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Mini Peppermint Cheesecakes

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.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 2 hours 5 minutes
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.