Introduction

These Mini Chocolate Peppermint Cheesecakes combine rich chocolate, refreshing peppermint, and a crisp Oreo crust for a delightful holiday treat. Perfectly sized for gatherings, they offer a creamy texture with a festive twist that’s sure to impress.

The image shows a small, round chocolate mousse dessert with three distinct layers on a white marbled surface. The bottom layer is a dark, crumbly chocolate crust with a rough texture. Above this is a thick, fluffy milk chocolate mousse layer with tiny air holes creating a light, soft look. On top of the mousse sits a smooth, glossy layer of dark chocolate ganache, shiny and rich. The dessert is finished with a swirl of white whipped cream, piped high and decorated with small red and white peppermint candy pieces scattered on the cream and around the dessert. Multiple similar desserts are visible in the softly focused background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (200 g) Oreo cookie crumbs
2 tbsp (24 g) granulated sugar
6 tbsp (85 g) salted butter, melted
16 oz (455 g) cream cheese, room temperature
2 cups (240 g) powdered sugar
⅓ cup (30 g) dark cocoa powder
2 tsp peppermint extract
1 tsp vanilla extract
1 cup (240 ml) heavy cream
½ cup (90 g) semisweet chocolate chips
¼ cup (60 ml) heavy cream (for ganache)
¾ cup (180 ml) heavy cream (for whipped cream)
2 tbsp (16 g) powdered sugar (for whipped cream)
½ tsp vanilla extract (for whipped cream)
¼ cup (60 g) crushed peppermint candy or peppermint sprinkles

Instructions

Step 1: In a mixing bowl, stir together the Oreo cookie crumbs, granulated sugar, and melted salted butter. Portion the crumbs into mini cheesecake pans using a small cookie scoop (about 1 tablespoon). Firmly press the crumbs into the bottom of each pan to form the crust. Set aside.
Step 2: 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 on medium-high speed until the mixture thickens and becomes light and fluffy.
Step 3: Fill a piping bag with the chocolate peppermint cheesecake mixture and pipe it onto the Oreo crusts, slightly above the top of each pan. Chill the cheesecakes in the refrigerator for 12 hours or overnight. After chilling, carefully remove the cheesecakes from the pans.
Step 4: To make the chocolate ganache, combine the semisweet chocolate chips and ¼ cup heavy cream in a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until melted and smooth. Let cool slightly.
Step 5: For the whipped cream, whip ¾ cup heavy cream with powdered sugar and vanilla extract until medium-stiff peaks form. Transfer the whipped cream to a piping bag fitted with a Wilton 1M tip.
Step 6: To assemble, pipe or spoon the slightly cooled ganache over the cheesecakes. Add a small swirl of whipped cream on top. Sprinkle with crushed peppermint candy immediately before serving to maintain crunch and prevent color bleeding.

Tips & Variations

Press the Oreo crumbs firmly to ensure a sturdy crust that holds together when removing cheesecakes from pans.
Use high-quality peppermint extract for a more natural flavor without bitterness.
Add a few drops of red food coloring to the whipped cream for a festive look.
Replace peppermint candy with crushed candy canes or cinnamon candies for a different holiday twist.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Keep the peppermint candy toppings off until just before serving to preserve their texture and color. Serve chilled for the best flavor and texture.

How to Serve

The image shows a small round chocolate mousse cake with three clear layers: a dark crumbly chocolate cookie base at the bottom, a thick middle layer of light brown, airy chocolate mousse with a textured surface, and a smooth glossy dark chocolate ganache dollop on top. Sitting on the ganache is a swirl of white whipped cream adorned with small red peppermint candy pieces, which are also scattered around the white marbled surface. The cakes are arranged in a neat group, and the soft lighting highlights their creamy and rich textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these cheesecakes need to chill for at least 12 hours or overnight to set properly. They can be prepared a day in advance and stored in the fridge until serving.

Can I use regular chocolate instead of semisweet for the ganache?

Yes, you can substitute regular chocolate chips, but semisweet provides a balanced sweetness that complements the peppermint and cheesecake filling nicely.