Print

Mini Chocolate Peppermint Cheesecakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 51 reviews

Mini chocolate peppermint cheesecakes are delightful no-bake holiday treats featuring an Oreo cookie crust, rich chocolate peppermint cheesecake filling, smooth chocolate ganache, fluffy vanilla whipped cream, and crunchy crushed peppermint candies. Perfect for Christmas parties or festive gatherings, these bite-sized cheesecakes offer a harmonious blend of chocolate and peppermint in an easy, crowd-pleasing dessert.

Ingredients

Scale

Oreo Cookie Crust

  • 2 cups (200 g) Oreo cookie crumbs
  • 2 tbsp (24 g) granulated sugar
  • 6 tbsp (85 g) salted butter, melted

Chocolate Peppermint Cheesecake Filling

  • 16 oz (455 g) cream cheese, room temperature
  • 2 cups (240 g) powdered sugar
  • ⅓ cup (30 g) dark cocoa powder
  • 2 tsp peppermint extract
  • 1 tsp vanilla extract
  • 1 cup (240 ml) heavy cream

Chocolate Ganache

  • ½ cup (90 g) semisweet chocolate chips
  • ¼ cup (60 ml) heavy cream

Vanilla Whipped Cream

  • ¾ cup (180 ml) heavy cream
  • 2 tbsp (16 g) powdered sugar
  • ½ tsp vanilla extract

Additional Ingredients

  • ¼ cup (60 g) crushed peppermint candy or peppermint sprinkles

Instructions

  1. Prepare the Oreo Cookie Crust: In a mixing bowl, combine the Oreo cookie crumbs, granulated sugar, and melted salted butter. Use a small cookie scoop (about 1 tablespoon) to portion the crumb mixture into mini cheesecake pans. Firmly press the crumbs into the bottom of each pan to create a compact crust. Set aside for now.
  2. Make the Chocolate Peppermint Cheesecake Filling: In a large bowl, using an electric hand mixer, beat the cream cheese, powdered sugar, dark cocoa powder, peppermint extract, and vanilla extract together until smooth and fully combined. Gradually add the heavy cream, whipping on medium-high speed until the mixture thickens and becomes light and fluffy.
  3. Assemble and Chill the Cheesecakes: Fill a piping bag with the cheesecake mixture and pipe it evenly onto each Oreo crust, filling slightly above the rim of the pans. Place the filled pans in the refrigerator and chill for at least 12 hours or overnight to set. Once chilled, carefully remove the mini cheesecakes from their pans.
  4. Prepare the Chocolate Ganache: Combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 15-second increments, stirring well after each, until the chocolate is completely melted and the ganache is smooth. Allow it to cool slightly before using.
  5. Make the Vanilla Whipped Cream: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until medium-stiff peaks form. Transfer the whipped cream to a piping bag fitted with a Wilton 1M tip for decorating.
  6. Decorate and Serve: Spoon or pipe a layer of the slightly cooled chocolate ganache atop each cheesecake. Then pipe a delicate swirl of vanilla whipped cream over the ganache. Immediately before serving, sprinkle crushed peppermint candy on top to maintain its crunch and prevent color bleeding into the whipped cream.

Notes

  • Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Serve chilled for best texture and flavor.
  • For best results, add the crushed peppermint candies just before serving to preserve their color and crunch.
  • Ensure the cream cheese is at room temperature to achieve a smooth and creamy cheesecake filling.
  • Use dark cocoa powder for a rich chocolate flavor; Dutch-processed cocoa works well.

Find it online: https://yumfoodusa.com/mini-chocolate-peppermint-cheesecakes/