Print

Mini Peppermint Chocolate Cheesecakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  2. In a bowl, mix crushed chocolate cookies and melted butter. Divide mixture evenly among the muffin cups and press firmly to form crusts.
  3. Bake crusts for 5 minutes, then remove from oven and set aside.
  4. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  5. Add sour cream, vanilla extract, and peppermint extract. Mix until combined.
  6. Beat in eggs one at a time, mixing just until incorporated.
  7. Stir in the melted chocolate until evenly mixed.
  8. Divide cheesecake filling evenly over the prepared crusts.
  9. Bake for 18–22 minutes, or until centers are set and slightly jiggly.
  10. Let cool in the pan for 30 minutes, then refrigerate for at least 2 hours.
  11. 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

Find it online: https://tastyera.com/mini-peppermint-chocolate-cheesecakes/