Mini Peppermint Cheesecake Recipe
Introduction
The holidays wouldn’t be complete without something creamy, decadent, and just a touch whimsical—and this Mini Peppermint Cheesecake Recipe delivers exactly that. Picture a silky-smooth cheesecake filling infused with cool peppermint and vanilla, nestled on a chocolate Oreo crust, then topped with clouds of homemade whipped cream and sparkling crushed candy canes. Every bite feels like the season itself—festive, joyful, and irresistibly indulgent.
I first made these peppermint cheesecakes one December when I wanted something elegant for a holiday dessert tray that didn’t require slicing or plating. Mini cheesecakes turned out to be the perfect solution: they look adorable, taste divine, and are so easy to serve at parties. The peppermint flavor adds a refreshing balance to the richness of the cheesecake, while the crushed candy canes bring that signature holiday crunch and color.
Unlike a full-sized cheesecake, these minis bake up quickly, cool faster, and are virtually foolproof—even if you’re new to cheesecake baking. The combination of chocolatey Oreo crust and peppermint-infused filling is a match made in Christmas heaven. For even more holiday dessert ideas, check out Sally’s Baking Addiction or browse seasonal recipes on Taste of Home. Both sites offer amazing inspiration for festive baking!
Whether you’re hosting a Christmas dinner, attending a cookie exchange, or looking for the perfect edible gift, these Mini Peppermint Cheesecakes will steal the show. They’re small enough for a sweet bite but decadent enough to satisfy any dessert lover at the table.
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Mini Peppermint Cheesecake Recipe
Description
These Mini Peppermint Cheesecakes feature a chocolate Oreo crust, creamy peppermint filling, and fluffy whipped topping with crushed candy canes. They’re perfectly portioned, delightfully festive, and full of cool minty flavor.
Ingredients
For the Crust:
- 1 ½ cups Oreo cookie crumbs (about 15–18 Oreos)
- 2 tablespoons unsalted butter, melted
For the Peppermint Cheesecake Filling:
- 1 (8-ounce) block cream cheese, softened
- ¾ cup granulated sugar
- ⅓ cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 large egg, room temperature
- ¼ cup crushed peppermint candies or candy canes
For the Homemade Whipped Topping:
- 1 cup cold heavy cream
- 2–3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
For Garnish:
- ¼ cup crushed peppermint candies or candy canes
Instructions
- Preheat and Prepare:
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick baking spray. - Make the Crust:
In a medium bowl, mix together Oreo cookie crumbs and melted butter until evenly moistened. Spoon about 1 tablespoon of the mixture into each muffin cup and press firmly using the back of a spoon or a small glass. Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly. - Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together on medium speed until smooth and creamy (about 2 minutes). Add the sour cream, vanilla extract, and peppermint extract, mixing until fully combined. Scrape down the sides of the bowl as needed. - Add the Egg and Peppermint:
Beat in the egg just until incorporated—don’t overmix, as this can introduce air bubbles. Gently fold in the crushed peppermint candies. - Fill and Bake:
Divide the filling evenly among the crusts, filling each liner almost to the top. Bake for 18–22 minutes, or until the centers are just set and slightly jiggly. Avoid overbaking—mini cheesecakes will firm up as they cool. - Cool and Chill:
Let the cheesecakes cool in the pan for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours (or overnight for best flavor and texture). - Make the Whipped Topping:
In a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. - Decorate and Serve:
Pipe or spoon whipped cream onto each cheesecake, then sprinkle with crushed peppermint candies for a festive finish.
Notes
Avoid Cracks: Don’t overbake. The centers should wobble slightly when you remove them from the oven.
Make Ahead: These can be made 1–2 days ahead and stored in the fridge until ready to serve.
Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature for a smooth, lump-free filling.
Advanced Techniques
Perfecting the Peppermint Balance
Peppermint extract is powerful—just a teaspoon can bring intense flavor. If you prefer a subtler taste, start with ½ teaspoon and adjust to your liking. For extra depth, pair it with a hint of vanilla extract (as this recipe does) to smooth out the sharp mint notes. I learned the hard way that too much peppermint can make cheesecake taste more like toothpaste than dessert—less is definitely more!
Achieving a Silky, Lump-Free Cheesecake Batter
The secret to creamy mini cheesecakes is mixing technique. Always beat the cream cheese until smooth before adding sugar or eggs. Scrape the bowl often to prevent lumps. Overbeating after the egg is added introduces air, which causes cracks—so mix gently once the egg goes in. Patience here really pays off with that dreamlike texture.
Creating a Crunchy, Chocolatey Crust
The Oreo crust provides the perfect counterpoint to the creamy filling. For extra depth, toast the crumbs in a skillet for a minute or two before mixing with butter—it gives a slightly nutty aroma that elevates the base. Or, mix in a pinch of espresso powder for a richer chocolate flavor that complements the peppermint perfectly.
Whipped Cream That Holds Its Shape
If you want your whipped topping to stay fluffy for hours, stabilize it! Add 1 tablespoon of instant vanilla pudding mix or 1 teaspoon of cornstarch while whipping. It creates a thicker, more stable topping that won’t deflate—perfect for party displays or make-ahead desserts.
Adding a Hint of Color
For a pop of holiday color, tint half the cheesecake batter with a drop or two of red food coloring, then swirl it into the plain batter before baking. You’ll get a gorgeous peppermint candy–style pattern that looks beautiful once topped with whipped cream.
Storage, Shelf Life, and Maintenance Tips
Keeping Mini Cheesecakes Fresh
Store your Mini Peppermint Cheesecakes in an airtight container in the refrigerator. They’ll stay fresh and creamy for up to 5 days. Keep them covered to prevent them from absorbing fridge odors or drying out.
Freezing for Later
These cheesecakes freeze beautifully! Freeze them (without whipped topping) on a baking sheet until firm, then transfer to a freezer-safe container. Thaw overnight in the fridge, then top with whipped cream and peppermint before serving.
Refreshing Whipped Cream
If your whipped cream loses volume in the fridge, give it a quick re-whip or replace it with a fresh batch before topping the cheesecakes. A dollop of stabilized whipped cream holds up best for make-ahead events.
Preventing Sticky Liners
To keep the crusts from sticking to paper liners, use foil baking cups or lightly spray the liners with nonstick spray before filling. Once chilled, the cheesecakes will release easily.
Serving for Special Occasions
For parties, remove liners before topping, then place each cheesecake on a mini plate or decorative wrapper. Add a drizzle of chocolate syrup or a peppermint stick for an elegant presentation.
Dietary Adaptations and Substitutions
Making Gluten-Free Mini Peppermint Cheesecakes
Use gluten-free chocolate sandwich cookies or gluten-free Oreos for the crust. Everything else in this recipe is naturally gluten-free, so it’s an easy adaptation without sacrificing taste or texture.
Lower-Sugar Version
Replace granulated sugar with a monk fruit blend or erythritol sweetener. For the whipped cream, use powdered erythritol. The cheesecakes remain creamy and flavorful with much less sugar.
Dairy-Free Peppermint Cheesecakes
Use dairy-free cream cheese (like Kite Hill or Tofutti) and vegan sour cream. Substitute coconut cream for heavy cream in the topping. The result is just as luscious, with a subtle coconut twist that complements the peppermint beautifully.
Egg-Free Adaptation
Swap the egg for 2 tablespoons of plain Greek yogurt or a “flax egg” (1 tablespoon flaxseed meal + 3 tablespoons water). This keeps the filling creamy and cohesive without using eggs.
Vegan-Friendly Variation
Combine the dairy-free and egg-free swaps above, use coconut oil in place of butter, and ensure your cookies are vegan. You’ll have a plant-based treat that’s every bit as festive as the original!
FAQs About Mini Peppermint Cheesecake Recipe
Can I Make These Without a Muffin Tin?
Yes! You can use silicone molds, small ramekins, or even a mini cupcake pan for bite-sized versions. Just adjust the baking time—smaller cheesecakes bake faster.
Do I Need a Water Bath?
Not for this recipe! Because these are mini cheesecakes, they bake evenly and gently without the need for a water bath. Just avoid overbaking to keep them creamy.
Can I Use Candy Cane Pieces Instead of Peppermint Candies?
Absolutely. Candy canes are perfect! Just crush them finely so they blend evenly into the batter and topping. The red-and-white flecks look especially festive.
Why Did My Cheesecakes Sink in the Middle?
Sinking happens if they’re overmixed or cooled too quickly. Let them cool gradually at room temperature before refrigerating. Even if they sink a bit, whipped cream hides everything beautifully!
Can I Make These Ahead for a Party?
Yes! In fact, they’re an ideal make-ahead dessert. Bake and chill them a day or two before, then add whipped cream and crushed peppermint right before serving.
Conclusion & Final Thoughts
This Mini Peppermint Cheesecake Recipe combines everything we love about the holidays—creamy texture, cool minty flavor, and a festive presentation that looks as good as it tastes. These little cheesecakes are easy to make, yet they deliver the “wow” factor every dessert table deserves. The contrast of the chocolate crust and peppermint filling creates a harmonious balance that feels indulgent without being overly rich.
What I adore most about this recipe is its versatility. You can dress them up with chocolate drizzle, pipe tall swirls of whipped cream, or even top them with mini candy canes. And because they’re individually portioned, they’re perfect for parties, potlucks, or gifting in small holiday boxes.
So this season, skip the stress of cutting and serving a full-sized cheesecake. Instead, whip up a batch of these Mini Peppermint Cheesecakes, chill them to perfection, and watch them disappear faster than snowflakes on Christmas morning. Creamy, cool, and utterly charming—these little bites capture the magic of the holidays in every spoonful.