Mini Peppermint Cheesecakes

Peppermint & chocolate is a perfect combination. These Mini Peppermint Cheesecakes highlight those delicious flavors!

These little beauties may just be the perfect dessert for the holidays or any time of year! Keep’ em mini with Nutella S’mores Cheesecakes and Mint Oreo Cheesecakes.

peppermint hugs topped mini peppermint cheesecakes

Chocolate + Peppermint perfection!

It’s been a while since I’ve used my mini cheesecake pan. I meant to use it for Thanksgiving but never got around to it. I don’t know about you, but sometimes life just gets busy!!!

I finally was able to carve out some good time in the kitchen, and new exactly what I wanted to make! I started by making an Oreo crust for the base, then a standard sour cream cheesecake for the filling.

Then I added peppermint extract and a heaping scoop of peppermint baking chips and mini semisweet chocolate chips to give these their flavor.

For the finishing touch, I piped on homemade whipped cream and topped them with Candy Cane Kisses. They were perfect—a triple threat of sorts! Creamy, chocolatey and peppermint-y. So very good!!!

Oreo crust for mini peppermint cheesecakes

How to make mini peppermint cheesecakes

PREP. Preheat oven to 350℉. Spray mini cheesecake pan generously with baking spray.

CRUST.  In the bowl of a food processor, grind all ingredients for crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove mixture and pour melted butter over. Mix until crumbs are wet. Press evenly into the bottom of each hole. Place in oven and bake for 8 minutes.

FILLING. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat together sugar, cream cheese, sour cream, salt, vanilla, and peppermint extract until smooth (about 2 minutes).

Add vanilla, heavy cream, mix, then add the egg and mix until incorporated. Add flour and mix until just combined. Remove bowl from stand and fold in peppermint & chocolate chips. Pour mixture into cooled crusts, dividing evenly.

BAKE. Place cheesecakes in oven and bake for 20 minutes. Remove from oven and allow to cool for 30 minutes before covering and placing in the refrigerator to chill for at least 2 hours (note: the cheesecakes will sink a little, this is normal).

Ingredients for mini peppermint cheesecakes

Serving Mini Cheesecakes

WHIPPED CREAM. To make the whipped cream, in the bowl of a stand mixer (preferably chilled) fitted with the whisk attachment, beat together all ingredients for approximately 2 minutes- cover and chill until needed.

GARNISH + SERVE. To assemble, remove cheesecakes from pan and remove bottom plates. Pipe with whipped cream and top with kisses. Serve immediately!

Baking mini peppermint cheesecakes

Tips + Variations

 Here are a few tips to keep in mind when making them:

  • Make sure to use full fat cream cheese in this recipe.
  • For best results when making the whipped cream, start with a bowl that has been chilled in the freezer for at least 5 minutes.

Variations:

  • Golden Oreos, graham crackers, or chocolate Teddy Grahams, can be substituted for the regular Oreos in the crust of the cheesecake.
  • Add a drop of pink food coloring to your cheesecake mixture for a festive touch.
  • Substitute Andes crème de menthe chips for the peppermint chips and top with Andes crème de menthe thins instead of candy cane kisses for another variety.
Whipped cream topping for mini peppermint cheesecakes

Storing Info

STORE cooled cheesecakes in the fridge in an airtight container for up to 2 days. It is best to leave the whipped cream topping off when storing and wait to add it when you are ready to serve the cheesecakes again.

Chill first then FREEZE for up to a month. Thaw overnight in the fridge before serving.

Mini Peppermint Cheesecakes served on a white cake platter

More perfect peppermint treats:

Mini Peppermint Cheesecake Recipe

Peppermint & chocolate is a perfect combination. These Mini Peppermint Cheesecakes highlight those delicious flavors!
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Course: Cakes & Cheesecakes, Dessert
Cuisine: American
Prep Time: 15 mins
Cook Time: 28 mins
Chill: 1 hr 30 mins
Servings: 12 mini cheesecakes
Calories: 237kcal
Author: Life Made Simple Team
Print Recipe

Ingredients

Oreo Crust
  • 14 Oreo cookie halves (or 7 cookies with the filing removed)
  • 1 ½ Tbsp butter - melted
  • 1 ½ tsp sugar
  • pinch of salt
Peppermint Cheesecake
  • 2 Tbsp all-purpose flour
  • ¼ cup sugar
  • 1 8 oz package original cream cheese - room temperature
  • ¼ cup sour cream - room temperature
  • ¼ cup heavy whipping cream - room temperature
  • 1 egg
  • ½ tsp vanilla extract
  • ½ tsp peppermint extract
  • pinch of salt
  • cup Andes peppermint baking chips
  • cup mini semisweet chocolate chips
Whipped Cream
  • 2 Tbsp powdered sugar
  • ½ cup heavy whipping cream - chilled
  • tsp vanilla extract
  • pinch of salt
  • 12 Candy Cane Kisses for garnish (optional)

Instructions

  • Preheat oven to 350℉. Spray mini cheesecake pan* generously with baking spray.
  • In the bowl of a food processor, grind all ingredients for crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove mixture and pour melted butter over. Mix until crumbs are wet. Press evenly into the bottom of each hole. Place in oven and bake for 8 minutes.
  • Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat together sugar, cream cheese, sour cream, salt, vanilla, and peppermint extract until smooth (about 2 minutes). Add vanilla and heavy cream, mix, then add the egg and mix until incorporated. Add flour and mix until just combined. Remove bowl from stand and fold in peppermint & chocolate chips. Pour mixture into cooled crusts, dividing evenly.
  • Place cheesecakes in oven and bake for 20 minutes. Remove from oven and allow to cool for 30 minutes before covering and placing in the refrigerator to chill for at least 2 hours (note: the cheesecakes will sink a little, this is normal).
  • To make the whipped cream, in the bowl of a stand mixer (preferably chilled) fitted with the whisk attachment, beat together all ingredients for approximately 2 minutes- cover and chill until needed.
  • To assemble, remove cheesecakes from pan and remove bottom plates. Pipe with whipped cream and top with kisses. Serve immediately!

Notes

*Using the Chicago Metallic Mini Cheesecake Pan
-Although I’ve never tried making these in a cupcake tin, my recommendation would be to line the pan, double the crust and filling, and increase the bake time to 25-30 minutes (just wiggle the pan to be sure they are set before removing them from the oven).

Nutrition

Calories: 237kcal | Carbohydrates: 23g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 68mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

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Comments:

  1. Is it possible to omit the chocolate chips? Also, would golden Oreos work for the crust? Last, can you use granulated sugar for the whipped cream topping?

    1. Yes to all three! I typically use powdered sugar in whipped cream because it helps to stabilize it for longer, but granulated works too 🙂

  2. One more question…
    Can I use Andes crem de menthe baking chips? I bought those and later realized peppermint was written.

  3. This looks amazing. Can I just bake one big 9 inch cheesecake? If so, how long should I bake it for?