Mini Chocolate Peppermint Cheesecakes

Christmas is a time for indulgence, and this recipe for mini chocolate peppermint cheesecakes hits that mark as a festive holiday favourite!

This holiday season, try serving up a little something extra special with these mini chocolate peppermint cheesecakes.

They’re the perfect addition to any party and who doesn’t love mint and chocolate? I know my family sure does!

And really, what’s the holiday season without a little indulgence? These Mini Chocolate Peppermint Cheesecakes are sure to send you over the edge. The buttery chocolate crust, creamy cheesecake filling, rich chocolate ganache and crunchy peppermint topping make for an irresistible dessert that won’t disappoint!

So if you’re hosting this year, don’t forget to add these decadent treats to your menu! Or if you’re looking for a last minute gift idea, it doesn’t get much easier than this.

You can make them ahead of time too so you don’t have to worry about them when guests arrive.

How to Make Ahead and Store Mini Cheesecakes

Putting together mini cheesecakes can seem like one more task on your holiday to-do list, but they’re actually easy to make.

You can bake these ahead of time, wrap them well and freeze until needed. Or you can bake them, cool them completely and refrigerate until the day before you plan to serve them.

Either way, they’ll be good for at least a week, and because they’re so small, you can keep them hidden in the back of the fridge if your family tends to snack on cheesecake.

Here’s a step-by-step guide to making ahead and freezing mini cheesecakes:

1. Freeze completely cooled-off baked cheesecakes in the muffin tins until solid.

2. Wrap each cheesecake in plastic wrap, then transfer to freezer bags before placing back in the freezer. Store up to 3 months.

3. Let thaw overnight in refrigerator then 30 minutes out on counter prior to serving.

If storing baked cheesecakes in the fridge, wrap them in plastic wrap or store them in an airtight container for up to 5 days.

If you are making them ahead of time you will want to wait to sprinkle them over with the peppermint candy until right before you are serving as the candy can get stale and chewy.

About the Ingredients for Peppermint Chocolate Cheesecake Bites

Cookie crumbs – You want 1 cup of chocolate cookie crumbs. If you can’t get your hands on the crumbs, you can use about 16 oreos with the creme removed.

Sugar – Granulated sugar for both the cheesecake and the crust.

Butter – You can use unsalted or salted butter. I prefer the flavour that salted butter gives though.

Cream cheese – Full fat cream cheese is best here. Bring it to room temperature prior to starting.

Sour cream – Full fat sour cream, brought to room temperature. It gives the cheesecake filling a luxurious creaminess.

Peppermint extract – You can substitute with 1/4 tsp Peppermint oil if that is what you have on hand.

Salt – Balances out all the flavours.

Eggs – The eggs should also be brought to room temperature before starting to ensure a nice smooth batter.

Cocoa Powder – Make sure you use unsweetened cocoa powder and not hot chocolate mix.

Chocolate chips – Semisweet is my recommendation but use the level of sweetness that you prefer for the ganache.

Whipping cream – Heavy whipping cream will give you the best results, using anything else may cause the ganache not to set properly.

Candy – Crush up some peppermint candies or peppermint candy canes.

Looking for More Peppermint Dessert Recipes for the Holidays?

Check out some of my favourite Christmas desserts with peppermint flavour!

These Peppermint Mocha Cupcakes feature a rich chocolate cake flavoured with coffee and peppermint topped off with chocolate buttercream.

This peppermint white chocolate cheesecake gets topped with crushed candy canes and a minty sour cream topping to create a showstopping dessert.

Peppermint Chocolate Cake Roll with a creamy peppermint filling and chocolate ganache on top. A beautiful, festive dessert for the holidays!

Tender chocolate cookies, smothered in a chocolate mocha ganache get a festive kick with the addition of peppermint candy canes – these Peppermint Mocha Cookies are the perfect treat for any Christmas cookie tray!

How to Make Mini Chocolate Peppermint Cheesecakes

Yields: 24 Mini Cheesecakes | Prep time: 15 Mins | Cook time: 21 Mins

Ingredients:

For the Chocolate cookie crust:

• 1 Cup Chocolate Cookie Crumbs
• 1 tbsp Sugar
• ¼ C Butter, melted

For the Cheesecake Filling:

• 2 – 8oz cream cheese, softened
• 1 C sugar
• ½ C sour cream
• 1 tsp pure peppermint extract
• ⅛ tsp kosher salt
• 2 large eggs
• 3 tbsp Cocoa powder

For the Chocolate Ganache:

• 1 C Semi Sweet Chocolate Chips
• ½ C heavy whipping cream
• ¾ Crushed peppermint candy

Directions:

Preheat oven to 325 degrees F.

Line two cupcake pans with cupcake liners

Crush the cookies into fine crumbles and pour into a bowl

Mix together the melted butter and sugar into the crushed cookies

Scoop about 1 tbsp of the crust into the cupcake liners

Using a flat bottom cup, lightly press the crust into a flat disk.

Set aside the prepared pans.

Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy

Beat in the sour cream, peppermint extract , cocoa powder and salt until combined

Beat in the eggs, 1 at a time until combined

Scoop about ¼ C of the cheesecake batter into the cupcake liners

Bake in the oven for 17-21 minutes or until the edges are firm and it slightly jiggles in the center

Allow to cool completely before removing and placing into the fridge for 3 hours to overnight

When ready to serve, prepare the ganache by bringing the heavy whipping cream to a simmer. Pour over the chocolate chips in a heat safe bowl

Allow to sit for a minute before whisking until smooth

Spoon on about 1-2 tbsp of the ganache onto the top of the cooled cheesecakes

Sprinkle some crushed peppermint candy on top

Enjoy!