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5 from 2 votes

Mini Peppermint Cheesecake Recipe

Peppermint & chocolate is a perfect combination. These Mini Peppermint Cheesecakes highlight those delicious flavors!
Prep Time15 minutes
Cook Time28 minutes
Chill1 hour 30 minutes
Course: Cakes & Cheesecakes, Dessert
Cuisine: American
Servings: 12 mini cheesecakes
Calories: 237kcal
Author: Andrea

Ingredients

Oreo Crust

  • 14 Oreo cookie halves (or 7 cookies with the filing removed)
  • 1 1/2 Tbsp 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℉. 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