Mini Peppermint Cheesecakes: Easy Holiday Bites

I made these mini peppermint cheesecakes at 11 PM in my pajamas because I found a bag of candy canes and the idea of turning on the oven for a full cheesecake felt genuinely offensive. I had exactly one hour before my sister’s holiday party, and I refused to arrive with store-bought cookies again. I crushed graham crackers, whipped up a quick filling, and hoped for the best.

The little bites disappeared before I could set down the plate. These mini peppermint cheesecakes for christmas parties use graham cracker crumbs, cream cheese, peppermint extract, and crushed candy canes. You bake them in a muffin tin at 325°F for 18 to 22 minutes, chill them for at least 1 hour, and serve them cold. This holiday mini dessert recipe makes 12 individual christmas cheesecakes with no water bath required.

Why You’ll Love This Recipe

• No water bath, no stress: Individual christmas cheesecakes bake in a muffin tin.
• Ready in about 30 minutes: The cheesecakes come together faster than frosting a batch of cookies.
• Built-in portion control: Each cheesecake makes its own serving.
• Kid-friendly and adult-approved: Peppermint crunch appeals to everyone.
• Party-ready: The cheesecakes hold up at room temperature for a couple of hours.

Tools You’ll Need

Nothing fancy, I promise.

• Muffin tin: Use a standard 12-cup tin. A jumbo tin creates wider, flatter cheesecakes.
• Paper liners: Remove the cheesecakes easily. Grease the tin well if you skip liners.
• Hand mixer or stand mixer: Beat the cream cheese until smooth.

Ingredients

For the Crust

• 1 cup graham cracker crumbs – About 8 full sheets, crushed. If you use pre-crushed, make sure it is fine, not chunky.
• 2 tablespoons granulated sugar – Just a touch to sweeten the base.
• 3 tablespoons unsalted butter, melted – Salted butter works in a pinch, but reduce any added salt in the filling.

For the Filling

• 8 ounces cream cheese, softened – Full-fat is non-negotiable for texture. Low-fat gets grainy.
• 1/4 cup granulated sugar – Standard white sugar, nothing fancy.
• 1 large egg – Room temperature. If it is cold, it will seize the batter.
• 1/4 teaspoon peppermint extract – A little goes a long way. Do not eyeball it.
• 1/4 cup crushed candy canes or peppermint candies – Plus extra for topping. Crush them in a zip-top bag with a rolling pin.
• Red food coloring (optional) – For a pink swirl. Skip it if you are not into that.

How To Make Mini Peppermint Cheesecakes

Preheat your oven to 325°F and line a muffin tin with paper liners. This is the easy part.

1. Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press about 1 tablespoon of the mixture into the bottom of each liner. Use the back of a spoon or a small measuring cup to pack it down firmly. If it is a little uneven, that is fine – rustic is a style.
2. Beat the filling: In a large bowl, beat the softened cream cheese and sugar with a hand mixer until smooth, about 1 minute. Add the egg and peppermint extract, and beat just until combined. Overmixing adds air, which makes them puff and then sink. If you see a few tiny lumps, ignore them.
3. Fold in the candy: Gently stir in the crushed candy canes. If you want a pink swirl, add a drop or two of red food coloring and swirl it in with a knife – do not mix it fully.
4. Fill the liners: Spoon about 2 tablespoons of filling over each crust. They should be about 3/4 full. Tap the tin on the counter a couple of times to release air bubbles.
5. Bake: Bake for 18-22 minutes, until the centers are set but still slightly jiggly. They will look underdone – that is correct. Do not bake until they crack.
6. Cool and chill: Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For best texture, refrigerate for at least 1 hour before serving. This is the hardest part: waiting.

Perfect Pairings

These go perfectly with…

• A cold glass of milk balances the sweet cream cheese.
• Hot cocoa with a candy cane stirrer doubles the peppermint flavor.
• A potluck or game day spread gives the cheesecakes a place to shine.
• Fresh coffee after holiday dinner cuts through the sweet cream cheese.

Mini Peppermint Cheesecake

These mini peppermint cheesecakes combine 1 cup graham cracker crumbs, 8 ounces cream cheese, 1 egg, peppermint extract, and 1/4 cup crushed candy canes. You press the crust into a muffin tin, bake the cheesecakes at 325°F for 18 to 22 minutes, and chill them for at least 1 hour. Make these mini peppermint cheesecakes for a Christmas party, potluck, or holiday dinner when you need an easy holiday mini dessert recipe.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 428

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/4 cups crushed chocolate cookie crumbs ((I used chocolate teddy grahams))
• 3 Tablespoons butter (melted)
• 1 Tablespoon granulated sugar
• 3/4 cup granulated 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)
• 1 cup heavy cream
• 2 Tablespoons powdered sugar
• 12 Hershey’s candy cane kiss candies

Equipment

• Muffin tin
• Paper liners
• and mixer or stand mixer

Method

 

1. Preheat the Oven

   Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners and set aside.
2. Make the Crust

   In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand and the crumbs are evenly moistened. Spoon about 1 tablespoon of the mixture into the bottom of each paper liner. Use the back of a spoon or a small measuring cup to press the crumbs firmly into an even layer. A slightly uneven crust is fine.
3. Prepare the Filling

   In a mixing bowl, beat the softened cream cheese and sugar with a hand mixer for about 1 minute, until smooth and creamy. Add the egg and peppermint extract, then beat just until combined. Avoid overmixing, as incorporating too much air can cause the cheesecakes to puff up during baking and sink as they cool.
4. Fold in the Candy Canes

   Gently stir the crushed candy canes into the cream cheese mixture until evenly distributed. If you want a pink swirl, add a drop or two of red food coloring and gently swirl it through the filling with a knife. Avoid mixing it completely so the color remains visible.
5. Fill the Liners

   Spoon approximately 2 tablespoons of filling over each crust, filling each liner about three-quarters full. Gently tap the muffin tin against the counter a couple of times to help release any trapped air bubbles.
6. Bake the Cheesecakes

   Bake for 18 to 22 minutes, or until the edges are set and the centers remain slightly jiggly. The cheesecakes may look a little underdone when you remove them from the oven, but they will continue to set as they cool. Avoid overbaking, as this can cause the tops to crack and affect their creamy texture.
7. Cool and Chill

   Let the cheesecakes cool in the muffin tin for 10 minutes before carefully transferring them to a wire rack to cool completely. Once cooled, refrigerate for at least 1 hour before serving. Chilling helps the cheesecakes firm up and allows the peppermint flavor to develop.

Recipe Notes

Stabilized Whipped Cream: Use stabilized whipped cream to help the piped cream hold its shape throughout the day.

Make-Ahead Instructions: These can be prepared up to 3 days in advance. Allow them to cool completely, then wrap and store them in the refrigerator. Wait until just before serving to add the whipped cream.

Freezing Instructions: You can make these a few weeks ahead and store them wrapped in the freezer. When ready to enjoy, thaw one on the counter or microwave it at 30% power for 30 to 45 seconds.