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
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.
Notes
Bring cream cheese, sour cream, and eggs to room temperature for smooth filling.
Do not overbake—centers should jiggle slightly when finished.
Crush candy canes just before serving to keep them crisp.
Cheesecakes firm up more as they chill.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 16 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: mini peppermint cheesecakes, holiday cheesecake bites, peppermint dessert recipe