Mini Peppermint Cheesecakes

Introduction

Did you know that individual desserts can increase perceived indulgence by up to 40% compared to slices from a larger cake? That’s the magic of portioned perfection, and it’s exactly what you get with these stunning Mini Peppermint Cheesecakes. These festive treats are more than just a dessert; they’re a holiday experience in a perfectly portable package. Featuring a rich, chocolatey Oreo crust, a luxuriously creamy peppermint filling studded with melty chocolate chips, and a cloud of whipped cream crowned with a candy cane kiss, they are the ultimate answer to your seasonal sweet cravings.

Perfect for cookie exchanges, elegant dinner parties, or a special family treat, these mini cheesecakes combine the classic flavors of the holidays with the foolproof simplicity of a no-water-bath, individual dessert. Let’s dive into how you can create these show-stopping, minty marvels that are sure to become a new December tradition.

Ingredients List

Gather these simple ingredients for a dessert that delivers maximum flavor and festive cheer. I’ve included sensory notes and easy swaps to make this recipe your own.

For the Oreo Crust:

• 24 Oreo cookies (about 2 cups of crumbs) – The classic chocolate sandwich cookie provides a deep, bittersweet base that perfectly balances the sweet mint filling. Substitution: Use any chocolate sandwich cookie or chocolate graham crackers.
• 4 tablespoons (½ stick) unsalted butter, melted – Acts as the edible “glue” for the crust, creating a firm, snappy base with a rich, buttery aroma.

For the Peppermint Cheesecake Filling:

• 16 oz (2 blocks) full-fat cream cheese, room temperature – CRUCIAL: Room temp cream cheese is non-negotiable for a silky-smooth, lump-free filling. It should feel soft and spreadable.
• ⅔ cup granulated sugar – Sweetens and helps create the creamy texture.
• 2 large eggs, room temperature – Provides structure and richness. Room temperature eggs incorporate more evenly.
• ½ cup sour cream, room temperature – The secret weapon for tangy flavor and an ultra-creamy, velvety mouthfeel.
• 1 ½ teaspoons pure peppermint extract – Use pure extract, not imitation, for a clean, bright mint flavor without any chemical aftertaste. Adjust to taste.
• ¼ teaspoon fine sea salt – Enhances all the other flavors and balances the sweetness.
• ½ cup mini semi-sweet chocolate chips – Adds delightful pockets of melted chocolate. The mini size ensures even distribution. Substitution: Chopped dark chocolate or white chocolate chips.
• Red food coloring (gel recommended) – Optional, but gives that iconic festive pink hue. Gel coloring provides vibrant color without thinning the batter.

For the Topping:

• 1 cup heavy whipping cream, cold
• 2 tablespoons powdered sugar
• ½ teaspoon pure vanilla extract
• 12-16 mini candy canes or Candy Cane Hershey’s Kisses – For the final, crunchy, minty garnish.

Timing

Compared to a traditional full-sized cheesecake that can take over an hour to bake and requires a finicky water bath, these Mini Peppermint Cheesecakes are a speed demon. The active prep is under 30 minutes, and the baking time is cut by more than half. The majority of the time is hands-off chilling, making this an excellent make-ahead dessert. Plan for at least 4 hours of chilling for the perfect set and flavor development.

Individual peppermint cheesecakes are the perfect festive, portion-controlled treat.

Step-by-Step Instructions

Step 1: Prepare the Oreo Crust

Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners. In a food processor, pulse the entire Oreo cookies (filling and all!) into fine, uniform crumbs. You should have about 2 cups. Transfer the crumbs to a bowl and pour the melted butter over them. Mix with a fork until the mixture resembles wet sand and holds together when pinched. Spoon about 1 ½ tablespoons of the mixture into each muffin liner. Use the bottom of a small glass or a tamper to press the crumbs firmly and evenly into the base. This compact layer is what gives you a solid, sliceable crust. Pre-bake the crusts for 5 minutes. This step helps set the crust and prevents it from becoming soggy later. Let them cool slightly on a wire rack while you make the filling.

Step 2: Create the Peppermint Filling

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature cream cheese on medium speed for 2-3 minutes until it is completely smooth, creamy, and free of any lumps. Scrape down the bowl and beater. With the mixer on low, gradually add the granulated sugar. Once incorporated, increase speed to medium and beat for another minute until well combined. Add the eggs, one at a time, mixing on low just until each egg is fully blended. Overmixing at this stage incorporates too much air, which can lead to cracking. Scrape the bowl again. Add the sour cream, peppermint extract, and salt. Mix on low until the batter is homogenous and velvety. If using, add a few drops of red gel food coloring and mix until you achieve your desired shade of pink. Finally, gently fold in the mini chocolate chips with a spatula.

Step 3: Assemble and Bake

Divide the peppermint cheesecake filling evenly among the 12 prepared crusts, filling each liner almost to the top. Smooth the tops with a small offset spatula or the back of a spoon. Tap the pan gently on the counter a few times to release any large air bubbles. Bake in the preheated oven for 18-22 minutes. The cheesecakes are done when the edges are set, but the centers still have a slight jiggle—like Jell-O—when you gently shake the pan. They will continue to set as they cool. Avoid overbaking, as this is the primary cause of dryness and cracking. Remove the pan from the oven and let the cheesecakes cool completely in the pan on a wire rack for about 1 hour.

Step 4: Chill and Top

Once at room temperature, transfer the muffin tin to the refrigerator. Chill the cheesecakes, uncovered, for at least 4 hours, but preferably overnight. This chilling period is essential for the flavor to mature and the texture to become perfectly firm and creamy. Just before serving, make the whipped cream: In a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Pipe or dollop the whipped cream onto each chilled cheesecake. Unwrap a Candy Cane Kiss or crush a mini candy cane and sprinkle it over the top for the final festive touch.

Nutritional Information

Estimated per cheesecake (based on 12 servings, including whipped cream topping):

• Calories: ~420 kcal
• Total Fat: 30g
• Saturated Fat: 17g
• Carbohydrates: 35g
• Fiber: 1g
• Sugars: 28g
• Protein: 6g

Healthier Alternatives

You can lighten up these indulgent treats without sacrificing the core peppermint-chocolate experience:

• Crust: Use reduced-fat Oreo thins or blend dates with almonds and cocoa powder for a whole-food, no-bake crust.
• Filling: Swap full-fat cream cheese for Neufchâtel (⅓ less fat) or a blended cottage cheese/greek yogurt mixture for a high-protein twist. Use a sugar substitute like monk fruit or erythritol that measures 1:1 like sugar.
• Chocolate Chips: Opt for sugar-free dark chocolate chips or cacao nibs for an antioxidant boost and less sugar.
• Topping: Use chilled coconut cream whipped with a touch of vanilla instead of heavy whipping cream, or simply top with a light dusting of crushed candy cane.

Serving Suggestions

These mini cheesecakes are stars on their own, but you can elevate your presentation:

• Serve on a tiered dessert stand for a holiday party.
• Drizzle with a simple chocolate ganache or melted white chocolate before adding the whipped cream.
• Pair with a cup of hot chocolate, peppermint tea, or a rich espresso for a decadent dessert course.
• Create a “cheesecake bar” with toppings like crushed peppermint bark, chocolate shavings, and different fruit sauces.

Common Mistakes

• Using Cold Ingredients: Cold cream cheese, eggs, or sour cream will never blend smoothly, leading to a lumpy batter. Plan ahead for room temperature ingredients.
• Overmixing the Batter: Once eggs are added, mix just to combine. Overmixing incorporates excess air, which expands in the oven and causes the cheesecakes to rise and fall dramatically, leading to cracks.