These Mini Peppermint Cheesecakes are my absolute favorite holiday dessert to make. I discovered this recipe a few years ago and have been perfecting it ever since. The combination of creamy cheesecake and cool peppermint is just magical. Every time I serve these at parties people can’t believe how adorable and delicious they are.

Why You’ll Fall in Love

I adore how these little cheesecakes combine three amazing flavors smooth creamy cheesecake rich chocolate and refreshing peppermint. Their mini size makes them perfect for parties plus you can dress them up however you like. My guests always get excited when they see these on the dessert table.

What You’ll Need

Oreos: 10 crushed Oreos for the crust, ensuring a rich chocolatey base.
Butter: 2 tablespoons melted, to bind the crust mixture.
Cream Cheese: 8 ounces full-fat, softened, for a smooth, creamy texture.
Sour Cream: 2 tablespoons, adding tang and richness to the filling.
Sugar: 1/3 cup granulated, to sweeten the filling.
Peppermint Extract: 1/2 teaspoon, for the perfect minty flavor.
Mini Chocolate Chips: 1/4 cup, for bursts of chocolate in every bite.
Peppermint Chips: 1/4 cup, adding a festive crunch and color.
Egg: 1 large, for structure and creaminess.
Whipped Cream: Homemade or store-bought, for the topping.
Candy Cane Kisses: For a decorative and delicious garnish.

Let’s Make Them Together

Prepare the Crust: Preheat oven to 350°F (175°C). Crush Oreos into fine crumbs, combine with melted butter, and press into a greased mini cheesecake pan. Bake for 8 minutes.
Make the Filling: Beat cream cheese, sugar, sour cream, and peppermint extract until smooth. Mix in the egg, followed by the peppermint and mini chocolate chips.
Bake the Cheesecakes: Pour filling over the cooled crusts, filling each cavity evenly. Bake for 20 minutes until set. Let cool for 30 minutes, then refrigerate for at least 2 hours.
Add Toppings: Pipe whipped cream onto chilled cheesecakes and garnish with Candy Cane Kisses. Serve immediately for the best flavor and presentation.

My Best Tips

Always use full-fat cream cheese it makes such a difference in the texture. I love chilling my bowl before making the whipped cream it whips up so much better. Sometimes I add a tiny drop of pink food coloring to make them extra festive. And if you can’t find peppermint chips Andes mints work beautifully too.

Keep Them Fresh

These little beauties stay perfect in the fridge for about 2 days in an airtight container. If you want to make them ahead you can freeze them without the whipped cream for up to a month. Just thaw them overnight in the fridge before adding the toppings.

What Makes Them Special

There’s something magical about the combination of that chocolatey Oreo crust creamy peppermint filling and pretty garnishes. They’re just the right size and look so festive on a holiday dessert table. Every time I make them they disappear in minutes.

Mix It Up

Sometimes I use graham crackers for the crust or try different extracts. A drizzle of melted chocolate over the whipped cream looks gorgeous and crushed candy canes add such nice crunch. You can really make these your own.

Make It Easy

I love that I can make the crust and filling ahead of time. While the cheesecakes are baking I get my whipped cream ready. The key to those pretty swirls is using a steady hand when piping. These little tricks make the whole process so much more enjoyable.

Frequently Asked Questions

→ Can I make these in a regular cupcake tin?: Yes, but double the crust and filling recipes, line the tin, and increase bake time to 25-30 minutes. Check for doneness by gently wiggling the pan.
→ Why should ingredients be room temperature?: Room temperature ingredients blend more smoothly and create a creamier texture without lumps in the finished cheesecake.
→ How long do these keep?: Store in refrigerator up to 2 days. Add whipped cream just before serving. Can be frozen up to a month if wrapped properly.
→ Why do the cheesecakes sink?: A slight sinking in the center is normal for these mini cheesecakes and creates the perfect well for whipped cream topping.
→ Can I use different toppings?: Yes, you can customize with different candies or toppings. Crushed candy canes or chocolate shavings work well.

Mini Peppermint Cheesecakes – Perfect Holiday Treats

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Author: Hannah

Print Recipe

Description

Add merriment to your holiday table with these Peppermint Cheesecakes! Mini no bake cheesecakes are filled with crunchy bits of peppermint candy and topped with whipped cream in this festive and easy dessert.

Ingredients

Scale

For the Crust:

20 Oreo cookies
5 Tablespoons unsalted butter melted

For the Filling:

1 cup cold heavy whipping cream
2 packages cream cheese, softened 8 ounce each
1 1/2 cups white chocolate chips
1/2 teaspoon peppermint extract
1/2 cup chopped Andes Peppermint Crunch plus additional for topping
Whipped cream for topping

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Instructions

Line two 12-cup muffin tins with cupcake liners.
In a food processor, pulse Oreos until they are fine crumbs. Stir in the melted butter. Fill each cupcake liner with 1 1/2 tablespoons of Oreo crumbs. Press firmly with the back of a spoon to pack in.
In a large mixing bowl, beat the whipping cream to stiff peaks.
In a separate mixing bowl, beat the cream cheese until smooth.
Melt white chocolate chips in a double boiler, or in the microwave in 30 second increments, stirring well each time. When most of the chocolate has melted, stir until smooth.
Immediately stir the white chocolate into the cream cheese mixture. Gently fold in the peppermint extract, chopped peppermint candies, and whipped cream.
Fill the cupcake liners with the cheesecake filling, using about ¼ cup of the cheesecake batter for each one.
Refrigerate at least 4 hours, or overnight.
Top with whipped cream and chopped Andes peppermints before serving.