Peppermint Cheesecakes Recipe

Jump to Recipe·Print Recipe

These mini peppermint cheesecakes are bright, festive, and surprisingly simple to make. Creamy cheesecake filling meets crisp graham crust and a pop of crushed peppermint for a dessert that looks as good as it tastes. They are ideal for holiday parties, cookie exchanges, or a cozy night in with hot cocoa. Try pairing them with a warm spiced loaf or a savory dinner to balance the sweetness, like this spiced gingerbread loaf for a seasonal spread. The recipe scales easily, so you can make a small batch or a crowd-pleasing platter.

Why This Recipe Is a Great Choice

This recipe shines because it combines classic cheesecake richness with playful peppermint crunch, giving each bite a festive lift. Mini portions bake faster and are ideal for gatherings where guests want to sample many treats. The crust holds together well, the filling is silky, and crushed candy on top adds both texture and visual cheer. You can garnish simply with a drizzle of melted white chocolate or scatter more peppermint for color. If you enjoy pairing sweet and savory, these mini cheesecakes follow a main like chicken bulgogi without overwhelming the palate.

Flavor and Texture

Expect a velvety cream cheese center that melts on the tongue, tempered by the buttery crunch of the graham crust. Peppermint extract provides a cool, refreshing note that brightens the dense filling rather than masking it. Crushed peppermint candies or candy cane pieces add a satisfying crackle and festive look. A light topping of white chocolate complements the mint without making the dessert overly sweet. These contrasts make each mini cake both comforting and lively.

Ingredients

– 1 cup graham cracker crumbs
– 4 tablespoons unsalted butter, melted
– 2 tablespoons granulated sugar (for crust)
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar (for filling)
– 2 large eggs
– 1/2 cup sour cream
– 1 teaspoon vanilla extract
– 1 teaspoon peppermint extract
– 1/2 cup crushed peppermint candies or candy canes
– 1/2 cup white chocolate chips, melted for drizzle
– Pinch of salt

Step by Step Instructions

1. Preheat the oven to 325°F and line a muffin tin with paper liners.
2. Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar until the mixture resembles wet sand.
3. Press about one tablespoon of the crust mixture into the bottom of each liner to form an even base.
4. Beat the softened cream cheese and 1/2 cup sugar until smooth and creamy, scraping the bowl as needed.
5. Add eggs one at a time, mixing until just combined, then stir in sour cream, vanilla, peppermint extract, and a pinch of salt.
6. Fold in half of the crushed peppermint candies gently to distribute the pieces without overmixing.
7. Spoon the filling over the crusts, filling each cup nearly to the top but leaving a little room for rise.
8. Bake for 15 to 18 minutes, or until the centers are set but still slightly jiggly.
9. Let the cheesecakes cool in the pan for 10 minutes, then transfer to a cooling rack and chill in the refrigerator for at least 2 hours.
10. Before serving, drizzle melted white chocolate over each mini cheesecake and sprinkle the remaining crushed peppermint on top.

Tips for Best Results

Use room temperature cream cheese to avoid lumps and achieve a perfectly smooth filling. Press the crust firmly into each liner so the base stays intact when serving. Do not overbake the cheesecakes; they will finish setting as they chill, keeping a creamy texture. Crush peppermint candies into small and medium pieces to add both flavor and texture. If you prefer a subtler mint taste, reduce the peppermint extract slightly and rely more on crushed candy for aroma.

Storage and Make Ahead

Store the mini cheesecakes in an airtight container in the refrigerator for up to five days for best texture. You can make them a day ahead to let flavors meld and remove the chill before serving for a softer bite. To freeze, place cheesecakes on a tray until firm, then transfer to a freezer-safe container and freeze for up to one month; thaw in the refrigerator overnight before serving.

Final Thought

These mini peppermint cheesecakes are charming, easy to transport, and a wonderful way to add a homemade touch to holiday gatherings. The combination of creamy filling, crunchy crust, and minty candy makes them memorable without requiring advanced baking skills. They are a festive finish that friends and family will ask you to make again.