Mini Chocolate Peppermint Cheesecakes Recipe
These Mini Chocolate Peppermint Cheesecakes combine a rich Oreo cookie crust with a creamy chocolate peppermint cheesecake filling, topped with smooth chocolate ganache and a swirl of vanilla whipped cream, finished with crunchy crushed peppermint candy. Perfect for holiday celebrations or cozy winter treats, these no-bake cheesecakes are easy to make and delightfully festive.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no baking involved)
- Total Time: 12 hours 20 minutes (including chilling time)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 peppermint extract
- 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 vanilla extract
Additional Ingredients
- ¼ cup (60 g) crushed peppermint candy or peppermint sprinkles
Instructions
- Prepare the Oreo Cookie Crust: In a mixing bowl, combine Oreo cookie crumbs, granulated sugar, and melted salted butter. Use a small cookie scoop (about 1 tablespoon) to portion the mixture into mini cheesecake pans. Firmly press the crumbs into the bottom of each pan to form the crust. Set aside.
- Make the Chocolate Peppermint Cheesecake Filling: In a large bowl, use an electric hand mixer to cream together the room temperature cream cheese, powdered sugar, dark cocoa powder, peppermint extract, and vanilla extract until smooth. Add the heavy cream and whip on medium-high speed until the mixture thickens and becomes light and fluffy.
- Assemble and Chill Cheesecakes: Fill a piping bag with the chocolate peppermint cheesecake mixture and pipe it onto the prepared Oreo crusts, slightly above the top edges of the pans. Refrigerate the cheesecakes for 12 hours or overnight to set. After chilling, carefully remove them from the pans.
- Prepare the Chocolate Ganache: In a microwave-safe bowl, combine semisweet chocolate chips and heavy cream. Heat in 15-second intervals, stirring between each, until the chocolate is fully melted and the ganache is smooth. Allow it to cool slightly.
- Make the Vanilla Whipped Cream: Using an electric mixer, whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form. Transfer to a piping bag fitted with a Wilton 1M tip.
- Final Assembly: Pipe or spoon the slightly cooled chocolate ganache onto each cheesecake. Pipe a small swirl of vanilla whipped cream on top of the ganache. Immediately before serving, sprinkle crushed peppermint candy over the cheesecakes to preserve crunch and color.
Notes
- Store the cheesecakes in an airtight container in the refrigerator for up to 3 days. Serve chilled.
- For best texture and appearance, add crushed peppermint candy right before serving to prevent color bleeding and maintain crunch.
- Metric conversions are approximate.
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Keywords: mini cheesecakes, chocolate peppermint, no bake dessert, holiday dessert, Oreo crust, peppermint cheesecake, chocolate ganache, whipped cream topping, winter dessert
