I made Peppermint Bark Mini Cheesecakes loaded with crushed peppermint candy, crowned with silky chocolate ganache and a swirl of whipped cream, and I’m eager to share the small secret hidden inside each one.

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I make these Easy Mini Peppermint Bark Cheesecakes every holiday because they vanish faster than I expect. The filling is stupidly creamy from piles of cream cheese and there’s a fun crackle from crushed peppermint candies in every bite.

You get that shiny chocolate top and a little puff of whipped cream, but the tiny peppermint surprises are the real hook. They look fancy enough for guests yet feel almost too easy, so I always bring a tray to parties and act surprised when they’re gone.

Trust me, once you try one, they become your Peppermint Bark Mini Cheesecakes go to.

Ingredients

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Chocolate sandwich cookies: mostly carbs and sugar, little fiber, adds a crunchy sweet base.
Cream cheese: high in fat modest protein gives tangy rich texture and velvety mouthfeel.
Granulated sugar: pure carbs no real nutrients, makes everything sweet and festive.
Eggs: great protein and structure they help set mini cheesecakes without drying them.
Peppermint candies: mostly sugar, provide bright minty crunch and seasonal color, so fun.
Semisweet chocolate: cocoa antioxidants, provides bitter chocolate richness and balances peppermint sweetness.
Heavy cream: almost all fat makes ganache silky and whipped cream fluffy, super indulgent.
Sour cream and vanilla: sour cream adds tang and moisture, vanilla lifts flavor, tiny salt.

Ingredient Quantities

24 chocolate sandwich cookies (Oreos), finely crushed (about 1 1/2 cups)

4 tablespoons unsalted butter, melted

24 oz cream cheese (three 8 oz blocks), softened

3/4 cup granulated sugar

2 large eggs, room temperature

1/2 cup sour cream, room temperature

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

3/4 cup crushed peppermint candies or candy canes, divided

8 oz semi sweet chocolate chips or chopped chocolate (for ganache)

1/2 cup heavy cream (for ganache)

1 cup heavy whipping cream, cold (for whipped cream)

2 tablespoons powdered sugar (for whipped cream)

1/2 teaspoon vanilla extract (for whipped cream)

pinch of salt

How to Make this

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1. Preheat oven to 325°F and line two 12-cup muffin tins with paper liners or silicone cups; set aside. Crush 24 chocolate sandwich cookies to about 1 1/2 cups fine crumbs, mix with 4 tablespoons melted butter until it looks like wet sand, then press about 1 tablespoon into the bottom of each liner. Pop the tins in the fridge while you make the filling so the crust firms up.

2. Make sure 24 oz cream cheese and the 2 eggs are at room temp, it really helps. Beat the cream cheese until super smooth, add 3/4 cup granulated sugar and a pinch of salt and beat again till creamy. Don’t over mix or you’ll add too much air.

3. Add the 2 eggs one at a time, scraping the bowl between additions, then mix in 1/2 cup sour cream, 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract. Fold gently until just combined.

4. Stir in 1/2 cup of the crushed peppermint candies (youll use the rest for topping) just enough to distribute. Spoon the batter into the prepared crusts, filling each about 3/4 full. Tap the pans on the counter a few times to remove big air bubbles.

5. Bake 15 to 18 minutes, until the edges are set and the centers still jiggle slightly when you shake the pan. Let cool on a wire rack for 30 minutes, then refrigerate the cheesecakes in the tins for at least 2 hours or overnight for best texture. Tip: if you hate cracks, wrap the bottom of the tins in foil, set them in a larger pan and pour an inch of hot water in to make a water bath before baking, but it works fine without it.

6. Make the ganache after the cheesecakes are chilled. Heat 1/2 cup heavy cream until it just begins to simmer, pour over 8 oz semi sweet chocolate chips in a heatproof bowl, let sit 1 minute then stir until glossy and smooth. Add a tiny pinch of salt to bring out the chocolate.

7. Spoon a thin layer of ganache over each chilled mini cheesecake and return to the fridge 10 to 15 minutes so the ganache firms up a bit.

8. Whip 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract to soft peaks, then pipe or dollop onto each cheesecake. Sprinkle the remaining 1/4 cup crushed peppermint candies on top for crunch and color.

9. Keep finished cheesecakes refrigerated up to 3 days. To make ahead: assemble through step 7 a day ahead and add whipped cream and candy just before serving so the topping stays fresh.

Equipment Needed

1. Two 12 cup muffin tins
2. Paper liners or silicone cups
3. Food processor or a heavy zip top bag and rolling pin to crush cookies
4. Large mixing bowl and a medium bowl
5. Stand mixer or hand mixer
6. Measuring cups and spoons
7. Rubber spatula and a wooden or silicone spoon
8. Small saucepan and a heatproof bowl or microwave safe bowl for ganache
9. Wire cooling rack and a piping bag with tip or a small spoon for whipped cream

FAQ

Q: Can I use a different cookie or make this gluten free?
A: Yes. Regular chocolate sandwich cookies work great (the recipe calls for 24 cookies, about 1 1/2 cups crumbs), but you can swap in gluten free sandwich cookies or even chocolate graham crackers. If you change the cookie texture, you might need a hair more or less melted butter to get the crust to hold together, so add it slowly.

Q: How do I keep the mini cheesecakes from cracking?
A: Use room temp cream cheese and eggs, dont overmix, and bake until the centers are just a little jiggly. Let them cool in the oven with the door cracked for 20 minutes, then finish cooling on the counter before chilling. Also dont overbake; with minis they set fast.

Q: What's the easiest way to get a smooth ganache without burning the chocolate?
A: Heat the 1/2 cup heavy cream until just simmering, pour over 8 oz chopped semi sweet chocolate, let sit 60 seconds, then stir gently until smooth. If you microwave, use short 15 second bursts at 50 percent power and stir between. Keep any water away from the chocolate or it will seize.

Q: How do I remove the cheesecakes from the tin cleanly?
A: Bake them in paper liners or use silicone liners, they pop out easy. If you used a metal muffin tin, run a thin knife around each edge after chilling, then press up from the bottom. Chilling them first makes release much cleaner.

Q: Can I make these ahead and how should I store them?
A: Yes, make ahead is easy. Store in an airtight container in the fridge up to 3 to 4 days. You can freeze them up to a month, but leave off the whipped cream and crushed candy until you serve. Thaw overnight in the fridge before topping.

Q: I dont love strong peppermint, can I tweak the flavor?
A: For sure. The recipe uses 1/2 teaspoon peppermint extract, which is fairly noticeable. Cut it to 1/4 teaspoon if you want subtle mint, or replace with 1 teaspoon vanilla and just sprinkle crushed candy on top for texture without strong mint flavor.

Easy Mini Peppermint Bark Cheesecakes Are Perfect For The Holidays! Recipe Substitutions and Variations

Sub for the 24 chocolate sandwich cookies: use 1 1/2 cups chocolate graham cracker crumbs or chocolate wafer cookies. If they are less sweet add 1 tablespoon sugar, dont sweat it.
Sub for 24 ounces cream cheese: swap in 24 ounces Neufchatel for a 1 to 1 lower fat option, or use mascarpone for a richer, creamier filling. Mascarpone may make it a bit heavier so you might cut back the sour cream a little.
Sub for 1/2 cup sour cream: plain full fat Greek yogurt, same volume. If your yogurt is super thick add a splash of milk to loosen it.
Sub for 3/4 cup crushed peppermint candies: use 3/4 cup peppermint baking chips or crushed mini candy canes. Baking chips melt differently so you get pockets of mint rather than hard shards, but its still delicious.

Pro Tips

1) Get everything truly room temp. If your cream cheese is cold cut it into cubes and let it sit or pop it in the microwave 5 to 8 seconds at a time until you can mash it with a spoon, and put the eggs in warm water for 5 to 10 minutes. Works way better than trying to force-mix cold stuff.

2) Dont overmix the batter or you’ll trap air and get cracks. Beat low and scrape the bowl, add eggs one at a time, then fold gently. If youre worried about cracks, wrap the outside of the pan in foil and use a shallow water bath or let the cakes cool slowly in the turned-off oven for a bit.

3) Press the crust evenly with the bottom of a shot glass or measuring spoon so every cup bakes the same, and chill the crust briefly before filling so it firms up. That keeps slumping and makes cleaner edges.

4) For silkier ganache heat the cream until it just simmers, pour it over the chocolate and let it sit a minute before stirring from the center out. If it firms too much, zap 5 to 10 seconds in the microwave and stir. A tiny pinch of salt really wakes up the chocolate.

5) Crush the peppermint into two sizes — some fine for folding in, some chunkier for topping — and save the topping until right before serving so the crunchy bits dont get soggy. Make ahead through the ganache step, but add whipped cream and candy last minute.

Easy Mini Peppermint Bark Cheesecakes Are Perfect For The Holidays! Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made Peppermint Bark Mini Cheesecakes loaded with crushed peppermint candy, crowned with silky chocolate ganache and a swirl of whipped cream, and I'm eager to share the small secret hidden inside each one.

Servings

servings

Calories

651

kcal

Equipment: 1. Two 12 cup muffin tins
2. Paper liners or silicone cups
3. Food processor or a heavy zip top bag and rolling pin to crush cookies
4. Large mixing bowl and a medium bowl
5. Stand mixer or hand mixer
6. Measuring cups and spoons
7. Rubber spatula and a wooden or silicone spoon
8. Small saucepan and a heatproof bowl or microwave safe bowl for ganache
9. Wire cooling rack and a piping bag with tip or a small spoon for whipped cream

Ingredients

24 chocolate sandwich cookies (Oreos), finely crushed (about 1 1/2 cups)
4 tablespoons unsalted butter, melted
24 oz cream cheese (three 8 oz blocks), softened
3/4 cup granulated sugar
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
3/4 cup crushed peppermint candies or candy canes, divided
8 oz semi sweet chocolate chips or chopped chocolate (for ganache)
1/2 cup heavy cream (for ganache)
1 cup heavy whipping cream, cold (for whipped cream)
2 tablespoons powdered sugar (for whipped cream)
1/2 teaspoon vanilla extract (for whipped cream)
pinch of salt

Directions

Preheat oven to 325°F and line two 12-cup muffin tins with paper liners or silicone cups; set aside. Crush 24 chocolate sandwich cookies to about 1 1/2 cups fine crumbs, mix with 4 tablespoons melted butter until it looks like wet sand, then press about 1 tablespoon into the bottom of each liner. Pop the tins in the fridge while you make the filling so the crust firms up.
Make sure 24 oz cream cheese and the 2 eggs are at room temp, it really helps. Beat the cream cheese until super smooth, add 3/4 cup granulated sugar and a pinch of salt and beat again till creamy. Don’t over mix or you’ll add too much air.
Add the 2 eggs one at a time, scraping the bowl between additions, then mix in 1/2 cup sour cream, 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract. Fold gently until just combined.
Stir in 1/2 cup of the crushed peppermint candies (youll use the rest for topping) just enough to distribute. Spoon the batter into the prepared crusts, filling each about 3/4 full. Tap the pans on the counter a few times to remove big air bubbles.
Bake 15 to 18 minutes, until the edges are set and the centers still jiggle slightly when you shake the pan. Let cool on a wire rack for 30 minutes, then refrigerate the cheesecakes in the tins for at least 2 hours or overnight for best texture. Tip: if you hate cracks, wrap the bottom of the tins in foil, set them in a larger pan and pour an inch of hot water in to make a water bath before baking, but it works fine without it.
Make the ganache after the cheesecakes are chilled. Heat 1/2 cup heavy cream until it just begins to simmer, pour over 8 oz semi sweet chocolate chips in a heatproof bowl, let sit 1 minute then stir until glossy and smooth. Add a tiny pinch of salt to bring out the chocolate.
Spoon a thin layer of ganache over each chilled mini cheesecake and return to the fridge 10 to 15 minutes so the ganache firms up a bit.
Whip 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract to soft peaks, then pipe or dollop onto each cheesecake. Sprinkle the remaining 1/4 cup crushed peppermint candies on top for crunch and color.
Keep finished cheesecakes refrigerated up to 3 days. To make ahead: assemble through step 7 a day ahead and add whipped cream and candy just before serving so the topping stays fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.