Dessert

Mini Peppermint Cheesecakes Recipe

Byluca Carter November 5, 2025November 5, 2025

Introduction

Mini Peppermint Cheesecakes capture the refreshing taste of candy canes in a creamy, festive dessert. These bite-sized treats are perfect for holiday dinners and celebrations.

A mini cheesecake with three clear layers sits in a white paper liner on a dark tray. The bottom layer is thick, dark chocolate crumb crust with a rough texture. The middle layer is a creamy, pale yellow cheesecake with bits of red peppermint candy mixed in, giving a speckled look. On top of the cheesecake is a smooth, dark chocolate ganache layer. The dessert is crowned with a fluffy white whipped cream dollop sprinkled with small pieces of red and white crushed peppermint candy. Some peppermint crumbs are scattered lightly around the tray on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 Oreos
2 tbsp Butter, melted

2 (8 oz) Cream Cheese, softened
1/3 cup Sugar

2 Eggs
1/2 tsp Peppermint Extract

1/2 cup Sour Cream
1/2 cup Crushed Candy Cane Pieces
1/2 cup Chocolate Chips

1 1/2 tbsp Butter
2 tsp Milk
2 tsp Corn Syrup

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
Step 2: Pulse the Oreos in a food processor until finely crushed. Add the melted butter and pulse again until well combined.
Step 3: Spoon 1 tablespoon of the cookie crumb mixture into each liner and press firmly to form the crust.

Step 4: In a medium bowl, beat the softened cream cheese and sugar until smooth. Add eggs and peppermint extract, beating until combined. Then beat in the sour cream.
Step 5: Gently fold in the crushed candy cane pieces.
Step 6: Spoon about 1/4 cup of the cheesecake filling into each crust-lined cup, filling them nearly full.

Step 7: Bake for 15-18 minutes until the centers are slightly jiggly. Remove from oven and allow to cool completely in the pan, then refrigerate until firm.
Step 8: To make the ganache, microwave chocolate chips, butter, milk, and corn syrup for 30 seconds. Stir until smooth and well combined.
Step 9: Drizzle ganache over the chilled cheesecakes. Top with whipped cream if desired before serving.

Tips & Variations

Use peppermint extract sparingly to avoid overpowering the delicate cheesecake flavor.
For an extra festive touch, sprinkle crushed candy canes on top of the ganache before it sets.
Substitute the Oreo crust with graham cracker crumbs for a more classic base.

Let the cheesecakes chill overnight for the best texture and flavor.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Reheat slightly at room temperature before serving or enjoy chilled. Avoid freezing as the texture may change.

How to Serve

A close-up of a mini cheesecake showing four layers: a dark crumbly cookie crust at the bottom, a creamy white cheesecake layer with red berry bits mixed inside, a smooth dark chocolate ganache layer above it, and a fluffy white whipped cream dollop on top sprinkled with crushed red and white peppermint candy pieces. The cheesecake is on white parchment paper on a black plate, with small peppermint pieces scattered around. The background is a white marbled texture with blurred mini cheesecakes in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be prepared a day in advance and kept refrigerated. This actually helps the flavors meld and the cheesecake to set perfectly.