Ingredients:
- For the Crust
- 20 Oreo cookies
- 5 tablespoons unsalted butter, melted
- For the Filling
- 1 cup cold heavy whipping cream
- 2 packages (8 oz each) cream cheese, softened
- 1½ cups white chocolate chips
- ½ teaspoon peppermint extract
- ½ cup chopped Andes Peppermint Crunch (plus extra for topping)
- Whipped cream, for topping
Instructions:
- Line two 12-cup muffin tins with cupcake liners.
- Pulse Oreos into fine crumbs and mix with melted butter. Press about 1½ tablespoons into each liner.
- Beat heavy cream to stiff peaks; set aside.
- In another bowl, beat cream cheese until smooth.
- Melt white chocolate until smooth and immediately mix into the cream cheese.
- Gently fold in peppermint extract, chopped peppermint candy, and whipped cream.
- Spoon about ¼ cup filling into each liner.
- Refrigerate for at least 4 hours or overnight.
- Top with whipped cream and extra chopped peppermint before serving.