Irresistible Mini Peppermint Cheesecakes Recipe for Sweet Smiles

Creamy, decadent mini peppermint cheesecakes dance with festive holiday cheer, promising a delightful twist on classic dessert recipes.

Smooth cream cheese blends perfectly with cool peppermint flavors that will make your taste buds sing.

Each bite delivers a rich, velvety texture that melts in your mouth with pure delight.

The graham cracker crust adds a delectable crunch that complements the silky cheesecake filling.

Swirls of peppermint create a stunning visual that makes these mini desserts as beautiful as they are delicious.

Crushed candy canes sprinkled on top provide a playful holiday touch that elevates these tiny treats.

These mini peppermint cheesecakes are sure to become your new favorite seasonal indulgence.

Mini Peppermint Cheesecakes – Why They Shine

• Super simple recipe that even beginner bakers can master with minimal kitchen skills and basic ingredients.
• Perfect for holiday parties, Christmas gatherings, or winter potlucks where everyone craves something sweet and peppermint-flavored.
• Mini cheesecakes offer individual servings that make portion management easy and prevent overindulgence while looking adorably elegant.
• Requires straightforward steps with common kitchen tools, minimal prep work, and can be prepared ahead of time for stress-free entertaining.

Peppermint Cheesecake Ingredient Guide

• Oreo Cookies: Chocolate sandwich cookies that form the base of the cheesecake.
• Granulated Sugar: Adds sweetness to the crust.
• Salt: Enhances the overall flavor of the crust.
• Unsalted Butter: Helps bind the crust ingredients together.

• Cream Cheese: The primary component that gives cheesecake its signature creamy texture.
• Granulated Sugar: Provides sweetness to the filling.
• Sour Cream: Adds richness and tanginess to the cheesecake.
• Peppermint Extract: Delivers a festive mint flavor to the dessert.
• Vanilla Extract: Enhances the overall flavor profile.
• Heavy Cream: Creates a smooth and creamy consistency.
• Large Egg: Helps bind the filling and provides structure.
• All-Purpose Flour: Helps stabilize the cheesecake filling.
• Peppermint Chips: Adds extra peppermint flavor and texture.

• Heavy Cream: Used to create the whipped cream topping.
• Powdered Sugar: Sweetens and stabilizes the whipped cream.
• Vanilla Extract: Adds depth to the whipped cream.
• Candy Cane Kisses: Provides a festive decoration and additional peppermint flavor.

Equipment for Mini Cheesecakes

• Mini Cheesecake Pan: Essential for perfectly portioned, individual mini cheesecakes.
• Food Processor: Quick and easy way to crush Oreo cookies for the crust.
• Electric Mixer: Crucial for creating smooth, lump-free cheesecake filling and whipped cream.
• Measuring Cups and Spoons: Precise measurements ensure consistent results.
• Mixing Bowls: Needed for combining ingredients and preparing different components.
• Spatula: Helps fold ingredients and scrape batter evenly.
• Baking Sheet: Provides stability when moving mini cheesecake pan in and out of oven.
• Piping Bag (optional): Neat way to add whipped cream topping.

Mini Cheesecakes – Baking Instructions

Step 1: Crush Oreo Cookies for Crust

Place Oreo cookies in a food processor and pulse until they become fine crumbs.

Add granulated sugar and a pinch of salt.

Drizzle melted butter over the crumb mixture and blend until it resembles wet sand.

Press the mixture firmly into the bottom of a mini cheesecake pan, creating an even layer.

Bake the crust in a preheated oven at 350°F for 8 minutes to set.

Remove and let cool while preparing the filling.

Step 2: Whip Up Creamy Cheesecake Filling

In a large mixing bowl, beat cream cheese until smooth and free of lumps.

Gradually add granulated sugar, sour cream, and peppermint extract.

Continue mixing until the ingredients are completely incorporated.

• Heavy cream
• Egg
• All-purpose flour

Gently fold in white chocolate chips, distributing them evenly throughout the batter.

Step 3: Bake the Cheesecake Bases

Carefully pour the cheesecake filling into the prepared crusts, filling each cavity about 3/4 full.

Bake in the oven at 350°F for 20 minutes until the centers are almost set but still slightly jiggly.

Allow the cheesecakes to cool at room temperature for 30 minutes, then refrigerate for 2 hours to fully set.

Step 4: Prepare Fluffy Whipped Topping

In a chilled mixing bowl, whip heavy cream until it begins to thicken.

Gradually add powdered sugar and vanilla extract.

Continue beating until stiff peaks form, creating a light and airy whipped cream.

Step 5: Garnish and Serve

Once the cheesecakes are completely chilled, pipe or spread the whipped cream on top of each mini cheesecake.

Sprinkle crushed Candy Cane Kisses over the whipped cream for a festive and delicious finishing touch.

Serve chilled and enjoy the perfect blend of creamy cheesecake and peppermint flavor.

Mini Peppermint Cheesecake Tips

• Use a food processor for uniform, fine Oreo crumbs to create a smooth, compact crust that holds together beautifully.
• Avoid overmixing the cheesecake batter and gently fold ingredients to keep the texture light and prevent surface cracks.
• Let cream cheese soften at room temperature for 30-45 minutes to ensure a silky-smooth filling without lumps.
• Chill your mixing bowl and whisk beforehand to help heavy cream whip faster and create more stable peaks.
• Keep mini cheesecakes refrigerated in an airtight container for up to 5 days, separating layers with parchment paper to maintain their delicate decoration.

New Takes on Peppermint Cheesecakes

• Gluten-Free Candy Cane Cheesecake: Replace Oreo cookies with gluten-free graham crackers or almond flour. Use gluten-free certified ingredients for the entire recipe.
• Dairy-Free Peppermint Dream: Swap cream cheese with coconut cream cheese. Use coconut whipped cream instead of heavy cream. Replace dairy milk with almond milk.
• Keto Friendly Mint Cheesecake: Create a crust using crushed pecans and butter. Use sugar substitute like erythritol. Incorporate sugar-free chocolate chips for low-carb version.
• Vegan Peppermint Mini Cheesecakes: Utilize cashew cream cheese alternative. Replace eggs with flax eggs. Use coconut cream for topping. Select plant-based chocolate chips for garnish.

Ways to Serve Mini Cheesecakes

• Festive Holiday Centerpiece: Arrange mini cheesecakes on a sparkling silver platter surrounded by fresh pine sprigs and twinkling tea lights for a stunning holiday dessert display.
• Peppermint Party Platter: Cluster cheesecakes on a decorative board with crushed candy canes scattered around, creating a whimsical peppermint-themed dessert presentation that guests will adore.
• Cocoa and Cheesecake Pairing: Serve alongside warm hot chocolate in elegant mugs, letting guests enjoy the perfect winter dessert combination that balances rich, creamy flavors with sweet peppermint notes.
• Gift-Worthy Treat Packaging: Pack individual cheesecakes in clear gift boxes tied with red and white ribbons, making them a delightful homemade holiday gift for friends and family.

Storing Mini Peppermint Cheesecakes

• Store mini cheesecakes in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking.
• Wrap individual cheesecakes tightly in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in refrigerator before serving.
• Warm briefly at room temperature for 15-20 minutes. Avoid microwaving to prevent texture changes and maintain creamy consistency.
• Add fresh whipped cream and candy cane kisses just before serving to keep toppings crisp and prevent sogginess.

FAQs

• Can I use different types of Oreos for the crust?

Yes! Chocolate, mint, or birthday cake Oreos work great and can add extra flavor to your mini cheesecakes.

• What if I don't have a mini cheesecake pan?

Use a regular muffin tin with cupcake liners. Just make sure to grease the liners lightly to prevent sticking.

• How do I prevent cracks in my cheesecake?

Mix ingredients at room temperature and avoid overmixing. Also, bake in a water bath or use a lower oven temperature to create a more even bake.

• Can I make these cheesecakes ahead of time?

Absolutely! These mini cheesecakes can be prepared up to 3 days in advance and stored in the refrigerator before adding the whipped cream topping.

Mini Peppermint Cheesecakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 18 reviews

• Total Time: 55 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Festive mini peppermint cheesecakes deliver holiday cheer with creamy texture and cool mint flavor. Chocolate cookie crusts and peppermint swirls make these delightful desserts perfect for winter celebrations you won’t want to miss.

---

Ingredients

Scale 1x2x3x

Crust:

• 14 Oreo cookie halves
• 1.5 tablespoons (22 ml) butter, melted
• 1.5 teaspoons sugar
• 1 pinch of salt
• 2 tablespoons (15 g) all-purpose flour

Filling:

• 8 ounces (226 g) cream cheese, room temperature
• 1/4 cup (50 g) sugar
• 1/4 cup (60 ml) sour cream, room temperature
• 1/4 cup (60 ml) heavy cream, room temperature
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/3 cup Andes peppermint chips
• 1/3 cup mini chocolate chips

Topping:

• 2 tablespoons (15 g) powdered sugar
• 1/2 cup (120 ml) heavy cream, chilled
• 12 Candy Cane Kisses

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pulverize Oreo cookies with sugar and salt in a food processor until finely ground. Incorporate melted butter and blend thoroughly.
2. Press the cookie mixture firmly into mini cheesecake pan cavities, creating an even base layer. Bake the crust at 350°F for 8 minutes until lightly set.
3. In a large mixing bowl, whip cream cheese until smooth and creamy. Gradually incorporate sugar, sour cream, and peppermint extract, blending until fully integrated.
4. Gently fold in heavy cream, then mix in egg and flour, ensuring no lumps remain. Carefully fold peppermint chocolate chips into the silky mixture.
5. Distribute the cheesecake batter evenly among the pre-baked crusts, filling each cavity approximately three-quarters full.
6. Bake at 325°F for 18-22 minutes, watching for slight wobble in the center while edges appear set. Remove from oven and allow to cool at room temperature for 30 minutes.
7. Refrigerate cheesecakes for 2 hours to completely firm and develop flavor profile.
8. Whip heavy cream with powdered sugar and vanilla until stiff, glossy peaks form.
9. Garnish each chilled mini cheesecake with a generous dollop of whipped cream and sprinkle with crushed Candy Cane Kisses for festive presentation.

Notes

• Crush Oreos finely to ensure a smooth, compact crust that holds together perfectly when baked.
• Use room temperature cream cheese to prevent lumps and create a silky, smooth cheesecake filling.
• Avoid overmixing the batter to prevent air bubbles that can cause cracking during baking.
• Chill the cheesecakes thoroughly to help them set and develop a rich, creamy texture that melts in your mouth.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 302
• Sugar: 18 g
• Sodium: 215 mg
• Fat: 22 g
• Saturated Fat: 11 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 55 mg