Name: Mini Peppermint Cheesecakes: Festive, Creamy, and Irresistible
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: Crust; 1 cup (100 g) chocolate cookie crumbs (Oreos without filling); 3 tablespoons (45 g) unsalted butter, melted; 1 tablespoon (12 g) granulated sugar; Cheesecake Filling; 16 oz (450 g) cream cheese, softened; ½ cup (100 g) granulated sugar; 2 large eggs, room temperature; ½ cup (120 g) sour cream, room temperature; ½ teaspoon peppermint extract; ½ teaspoon vanilla extract; Pinch of salt; Topping; ½ cup (120 ml) heavy whipping cream, chilled; 2 tablespoons (15 g) powdered sugar; 2–3 candy canes, crushed (¼ cup / 25 g); Optional: 2 oz melted chocolate chips for drizzle

When the holidays roll around, desserts often take center stage. While classic pies and cakes have their place, few treats capture the magic of the season like Mini Peppermint Cheesecakes. These bite-sized delights combine the creamy richness of cheesecake with the cool, refreshing zing of peppermint. Their petite size makes them perfect for parties, gifting, or portion-controlled indulgence. The best part? They’re surprisingly simple to prepare, requiring only a handful of ingredients and a muffin tin. With every bite, you get the silky cheesecake texture, crunchy crust, and festive peppermint flair—making them an instant crowd-pleaser.

Ingredients

For 12 mini cheesecakes:

Crust

1 cup (100 g) chocolate cookie crumbs (such as Oreos without filling)
3 tablespoons (45 g) unsalted butter, melted
1 tablespoon (12 g) granulated sugar

Cheesecake Filling

16 oz (450 g) cream cheese, softened
½ cup (100 g) granulated sugar
2 large eggs, room temperature
½ cup (120 g) sour cream, room temperature
½ teaspoon peppermint extract
½ teaspoon vanilla extract
Pinch of salt

Topping

½ cup (120 ml) heavy whipping cream, chilled
2 tablespoons (15 g) powdered sugar
2–3 candy canes, crushed (about ¼ cup / 25 g)
Optional: chocolate drizzle (2 oz melted chocolate chips)

Instructions

Step 1: Prepare the crust

Preheat oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners.
In a medium bowl, mix cookie crumbs, melted butter, and sugar until mixture resembles wet sand.
Scoop about 1 tablespoon into each liner. Press firmly with the back of a spoon or small glass to form even crusts.
Bake for 5 minutes, then set aside to cool slightly.

Step 2: Make the filling

Beat softened cream cheese in a large bowl until smooth and free of lumps.
Add sugar and beat again until fully incorporated.
Mix in eggs one at a time, scraping down sides as needed.
Blend in sour cream, peppermint extract, vanilla extract, and a pinch of salt. The batter should be creamy and uniform.

Step 3: Fill and bake

Divide filling evenly among muffin cups, filling each about three-quarters full.
Bake for 18–20 minutes, or until centers look set but still jiggle slightly when shaken.
Remove pan from oven and let cool at room temperature for 30 minutes.
Transfer to refrigerator and chill for at least 2 hours, or overnight for best results.

Step 4: Whip topping and decorate

Beat heavy cream and powdered sugar together until soft peaks form.
Spoon or pipe whipped cream onto chilled cheesecakes.
Sprinkle crushed candy canes over whipped cream.
Drizzle with melted chocolate if desired for extra richness.

Conservation and Storage

Refrigeration: Store cheesecakes in an airtight container in the refrigerator for up to 4 days. Keep toppings separate until serving to prevent sogginess.
Freezing: Freeze plain cheesecakes (without toppings) by wrapping tightly in plastic wrap, then in foil. Store up to 2 months. Thaw overnight in the refrigerator before topping and serving.
Transporting: If taking to a party, keep them chilled in a cooler until ready to serve to preserve texture and toppings.

Variations

Chocolate Peppermint Cheesecakes: Add 3 tablespoons cocoa powder to the cheesecake filling for a chocolate base.
White Chocolate Twist: Melt 4 oz white chocolate and fold it into the filling before baking.
Crust Alternatives: Try graham cracker crumbs, gingersnap cookies, or shortbread for unique flavor bases.
Mint Chocolate Topping: Use crushed chocolate-mint candies instead of candy canes for a richer taste.
Mini No-Bake Version: Skip the oven by using a no-bake cheesecake filling with gelatin and chilling until firm.

Tips for Perfecting the Dish

Room temperature ingredients: Ensure cream cheese, sour cream, and eggs are at room temperature to achieve a lump-free batter.
Avoid overbaking: Pull cheesecakes from the oven when centers are slightly wobbly; they’ll firm up as they cool.
Cool gradually: Avoid cracks by letting cheesecakes cool at room temperature before refrigerating.
Pipe toppings neatly: Use a piping bag for whipped cream if you want a professional, bakery-style presentation.
Crush candy canes just before serving: They dissolve quickly when exposed to moisture, so fresh crushing keeps them crisp and vibrant.

Serving Suggestions

Holiday Dessert Table: Arrange on a platter with sprigs of rosemary and pomegranate seeds for a festive look.
Gift Boxes: Place individual cheesecakes in cupcake boxes as edible gifts for neighbors or coworkers.
After-Dinner Treat: Serve with hot cocoa or coffee to balance the refreshing peppermint with warmth.
Kids’ Party: Let children add their own toppings like mini chocolate chips, sprinkles, or extra whipped cream.
Elegant Dinner: Add a drizzle of dark chocolate ganache for a sophisticated finish.

Conclusion

Mini Peppermint Cheesecakes embody everything joyful about holiday desserts—creamy texture, refreshing peppermint flavor, and charming presentation. They’re easy enough for novice bakers but impressive enough for any festive gathering. With flexible variations, reliable storage options, and customizable serving ideas, this recipe adapts seamlessly to any occasion. Whether you bring them to a holiday party, serve them after a family dinner, or prepare them ahead for easy entertaining, these mini cheesecakes deliver flavor and fun in every bite.

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Mini Peppermint Cheesecakes: Festive, Creamy, and Irresistible

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

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Description

Creamy, festive mini cheesecakes with a chocolate cookie crust, cool peppermint flavor, and a candy cane crunch. Perfect for holiday parties, gifting, or after-dinner treats.

Ingredients

Scale

Crust

1 cup (100 g) chocolate cookie crumbs (Oreos without filling)

3 tablespoons (45 g) unsalted butter, melted

1 tablespoon (12 g) granulated sugar

Cheesecake Filling

16 oz (450 g) cream cheese, softened

½ cup (100 g) granulated sugar

2 large eggs, room temperature

½ cup (120 g) sour cream, room temperature

½ teaspoon peppermint extract

½ teaspoon vanilla extract

Pinch of salt

Topping

½ cup (120 ml) heavy whipping cream, chilled

2 tablespoons (15 g) powdered sugar

2–3 candy canes, crushed (¼ cup / 25 g)

Optional: 2 oz melted chocolate chips for drizzle

Instructions

Prepare crust: Preheat oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners. Mix cookie crumbs, melted butter, and sugar. Press 1 tablespoon mixture into each liner. Bake 5 minutes, set aside.

Make filling: Beat cream cheese until smooth. Add sugar, mix well. Beat in eggs one at a time. Blend in sour cream, peppermint extract, vanilla, and salt until creamy.

Fill and bake: Divide batter among cups, filling ¾ full. Bake 18–20 minutes until centers are just set. Cool 30 minutes at room temperature, then refrigerate 2 hours or overnight.

Decorate: Beat whipping cream with powdered sugar until soft peaks form. Pipe or spoon on top of cheesecakes. Sprinkle with crushed candy canes and drizzle with chocolate if desired.