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

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

  • Author: OliviaBennett

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.

Ingredients

Scale

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

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

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Find it online: https://kitchenconfide.com/mini-peppermint-cheesecakes-creamy-festive-perfectly-bite-sized/