Delicious Winter Warmer: Peppermint White Mocha Cheesecakes
Are you a fan of pumpkin spice lattes during the fall or peppermint mochas during the holiday season? If so, then you’re in for a treat! In this recipe, I’ll be sharing with you how to make delicious peppermint white mocha cheesecakes that are perfect for any occasion.
Not only are these mini cheesecakes adorable and easy to make, they also pack a punch of flavor with the combination of white chocolate, cream cheese, and peppermint extract. Trust me, once you take a bite of these cheesecakes, you won’t be able to stop!
Whether you’re whipping up desserts for your next dinner party or surprising your loved ones with a sweet treat, these peppermint white mocha cheesecakes are sure to impress. So without further ado, let’s dive into the recipe and get started!
Why You’ll Love This Recipe
Indulge in the rich and creamy goodness of our Peppermint White Mocha Cheesecake recipe that is sure to become your winter dessert go-to! Here’s why you’ll love it.
Firstly, this cheesecake combines the decadent flavors of a peppermint mocha with white chocolate in perfect harmony. The combination of minty freshness and sweet creaminess is not only heavenly on the taste buds but also visually appealing, making it an ideal dessert for the holiday season.
Secondly, our recipe is versatile enough to suit any occasion. Whether you’re hosting a cozy dinner party or simply want to treat yourself to something sweet, these mini cheesecakes are the perfect fit. Plus, their individuality makes serving and plating a breeze.
Thirdly, our recipe is easy to follow even for beginners. With a few simple steps and readily available ingredients such as cream cheese, sugar, and graham cracker crumbs – you can whip up this indulgent dessert in no time. There’s no need to worry about fancy techniques or equipment – just mix and bake!
Lastly, our Peppermint White Mocha Cheesecake recipe allows for customization according to your preference. Feel free to swap out the peppermint extract for any other flavor that catches your fancy or add crushed candy canes as a topping for extra pizzazz!
In conclusion, this cheesecake recipe is guaranteed to satisfy your sweet tooth while also being adaptable, easy to create, and eye-catching. It’s a must-try for anyone looking for a delicious winter dessert that won’t disappoint!
Ingredient List
It’s time to prepare the ingredients to create these finger-licking Peppermint White Mocha Cheesecakes! Make sure you have all the necessary ingredients before starting. All ingredients should be at room temperature to ensure a smooth and creamy cheesecake filling. This recipe yields around 12-15 single-served cheesecakes or one 8-inch cheesecake.
For the Crust:
- 2 cups of graham cracker crumbs
- 1/2 cup of unsalted butter, melted
- 1/4 cup of granulated sugar
For the Cheesecake Filling:
- 3 packages of cream cheese, softened (8 oz. each)
- 1 and 1/2 cups of granulated sugar
- 1 tsp of vanilla extract
- 3 large eggs, room temperature
- 8 oz of white chocolate chips, melted
- 1/2 cup of peppermint white chocolate (Ghirardelli White Chocolate Peppermint Bark Cheesecake Squares work well), melted
- 2 tbsp of flour
- 1/4 cup of sour cream, room temperature
- 1/2 tsp of peppermint extract
- Mini marshmallows and crushed peppermint candies for garnish
Make sure to read through all instructions and list above before starting the recipe to ensure a smooth process.
The Recipe How-To
Now that we’ve talked about the reasons to love this Peppermint White Mocha Cheesecakes Recipe, let’s dive into the nitty-gritty of making it happen.
Preparing the Crust
The first step is to prepare the crust. In a mixing bowl, combine 2 cups of graham cracker crumbs with 1/4 cup of granulated sugar and stir until well mixed. Add in 1/2 cup of melted unsalted butter and mix together thoroughly. Once it’s combined, press the mixture onto the bottom of a muffin tin lined with paper baking cups. Press down firmly to create an even layer and set aside.
Making the Cheesecake Filling
To make the cheesecake filling, start by melting 8 oz of white chocolate chips in a microwave-safe bowl at 30-second intervals until fully melted. Set aside and let cool slightly.
In a separate mixing bowl, beat 8 ounces of softened cream cheese on medium speed until creamy and smooth. Add in 1/2 cup of granulated sugar and continue beating until well-mixed. Next, add in 2 large eggs, one at a time, and continue stirring after each egg addition.
Stir in 1 tsp of vanilla extract, 1/4 cup of sour cream, and reserved melted white chocolate until well-combined.
Adding Flavors
To make peppermint mocha variant, you can add 2 tbsp of room temperature peppermint extract and 1/2 cup peppermint white chocolate chips.
To make Chocolate Peppermint variant, you can reduce white chocolate to 4 oz and melt 4 oz dark chocolate. You can also add candy cane pieces or crush some peppermint bark on top (use gluten-free candy canes/bark for gluten-free dessert).
Baking Process
Spoon batter into crust until it’s filled almost to the top (leave approximately 1/8 inch from the rim). Bake for 20-22 minutes until the cheesecakes are just set (do not overbake). When done, remove from oven to let them cool before adding any toppings.
Toppings
For topping, you can sprinkle some crushed peppermint bark or sprinkle a few mini marshmallows on top while they’re still slightly warm (it adds fun texture and intensify flavor). Chill in refrigerator until completely cooled.
With these steps outlined in detail above using bold important information phrases, it should be easy for anyone to create these delightful treats at home!
Substitutions and Variations
Do you want to mix things up a bit and try something new with this recipe? Well, good news, there are several ways you can vary and substitute ingredients in the Peppermint White Mocha Cheesecake Recipe. Here are some ideas:
– Graham Cracker Crumbs: If you’re looking for a gluten-free option, you can swap out the graham cracker crumbs for gluten-free Oreo cookie crumbs. This substitution will result in an Oreo cheesecake variant that has a richer chocolate taste.
– Chocolate: Although we used white chocolate chips to differentiate the white mocha flavor in our recipe, feel free to replace it with regular dark chocolate or milk chocolate if you prefer. Additionally, if you want more peppermint and less white chocolate taste in your cheesecake, reduce the amount of white chocolate and add dark chocolate or milk chocolate instead.
– Toppings: Add mini marshmallows, crushed candy cane pieces or peppermint bark bits as toppings for a festive look and additional layer of texture.
– Size: You don’t have to limit yourself to mini cheesecakes only. Use a 9inch spring-form cake pan instead and make a whole cheesecake. The baking time will change but will yield more servings.
– No Bake Option: If bake time is an issue or it is just too hot to turn on the oven, you can try making no-bake Peppermint Bark Cheesecake Bars instead using a similar recipe from Cooking Classy.
Remember that these are just suggestions and basic substitutions that work well but feel free to play around with different combinations of ingredients to create variations of the recipe that best suits your taste buds.
Serving and Pairing
These tiny treats may be small in size, but they pack a mighty punch of flavor. The peppermint white mocha cheesecakes are both decadent and refreshing, making them a perfect dessert for any occasion.
Presentation is key when it comes to serving these mini cheesecakes. A drizzle of white chocolate sauce and a dollop of whipped cream will add an extra level of sweetness and sophistication to your final product. Top it off with some crushed peppermint bark for a festive touch.
When it comes to pairing, there are two directions to go: a classic espresso or a hearty red wine. The richness of the cheesecake filling pairs well with a bold espresso shot, while the cool peppermint notes provide just enough refreshment to balance out the intensity of the coffee. Alternatively, a full-bodied red wine like Cabernet Sauvignon can cut through the richness of the cheesecake while complementing its chocolatey flavors.
For those who prefer non-alcoholic pairings, hot cocoa or peppermint tea are both excellent options. The hot cocoa adds an extra layer of creaminess and sweetness, playing off the chocolate and white mocha in the cheesecake. The refreshing mint notes of peppermint tea provide a soothing finish to this indulgent dessert.
No matter how one chooses to serve and pair their peppermint white mocha cheesecakes, it’s sure to be a crowd-pleaser.
Make-Ahead, Storing and Reheating
Preparing desserts ahead of time is a great way to save time and reduce stress during meal preparation, especially when hosting a party or gathering. Fortunately, these Peppermint White Mocha Cheesecakes can easily be made ahead of time and stored until ready to serve.
After preparing the cheesecakes, let them cool completely before storing them in the refrigerator, uncovered, for up to 2-3 days. Simply cover them with plastic wrap or aluminum foil if you want to store them for a longer time or protect the flavor.
For reheating the cheesecakes, allow them to come to room temperature for at least 15-20 minutes after removing from the refrigerator. Warm up in the oven at 350°F (180°C) for about 8-10 minutes or until warm to the touch. You could also microwave a piece for 20 seconds, but be aware that it may not taste as fresh as if baked back in the oven.
One variation on this recipe is freezer storage. These cheesecakes can also be stored in the freezer for up to a few months before serving. Just wrap well with wax paper and press in an airtight container before placing in the freezer.
When it’s time to serve them again, remove from the freezer and let thaw in the refrigerator overnight before enjoying.
By using this make-ahead and storing approach, you’ll free up your time on the day of your event while still delivering satisfyingly delightful peppermint white mocha dessert.
Tips for Perfect Results
As a barista, I’ve learned from experience that even if a recipe has detailed instructions, sometimes it takes a little bit more to get the perfect results every time. Here are some tips to help you achieve peppermint white mocha cheesecakes that look and taste amazing:
First of all, it’s important to bring your ingredients to room temperature before starting. This includes the cream cheese, eggs, and butter. Room temperature ingredients form a smooth mixture and create an even batter which will produce a perfectly baked cheesecake.
Another key tip is to avoid over-mixing the cheesecake filling ingredients. Over-beating traps too much air in the mixture and can lead to cracking during baking. Mix until thoroughly combined but don’t overdo it.
If you’re baking these beauties in a larger cake pan instead of individual mini cheesecake molds or muffin cups, be sure to place it into a water bath during cooking. Not only does the water keep things at an even temperature, but it also provides much-needed moisture so your cheesecake doesn’t dry out.
When making your crusts from graham cracker crumbs or Oreo cookies, be careful not to press them too hard into the bottom of the molds or they will be impossible to remove once you want to plate them. Using parchment cupcake liners helps this if you’re worried about transferring them from mold to plate.
Cheesecakes need slow and gentle heat. To prevent burning or overcooking on top of your mini-peppermint white mocha cheesecakes use lower oven temperature around 325F (160C) degrees , with higher up shelves in the oven..and for longer time.
Lastly, patience is necessary when you pull these out of the oven. Resist the urge to cut into your mini Peppermint White Mocha Cheesecakes before they have completely cooled; let them cool on a wire rack first then put them in the refrigerator for another two hours before serving. This will ensure that they set properly so that each bite is rich and creamy.
Follow these tips and soon you’ll be recreating delicious peppermint white mocha cheesecakes like a pro!
Bottom Line
In conclusion, the Peppermint White Mocha Cheesecake recipe is an exquisite dessert perfect for any occasion. It has a heavenly combination of creamy cheesecake and the minty, chocolatey flavors of peppermint white mocha. Using high-quality ingredients like Ghirardelli white chocolate chips and unsalted butter will surely add depth and richness to the flavor.
Furthermore, modifying the recipe according to one’s taste preferences is very easy because many substitution options can be chosen from such as using dark chocolate instead of white, or gluten-free oreo crust can be used in place of graham cracker crumbs. This versatility makes this recipe not only delicious but also incredibly flexible.
Lastly, don’t be afraid to experiment with different variations of this recipe like making mini cheesecakes or candy cane cheesecake bars for perfect portion control, or no-bake peppermint cheesecake for a possible heatwave during summers.
Overall, the Peppermint White Mocha Cheesecake Recipe is a showstopping dessert that will elevate any meal or party. Whether it’s Christmas Eve or a midyear celebration, this dish will surely impress even the pickiest guests. Therefore I highly recommend giving it a try and let me know how you find it!
Peppermint White Mocha Cheesecakes Recipe
These mini cheesecakes taste like a peppermint white mocha and look like cute little mugs!
- 3 cups vanilla wafer cookies
- 4 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon peppermint extract
- 2 -4 drops red food coloring, gel
- 2 ounces white chocolate chips
- 1 cup frozen whipped topping, thawed, plus more for topping
- 1/2 cup mini marshmallows
- 2 candy canes, crushed
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place vanilla wafers in a food processor and pulse until finely chopped. Transfer to a large bowl and stir in the melted butter until well combined.
- Divide the mixture between the wells of the pan and press down into an even layer. Bake for 5 minutes and let cool. Lower oven temperature to 325 degrees.
- Beat together the cream cheese, sugar and flour until smooth and creamy. Stir in the vanilla and then add the eggs one at a time, mixing well after each addition.
- Remove about 1/2 cup of the filling and transfer to a small bowl. Add the peppermint extract and red food coloring and mix until well combined.
- Gently fold the red batter into the regular batter once or twice until streaked throughout. Use a small ice cream scoop or spoon to divide the cheesecake batter evenly between each well.
- Bake in a 325 degree F oven for 13-15 minutes until centers are just set. Remove from the oven and let cool completely. Refrigerate for 2-3 hours and up to overnight.
- Melt the white chocolate in the microwave for 30 second intervals, stirring after each, until melted and smooth. Alternatively melt in a double boiler. Transfer to a squeeze bottle or piping bag fitted with a small tip and pipe out handles in a “C” shape onto a baking sheet lined with parchment paper. Freeze for about 5 minutes to harden.
- Remove the cheesecakes from the pan and peel away the liners. Insert a white chocolate handle into each and then garnish with a dollop of whipped topping, mini marshmallows and crushed up candy canes before serving.
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