My first thought when I made the Oreo Cheesecake Cupcakes last year was "these would be really good with mint cookies!" And of course, they are. Though if I'm being technical, I didn't use Oreos for these. I used candy cane Joe-Joes. Which in my humble opinion are so much better. They aren't just regular cookies flavored with mint - they have pieces of crushed up candy canes in the filling! If you have a Trader Joe's nearby, I highly recommend that you go buy a few boxes. You can thank me/curse me later.
I followed the exact same recipe as with the classic cheesecakes, but just replaced them with mint-flavored ones. If I had had any on hand, I probably would have used peppermint extract in place of the vanilla extract as well. So that is also a good adaptation to keep in mind. To serve, I topped each cupcake with a bit of whipped cream and a peppermint.
Peppermint Cookies and Cream Cheesecakes
Martha Stewart's Cupcakes
makes 30 cupcakes
- 42 mint-flavored cookies and cream sandwich cookies - 30 left whole, and 12 chopped
- 2 lbs cream cheese, room temperature (reduced fat is fine)
- 1 cup sugar
- 1 tsp vanilla extract or peppermint extract (or half and half!)
- 4 large eggs, lightly beaten
- 1 cup sour cream or Greek yogurt (low fat is fine)
- pinch of salt
With an electric mixer on medium-high speed, beat the cream cheese until smooth, scraping down the sides of the bowl as needed. Gradually add the sugar, and beat until smooth. Beat in the vanilla or peppermint extract, then drizzle in the eggs. When well combined, mix in the sour cream and salt. Stir in the chopped cookies by hand.
Divide the batter evenly among the muffin tins, filling each one almost to the top. Bake, rotating tins halfway through, until the filling is just set, about 22 minutes.
Transfer the tins to wire racks to cool completely, then refrigerate (in tins) at least 4 hours. Remove from tins just before serving.