Mini Peppermint Cheesecakes: A Festive Treat Done Right

Few desserts capture the joy of the holidays quite like peppermint. When paired with the creamy richness of cheesecake, the result is indulgent yet refreshing. Mini peppermint cheesecakes bring all the flavor of a traditional cheesecake in a bite-sized form that is easy to serve and perfect for parties. They are not only visually appealing with their festive colors but also easy to prepare ahead of time, making them a go-to dessert for busy hosts.

This guide will take you through every step of making mini peppermint cheesecakes, from assembling the crust to storing leftovers, while offering practical tips, variations, and serving suggestions.

Ingredients

For the Crust

• 1 ½ cups (150 g) chocolate cookie crumbs (such as Oreos, crushed finely)

• 4 tablespoons (60 g) unsalted butter, melted

• 2 tablespoons (25 g) granulated sugar

For the Cheesecake Filling

• 16 ounces (450 g) cream cheese, softened to room temperature

• ½ cup (100 g) granulated sugar

• 2 large eggs, at room temperature

• ½ cup (120 g) sour cream

• ½ teaspoon pure vanilla extract

• ½ teaspoon peppermint extract (adjust to taste)

• 2–3 drops red food coloring (optional, for swirl effect)

For the Topping

• ¾ cup (180 ml) heavy whipping cream, cold

• 2 tablespoons (15 g) powdered sugar

• ¼ teaspoon peppermint extract

• ¼ cup (30 g) crushed candy canes or peppermint candies

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Instructions

Step 1: Prepare the Pan

Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners. This prevents sticking and makes serving easier.

Step 2: Make the Crust

1. In a medium bowl, combine the crushed chocolate cookie crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.

2. Divide the mixture evenly among the muffin cups, about 1 tablespoon per cup.

3. Press firmly using the back of a spoon or the bottom of a small glass to create a compact crust.

4. Bake the crusts for 5 minutes, then remove from the oven to cool slightly while preparing the filling.

Step 3: Mix the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and free of lumps.

2. Add the sugar and continue beating until fully incorporated.

3. Mix in the eggs one at a time, scraping down the sides of the bowl after each addition to ensure even blending.

4. Stir in the sour cream, vanilla extract, and peppermint extract. Blend until the mixture is creamy and uniform.

Step 4: Add the Swirl Effect (Optional)

If you want a festive swirl, remove about ¼ cup of the batter and place it in a small bowl. Add 2–3 drops of red food coloring and stir. Set aside.

Step 5: Fill the Muffin Cups

1. Spoon the plain cheesecake batter evenly into the prepared muffin cups, filling each about three-quarters full.

2. Add a small drop of the red-tinted batter on top of each cup. Use a toothpick to swirl it gently into the white batter, creating a marbled peppermint effect.

Step 6: Bake

Place the muffin tin in the oven and bake for 18–20 minutes, or until the centers are set but still slightly jiggly. Avoid overbaking, as this can cause cracks.

Step 7: Cool and Chill

Remove the cheesecakes from the oven and allow them to cool in the pan for 30 minutes. Then transfer them to the refrigerator and chill for at least 2 hours, preferably overnight, for best texture and flavor.

Step 8: Prepare the Whipped Topping

1. In a chilled bowl, whip the heavy cream with powdered sugar and peppermint extract until stiff peaks form.

2. Transfer the whipped cream to a piping bag fitted with a star tip for a decorative finish.

Step 9: Assemble and Garnish

Once the cheesecakes are chilled, pipe whipped cream on top of each mini cheesecake. Sprinkle crushed candy canes or peppermint candies over the cream for a festive crunch.

Conservation and Storage

Mini peppermint cheesecakes store well, making them ideal for advance preparation. Keep them refrigerated in an airtight container for up to 5 days. For longer storage, freeze them without the whipped cream topping. Wrap each cheesecake tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before decorating and serving.

Variations

1. Crust Options: Swap chocolate cookie crumbs for graham crackers or gingersnap cookies for a spiced holiday twist.

2. Chocolate Peppermint: Add ½ cup (85 g) melted dark chocolate to the cheesecake batter for a richer flavor.

3. Oreo Peppermint: Stir in crushed peppermint Oreos into the batter for extra crunch.

4. Gluten-Free: Use gluten-free chocolate cookies for the crust to make the recipe suitable for gluten-sensitive guests.

5. Topping Variation: Replace crushed peppermint candies with shaved white chocolate or festive sprinkles for a softer topping.

Serving Suggestions

Mini peppermint cheesecakes shine on dessert tables, especially during holiday gatherings. Arrange them on a tiered stand for an elegant presentation. Pair them with hot cocoa, coffee, or even a peppermint mocha for a complementary flavor experience. For plated desserts, drizzle chocolate sauce or raspberry coulis on the plate before setting down the cheesecake. Their small size makes them ideal finger foods for cocktail parties or buffet-style dinners.

Conclusion

Mini peppermint cheesecakes combine creamy texture, rich flavor, and refreshing peppermint in a compact, festive form. They store well, adapt easily to variations, and suit both casual family nights and elegant gatherings. With their vibrant look and bold taste, they are a versatile dessert that never fails to impress. Once you master this recipe, you’ll find it becomes a go-to treat for any occasion where flavor and presentation matter.

Mini Peppermint Cheesecakes: A Festive Treat Done Right

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• Author: Eleanor
• Total Time: 40 minutes
• Yield: 12 mini cheesecakes 1x
• Diet: Vegetarian

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Description

Creamy, bite-sized peppermint cheesecakes with a chocolate cookie crust, festive swirl, and whipped cream topping. Perfect for holidays and parties.

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Ingredients

Scale 1x2x3x

For the Crust

• 1 ½ cups (150 g) chocolate cookie crumbs (Oreos, crushed finely)

• 4 tbsp (60 g) unsalted butter, melted

• 2 tbsp (25 g) granulated sugar

For the Cheesecake Filling

• 16 oz (450 g) cream cheese, softened

• ½ cup (100 g) granulated sugar

• 2 large eggs, at room temperature

• ½ cup (120 g) sour cream

• ½ tsp vanilla extract

• ½ tsp peppermint extract

• 2–3 drops red food coloring (optional)

For the Topping

• ¾ cup (180 ml) heavy whipping cream, cold

• 2 tbsp (15 g) powdered sugar

• ¼ tsp peppermint extract

• ¼ cup (30 g) crushed candy canes or peppermint candies

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Instructions

• Prepare Pan: Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.

• Make Crust: Mix cookie crumbs, butter, and sugar until combined. Divide into cups, press firmly, and bake 5 minutes. Cool.

• Mix Filling: Beat cream cheese until smooth. Add sugar, then eggs one at a time. Stir in sour cream, vanilla, and peppermint.

• Add Swirl (optional): Color ¼ cup batter with red food coloring. Drop onto cups and swirl with a toothpick.

• Fill & Bake: Spoon batter into cups, about ¾ full. Bake 18–20 minutes, until centers are set but slightly jiggly.

• Cool & Chill: Cool 30 minutes in pan, then refrigerate at least 2 hours or overnight.

• Whipped Topping: Beat cream, sugar, and peppermint extract until stiff peaks form. Pipe onto cheesecakes.

• Garnish: Sprinkle with crushed candy canes before serving.

Notes

• Do not overbake; cheesecakes should jiggle slightly in the center.

• Can be frozen without topping for up to 2 months.

• Gluten-free crust works with GF cookies.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini cheesecake, approx.
• Calories: 230 kcal
• Sugar: 17 g
• Sodium: 160 mg
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 55 mg

Keywords: mini peppermint cheesecakes, holiday dessert, peppermint cheesecake bites, Christmas dessert