Ingredients:

  • 15 standard Oreo cookies
  • 3 tbsp Unsalted butter, melted
  • 1/8 tsp Fine sea salt
  • 16 oz Full-fat cream cheese, room temperature
  • 0.5 cup Granulated white sugar
  • 0.5 cup Full-fat sour cream, room temperature
  • 2 Large eggs, room temperature
  • 1 tsp Pure peppermint extract
  • 0.5 tsp Vanilla bean paste
  • 0.25 cup Candy canes, pulverized
  • 0.5 cup Heavy whipping cream, chilled
  • 2 tbsp Powdered sugar
  • 0.5 cup Peppermint bark, roughly chopped
  • 1 tbsp Crushed candy canes for garnish

Instructions:

  1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper or foil liners.
  2. Place the whole Oreo cookies into a food processor and pulse until they reach the consistency of damp sand. Drizzle in the melted butter and salt, pulsing until combined.
  3. Distribute the Oreo crumbs evenly among the 12 liners. Use the bottom of a small glass to pack the base into a firm, flat disk.
  4. In a large bowl, beat the softened cream cheese and granulated sugar on medium-low speed until smooth. Add the sour cream, peppermint extract, and vanilla, mixing just until combined.
  5. Incorporate the eggs one at a time, beating on the lowest speed to prevent air bubbles. Fold in the pulverized candy cane dust by hand using a rubber spatula.
  6. Divide the batter evenly over the Oreo crusts. Bake for 18-20 minutes or until the edges are set but the centers still have a slight jiggle.
  7. Allow to cool to room temperature, then refrigerate for at least 4 hours. Before serving, whip the heavy cream with powdered sugar to stiff peaks and top with peppermint bark and crushed candy canes.