Preheat your oven to 350°F and line a 12-cup muffin tin with good-quality cupcake liners, sturdy ones make it easy to remove the cheesecakes later without any sticking.

For the crust, mix the finely crushed Oreo crumbs with melted butter and a tiny pinch of salt until every crumb is coated and slightly glossy. Press the mixture firmly into the bottom of each liner. A small glass or measuring cup works perfectly to flatten the crust evenly. Pop the pan in the oven for 5–6 minutes just to set the crust, then let it cool while you make the filling.

To make the filling, beat the cream cheese with sugar until it’s smooth and creamy. Add the sour cream, peppermint extract, and melted white chocolate, gently folding everything together while scraping the bowl so nothing is left behind. Beat in the eggs slowly until silky, and finally fold in the peppermint crunch sprinkles, these little bursts of mint make every bite festive. Be careful not to overmix once the eggs are added to keep the texture light.

Spoon the filling into the lined cups, filling them close to the top. A little overfill is okay since these cheesecakes won’t rise much. Bake for about 17 minutes, until the edges are set but the centers still jiggle slightly. Let the cheesecakes cool at room temperature, then chill in the fridge for at least 3 hours to firm up and develop the flavors fully.

While the cheesecakes are chilling, whip the heavy cream with powdered sugar, vanilla, and a splash of milk until soft, fluffy peaks form. This whipped cream is your chance to have some fun, swirl it, dollop it, or pipe it into pretty little clouds on top of each cheesecake.

Sprinkle with extra peppermint crunch for a festive, playful finish. Enjoy!