Mini Chocolate Peppermint Cheesecakes
Mini chocolate peppermint cheesecakes are the perfect little Christmas treat! The no bake mini cheesecakes are made with an Oreo cookie crust, chocolate peppermint cheesecake filling, chocolate ganache, whipped cream, and crushed peppermint candies. An easy, crowd-pleasing holiday dessert!
Ingredients for Mini Chocolate Peppermint Cheesecakes
- Oreo cookie crumbs – Pulse the Oreos in a food processor to make fine cookie crumbs.
- Granulated sugar
- Salted butter – Melted.
- Cream cheese – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Dark cocoa powder – I recommend using dark cocoa powder for the best chocolate flavor, but you can go with regular cocoa powder.
- Vanilla extract + peppermint extract – This combination of extracts adds delicious peppermint flavor to the cheesecake filling.
- Heavy cream – Heavy cream or heavy whipping cream for the cheesecake filling, chocolate ganache, and whipped cream.
- Semisweet chocolate chips – To make chocolate ganache.
- Crushed peppermint candy – Use crushed candy canes or other peppermint hard candy.
Tools & Supplies
How to Make Mini Chocolate Peppermint Cheesecakes
- Make the Oreo cookie crust: Combine the chocolate cookie crumbs, granulated sugar, and melted butter. Portion and press the crumbs into the mini cheesecake pans to form the crust. Set aside.
- Make the cheesecake filling: Cream the cream cheese, powdered sugar, dark cocoa powder, peppermint extract, and vanilla extract until smooth. Add the heavy cream and whip until the cheesecake mixture thickens.
- Fill the cheesecakes: Fill a piping bag with the cheesecake filling and pipe it onto the crusts. Chill the cheesecakes in the refrigerator for 12 hours or overnight.
- Make the chocolate ganache: Heat the chocolate chips and heavy cream in the microwave in 15 second intervals, stirring in between, until the chocolate is melted and the ganache is smooth.
- Make the whipped cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
- Assemble the cheesecakes: Remove the cheesecakes from the pan. Drizzle the chocolate ganache over the cheesecakes. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream, and pipe a swirl of whipped cream onto each of the cheesecakes. Sprinkle the cheesecakes with crushed peppermint candies.
Recipe Tips
- Use a food processor to make the Oreo cookie crumbs. You could also place the cookies in a resealable storage bag and crush them with a rolling pin.
- Use a small cookie scoop to portion the Oreo cookie crumbs into the mini cheesecake pan. This is equivalent to about 1 tablespoon. Press the crumbs down with a spoon, shot glass, or muddler.
Frequently Asked Questions
How should I store the mini cheesecakes?
- Store the mini cheesecakes in an airtight container in the refrigerator for about 3 days. Serve chilled.
How do I get the cheesecakes out of the pan?
- Mini cheesecake pans have removable bottoms. When the cheesecakes are set, you simply press up on the bottom of the pan to pop them out.
- I recommend inserting a toothpick into the top of the cheesecake as you press up on the mini cheesecake pan’s removable bottom. It will be covered by the chocolate ganache and whipped cream, so you won’t see the hole.
What should I do if I don’t have a mini cheesecake pan?
- If you do not have a mini cheesecake pan, you can use a cupcake or muffin pan. If you are using a standard cupcake pan, the yield of the recipe will be about 12 to 14 mini cheesecakes. Use cupcake liners for easy removal.
Can I freeze the cheesecakes?
- Yes! You can! Store them in an airtight container in the freezer for one month.
- I recommend waiting to add the chocolate ganache, whipped cream, and peppermint candy until after you thaw the cheesecakes for best results.
Other Chocolate Peppermint Recipes You Will Love
- Chocolate peppermint cake
- Chocolate peppermint cupcakes
- Peppermint mocha cupcakes
- Chocolate peppermint cookies
- Peppermint buttercream frosting
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Mini Chocolate Peppermint Cheesecakes
Yield: 24 cheesecakes
Mini chocolate peppermint cheesecakes are the perfect little Christmas treat! The no bake mini cheesecakes are made with an Oreo cookie crust, chocolate peppermint cheesecake filling, chocolate ganache, whipped cream, and crushed peppermint candies. An easy, crowd-pleasing holiday dessert!
Equipment
- 2 mini cheesecake pans click here to purchase
Ingredients
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 (2 tsp) peppermint extract
- 1 tsp (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 (0.5 tsp) vanilla extract
Additional Ingredients
- ¼ cup (60 g) crushed peppermint candy or peppermint sprinkles
Instructions
- In a mixing bowl, stir together the Oreo cookie crumbs, granulated sugar, and melted salted butter. Portion the crumbs into the mini cheesecake pans using a small cookie scoop (about 1 tablespoon). Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.
- In a large bowl, use an electric hand mixer to cream the cream cheese, powdered sugar, dark cocoa powder, peppermint extract, and vanilla extract until smooth. Pour in the heavy cream and whip the cheesecake mixture on medium-high speed until the mixture thickens and becomes light and fluffy.
- Fill a piping bag with the chocolate peppermint cheesecake mixture and pipe it onto the Oreo cookie crusts, slightly above the top of the pan. Chill the cheesecakes in the refrigerator for 12 hours or overnight. After chilling, remove the cheesecakes from the pan.
- To make the chocolate ganache, combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat the chocolate and cream in the microwave in 15 second intervals, stirring in between each interval, until the chocolate is melted and the ganache is smooth. Set aside to cool slightly.
- To make the whipped cream, in a bowl with an electric mixer, whip the heavy cream, powdered sugar and vanilla extract until medium-stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream.
- To assemble the cheesecakes, pipe or spoon the slightly cooled chocolate ganache on the top of the cheesecakes. Pipe a small swirl of whipped cream on top of the ganache. Sprinkle the cheesecakes with crushed peppermint candy. *I recommend adding the peppermint candy immediately before serving the cheesecakes to prevent the color from bleeding into the whipped cream and to maintain the crunch.
Notes
- Store the cheesecakes in an airtight container in the refrigerator for about 3 days. Serve chilled.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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