Description
Mini Peppermint Chocolate Cheesecakes are individual-sized desserts with a chocolate cookie crust, creamy peppermint chocolate filling, and festive toppings—perfect for holiday parties and gifting.
Ingredients
Scale
- 18 chocolate sandwich cookies (like Oreos), finely crushed
- 3 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 large eggs
- 4 oz semisweet chocolate, melted and cooled
- 1/2 cup crushed peppermint candies or candy canes (for topping)
- 1 cup whipped topping or whipped cream (optional, for garnish)
Instructions
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
- In a bowl, mix crushed chocolate cookies and melted butter. Divide mixture evenly among the muffin cups and press firmly to form crusts.
- Bake crusts for 5 minutes, then remove from oven and set aside.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add sour cream, vanilla extract, and peppermint extract. Mix until combined.
- Beat in eggs one at a time, mixing just until incorporated.
- Stir in the melted chocolate until evenly mixed.
- Divide cheesecake filling evenly over the prepared crusts.
- Bake for 18–22 minutes, or until centers are set and slightly jiggly.
- Let cool in the pan for 30 minutes, then refrigerate for at least 2 hours.
- Top with whipped cream and crushed peppermint candies before serving.
Notes
- Ensure cream cheese is fully softened for a smooth texture.
- Do not overbake; the centers should still have a slight jiggle when done.
- These can be made ahead and stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg