Mini Peppermint Cheesecakes Bite-sized Holiday Dessert

These creamy peppermint cheesecakes are the perfect holiday dessert, bringing together the rich flavor of chocolate, the cool kick of peppermint, and a smooth, creamy cheesecake filling. 

Made with an Oreo cookie crust, peppermint Hershey kisses, and a hint of crushed candy canes, this mini cheesecake recipe is ideal for holiday parties and family gatherings.

This is one of our easy Winter recipes you will want to bookmark for latter.

Why You’ll Love This Recipe

• Perfect for the holidays: These mini peppermint cheesecakes add a festive touch to any gathering.
• Simple ingredients: Made with kitchen staples like cream cheese, sour cream, and candy canes.
• Individual servings: Served as mini cheesecakes, they’re easy to portion and serve at holiday parties.
• Easy to make: With no springform pan needed, just use a muffin tin with cupcake liners.
• Versatile flavors: Add a unique peppermint flavor while using classic Oreo cookies for the crust.

Ingredients for oreo crust peppermint cheesecake

• Oreo cookies
• Butter
• Cream cheese, softened
• Granulated sugar
• Large eggs
• Sour cream
• Candy canes, finely crushed
• Semi-sweet chocolate chips, roughly chopped
• Cool whip
• Peppermint hershey kisses

Equipment and kitchen tools

• Muffin pan
• Food processor
• Cupcake liners

How to make creamy peppermint cheesecake minis

Step 1 – Prepare Cookie Crust

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a muffin pan with cupcake liners.
3. In a food processor, blitz Oreo cookies to crumbs.

Step 2 – Assemble Cookie Crust

1. Add butter to a microwave-safe bowl and heat in 30-second increments until melted.
2. Add melted butter to the Oreo cookie crumbs, and pulse to combine.
3. Add a heaping spoonful of the Oreo crumb mixture to each cupcake liner.

Step 3 – Prepare Cream Filling

1. Press the crumbs into the liners. Set aside.
2. In a large bowl, beat cream cheese until smooth.

Step 4 – Add Peppermint

1. Add sugar, eggs, and sour cream, and mix until well combined. Fold in crushed candy canes and chocolate.

Step 5 – Add Pepperming Cheesecake filling

Add the cheesecake mixture to the cupcake liners, filling until almost full, leaving about ¼ inch at the top of each cupcake liner.

Step 6 – Add Whipped Topping

1. Bake the cheesecakes for 18—20 minutes.
2. Remove from the oven and allow to cool.
3. Chill the cheesecakes in the refrigerator for 1—2 hours.
4. To serve, add the cool whip to a piping bag with a 1M star tip.
5. Pipe the cool whip onto the cupcakes.

Step 7 – Add Peppermint Kiss

Top with a peppermint hershey kiss.

Tips for the Best Results

• Bring ingredients to room temperature: Cream cheese and sour cream will blend better when softened, creating a smoother cheesecake batter.
• Use a food processor: Pulse the Oreo cookies into fine crumbs to achieve a perfect Oreo cookie crust. Press them firmly with a wooden spoon for an even layer.
• Chill thoroughly: Refrigerate for 1-2 hours after baking to allow the cheesecake to set. This helps the peppermint flavor intensify and makes for a firmer texture.
• Use piping bags for topping: A piping bag fitted with a star tip makes it easy to pipe whipped topping onto each mini cheesecake.

Substitutions and Variations

• Swap the crust: If you’d like a lighter flavor, use crushed Graham crackers instead of Oreos.
• Add peppermint extract: For a stronger peppermint flavor, add a small amount of peppermint extract to the cheesecake batter.
• Chocolate variations: Substitute semi-sweet chocolate chips with dark chocolate or white chocolate chips for different layers of sweetness.
• Whipped topping: Make your own whipped cream with heavy whipping cream, vanilla extra and powdered sugar. Combine with an electric mixer until it forms stiff peaks.
• ​Candy toppings: Instead of peppermint kisses, top your mini cheesecakes with pieces of peppermint bark.

FAQs About This Peppermint Cheesecake Recipe

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