Name: Mini Peppermint Cheesecakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 ½ cups Oreo cookie crumbs (about 15 – 18 Oreos); 2 tablespoons unsalted butter, melted; 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; 1 cup cold heavy cream; 2 – 3 tablespoons powdered sugar; 1 teaspoon pure vanilla extract; ¼ cup crushed peppermint candies or candy canes

Jump to Recipe· 4.3 from 33 reviews

If you’re searching for a festive treat that perfectly balances rich, creamy cheesecake with a refreshing peppermint twist, look no further than this Mini Peppermint Cheesecakes Recipe. These delightful little desserts boast a crunchy Oreo crust, a smooth and minty cheesecake filling bursting with peppermint candy pieces, and a cloud-like whipped topping crowned with crushed peppermint for that perfect holiday crunch. Whether you’re whipping up something special for a party, holiday gathering, or just a cozy night in, these charming bite-sized cheesecakes are sure to bring joy to your taste buds and smiles all around.

Ingredients You’ll Need

The image shows several white bowls arranged on a white marbled surface, each holding a different ingredient. From the bottom left going clockwise, there is a bowl filled with very dark brown finely crushed crumbs, a bowl with a single raw egg showing a bright yellow yolk in clear white albumen, a small plate holding a block of white cream cheese, a bowl full of white granulated sugar, a bowl with crushed red and white peppermint candy, and a bowl with fine white powder, likely powdered sugar. To the right side, there are small whole red and white candy canes and round peppermint candies placed loosely on the surface. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, quality ingredients is key to making these Mini Peppermint Cheesecakes Recipe come to life. Each element plays a crucial role—from the crunchy Oreo base providing structure and chocolatey depth, to the creamy filling infused with peppermint extract and candies for that signature festive flavor, finished off by a luscious whipped topping that adds lightness and sweetness.

Oreo cookie crumbs (1 ½ cups): These crushed cookies create a firm, chocolatey crust that contrasts the smooth filling perfectly.
Unsalted butter (2 tablespoons, melted): Helps bind the crust crumbs together and adds richness without overpowering flavors.
Cream cheese (1 8-ounce block, softened): The star ingredient for a creamy, velvety cheesecake texture.
Granulated sugar (¾ cup): Sweetens the filling just enough without dulling the peppermint zing.
Sour cream (⅓ cup, room temperature): Adds tang and moisture, contributing to that perfect cheesecake consistency.
Pure vanilla extract (1 teaspoon): A subtle flavor enhancer that rounds out the cheesecake filling.
Peppermint extract (1 teaspoon): Delivers the cool, minty kick that makes these cheesecakes irresistible.
Large egg (1, room temperature): Binds the filling together and helps it set beautifully.
Crushed peppermint candies or candy canes (¼ cup + extra for garnish): Adds festive crunch and bursts of minty flavor.
Cold heavy cream (1 cup): Whipped into a fluffy topping that provides creamy contrast.
Powdered sugar (2 to 3 tablespoons): Sweetens the whipped cream topping delicately.

How to Make Mini Peppermint Cheesecakes Recipe

Step 1: Prepare the Crust

Begin by preheating your oven to 325°F and lining a muffin pan with cupcake liners. Mix Oreo cookie crumbs with melted butter until they resemble wet sand, then press this mixture firmly into the bottoms of each liner. Baking these crusts for 5 minutes helps them set into a crunchy, delicious foundation that won’t get soggy once the filling is added.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat softened cream cheese with sugar until silky smooth. Incorporate the sour cream, vanilla, and peppermint extracts, ensuring the filling is perfectly flavored and creamy. Add the egg, mixing just until combined to avoid overworking the batter, then gently fold in the crushed peppermint candies. This folding technique preserves the candies’ texture while evenly dispersing that minty goodness.

Step 3: Assemble and Bake with Water Bath

Distribute the cheesecake filling evenly over the cooled crusts, filling each cup about two-thirds to three-quarters full. Prepare a water bath by boiling water and pouring it into a baking pan to create a moist heat environment, which helps bake the cheesecakes gently and prevents cracking. Place the water bath on the oven’s lower rack and the cheesecakes on the middle rack, baking for 18 to 20 minutes until just set and no longer jiggly in the centers. Cool them completely at room temperature before chilling.

Step 4: Make the Whipped Topping

Chill a mixing bowl and beat cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. The sweetened whipped cream adds a light and creamy contrast to the denser cheesecake, making every bite heavenly.

Step 5: Garnish and Chill

Once the cheesecakes have cooled thoroughly in the refrigerator for at least 2 hours, pipe generous swirls of whipped topping on each mini cheesecake. Finish by sprinkling more crushed peppermint candies on top to amplify the festive look and add an extra burst of minty crunch.

How to Serve Mini Peppermint Cheesecakes Recipe

The image shows two mini cheesecakes stacked on a white plate. Each cheesecake has three layers: a dark brown crumbly base, a creamy light peach middle, and the top cheesecake is decorated with a swirl of white whipped cream sprinkled with small red and white candy bits. Around the plate are a few whole red and white striped peppermint candies and crushed candy pieces scattered on the white marbled surface. The soft lighting highlights the smooth and textured parts of the dessert. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Aside from the crushed peppermint candies layered on top, consider sprinkling a little cocoa powder or shaving some dark chocolate for visual contrast and flavor complexity. A small fresh mint leaf can add a fresh pop of green for a pretty presentation. These garnishes elevate the festive feel and make serving these mini delights extra special.

Side Dishes

Mini Peppermint Cheesecakes Recipe pairs wonderfully with a warm cup of peppermint tea or rich hot chocolate to compliment the mint flavors. For a brunch or dessert party, offer fresh berries or a tangy berry compote to cut through the richness and add color to your spread.

Creative Ways to Present

For holiday gatherings, present your mini cheesecakes on a decorative platter lined with evergreen sprigs or sprinkled edible glitter for sparkle. You could also serve them in clear mini cups or jars layered with extra crushed Oreos and peppermint pieces for a chic parfait-style dessert that guests will love.

Make Ahead and Storage

Storing Leftovers

These mini cheesecakes keep beautifully in the refrigerator, tightly covered or stored in an airtight container, for up to 4 days. This makes them a great make-ahead dessert for parties or family treats to enjoy over several days without losing any freshness.

Freezing

If you want to prepare these ahead of time in bigger batches, freezing is a good option. Freeze the mini cheesecakes before adding the whipped topping—wrap each one individually in plastic wrap followed by aluminum foil. They can freeze well for up to one month. Thaw overnight in the refrigerator before topping with whipped cream and serving.

Reheating

This dessert is best served chilled and does not require reheating. Just make sure to add fresh whipped topping after thawing if you had frozen them, so the texture stays light and fluffy.

FAQs

Can I use a different type of cookie for the crust?

Absolutely! While Oreo cookies add a lovely chocolatey crunch, you can swap them for graham crackers, chocolate wafer cookies, or even ginger snaps for a seasonal twist. Just adjust the quantity to about 1 ½ cups crushed cookies and proceed as usual.

What if I don’t have peppermint extract?

Peppermint extract is key for that fresh mint flavor in this Mini Peppermint Cheesecakes Recipe, but you could substitute with spearmint extract or a tiny bit of finely chopped fresh mint leaves. Just use sparingly to avoid overpowering the cheesecake.

Can I make these dairy-free or vegan?

To make dairy-free versions, use dairy-free cream cheese and sour cream alternatives, along with coconut or soy-based heavy cream substitutes. Keep in mind the texture and taste might differ slightly, but the peppermint flavor will still shine through.

How long should I chill the cheesecakes before serving?

Chilling for at least 2 hours is important to let the filling set properly. Overnight chilling yields the best texture and allows flavors to meld beautifully. Just be sure to add the whipped topping fresh before serving.

Can these be made in larger sizes instead of mini?

Definitely! This recipe can be adapted to make a standard 9-inch cheesecake by doubling the ingredients and lengthening the baking time. Keep the water bath to prevent cracking, but expect a bake time closer to 50-60 minutes, checking doneness by a slight jiggle in the center.

Final Thoughts

This Mini Peppermint Cheesecakes Recipe is a delightful way to celebrate the season or simply treat yourself whenever a little festive magic is needed. They’re incredibly charming, deliciously creamy, and bursting with peppermint cheer that brightens every bite. I can’t wait for you to make these and share them with loved ones—once you try them, they’ll become a favorite for years to come!