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Peppermint Cheesecakes

Peppermint cheesecakes bake in a chocolate cookie crust, with creamy centers that still jiggle slightly when they come out of the oven. Top each chilled mini cheesecake with whipped cream and crushed peppermint candies just before serving.
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Prep Time 25 minutes
Cook Time 27 minutes
Cooling and chilling 5 hours
Total Time 5 hours 52 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cup chocolate cookie crumbs
  • 4 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Filling
  • 2 block (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 0.33 cup sour cream at room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp peppermint extract
  • 0.25 tsp kosher salt
Topping
  • 0.75 cup heavy cream cold
  • 2 tbsp powdered sugar
  • 0.25 cup peppermint candies crushed

Equipment

  • 1 12-cup standard muffin pan

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Line a 12-cup standard muffin pan with paper liners.
  3. Stir the cookie crumbs, melted butter, and granulated sugar together until evenly moistened.
  4. Divide the crumb mixture among the liners and press firmly into the bottoms.
  5. Bake at 325°F for 5 minutes.
  6. Let the crusts cool while you make the filling.
Make and bake the filling
  1. Beat the cream cheese and granulated sugar in a large bowl until smooth, scraping down the bowl as needed.
  2. Beat in the eggs one at a time.
  3. Mix in the sour cream, vanilla extract, peppermint extract, and salt just until combined.
  4. Divide the filling among the crusts.
  5. Bake at 325°F for 18–22 minutes, until the edges are set and the centers still jiggle slightly.
  6. Cool the cheesecakes in the pan on a wire rack for about 1 hour.
  7. Refrigerate for at least 4 hours until completely chilled.
Make the topping
  1. Beat the heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
  2. Spoon or pipe the whipped cream onto the chilled cheesecakes.
  3. Sprinkle with crushed peppermint candies just before serving.

Notes

For the neatest topping, make sure the cheesecakes are completely chilled before adding the whipped cream. Refrigerate leftovers for up to 3 days; freeze the cheesecakes without the topping, then thaw in the refrigerator and add freshly whipped cream. Use gluten-free chocolate cookie crumbs for a gluten-free variation.