If there’s ever a dessert that feels like instant holiday cheer, it’s these mini peppermint cheesecakes. They’ve got that creamy peppermint filling we all love, sitting on a rich Oreo crust that adds the perfect chocolate crunch in every bite. Think of them as your ultimate Christmas mini cheesecakes, festive, cute, and ridiculously easy to make.
You’ll love serving them as mini desserts during the holidays because they always disappear first (and everyone asks for the recipe). Simple ingredients, a hint of mint, and a whole lot of holiday spirit, these little cheesecakes are proof that small treats can make a big impression.
Why Baking Mini Peppermint Cheesecakes Is So Worth It
Tiny but mighty: These little mini desserts pack a punch of flavor that makes every bite feel like a celebration.
No-fuss wow factor: Individual portions mean no slicing stress and maximum “wow” at the dessert table.
Show-stopping mini desserts: Perfect for parties, and gatherings.
Kid and adult approved: Soft, creamy, and festive, everyone will fight over the last one.
The Ingredients You’ll Need
Oreo crumbs, butter, and a pinch of salt: This trio makes the base of your cheesecake. The crumbs give a chocolatey crunch, the butter holds it all together, and the pinch of salt just makes the flavors pop.
Cream cheese, sour cream, and eggs: These are your creamy heroes. They make the filling silky, soft, and just a little tangy, basically, the reason every bite melts in your mouth.
Sugar, peppermint extract, and white chocolate: This mix gives your cheesecake that perfect balance of sweet and festive. The sugar sweetens, the peppermint adds that holiday magic, and the white chocolate creates little pockets of creamy happiness.
Peppermint crunch sprinkles: These tiny bits add crunch and fun, making your mini cheesecakes feel extra festive and playful.
Heavy cream, powdered sugar, vanilla, and a splash of milk: This combination turns into the fluffiest whipped topping. Sweet, creamy, and light, it’s what makes each cheesecake look and taste dreamy.
Extra peppermint sprinkles (optional): A little extra sparkle never hurts! Toss them on top to make your cheesecakes look irresistible and ready for any holiday table.
How to Make Mini Peppermint Cheesecakes
1. Get Your Oven and Pan Ready
First things first, preheat your oven to 350°F, so it’s nice and warm. Line all twelve cups of a muffin pan with paper baking liners. Pro tip: use good-quality liners that won’t stick, because these little cheesecakes deserve to come out perfectly every time.
2. Build That Perfect Crust
In a bowl, mix the finely crushed Oreo crumbs with melted butter and a pinch of salt. Stir until every crumb is evenly coated, you want it shiny and just a touch buttery.
Press the mixture into the bottom of each liner, firmly but gently. A little tip: use the bottom of a small glass or a measuring cup to press it down evenly, it makes your crust flat and neat. Pop them in the oven for a few minutes (about 5-6 minutes) to just set, then let them cool while you make the filling.
3. Whip Up the Peppermint Filling
Time for the creamy magic. Beat the cream cheese with the sugar until smooth and dreamy, don’t rush it; this step sets the texture. Add in the sour cream, peppermint extract, and the melted white chocolate. Mix gently and scrape the sides so nothing hides at the bottom. Beat in the eggs slowly, folding them in until silky smooth. Finally, stir in the peppermint crunch sprinkles, little bursts of minty joy that make each bite festive. Tip: don’t overmix after adding the eggs.
4. Assemble Your Cheesecakes
Spoon the filling into the lined cups, filling them almost to the top, overfilling a little is okay; they don’t rise much. Bake until the edges are set but the centers still jiggle when you gently shake the pan (about 17 minutes). That jiggle = creamy perfection. Let them cool at room temperature, then chill in the fridge for at least 3 hours. Chilling is key, it helps them hold their shape and intensifies the flavors.
5. Whip Up the Fluffy Topping
While your cheesecakes are chilling, whip the heavy cream with powdered sugar, vanilla, and a splash of milk until you get soft, fluffy peaks. This topping is your chance to get creative, pipe it neatly, dollop it casually, or make little swirls that look like snow drifts.
6. Decorate, Sprinkle, and Enjoy
Top each cheesecake with your whipped cream and finish with a scattering of peppermint crunch sprinkles. Serve straight from the fridge and watch them vanish.
Baking Slip-Ups to Skip
Not pressing the crust firmly: A loose crust can crumble or slide when you try to remove the cheesecake. Press it evenly and compactly so it stays put. Using the bottom of a glass or measuring cup works wonders.
Baking too long: Overbaking dries out the mini cheesecakes. The centers should still jiggle slightly when you take them out, they’ll finish setting as they cool, so cheek a few minutes earlier.
Not cooling the crust before adding the filling: Hot crust can make the filling melt and slide. Let it cool completely so your mini cheesecakes stay neat.
Ignoring room temperature ingredients: Cold cream cheese or eggs can lead to a lumpy filling. Let your ingredients sit out for a bit, it makes mixing easier and keeps your cheesecake silky smooth.
Other Topping Ideas You May Love
- Mini chocolate curls – Adds a little elegance and extra chocolatey goodness.
- White chocolate drizzle – Sweet, smooth, and melts beautifully over the whipped cream.
- Red and green sprinkles – Simple, colorful, and instantly festive.
- Edible glitter or sugar stars – Just a hint of sparkle to make them shine.
- Candied ginger bits – Adds a tiny kick of warmth that balances the mint.
How to Store Your Mini Peppermint Cheesecakes
Fridge magic: Keep your mini cheesecakes in an airtight container in the fridge. They’ll stay creamy and fresh for up to 4–5 days. Tip: place a small piece of parchment or wax paper between layers so they don’t stick or get smushed.
Freeze for later enjoyment: If you want to make a batch ahead, wrap each cheesecake individually in plastic wrap, then pop them into a freezer-safe container. They’ll last up to 2 months without losing flavor or texture.
Gentle thawing: Move frozen cheesecakes to the fridge for a few hours before serving.
Top at the last minute: If you’re storing for more than a day, add the whipped cream or extra peppermint sprinkles right before serving. This keeps them looking fresh, and festive.
Peppermint Desserts You’ve Got to Try
Festive Mini Peppermint Cheesecakes
Ingredients
For the Cookie Crust
- 1 ⅔ cups finely crushed Oreo crumbs
- 4 tablespoons unsalted butter melted
- A pinch of salt
For The Peppermint Filling
- 16 oz cream cheese softened
- ¾ cup granulated sugar
- 2 eggs room temp
- 1/4 cup sour cream
- 1/2 cup chopped white chocolate bars melted
- ¾ teaspoon peppermint extract
- ⅓ cup peppermint crunch sprinkles
For The Creamy Topping
- 2 cups heavy cream
- ⅔ cup powdered sugar sifted
- 1 1/2 teaspoons vanilla extract
- Splash of milk
- Peppermint crunch sprinkles optional
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with good-quality cupcake liners, sturdy ones make it easy to remove the cheesecakes later without any sticking.
- For the crust, mix the finely crushed Oreo crumbs with melted butter and a tiny pinch of salt until every crumb is coated and slightly glossy. Press the mixture firmly into the bottom of each liner. A small glass or measuring cup works perfectly to flatten the crust evenly. Pop the pan in the oven for 5–6 minutes just to set the crust, then let it cool while you make the filling.
- To make the filling, beat the cream cheese with sugar until it’s smooth and creamy. Add the sour cream, peppermint extract, and melted white chocolate, gently folding everything together while scraping the bowl so nothing is left behind. Beat in the eggs slowly until silky, and finally fold in the peppermint crunch sprinkles, these little bursts of mint make every bite festive. Be careful not to overmix once the eggs are added to keep the texture light.
- Spoon the filling into the lined cups, filling them close to the top. A little overfill is okay since these cheesecakes won’t rise much. Bake for about 17 minutes, until the edges are set but the centers still jiggle slightly. Let the cheesecakes cool at room temperature, then chill in the fridge for at least 3 hours to firm up and develop the flavors fully.
- While the cheesecakes are chilling, whip the heavy cream with powdered sugar, vanilla, and a splash of milk until soft, fluffy peaks form. This whipped cream is your chance to have some fun, swirl it, dollop it, or pipe it into pretty little clouds on top of each cheesecake.
- Sprinkle with extra peppermint crunch for a festive, playful finish. Enjoy!
Notes
- Use a small spatula or spoon to smooth the tops before baking for a nicer finish.
- Tap the pan gently after filling to remove air bubbles for a smoother top.
- If your filling seems a bit thick, a tiny splash of milk can help make it creamier.
