Mini Peppermint Chocolate Cheesecakes

Mini Peppermint Chocolate Cheesecakes are a rich and festive dessert made with a chocolate cookie crust, a smooth peppermint chocolate cheesecake filling, and a glossy ganache topping. Finished with whipped cream and crushed candy canes, these elegant mini cheesecakes are the perfect individual treat for holiday celebrations.

Why You’ll Love This Recipe

These mini cheesecakes offer all the decadence of a full-size dessert in perfectly portioned bites. They’re ideal for entertaining and require no slicing. With a cool peppermint flavor that enhances the deep chocolate, they bring a refreshing balance to the rich, creamy texture.

• Perfect for parties and gifting
• No slicing required
• Make-ahead friendly
• Balanced peppermint flavor
• Visually stunning and crowd-pleasing

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chocolate sandwich cookies (like Oreos), crushed
• Unsalted butter, melted
• Cream cheese, softened
• Granulated sugar
• Eggs
• Sour cream
• Peppermint extract
• Semi-sweet chocolate, melted and slightly cooled
• Heavy cream
• Chocolate chips (for ganache)
• Whipped cream
• Crushed peppermint candies or candy canes (for garnish)

Directions

1. Preheat oven to 325°F (163°C). Line a muffin pan with paper liners.
2. In a bowl, mix crushed chocolate cookies and melted butter. Press into the bottom of each liner to form crusts. Bake for 5 minutes, then let cool.
3. In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy.
4. Beat in eggs one at a time, followed by sour cream and peppermint extract.
5. Stir in the melted chocolate until fully incorporated.
6. Spoon cheesecake filling into each crust-lined cup, filling almost to the top.
7. Bake for 18–22 minutes, or until centers are set but slightly jiggly. Cool completely, then refrigerate for at least 4 hours or overnight.
8. For the ganache, heat heavy cream and pour over chocolate chips. Let sit for a minute, then stir until smooth.
9. Spoon ganache over the chilled cheesecakes and top with whipped cream and crushed peppermint before serving.

Servings and timing

Servings: 12 mini cheesecakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Total Time: Approximately 4 hours 45 minutes

Variations

• White Chocolate Peppermint: Swap semi-sweet chocolate for white chocolate in the filling.
• Crust Options: Use chocolate graham crackers or chocolate wafers instead of sandwich cookies.
• Topping Choices: Try chocolate shavings or mini chocolate chips for a different finish.
• Mini Muffin Version: Use a mini muffin tin for bite-sized portions.
• Gluten-Free: Use gluten-free chocolate cookies in the crust.

Storage/Reheating

Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They also freeze well—place them in a single layer and freeze until solid, then store in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator before serving. These cheesecakes are best served chilled and do not require reheating.

FAQs

Can I make these without a muffin tin?

Yes, use silicone molds or mini springform pans as alternatives.

Can I make these ahead of time?

Absolutely. These mini cheesecakes can be made up to 2 days in advance and stored in the refrigerator.

Do I need a water bath?

Not for mini cheesecakes—baking them in muffin tins usually eliminates cracking issues.

Can I use peppermint oil?

Yes, but it’s much stronger than extract. Start with a very small amount.

How do I keep the ganache from getting too thick?

Let it cool just enough to thicken slightly before spreading. If too thick, warm gently to loosen.

Can I skip the ganache?

Yes, though it adds a rich, smooth contrast. You can replace it with a chocolate drizzle if preferred.

Can I use flavored chocolate?

Yes, peppermint chocolate bars or chips can add more flavor dimension.

How do I crush peppermint candies evenly?

Place them in a zip-top bag and gently pound with a rolling pin until evenly crushed.

Can I double the recipe?

Yes, simply double all ingredients and use two muffin tins.

How do I prevent the cheesecakes from sinking?

Avoid overmixing and overbaking. Allow them to cool gradually.

Conclusion

Mini Peppermint Chocolate Cheesecakes are the perfect combination of rich chocolate, refreshing peppermint, and indulgent texture. Their elegant presentation and make-ahead convenience make them an excellent choice for entertaining during the holidays or any winter occasion. Whether served on a dessert tray or gifted in festive boxes, these bite-sized cheesecakes are always met with delight.

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