1-½ cups of chocolate cookie crumbs
2-½ tbsp sugar
1/3 cup melted butter
8 oz cream cheese, at room temperature
1/3 cup sugar
1 tbsp peppermint extract
1 tsp vanilla extract
2 tsp powdered gelatin
2 tbsp cold water
1 cup 35% cream
4 mini candy canes, crushed
In a medium bowl, mix together the chocolate cookie crumbs, sugar, and melted butter.
Press the crust mixture up the sides and onto the bottom of 2-1/2 by 1/2 inch mini tart tins.
Place in the refrigerator to chill, and move on to the filling.
Place 3 to 4 tbsp of cold water in a small bowl, and sprinkle with gelatin to soften.
In the bowl of an electric stand mixer, beat cream cheese on low-medium speed until smooth.
Add sugar and continue to beat for an additional two minutes until well incorporated and fluffy.
Add peppermint extract and vanilla, and mix until just combined.
Transfer to another bowl, and set aside.
Next, in a clean bowl, whip the 35% cream on high speed until soft peaks form. Set aside.
Place bowl with gelatin over hot water, and stir to dissolve, approximately 30 seconds.
Quickly blend gelatin into cream cheese mixture.
Gently fold in whipped cream, in two stages, until well incorporated.
It is important to work quickly so that all the cold ingredients can come together before the gelatin begins to set.
Transfer mixture to a piping bag with a plain or star tip, and pipe filling into chilled tart shells.
Transfer cheesecakes to the refrigerator and allow to set for a minimum of 1 hour
To serve, remove the cheesecakes from the refrigerator, and allow to rest at room temperature for 5 minutes, then carefully pop out of tart moulds.
Garnish with crushed peppermint flavoured candy canes.