Why You’ll Love This Recipe

These Peppermint Crunch Mini Cheesecakes offer a delightful balance of creamy, sweet, and minty flavors, topped with crunchy peppermint bits that add an extra layer of texture. The graham cracker crust provides a perfect base, while the creamy cheesecake filling is enriched with the essence of peppermint. The whipped cream, chocolate shavings, and extra crushed peppermint candies make them even more irresistible. These mini cheesecakes are simple to prepare and perfect for sharing during the holidays, offering both indulgence and festive cheer in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup unsalted butter, melted
1/4 teaspoon peppermint extract (optional)

For the filling:

16 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
2 large eggs
1/2 cup sour cream
1/4 cup heavy cream
1/2 cup crushed peppermint candies or peppermint crunch baking bits (plus extra for garnish)

For the topping (optional):

Whipped cream
Crushed peppermint candies
Chocolate shavings or chips

Directions

Prepare the crust: Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners or grease the tin. In a bowl, combine graham cracker crumbs, sugar, melted butter, and peppermint extract (if using). Press the mixture into each cupcake liner. Bake for 5-7 minutes, then set aside to cool.
Prepare the filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Add the peppermint extract and mix until well incorporated. Add eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until smooth. Fold in the crushed peppermint candies or peppermint crunch baking bits.
Assemble the cheesecakes: Spoon the filling into the muffin tin over the prepared crusts. Bake for 18-22 minutes, or until the centers are set but slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecakes cool in the oven for 1 hour. Afterward, transfer the cheesecakes to the fridge and chill for at least 3 hours, or overnight for the best results.
Top and serve: Before serving, top each cheesecake with a dollop of whipped cream, a sprinkle of crushed peppermint candies, and chocolate shavings or chips for extra indulgence. Serve chilled.

Servings and Timing

Prep time: 20 minutes
Cook time: 18-22 minutes
Chill time: 3-4 hours (or overnight for best results)
Total time: 4 hours 40 minutes
Servings: 12 mini cheesecakes

Storage/Reheating

These Peppermint Crunch Mini Cheesecakes should be stored in the refrigerator in an airtight container for up to 5 days. They can also be frozen for up to 2 months. To serve after freezing, thaw them in the refrigerator overnight and top them with whipped cream and peppermint garnish just before serving.

FAQs

1. Can I make these mini cheesecakes ahead of time?

Yes! These cheesecakes are perfect for making ahead of time. They actually taste even better after chilling overnight, which allows the flavors to meld together.

2. Can I use a different crust for the mini cheesecakes?

Certainly! You can use an Oreo crust or even a chocolate graham cracker crust for a chocolatey twist. Just substitute the graham cracker crumbs in the recipe with crushed Oreos or chocolate graham crackers.

3. Can I make this recipe gluten-free?

Yes! You can use gluten-free graham cracker crumbs or any other gluten-free cookie crumbs for the crust. Be sure to check that the peppermint candies are also gluten-free.

4. Can I add more peppermint flavor to the filling?

If you want a stronger peppermint flavor, you can increase the amount of peppermint extract slightly. However, be careful not to add too much, as it can become overpowering.

5. What can I use if I don’t have peppermint extract?

If you don’t have peppermint extract, you can substitute with a small amount of crushed peppermint candies or peppermint crunch baking bits directly in the filling. This will still provide that refreshing minty taste.

6. Can I make these cheesecakes in a regular-sized muffin tin?

Yes! You can use a regular-sized muffin tin to make slightly larger cheesecakes. Adjust the baking time to 22-25 minutes and ensure the centers are set but slightly jiggly.

7. Can I freeze the mini cheesecakes?

Yes, these mini cheesecakes freeze well. After they are baked and cooled, wrap them individually in plastic wrap and store them in an airtight container in the freezer. Thaw in the refrigerator overnight before serving.

8. Can I use whipped topping instead of whipped cream?

Yes, if you prefer, you can use whipped topping instead of homemade whipped cream. Just be sure to use a high-quality whipped topping for the best results.

9. How do I prevent the cheesecake from cracking?

To prevent cracking, make sure not to overbake the cheesecakes. They should be slightly jiggly in the center when done. Let them cool gradually in the oven with the door cracked before transferring them to the fridge.

10. How long do the cheesecakes need to chill?

For the best texture and flavor, chill the mini cheesecakes for at least 3 hours. If possible, chilling overnight will help the cheesecakes firm up and make them even more delicious.

Conclusion

Peppermint Crunch Mini Cheesecakes are the perfect treat to add a festive touch to your holiday celebrations. With a smooth, creamy filling, a crisp graham cracker crust, and the delightful crunch of peppermint, these mini cheesecakes are sure to be a hit at any party or gathering. Whether you’re looking for an easy-to-make dessert or a show-stopping treat, these cheesecakes are a fun and delicious choice that captures the spirit of the season.

Peppermint Crunch Mini Cheesecakes

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Peppermint Crunch Mini Cheesecakes are a festive, bite-sized dessert combining creamy cheesecake, refreshing peppermint, and a satisfying crunch from crushed peppermint candies. These mini treats are perfect for holiday gatherings and celebrations, offering the ideal balance of minty freshness and rich sweetness. Easy to make and irresistibly delicious, these cheesecakes will become your go-to holiday dessert!

Author: Amy
Prep Time: 20 minutes
Cook Time: 18-22 minutes
Total Time: 4 hours 40 minutes
Yield: 12 mini cheesecakes
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Prepare the Crust: Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners or grease the tin. In a bowl, combine graham cracker crumbs, sugar, melted butter, and peppermint extract (if using). Press the mixture into each cupcake liner. Bake for 5-7 minutes, then set aside to cool.
Prepare the Filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Add the peppermint extract and mix well. Add eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until smooth. Fold in crushed peppermint candies or peppermint crunch baking bits.
Assemble the Cheesecakes: Spoon the filling into the muffin tin over the prepared crusts. Bake for 18-22 minutes, or until the centers are set but slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecakes cool in the oven for 1 hour. Afterward, transfer them to the fridge and chill for at least 3 hours, or overnight for the best results.
Top and Serve: Before serving, top each cheesecake with a dollop of whipped cream, a sprinkle of crushed peppermint candies, and chocolate shavings or chips for extra indulgence. Serve chilled.

Notes

Make Ahead: These mini cheesecakes taste even better after chilling overnight. They are perfect for preparing ahead of time for parties or holiday gatherings.

Gluten-Free Option: Use gluten-free graham cracker crumbs or gluten-free cookies for the crust.

Peppermint Flavor: Adjust the amount of peppermint extract based on your preference for a stronger or milder mint flavor.

Storage: Store in an airtight container in the refrigerator for up to 5 days. For freezing, wrap them individually in plastic wrap and store in an airtight container in the freezer for up to 2 months.