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Peppermint Cheesecakes
Peppermint cheesecakes feature a luscious creamy filling set on top of a crunchy graham cracker crust, before being topped with whipped cream and a Hershey’s kiss.
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Peppermint cheesecakes are decadent and delicious! A creamy treat, the peppermint and cream cheese blend together surprisingly well and make for a luscious dessert. Set on top of a honey graham crust, peppermint cheesecake is rich cheesecake infused with peppermint extract and Hershey’s Kisses and topped with a fluffy layer of whipped cream and a sweet chocolate kiss. With hints of peppermint in every bite, these easy and adorable peppermint cheesecakes are perfect for celebrating the holiday season.
Love the idea of mini cheesecake desserts? Mini Red Velvet Cheesecake, Mini Black Forest Cheesecake, and Mini Cherry Cheesecake are three more decadent flavors for you to try!
Peppermint Cheesecakes Ingredients
You will need:
Crust
- 1½ cups honey graham crumbs
- 1¼ cups butter, melted
Cream Cheese Filling
- 16 ounces cream cheese, room temperature
- ⅓ cup granulated sugar
- 2 eggs, room temperature
- ¼ cup sour cream
- 1 teaspoon peppermint extract
- 1 cup Hershey’s Kisses in peppermint flavor, quartered plus 12 whole Hershey’s Kisses (optional)
Whipping Cream (optional)
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
Substitutions and Additions
WHIPPED CREAM: Whipping cream tends to melt fairly quickly. There are a couple of options you can choose from instead. You could use Cool Whip whipped topping as it tends to hold its shape much longer than regular whipped cream. You can also make your own stabilized whipped cream at home.
PEPPERMINT FLAVOR: If you prefer a stronger taste of peppermint, add about ½ teaspoon more of the peppermint extract or add about ½ cup of Hershey’s Kisses to kick it up a notch. Not a peppermint fan? Get creative! Use your favorite chocolate candy instead for this mini cheesecake recipe.
CRUST: You can definitely swap out the graham crackers for vanilla wafers for these mini peppermint cheesecakes.
How to Make Peppermint Cheesecakes
STEP ONE: Preheat the oven to 350°F. Line the muffin pan with cupcake liners.
PRO TIP: Parchment paper or foil-lined liners are the easiest to peel from the cheesecake filling.
STEP TWO: In a mixing bowl, combine honey graham crumbs and butter until well mixed.
STEP THREE: Scoop about 1 tablespoon of cookie crumb mixture into each muffin tin. Using your fingertips, press the mixture into an even layer until it’s evenly packed.
STEP FOUR: Bake the cookie crust for 5 minutes. Allow it to cool on the countertop while you prepare the cheesecake batter.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
STEP FIVE: Reduce the oven to 325°F.
STEP SIX: In a large mixing bowl, combine cream cheese and sugar until well incorporated using a hand mixer on low speed.
PRO TIP: Make sure the cream cheese is fully warmed to room temperature. This is important! If you choose to use it while it’s cold or even chilled, it will cause lumps in the batter mixture.
STEP SEVEN: Add in eggs, sour cream, and peppermint extract. Beat for about 1 minute. Mix in the quartered peppermint kisses with a wooden spoon.
PRO TIP: Be careful not to overbeat the cream cheese mixture because you don’t want to incorporate air into the mixture. Make sure you always beat at low speed. Overbeating can cause cracks in the cheesecake once baked.
STEP EIGHT: Using a cookie scoop, scoop the cream cheese filling into each cupcake liner until it lines right at the top of the cupcake liner.
STEP NINE: Bake in the oven for 20 to 22 minutes. Let cool on top of the countertop.
STEP TEN: Meanwhile, in a medium mixing bowl, beat together heavy whipping cream and powdered sugar with a handheld mixer. Beat until it forms a peak.
STEP ELEVEN: Transfer the whipping cream into a piping bag.
STEP TWELVE: Pipe the cream onto the middle of the cheesecake cups.
STEP THIRTEEN: Place Hershey’s Kisses on top of the whipping cream.
STEP FOURTEEN: Refrigerate overnight.
How to Serve Peppermint Cheesecakes
Serve these decadent mini desserts for a special dessert or any time you have a craving for a little something sweet. This creamy peppermint flavor makes them the perfect holiday dessert. Enjoy the individual-serving treat with a scoop of vanilla ice cream and a warm mug of homemade hot chocolate. You could also pair these peppermint cheesecakes with fresh fruits like raspberries, blueberries, blackberries, or strawberries.
Storage
IN THE FRIDGE: Keep the mini cheesecakes in an airtight container and refrigerate for up to 5 days.
IN THE FREEZER: Keep this easy dessert in an airtight container and place it in the freezer for up to 2 months. Label the container so that you remember to enjoy them before their best-by date. When you’re ready to serve them, take them out and let them thaw in the fridge overnight.
Peppermint cheesecakes combine the richness of cream cheese with the cool freshness of peppermint for an unforgettable flavor experience. These luscious peppermint cheesecakes have the classic thick and creamy texture that everyone loves, and the graham cracker crust provides the perfect crunchy contrast to the smooth cheesecake center that is overflowing with peppermint candies. If you love cheesecake, you’ll love this mini cheesecake dessert.
FREQUENTLY ASKED QUESTIONS
How should I store my peppermint cheesecake cups?
Keep these treats in an airtight container and refrigerate for up to 5 days.
Can I freeze these mini cheesecakes?
Keep them in an airtight container and place them in the freezer for up to 2 months. If you’re ready to serve them, take them out and let them thaw.
How do you get the cream cheese to room temperature quickly?
To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes.
How do you know when a mini cheesecake is finished baking?
Your peppermint cheesecake recipe is done if the center looks set but still jiggles when you move the pan.
MORE RECIPES YOU’LL LOVE
- No Bake Blueberry Cheesecake
- Strawberry Shortcake Cheesecake
- Pecan Pie Cheesecake
- Cherry Cheesecake Brownies
Peppermint Cheesecakes
Peppermint cheesecakes feature a luscious creamy filling set on top of a crunchy graham cracker crust, before being topped with whipped cream and a Hershey’s kiss.
Ingredients
Crust
- 1½ cups honey graham crumbs
- 1¼ cups butter melted
Cream Cheese Filling
- 16 ounces cream cheese room temperature
- ⅓ cup granulated sugar
- 2 eggs room temperature
- ¼ cup sour cream
- 1 teaspoon peppermint extract
- 1 cup Hershey’s Kisses in peppermint flavor quartered plus 12 whole Hershey’s Kisses (optional)
Whipping Cream
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
Instructions
- Preheat the oven to 350°F. Line the muffin pan with cupcake liners.
- In a mixing bowl, combine honey graham crumbs and butter until well mixed.
- Scoop about 1 tablespoon of cookie crumb mixture into each muffin tin. Using your fingertips, press the mixture into an even layer until it’s evenly packed.
- Bake the cookie crust for 5 minutes. Allow it to cool on the countertop while you prepare the cheesecake batter.
- Reduce the oven to 325°F.
- In a large mixing bowl, combine cream cheese and sugar until well incorporated using a hand mixer on low speed.
- Add in eggs, sour cream, and peppermint extract. Beat for about 1 minute. Mix in the quartered peppermint kisses with a wooden spoon.
- Using a cookie scoop, scoop the cream cheese filling into each cupcake liner until it lines right at the top of the cupcake liner.
- Bake in the oven for 20 to 22 minutes. Let cool on top of the countertop.
- Meanwhile, in a medium mixing bowl, beat together heavy whipping cream and powdered sugar with a handheld mixer. Beat until it forms a peak.
- Transfer the whipping cream into a piping bag.
- Pipe the cream onto the middle of the cheesecake cups.
- Place Hershey’s Kisses on top of the whipping cream.
- Refrigerate overnight.
Notes
Parchment paper or foil-lined liners are the easiest to peel from the cheesecake filling.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
Make sure the cream cheese is fully warmed to room temperature. This is important! If you choose to use it while it’s cold or even chilled, it will cause lumps in the batter mixture.
Be careful not to overbeat the cream cheese mixture because you don’t want to incorporate air into the mixture. Make sure you always beat at low speed. Overbeating can cause cracks in the cheesecake once baked.
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