigerate until ready to serve.  Makes 3 dozen. (make sure to eat up any leftover kisses... you're welcome!)

Oh my.  They are so delicious.  MMMM...  I hope you enjoy!! 

Have a great rest of the week and weekend!

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