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5 from 3 votes

Mini Peppermint Cheesecake Recipe

Sweet and creamy mini peppermint cheesecakes full of holiday flavor. The perfect festive treat to bring to your next Christmas party!
Prep Time40 mins
Cook Time25 mins
Chill Time1 hr
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: Mini Peppermint Cheesecakes
Servings: 12
Calories: 428kcal
Author: Jamielyn Nye

Ingredients

For the Crust:

  • 1 1/4 cups crushed chocolate cookie crumbs (I used chocolate teddy grahams)
  • 3 Tablespoons butter , melted
  • 1 Tablespoon sugar

For the Cheesecake:

  • 3/4 cup sugar
  • 16 ounces cream cheese , at room temperature
  • 2 large eggs
  • 1/4 cup sour cream
  • 3 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 20 Hershey’s candy cane kiss candies , chopped
  • 1 drop pink or red food coloring , optional

For the Topping:

  • 1 cup heavy cream
  • 2 Tablespoons powdered sugar
  • 12 Hershey’s candy cane kiss candies

Instructions

  • Preheat the oven to 350°F. Prepare a cupcake tin by lining with paper liners or a mini cheesecake pan by spraying with cooking spray. In a small bowl, whisk together the cookie crumbs, melted butter and 1 Tablespoon sugar. Spoon 1-2 Tablespoons of the cookie mixture into each well of the cupcake tin and press down to form a crust. Bake 5 minutes in the preheated oven, then remove.
  • While the crust is baking, in a large bowl or the bowl of a stand mixer, beat together the sugar and cream cheese until light and fluffy. Beat in the eggs, sour cream, 3 Tablespoons heavy cream, vanilla, peppermint extract and food coloring until smooth. Gently fold in the chopped candies. Spoon the cheesecake filling into the wells of the muffin tin, filling nearly full. Bake 20-25 minutes, or until they only jiggle slightly when you move the pan. The cheesecakes will dome while cooking and then flatten as they cool.
  • Allow the cheesecakes to cool to room temperature, then refrigerate one hour until chilled. Once they are chilled, beat the heavy cream until light and fluffy. Add the powdered sugar and beat until smooth. Top each cheesecake with a dollop of whipped cream, then place a candy cane kiss on top. Enjoy!

Nutrition

Calories: 428kcal | Carbohydrates: 33g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 122mg | Sodium: 264mg | Potassium: 111mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1023IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg