Introduction
These delightful mini peppermint cheesecakes bring festive cheer to any holiday gathering with their creamy texture and refreshing peppermint flavor. Perfect for Christmas parties, cookie exchanges, or winter celebrations, these individual dessert cups offer portion-controlled indulgence without sacrificing taste. The combination of smooth cream cheese filling, crunchy graham cracker crust, and a hint of peppermint creates an irresistible treat that guests will request year after year.
What makes this peppermint cheesecake recipe truly special is its simplicity. Unlike traditional full-sized cheesecakes that require water baths and lengthy baking times, these mini cheesecakes bake quickly in a standard muffin tin. They're also incredibly versatile, allowing you to adjust the peppermint intensity to suit your preferences and experiment with various toppings for a personalized presentation.
Why You'll Love This Recipe
These mini cheesecakes check all the boxes for an ideal holiday dessert. They're make-ahead friendly, allowing you to prepare them a day or two before your event, which reduces last-minute stress. The individual portions eliminate the need for slicing and serving, making them perfect for buffet-style gatherings or dessert tables.
From a nutritional standpoint, this recipe uses quality ingredients like real cream cheese, Greek yogurt for added protein, and natural peppermint extract. While these are certainly a treat, you can feel good about using whole-food ingredients rather than artificial flavors and processed components. The graham cracker crust provides fiber and whole grains, while the cream cheese offers calcium and protein.
The festive appearance of these christmas desserts makes them Instagram-worthy and table-ready with minimal decoration. A simple dollop of whipped cream and crushed peppermint candies transforms these easy dessert cups into elegant presentations that look like they came from a professional bakery.
Ingredient Notes
Cream Cheese: Use full-fat cream cheese at room temperature for the smoothest, creamiest texture. Low-fat versions can result in a less stable filling that may crack more easily. Let the cream cheese sit out for about 30-45 minutes before mixing.
Greek Yogurt: Adding a small amount of plain Greek yogurt lightens the texture slightly while boosting the protein content. It also adds a subtle tang that balances the sweetness beautifully. Choose full-fat or 2% for best results.
Peppermint Extract: Pure peppermint extract delivers authentic flavor without artificial aftertaste. Start with the recommended amount and adjust to taste, as peppermint extract can be quite potent. A little goes a long way in creating that signature holiday cheesecake flavor.
Graham Crackers: Whole grain graham crackers form the base of these mini cheesecakes. Look for varieties with minimal added sugars and recognizable ingredients. You can also substitute with crushed vanilla wafers or gingersnap cookies for variation.
Coconut Sugar: This natural sweetener provides a lower glycemic alternative to refined white sugar while adding subtle caramel notes. You can also use maple sugar or organic cane sugar if preferred.
Eggs: Eggs bind the filling and create that classic cheesecake texture. Use large eggs at room temperature for even mixing and optimal texture.
Vanilla Extract: Pure vanilla extract enhances the overall flavor profile and complements the peppermint beautifully.
Kitchen Tools You'll Need
A standard 12-cup muffin tin is essential for this recipe. Line it with paper or foil cupcake liners for easy removal and cleanup. A food processor makes quick work of crushing graham crackers, though a rolling pin and sealed plastic bag work just as well. You'll need mixing bowls, an electric mixer (hand or stand), and measuring cups and spoons. A small cookie scoop or spoon helps distribute the filling evenly among the cups.
Step-by-Step Instructions
Prepare the Crust: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners. Crush graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. You'll need about 1 cup of crumbs. Mix the crumbs with 3 tablespoons of melted coconut oil and 2 tablespoons of coconut sugar until the mixture resembles wet sand. Press about 1 tablespoon of this mixture firmly into the bottom of each liner, using the back of a spoon or your fingers to compact it. Bake the crusts for 5 minutes, then remove and let cool while preparing the filling.
Make the Filling: In a large mixing bowl, beat 16 ounces of softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes. Add 1/2 cup of coconut sugar and beat until well combined. Mix in 1/4 cup of plain Greek yogurt, 1 teaspoon of vanilla extract, and 1/2 teaspoon of peppermint extract. Beat until smooth, scraping down the sides of the bowl as needed. Add 2 large eggs, one at a time, mixing on low speed just until incorporated after each addition. Avoid overmixing once the eggs are added, as this can create excess air bubbles that may cause cracking.
Fill and Bake: Divide the filling evenly among the prepared crusts, filling each liner about three-quarters full. Tap the pan gently on the counter a few times to release any air bubbles. Bake for 18-20 minutes, until the edges are set but the centers still jiggle slightly when gently shaken. The cheesecakes will continue to set as they cool. Turn off the oven and crack the door open, allowing the cheesecakes to cool gradually in the oven for 10 minutes. This helps prevent cracking from temperature shock.
Cool and Chill: Remove the pan from the oven and let the mini cheesecakes cool completely at room temperature, about 1 hour. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight. This chilling time is crucial for achieving the proper texture and allowing the flavors to develop fully.
Topping Ideas
The classic topping for these peppermint cheesecake treats includes whipped cream and crushed peppermint candies. To make homemade whipped cream, beat 1 cup of cold heavy cream with 2 tablespoons of maple syrup and 1/2 teaspoon of vanilla extract until stiff peaks form. Pipe or dollop onto each chilled cheesecake.
For the peppermint candy topping, place natural peppermint candies in a sealed plastic bag and gently crush with a rolling pin. Sprinkle the crushed pieces over the whipped cream just before serving for a festive red and white appearance.
Other delicious topping variations include dark chocolate shavings, a drizzle of melted dark chocolate, fresh berries, or a dusting of cocoa powder. For an elegant presentation, try a combination of whipped cream, a small piece of dark chocolate, and a fresh mint leaf.
Serving Suggestions
These mini peppermint cheesecakes shine as the star of any holiday dessert spread. Arrange them on a festive platter or tiered cake stand for an eye-catching presentation at Christmas parties, New Year's celebrations, or winter gatherings. They're perfectly portioned for cookie exchanges, potlucks, or office parties where guests appreciate grab-and-go convenience.
Serve these holiday cheesecake bites directly from the refrigerator for the best texture and flavor. The cool, creamy filling contrasts beautifully with the slightly firmer crust, creating a satisfying textural experience. Pair them with hot beverages like peppermint tea, hot chocolate, or coffee for a cozy winter dessert moment.
For a dessert bar setup, display these alongside other christmas desserts like gingerbread cookies, chocolate truffles, or fruit tarts. The red and white color scheme makes them instantly recognizable as a festive treat. Consider placing small dessert plates and napkins nearby for easy serving.
These easy dessert cups also make wonderful gifts. Package them in clear boxes tied with ribbon, or arrange several in a decorative tin for a homemade holiday present that friends and family will truly appreciate.
Storage Instructions
Store these mini cheesecakes in an airtight container in the refrigerator for up to 5 days. If you've already added whipped cream topping, they're best consumed within 2-3 days, as the cream may begin to weep. For longer storage without toppings, these cheesecakes freeze beautifully for up to 2 months.
To freeze, place the completely cooled and chilled cheesecakes (without toppings) on a baking sheet in a single layer. Freeze until solid, about 2 hours, then transfer to a freezer-safe container or bag, separating layers with parchment paper. Thaw overnight in the refrigerator before adding toppings and serving.
Recipe Variations
Chocolate Peppermint: Add 1/4 cup of cocoa powder to the filling for a chocolate peppermint version. You can also mix in 1/2 cup of mini chocolate chips for added texture.
Candy Cane Swirl: Reserve 1/4 cup of the plain filling before adding peppermint extract. Color it with natural red food coloring and swirl it into the peppermint filling with a toothpick for a candy cane effect.
Nut-Based Crust: Replace graham crackers with crushed almonds, pecans, or walnuts mixed with dates and a pinch of sea salt for a grain-free, nutrient-dense crust option.
Vegan Version: Substitute cream cheese with cashew cream cheese, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and replace Greek yogurt with coconut yogurt.
White Chocolate: Fold 1/3 cup of melted white chocolate into the filling for extra richness and sweetness.
Nutrition Insights
While these mini peppermint cheesecakes are certainly a dessert to be enjoyed in moderation, they offer some nutritional benefits when made with quality ingredients. Cream cheese provides calcium for bone health and protein for satiety. The Greek yogurt addition boosts the protein content further while adding beneficial probiotics.
Using coconut sugar instead of refined white sugar provides trace minerals and a lower glycemic impact. The graham cracker crust offers some whole grains and fiber, especially if you choose whole grain varieties.
Each mini cheesecake contains approximately 180-200 calories, depending on toppings. They provide a satisfying portion that feels indulgent without the excess that comes from eating a large slice of traditional cheesecake. The individual servings naturally encourage mindful eating and portion awareness.
Tips for Success
Room Temperature Ingredients: This is crucial for a smooth, lump-free filling. Cold cream cheese will create lumps that are difficult to eliminate, even with extended mixing.
Don't Overmix: Once you add the eggs, mix just until combined. Overmixing incorporates too much air, which can cause cracking and a less creamy texture.
Gradual Cooling: Allowing the cheesecakes to cool gradually in the turned-off oven helps prevent the dramatic temperature change that causes cracking.
Proper Chilling: Don't skip the refrigeration time. These need at least 4 hours to set properly and develop the classic cheesecake texture.
Adjust Peppermint Intensity: Peppermint extract varies in strength by brand. Start with 1/2 teaspoon and taste the filling before adding eggs. You can always add more, but you can't take it away.
Frequently Asked Questions
Can I make these without a muffin tin? Yes, you can use individual ramekins or small mason jars instead. Adjust baking time as needed based on the size of your containers.
Why did my cheesecakes crack? Common causes include overmixing after adding eggs, too high oven temperature, or cooling too quickly. Follow the gradual cooling method for best results.
Can I make these ahead? Absolutely! These are perfect make-ahead desserts. Prepare them up to 2 days in advance and add toppings just before serving.
How do I know when they're done? The edges should be set while the centers still jiggle slightly. They'll continue to firm up as they cool.
Final Thoughts
These mini peppermint cheesecakes represent the perfect intersection of festive flavor, elegant presentation, and practical convenience. Whether you're an experienced baker or just beginning your culinary journey, this recipe delivers consistent, impressive results that will make you look like a dessert expert. The combination of creamy filling, crunchy crust, and refreshing peppermint creates a memorable treat that captures the essence of the holiday season in every bite. Make a batch for your next gathering and watch them disappear as quickly as they appeared on the dessert table.
Mini Peppermint Cheesecakes (Easy Holiday Dessert)
Creamy mini cheesecakes with peppermint flavor and a festive topping for holiday parties.
Ingredients
- 12 chocolate sandwich cookies
- 2 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 cup crushed candy canes or peppermint candies
- Whipped cream for topping
- Additional crushed candy canes for garnish
Instructions
- Preheat oven to 325 degrees F. Line a 12-cup muffin tin with paper liners.
- Place one chocolate sandwich cookie in the bottom of each liner. Drizzle melted butter over cookies.
- In a large bowl, beat cream cheese and sugar until smooth and creamy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, vanilla extract, and peppermint extract until well combined.
- Fold in crushed candy canes.
- Divide cheesecake batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, until centers are just set but still slightly jiggly.
- Turn off oven and let cheesecakes cool in the oven with the door slightly open for 30 minutes.
- Remove from oven and cool completely at room temperature.
- Refrigerate for at least 2 hours or overnight.
- Before serving, top with whipped cream and garnish with additional crushed candy canes.
Equipment
- 12-cup muffin tin
- Paper liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Notes
- Make sure cream cheese is fully softened to room temperature for a smooth batter.
- Do not overbake - the centers should still jiggle slightly when done.
- These can be made up to 2 days in advance and stored covered in the refrigerator.
- For best results, add whipped cream topping just before serving.
- You can substitute the chocolate cookies with graham cracker crust if preferred.