Peppermint Crunch Mini Cheesecakes
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!
- 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
Ingredients
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
Instructions
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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.
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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.
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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.
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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.
