If you’re searching for a show-stopping, festive treat to brighten up any gathering, look no further than these Mini Peppermint Cheesecakes. They’re the perfect bite-sized indulgence—think of all the creamy decadence of classic cheesecake, a crisp chocolate cookie crust, and that magical burst of peppermint in every bite. Whether you’re baking for the holidays or just want a fresh, delightful twist on dessert, this recipe is about to become your new favorite tradition.
Ingredients You’ll Need
One of the reasons I love making Mini Peppermint Cheesecakes is that the ingredient list is refreshingly simple, yet every component plays a crucial role in building those distinct layers of texture and flavor. Let’s break down how each ingredient makes these little treats unforgettable.
- Chocolate sandwich cookies (like Oreos): These form the deeply chocolatey, crunchy base—a must for balance against the rich filling.
- Unsalted butter: Just enough to bind the cookie crumbs into a sturdy, flavorful crust that doesn’t fall apart.
- Cream cheese: The heart and soul! Go for full-fat, softened cream cheese for maximum creaminess and tang.
- Granulated sugar: Adds exactly the right amount of sweetness, letting both the chocolate and peppermint shine through.
- Large eggs: Binding power for that perfect, custardy cheesecake texture; make sure they’re at room temperature for smooth blending.
- Sour cream: This sneaky addition makes every bite extra luscious and gives that signature cheesecake tang.
- Vanilla extract: Rounds out the flavors and brings everything together with classic warmth.
- Peppermint extract: Just a touch brings a cool, fresh finish that’s utterly irresistible with chocolate and cream cheese.
- Crushed peppermint candies or candy canes: They melt into the filling, adding crunch and tons of festive flair.
- Whipped cream (optional): A soft, cloud-like topping for extra indulgence—plus it’s the perfect landing pad for more candy!
- Extra crushed peppermint (optional): Sprinkle over the top for color, sparkle, and unmistakable holiday cheer.
How to Make Mini Peppermint Cheesecakes
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F (160°C) and lining a 12-cup muffin tin with paper liners. This step ensures your cheesecakes will hold their shape beautifully and be easy to remove later—nothing sticks, and cleanup is a breeze!
Step 2: Make the Chocolate Cookie Crust
Crush your chocolate sandwich cookies in a food processor until they’re fine, sandy crumbs. Stir in melted butter so every crumb is moist and holds together when pressed. Divide this mixture among your muffin cups, pressing firmly to create a solid bottom for each cheesecake. The chocolatey crust is the unsung hero here—it provides the perfect foundation for the creamy filling to come!
Step 3: Whip Up the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese and sugar together until absolutely smooth and creamy. It’s worth taking your time here—no one wants lumps in their Mini Peppermint Cheesecakes! Next, incorporate the eggs one at a time, making sure each is well mixed before adding the next. Gently blend in the sour cream and both extracts, coaxing out all that flavor. Finally, fold in the crushed peppermint candies for a pop of color and minty pizzazz.
Step 4: Assemble and Bake
Spoon the cheesecake batter onto the prepared crusts, filling each cup almost to the top—they won’t rise much, so don’t worry! Bake for 18 to 20 minutes, until the centers are just set but still have a slight jiggle. This careful baking is what keeps your cheesecakes irresistibly creamy and smooth.
Step 5: Cool and Chill
After baking, let the Mini Peppermint Cheesecakes cool in the tin for about 30 minutes, then transfer them to the refrigerator. They need at least 2 hours to set up and develop their dreamy, dense texture. Don’t skip the chilling step—it’s absolutely key for perfect results.
Step 6: Garnish and Serve
Once chilled, top each cheesecake with a swirl of whipped cream and a generous sprinkle of crushed peppermint candies. Not only does this give them eye-catching flair, but it adds another layer of cool, sweet crunch in every bite. Festive, fun, and totally irresistible!
How to Serve Mini Peppermint Cheesecakes
Garnishes
Presentation is half the fun! Whipped cream and extra crushed peppermint candies are classic, but you can also add a drizzle of melted chocolate or a sprinkle of edible glitter for real wow factor. For a holiday party, tucking in a tiny piece of candy cane on each one makes these mini treats absolutely celebratory.
Side Dishes
Pair your Mini Peppermint Cheesecakes with fresh berries for contrast or serve alongside coffee, hot chocolate, or even peppermint tea for an extra-minty dessert experience. If you’re hosting a dessert buffet, consider adding chocolate truffles or biscotti—guests will love the variety.
Creative Ways to Present
For special occasions, serve each cheesecake on an individual dessert plate, garnished with a sprig of fresh mint and a chocolate shard. Or, stack them on a tiered stand for a gorgeous centerpiece at a cookie swap. You can even wrap them individually in cellophane bags with a festive ribbon for sweet edible gifts—talk about spreading joy!
Make Ahead and Storage
Storing Leftovers
Mini Peppermint Cheesecakes keep beautifully in the fridge. Store them in an airtight container, and they’ll stay fresh for up to four days. The flavors meld and deepen with time, making tomorrow’s bite possibly even better than today’s!
Freezing
Need to prep way ahead? You can freeze these cheesecakes! Arrange them in a single layer in an airtight container or wrap tightly in plastic wrap. They’ll hold up for a month. For best results, add the whipped cream and peppermint garnish just before serving, after thawing overnight in the fridge.
Reheating
Since these are meant to be served chilled, no reheating is needed. If they’ve been in the freezer, just allow them to thaw in the refrigerator—never in the microwave—so they keep their perfect creamy texture. That way, each bite is as luscious and rich as it should be.
FAQs
Can I make Mini Peppermint Cheesecakes without a food processor?
Absolutely! You can pop the cookies in a plastic bag and crush them with a rolling pin or even a sturdy glass. The goal is to get fine, even crumbs for the perfect crust, and a little elbow grease does the trick.
What’s the best way to crush peppermint candies?
Place candies or candy canes in a zip-top bag and bash them with a rolling pin, skillet, or the bottom of a heavy mug. The bits should be sharp and colorful, but not so fine that they dissolve in the batter completely—you want that delightful crunch!
Can I use light cream cheese or lower-fat ingredients?
You can substitute light cream cheese, but keep in mind it can slightly affect the creaminess and richness. For the full luxurious cheesecake experience, full-fat cream cheese is definitely the way to go, especially in mini form.
Are Mini Peppermint Cheesecakes gluten-free?
As written, they’re not because of the cookie crust. But it’s easy to make them gluten-free—just use your favorite gluten-free chocolate sandwich cookies instead!
Can I make these in advance for a party?
Yes, Mini Peppermint Cheesecakes are perfect for making ahead! They hold up beautifully in the fridge and are easy to garnish and serve right before guests arrive. It’s a low-stress, high-impact dessert that lets you enjoy your own party.
Final Thoughts
Mini Peppermint Cheesecakes are truly the kind of dessert that feels like a celebration with every bite. Whether you’re sharing them at a holiday party, gifting them to friends, or savoring one with a cup of cocoa on a cold day, these cheesecakes bring a little extra sparkle and joy. Give them a try—you just might find yourself making them all year long!
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Mini Peppermint Cheesecakes Recipe
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Mini Peppermint Cheesecakes, perfect for the holiday season. A creamy and minty treat that’s sure to impress your guests!
Ingredients
Cheesecake Crust:
- 12 chocolate sandwich cookies (like Oreos)
- 2 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies or candy canes
Garnish:
- Whipped cream
- Extra crushed peppermint for garnish (optional)
Instructions
- Prepare Crust: Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. Crush cookies in a food processor, mix with melted butter, and press into muffin cups.
- Make Filling: Beat cream cheese and sugar until smooth. Add eggs, sour cream, vanilla, and peppermint extract. Fold in crushed candies. Pour over crusts.
- Bake: Bake for 18-20 minutes until set. Cool, then chill for at least 2 hours.
- Serve: Top with whipped cream and crushed peppermint before serving.
Notes
- Use full-fat cream cheese for the creamiest texture.
- For a festive touch, drizzle with melted chocolate before adding whipped cream.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
