Love peppermint and chocolate? These Mini Peppermint Cheesecakes bring those flavors together in the most delicious way!
Mini Peppermint Cheesecakes are a delightful holiday treat that blend creamy, rich cheesecake with a refreshing burst of peppermint flavor. Baked on top of a buttery chocolate crust. For the finishing touch, I piped on my homemade whipped cream and topped them with Candy Cane Kisses.
Their bite-sized portions make them perfect for holiday parties, dessert trays, or gifting. For more mini cheesecake recipes you have to check out my Mini Lemon Cheesecakes, Mini Eggnog Cheesecakes, and classic Mini Cheesecakes.
Table of Contents
Why We Love Peppermint Cheesecake
- Mini Peppermint Cheesecakes are the perfect Christmas dessert, adding festive cheer to any holiday table.
- This cheesecake recipe is simple and straightforward.
- These Mini Peppermint Cheesecakes are bite-sized, making them easy to serve.
Recipe Ingredients
- Cream Cheese: Provides a rich, creamy texture and tangy flavor.
- Peppermint Extract: Adds a refreshing, minty flavor.
- Andes Peppermint Baking Chips: Contributes crunchy texture and minty sweetness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Topping Options: Try drizzling melted chocolate or white chocolate for elegance. Add crushed peppermint candies, festive sprinkles, or peppermint kisses for crunch and color. Sprinkle chopped Andes mints or chocolate shavings for sophistication.
- Alternate Crust Options: Golden Oreos, graham crackers, or chocolate Teddy Grahams can be substituted for the regular Oreos in the crust of the cheesecake.
How to Make Mini Peppermint Cheesecake
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray the mini cheesecake pan* generously with baking spray.
Step 2: In the bowl of a food processor, grind all ingredients for the crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove the mixture and pour melted butter over it. Mix until crumbs are wet. Press evenly into the bottom of each hole. Place in oven and bake for 8 minutes.
Step 3: 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 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.
Step 4: Place cheesecakes in the 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).
Step 5: 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.
Step 6: To assemble, remove the cheesecakes from the pan and remove the bottom plates. Pipe with whipped cream and top with kisses. Serve immediately!
Expert Tips
- Use a Water Bath: Place a pan of hot water on the lower rack of the oven while baking the cheesecakes. This adds moisture to the oven, helping prevent cracks on the surface of the cheesecakes.
- Uniform Portioning: Use a cookie scoop to evenly portion the cheesecake batter into the mini cheesecake pan. This ensures consistent sizes and even baking for all cheesecakes.
FAQs
Yes, you can use a hand mixer instead. Ensure to mix until smooth and creamy to achieve the right texture.
The cheesecakes are done when the edges are set, and the center is slightly jiggly. They will continue to set as they cool.
Storage Info
STORE Mini Peppermint Cheesecake Bites in an airtight container in the refrigerator for up to 2 days. It is best to leave the whipped cream topping off when storing and add it just before serving.
FREEZE the cheesecakes for up to a month by wrapping each cheesecake tightly in plastic wrap and placing them in a freezer-safe container. Thaw overnight in the refrigerator before serving. Enjoy them chilled for the best flavor and texture.
More Perfect Peppermint Treats
Mini Peppermint Cheesecakes Recipe
Ingredients
Oreo Crust
- 14 Oreo cookie halves (or 7 cookies with the filing removed)
- 1 1/2 tablespoon butter - melted
- 1 1/2 tsp sugar
- pinch of salt
Peppermint Cheesecake
- 2 Tbsp all-purpose flour
- 1/4 cup sugar
- 1 8 oz package original cream cheese - room temperature
- 1/4 cup sour cream - room temperature
- 1/4 cup heavy whipping cream - room temperature
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- pinch of salt
- 1/3 cup Andes peppermint baking chips
- 1/3 cup mini semisweet chocolate chips
Whipped Cream
- 2 Tbsp powdered sugar
- 1/2 cup heavy whipping cream - chilled
- 1/8 tsp vanilla extract
- pinch of salt
- 12 Candy Cane Kisses for garnish (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray the mini cheesecake pan* generously with baking spray.
- In the bowl of a food processor, grind all ingredients for the crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove the mixture and pour melted butter over it. 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 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 the 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 the cheesecakes from the pan and remove the bottom plates. Pipe with whipped cream and top with kisses. Serve immediately!
These mini peppermint cheesecakes are so creamy and smooth, the mint flavor is just perfect!
This looks amazing. Can I just bake one big 9 inch cheesecake? If so, how long should I bake it for?