Mini Peppermint Cheesecakes with Chocolate Crust

Peppermint cheesecakes are a festive and indulgent dessert. The cool, refreshing peppermint blends beautifully with a smooth cream cheese filling, all resting on a crunchy honey graham crust. Each mini cheesecake is studded with peppermint-flavored Hershey’s Kisses and finished with a cloud of whipped cream topped by a chocolate kiss for a charming holiday treat.

If you enjoy mini cheesecakes, try other flavors like Mini Red Velvet Cheesecake, Mini Black Forest Cheesecake, or Mini Cherry Cheesecake for variety and more decadent options.

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 peppermint Hershey’s Kisses, quartered (plus 12 whole Kisses for topping, optional)

Whipping Cream (optional)

• 1 cup heavy whipping cream
• ¾ cup powdered sugar

Substitutions and Additions

Whipped cream alternatives: Regular whipped cream can soften quickly. For longer hold, use a stabilized whipped cream or a whipped topping like Cool Whip.

Peppermint intensity: Increase the peppermint extract by ½ teaspoon for a stronger flavor, or add up to ½ cup more quartered peppermint Kisses. If peppermint isn’t to your taste, swap in your favorite chocolate candy.

Crust variations: Substitute graham crumbs with crushed vanilla wafers for a different flavor and texture.

How to Make Peppermint Cheesecakes

Step One: Preheat the oven to 350°F and line a muffin pan with cupcake liners. Parchment or foil-lined liners help the cheesecakes release cleanly.

Step Two: Mix honey graham crumbs with melted butter until well combined.

Step Three: Place about 1 tablespoon of the crust mixture into each liner and press evenly to form a compact base.

Step Four: Bake the crusts for 5 minutes, then remove and let cool while you prepare the filling. Oven times can vary, so keep an eye on the crusts.

Step Five: Lower the oven temperature to 325°F.

Step Six: In a large bowl, beat the room-temperature cream cheese and sugar on low speed until smooth. Room-temperature cream cheese ensures a lump-free batter.

Step Seven: Add the eggs, sour cream, and peppermint extract and blend briefly until combined. Fold in the quartered peppermint Kisses with a spoon. Avoid overmixing to reduce air in the batter and prevent cracking while baking.

Step Eight: Use a cookie scoop to fill each lined muffin cup with the cream cheese mixture, filling to the top of the liner.

Step Nine: Bake for 20–22 minutes, until the centers are set but still jiggle slightly. Let the cheesecakes cool on the countertop.

Step Ten: While they cool, whip the heavy cream with powdered sugar until soft peaks form, then transfer to a piping bag.

Step Eleven: Pipe a dollop of whipped cream onto each cooled cheesecake and top with a whole Hershey’s Kiss if desired.

Step Twelve: Refrigerate overnight to set and develop flavor.

How to Serve Peppermint Cheesecakes

Serve these mini cheesecakes as a holiday dessert or anytime you want an individual sweet treat. They pair nicely with vanilla ice cream, hot chocolate, or fresh berries such as raspberries, blueberries, or strawberries for contrast and color.

Storage

In the fridge: Store mini cheesecakes in an airtight container for up to 5 days.

In the freezer: Freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.

Peppermint cheesecakes combine a creamy texture with bright peppermint flavor and a crunchy graham crust for a delightful contrast. These mini treats are easy to make and perfect for holiday gatherings or gifts.

FREQUENTLY ASKED QUESTIONS

How should I store my peppermint cheesecake cups?

Keep them in an airtight container in the refrigerator for up to 5 days.

Can I freeze these mini cheesecakes?

Yes. Freeze in an airtight container for up to 2 months and thaw in the fridge before serving.

How do you get cream cheese to room temperature quickly?

Cut cream cheese into cubes and spread on a plate for about 20 minutes to speed warming.

How do you know when a mini cheesecake is finished baking?

The cheesecake is done when the edges are set and the center still has a slight jiggle when you gently shake the pan.

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