The Ultimate Holiday Bite: Mini Peppermint Cheesecakes

Hello, my fellow kitchen adventurers! Can you smell it? That crisp, chilly air is starting to carry the scent of pine, cinnamon, and the undeniable magic of the holiday season. It’s my absolute favorite time of year to be in the kitchen. While I adore the big, show-stopping meals, I find my heart truly belongs to the little things—the bite-sized treats that bring instant smiles and create those pockets of pure, unadulterated joy.

And friends, if there’s one treat that embodies that joyful, festive spirit for me, it’s these Mini Peppermint Cheesecakes. Imagine this: a buttery, crumbly graham cracker base giving way to an impossibly creamy, cool cheesecake filling that’s laced with the bright, refreshing zing of peppermint. Each one is crowned with a fluffy cloud of whipped cream and a cheerful sprinkle of crushed candy canes. They’re like a holiday party in your mouth, and I am so here for it.

Best of all? These mini marvels are deceptively simple to make. You don’t need a water bath, a fancy springform pan, or the patience of a saint. We’re talking about straightforward, joyful baking that leaves you with more time to sip on hot cocoa and enjoy the twinkling lights. So, tie on your favorite (probably messy) apron, and let’s create some edible holiday magic together. This is the kind of recipe that turns kitchen newbies into confident bakers and gives seasoned pros a fun, easy win. Ready to bake some joy? Let’s go!

A Spoonful of Peppermint Memories

My love affair with peppermint desserts started not in a fancy bakery, but on my grandmother’s checkered linoleum floor. Every December, she would make her famous, and I mean famous, peppermint ice cream pie. It was a production. My sister and I would sit cross-legged on the floor, each armed with a plastic bag and a rolling pin, tasked with the very serious job of turning a handful of candy canes into a fine, colorful dust.

We’d bang and roll with all the might our little arms could muster, giggling as the kitchen filled with the sound of shattering candy. The air would grow cool and sweet with the scent of peppermint, a fragrance that, to this day, instantly transports me back to that warm, flour-dusted kitchen. That first bite of her creamy, cold pie was a revelation. It taught me that holiday magic isn’t just in the big presents or the decorated tree; it’s in the shared, simple moments and the tastes we create together. These mini cheesecakes are my little homage to her—a way to capture that same feeling of festive, shared joy in a perfectly personal, bite-sized package.

Gathering Your Cheesecake Crew

One of the things I love most about this recipe is the short and sweet ingredient list. It’s all about quality, not quantity. Let’s break it down, because knowing your ingredients is the first step to baking with confidence!

• 1 package (8 oz) Cream Cheese, softened: This is the star of our show, the foundation of that dreamy, creamy texture. Using full-fat cream cheese is non-negotiable here—it gives the cheesecake its structure and rich flavor. And the “softened” part is crucial! Let it sit on the counter for a good 1-2 hours until it’s pliable and at room temperature. This prevents a lumpy batter and ensures a silky-smooth filling.
• ½ cup Granulated Sugar: This sweetens the deal without making it overly cloying. It’s the perfect amount to balance the tang of the cream cheese and the sharpness of the peppermint.
• 1 teaspoon Vanilla Extract: The ultimate flavor enhancer! A good quality vanilla adds a warm, cozy depth that makes the peppermint flavor pop even more. Think of them as the best of friends.
• ½ teaspoon Peppermint Extract: This is where the holiday magic lives! A little goes a long way. I prefer extract over oil for a cleaner, more consistent peppermint flavor. If you’re a peppermint super-fan, you can nudge this up to ¾ teaspoon, but taste as you go!
• 1 large Egg: Our binding agent! It gives the cheesecake structure and helps it set beautifully as it bakes. Make sure it’s at room temperature to blend in seamlessly.
• ¼ cup Sour Cream: This is my secret weapon for the most luscious, tangy cheesecake. It adds a wonderful moisture and a slight tang that cuts through the sweetness. No sour cream? Plain Greek yogurt works in a pinch!
• ¼ cup Crushed Peppermint Candies or Candy Canes: For that festive crunch and burst of flavor inside the cheesecake! I like a mix of fine and slightly chunkier pieces for texture.
• 1 package (about 12) Mini Graham Cracker Crusts or Cupcake Liners: The ultimate shortcut! Using store-bought mini crusts makes this recipe a breeze. If you’re a purist, you can definitely make your own with graham cracker crumbs, sugar, and melted butter, but I’m all for the easy win.
• Whipped Cream & Extra Crushed Peppermints (for topping): The grand finale! Use homemade whipped cream for an extra-special touch or a high-quality store-bought version. The final sprinkle of candy makes them look like they came straight from a holiday magazine.

Let’s Get Baking: Your Step-by-Step Guide to Perfection

Alright, team, it’s time to bring it all together. Follow these steps, and you’ll be a mini cheesecake maestro in no time. I’ve sprinkled in my favorite chef hacks to ensure your success!

1. Preheat & Prep. First things first, get that oven preheating to a cozy 325°F (163°C). This lower temperature is key for a gentle, even bake that prevents cracking and gives us that perfect creamy texture. If you’re using cupcake liners instead of pre-made crusts, line a muffin tin with them now. Chef’s Hack: For super easy removal, give the liners a quick spritz with non-stick cooking spray!
2. Cream Cheese is Queen. In a large mixing bowl, beat your softened cream cheese until it’s completely smooth, creamy, and free of any lumps. This is the most important step! Scrape down the sides and bottom of the bowl with a spatula to make sure no stubborn bits are hiding. Chef’s Hack: Use a stand mixer with the paddle attachment or a hand mixer on medium speed. Don’t rush this step—a smooth start means a smooth finish.
3. Sweeten the Pot. Now, add in the granulated sugar, vanilla extract, and that glorious peppermint extract. Mix it all together on medium-low speed until everything is fully incorporated and the mixture looks fluffy. Chef’s Hack: Mixing on a lower speed once you add the sugar helps prevent whipping too much air into the batter, which can cause it to puff up and then fall in the oven.
4. Incorporate the Egg. Crack in your room-temperature egg. Beat it in on low speed, just until it disappears into the mixture. Over-beating the egg can incorporate too much air, so once it’s combined, stop the mixer.
5. Tangy & Creamy Finish. Time for the sour cream! Add it in and stir (or mix on low) until the batter is homogenous, velvety, and oh-so-inviting. At this stage, less mixing is more.
6. Fold in the Festive Crunch. This is the fun part! Take your ¼ cup of crushed peppermints and gently fold them into the batter with a spatula. Be gentle to keep those beautiful little red and white streaks intact. Chef’s Hack: Reserve about a tablespoon of the crushed candy for garnish later. It ensures you have the prettiest, most colorful topping!
7. Fill ‘Em Up! Using a spoon, a cookie scoop, or even a piping bag for neatness, divide the filling evenly among your 12 mini crusts or liners. Fill them only about ¾ of the way full. They need a little room to rise as they bake without spilling over.
8. Bake to Set. Carefully place your baking tray or muffin tin into the preheated oven. Bake for 18-20 minutes. You’re looking for the edges to be set, while the centers still have a slight, gentle jiggle when you tap the pan. That jiggle is your friend—it means they’ll be creamy, not dry! Chef’s Hack: Rotate the pan halfway through baking for perfectly even results.
9. The All-Important Cool Down. Once baked, remove the cheesecakes from the oven and let them cool completely on a wire rack. Do not skip the next step! Once at room temperature, you must transfer them to the refrigerator to chill for at least 2 hours, but ideally overnight. This patience-testing step is what allows the flavors to meld and the texture to become firm and sliceable.
10. The Grand Finale. Just before you’re ready to serve, top each mini cheesecake with a generous dollop of whipped cream and a festive sprinkle of the reserved crushed peppermints. And there you have it—pure, bite-sized holiday happiness!

How to Serve These Mini Masterpieces

Presentation is part of the fun! I love arranging these mini cheesecakes on a beautiful cake stand or a rustic wooden board for a casual gathering. For an extra-festive touch, dust the platter with a little powdered sugar “snow” before placing the cheesecakes. They are the perfect dessert for a cookie exchange, a holiday potluck (so easy to transport!), or as a sweet ending to a cozy family dinner. Pair them with a mug of rich hot chocolate or a freshly brewed coffee, and watch the smiles appear.

Get Creative! Fun Flavor Twists

Feel like mixing it up? This recipe is a wonderful canvas for your creativity!

• Chocolate Lovers’ Dream: Add ½ cup of mini chocolate chips to the batter along with the peppermints. You could even use a chocolate graham cracker crust for a double-chocolate experience.
• Brownie Bottom Bliss: Place a small, fudgy brownie bite at the bottom of each cupcake liner before adding the cheesecake batter. It’s decadence defined!
• Peppermint Bark Style: After topping with whipped cream, drizzle with melted dark or white chocolate and then add the crushed candy canes.
• Gingerbread Spice: Swap the peppermint extract for 1 teaspoon of molasses and ½ tsp of gingerbread spice blend for a warm, spiced variation.
• Festive Fudge Swirl: Before baking, drop a tiny spoonful of hot fudge sauce onto each cheesecake and use a toothpick to swirl it gently into the batter.

From My Kitchen to Yours: A Few Parting Thoughts

This recipe has become such a staple in my holiday baking lineup that it’s practically family. I remember one year, I was so excited to make them for a party that I accidentally used peppermint Schnapps instead of extract. Let’s just say they were… very, *very* festive. We still laugh about my “adult-only” batch! Learn from my mistake and always double-check your bottles.

Over the years, I’ve learned that the beauty of this recipe is in its simplicity and its ability to make everyone feel like a master baker. I’ve seen my friends’ faces light up when they take that first bite, and I’ve watched kids (and kids-at-heart) carefully pick out the cheesecake with the most candy on top. That’s the real magic—it’s not just a dessert, it’s a memory in the making. Don’t stress about perfection; a little lopsided whipped cream just adds to the homemade charm. Happy baking!

Your Cheesecake Questions, Answered!

Even the best bakers have questions. Here are answers to the ones I get most often about this recipe.

Q: My cheesecakes cracked on top! What did I do wrong?
A: Don’t worry, they’ll still taste amazing! Cracking usually happens for one of three reasons: 1) The oven was too hot, causing the cheesecakes to rise too quickly and then fall. 2) The cream cheese or egg was too cold, leading to an over-mixed, aerated batter. Or 3) They were over-baked. Remember, we want a slight jiggle in the center! The good news is, we cover any cracks with a beautiful blanket of whipped cream.

Q: Can I make these ahead of time?
A: Absolutely! In fact, I highly recommend it. These mini cheesecakes need that chill time to set, so making them the day before is perfect. Just wait to add the whipped cream and final candy garnish until right before you serve them to keep everything looking fresh and beautiful.

Q: My filling is lumpy. Can I fix it?
A> Lumps are almost always from cream cheese that wasn’t soft enough. To fix it, you can try pressing the batter through a fine-mesh sieve—it’s a bit of a workout, but it works! For next time, just remember to let that cream cheese truly soften at room temperature. Patience is a virtue in cheesecake making.

Q: I can’t find mini graham cracker crusts. What can I use instead?
A> No problem! You have a couple of great options. You can use regular cupcake liners in a muffin tin. For a crust, just mix 1 ½ cups graham cracker crumbs with ¼ cup melted butter and 1 tablespoon of sugar. Press about 1.5 tablespoons of this mixture into the bottom of each liner and bake at 350°F for 5 minutes to set before adding the filling.

Mini Peppermint Cheesecakes : Creamy, Festive & Perfectly Bite-Sized

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• Author: OliviaBennett

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Description

These little cheesecakes are holiday joy in miniature: buttery graham cracker crusts, creamy peppermint-infused cheesecake filling, topped with whipped cream and a festive sprinkle of crushed candy canes. Perfect for parties, cookie exchanges, or cozy family nights.

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Ingredients

Scale 1x2x3x

Cheesecakes:

• 1 (8 oz) package cream cheese, softened

• ½ cup granulated sugar

• 1 tsp vanilla extract

• ½ tsp peppermint extract

• 1 large egg, room temperature

• ¼ cup sour cream (or Greek yogurt)

• ¼ cup crushed peppermint candies/candy canes

• 12 mini graham cracker crusts or cupcake liners

Topping:

• Whipped cream

• Extra crushed peppermint candies

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Instructions

1. Preheat & Prep: Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners if not using pre-made crusts. Lightly spray liners for easy removal.

2. Beat Cream Cheese: In a large bowl, beat softened cream cheese until smooth and lump-free. Scrape sides to ensure even mixing.

3. Add Flavor & Sweetness: Mix in sugar, vanilla, and peppermint extract on medium-low speed until incorporated.

4. Incorporate Egg: Add the egg and mix just until blended. Avoid over-beating.

5. Add Sour Cream: Mix in sour cream until batter is smooth and velvety.

6. Fold in Candy: Gently fold in ¼ cup crushed peppermints, reserving a tablespoon for garnish.

7. Fill Crusts: Spoon or pipe batter into mini crusts, filling about ¾ full.

8. Bake: Bake 18–20 minutes. Centers should have a slight jiggle. Rotate pan halfway through for even baking.

9. Cool & Chill: Let cool on wire rack, then refrigerate for at least 2 hours (or overnight) to set.

10. Decorate: Before serving, top each mini cheesecake with whipped cream and sprinkle with reserved crushed peppermint.

Notes

• Cracks on Top: Usually due to oven too hot, over-mixed batter, or over-baking. Cover with whipped cream.

• Make Ahead: Chill overnight, add whipped cream and candy just before serving.

• Lumpy Filling: Likely from cold cream cheese. Let it soften completely next time.

• No Mini Crusts? Make your own with 1½ cups graham cracker crumbs, ¼ cup melted butter, 1 tbsp sugar. Press ~1.5 tbsp per liner and bake 5 min at 350°F before filling.

Nutrition

• Calories: 210 cal Per Mini Cheesecake
• Fat: 13g
• Carbohydrates: 20g

Nutritional Information (Approximate, per Cheesecake)

Please note, this is an estimate and can vary based on specific ingredients used.

• Calories: ~210
• Carbohydrates: 20g
• Fat: 13g
• Sugar: 15g
• Protein: 3g

Prep Time: 20 minutes | Cook Time: 20 minutes | Chill Time: 2+ hours | Total Time: ~3 hours | Yields: 12 mini cheesecakes

Final Thoughts: A Bite of Holiday Magic

And just like that, you’ve created a platter of pure, unadulterated holiday joy. These Mini Peppermint Cheesecakes are more than just a dessert; they’re little edible ornaments, a celebration of flavor, and a testament to the fact that the most magical treats are often the simplest to make.

I hope these cheesecakes find their way to your table, surrounded by laughter and loved ones. I hope they become a part of your own holiday traditions, a recipe you look forward to year after year. Most of all, I hope that first cool, creamy, and crunchy bite brings you the same spark of festive happiness that it always brings me.

You didn’t just follow a recipe—you baked a little bit of magic. Now, go enjoy it.

Happy Holidays and Happy Baking!