These Mini Peppermint Chocolate Cheesecakes are rich, creamy, and bursting with holiday cheer in every bite. A crunchy Oreo base anchors a silky chocolate cheesecake filling, all topped with a festive swirl of peppermint whipped cream and crushed candy canes. They’re as gorgeous as they are delicious—perfect for parties, gifting, or a cozy winter treat. Plus, they’re made in a muffin tin, so you get the charm of individual desserts with all the decadence of a full-sized cheesecake.
Ingredients Needed
- Oreos – just the regular kind, not Thin or Double Stuffed
- butter
- cream cheese
- sugar
- flour
- baking powder
- egg
- vanilla extract
- peppermint extract
- peppermint white chocolate candy or candy pieces – like Peppermint Kisses or Peppermint Andes pieces
- chocolate chips
- shortening
- heavy whipping cream
- powdered sugar
How to Make Mini Peppermint Chocolate Cheesecakes
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Preheat oven to 375°F. Line a 12-cup muffin tin with foil liners.
- Blend Oreos into crumbs; mix with melted butter. Press 1 tablespoon into each liner.
- In a bowl, beat cream cheese and sugar until smooth. Add flour, baking powder, extracts, and egg; mix until smooth.
- Fold in 1 cup chopped peppermint candy. Divide evenly among muffin cups.
- Bake 15–18 minutes, until a knife comes out clean. Cool completely.
- Melt chocolate and shortening; drizzle over cooled cheesecakes. Chill to set.
- Before serving, beat cream, powdered sugar, and extracts to soft peaks.
- Dollop whipped cream on each cheesecake and sprinkle with remaining candy. Serve immediately.
Storage & Other Tips
- Bring Ingredients to Room Temp: As with any cheesecake, ensure cream cheese, eggs, and extracts are room temperature for a silky-smooth filling and to prevent air bubbles.
- Prevent Cracks: Don’t over-mix the batter. Fill liners evenly in the muffin tin so cheesecakes bake uniformly and set with a slight, gentle jiggle in the center.
- Storage: store any leftover cheesecakes in the refrigerator for 2 – 4 days.
Frequently Asked Questions
Can I bake them ahead of time?
Yes! Bake a day or two in advance, store in an airtight container, and add whipped cream and chocolate drizzle just before serving.
Why should the cream cheese and egg be room temperature?
Using room-temp cream cheese prevents lumps and ensures a smooth, creamy batter.
Can I freeze them?
Yes! Freeze unfrosted cheesecakes (no whipped topping) in airtight containers or wrapped—store up to 2–3 months. Thaw overnight in fridge.
Can I use a water bath?
Water baths aren’t necessary for mini cheesecakes, but if desired, they can help prevent cracking.
Mini Peppermint Chocolate Cheesecakes
Mini Peppermint Chocolate Cheesecakes feature a creamy chocolate peppermint filling on a buttery Oreo crust, topped with festive whipped cream and crushed candy canes—perfectly portable holiday treats!
Servings cheesecakes
Equipment
- muffin tin you'll want two 12-muffin tins, or one 24-muffin tin
Ingredients
Crust
- 10 Oreos regular, not Thin or Double Stuffed
- 1 ½ tablespoons butter melted
Cheesecakes
- 1 8-ounce package cream cheese
- ¼ cup + 2 tablespoons sugar
- 1 tablespoons flour
- ⅛ teaspoon baking powder
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 8-ounce bag peppermint white chocolate candy or candy pieces like Peppermint Kisses or Peppermint Andes pieces
Topping
- ½ cup chocolate chips
- 1 teaspoon shortening
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- remaining peppermint white chocolate candies from from above
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
Instructions
- Line a 12-cup muffin tin with foil liners and set aside. Preheat oven to 375℉.
- In a blender or food processor, blend the Oreos until they’re crumbs. Mix in the melted butter. Place 1 tablespoon of the cookie mixture in each lined muffin cup and gently press with the back of a spoon. Set aside.
- In a medium mixing bowl, combine the cream cheese and sugar with an electric hand mixer until smooth and combined.
- Add the flour and baking powder and mix until combined. Add the extracts and the egg and mix until completely smooth.
- Fold in 1 cup of the chopped peppermint candy pieces and divide the mixture evenly among the lined muffin tin cups.
- Bake for 15-18 minutes or until a knife inserted into the center of one of the cakes comes out clean. Remove from the oven and allow to cool completely.
- When the cheesecakes are cool, place the chocolate and shortening in a small bowl and microwave for about 30 seconds or until the chocolate is melted and smooth and the shortening is incorporated. Transfer to a small zip-top bag and cut the corner off the bag. Drizzle evenly over the cheesecakes. Allow to harden in the refrigerator.
- Immediately before serving, combine the whipping cream, powdered sugar, and peppermint and vanilla extracts. Beat with an electric mixer until soft peaks form.
- Dollop over the prepared cheesecakes before serving and then sprinkle with remaining candy pieces (you can also fold them into the whipped cream if you prefer.) Serve immediately.
Notes
Nutrition
Calories: 211kcal, Carbohydrates: 23g, Protein: 1g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 26mg, Sodium: 60mg, Potassium: 67mg, Fiber: 0.3g, Sugar: 19g, Vitamin A: 337IU, Vitamin C: 0.1mg, Calcium: 24mg, Iron: 1mg
Calories: 211kcal
Cost: $10
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Questions & Reviews
We make these every year. They are so so good!
Hey, Kate! Thinking these might have to get added to our Christmas Eve menu. How would peppermint oil work in this in pmace of extract? Would the amount be the same?
That should work! You only need 1/4 of the oil, so multiply any peppermint extract measurements by .25 and you’ll be fine! 🙂
Where did you get the cute robin’s egg blue plate and measuring cup?
The bigger plate (with the kisses) and the measuring cup came from Pier 1 and the small plate with the eggs on it came from Target. 🙂
Wondering what your thoughts are on this. What if you just put a whole cookie in the bottom of the liner and drizzled and little butter on it? Assuming that the size is correct, I feel like this would work just fine – then you don’t have to dirty a food processor to make crumbs (unless you use one to chop up some Hershey kisses for some crazy reason), plus it seems less tedious. This isn’t a question I’m expecting you to know the answer to – it’s more philosophical.
Also, have you ever had Bob’s Sweet Stripes? I stumbled upon them in Wal-Mart and I put one in my coffee this morning and it pretty much made my day (which is saying a lot when I’m at work on the Monday before Christmas). They would be FANTASTIC in some OBB hot cocoa (basically they are “soft” candy cane sticks that readily dissolve into hot liquid – don’t want to leave people in suspense).
You could for sure do this–I’m just a sucker for crumb crusts and I also feel like a whole Oreo might be a lot. I would maybe try the Oreo Thins instead–they’ll be easier to bite into! 🙂
And yes, I loooove Bob’s Sweet Stripes!
this looks amaaaaazing!