January 26, 2023
Review RecipePeppermint Cheesecakes
Our peppermint cheesecakes are decadent and delicious, with a lovely festive peppermint flavor and bursts of sweet Hershey’s kisses that make them perfect for the holiday season.
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These easy and adorable peppermint cheesecakes are perfect for celebrating the holiday season. Set on top of a honey graham crust, the rich, creamy cheesecake is infused with peppermint extract and Hershey’s kisses, and topped with a fluffy layer of whipped cream and a sweet chocolate kiss that is sure to please.
Peppermint Cheesecakes Ingredients
You’ll need:
For the Crust
- 1½ cups honey graham crumbs
- 1¼ cups butter, melted
For the Cream Cheese Filling
- 2 (8-ounce) packages of cream cheese, room temperature
- ⅓ cup granulated sugar
- 2 eggs, room temperature
- ¼ cup sour cream
- 1 teaspoon peppermint extract
- 1 cup Hershey’s Kisses in peppermint flavor, quartered + 12 whole Hershey’s Kisses (optional)
For the Whipped Cream (optional)
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
SUBSTITUTIONS AND ADDITIONS
WHIPPED CREAM: Whipping cream tends to melt fairly quickly. There are a couple of options you can choose instead. You could use Cool Whip whipped topping as it tends to hold its shape much longer than regular whipped cream. You can also make your own stabilized whipped cream at home.
PEPPERMINT FLAVOR: If you prefer a stronger taste of peppermint, add about ½ teaspoon more of the peppermint extract or add about ½ cup of Hershey’s Kisses to kick it up a notch. Not a peppermint fan? Get creative! Use your favorite chocolate candy instead for this mini cheesecake recipe.
CRUST: You can definitely swap out the graham crackers for vanilla wafers for these mini peppermint cheesecakes.
How to Make This Peppermint Cheesecakes Recipe
STEP ONE: Preheat the oven to 350°F. Line the muffin pan with cupcake liners.
OUR RECIPE DEVELOPER SAYS
Parchment paper or foil-lined liners are the easiest to peel from the cheesecake filling.
STEP TWO: In a mixing bowl, combine the honey graham crumbs and melted butter until well mixed.
STEP THREE: Scoop about 1 tablespoon of the cookie crumb mixture into each muffin tin. Using your fingertips, press the mixture into an even layer until it’s evenly packed.
STEP FOUR: Bake the cookie crust for 5 minutes. Allow it to cool on the countertop while you prepare the cheesecake batter.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
STEP FIVE: Reduce the oven to 325°F.
STEP SIX: In a large bowl, combine the cream cheese and sugar until well incorporated using a hand mixer on low speed.
PRO TIP:
Make sure the cream cheese is fully warmed to room temperature. This is important! If you choose to use it while it’s cold or even chilled, it will cause lumps in the batter mixture.
STEP SEVEN: Add in the eggs, sour cream, and peppermint extract. Beat for about 1 minute. Mix in the quartered peppermint kisses with a wooden spoon.
PRO TIP:
Be careful not to overbeat the cream cheese mixture because you don’t want to incorporate air into the mixture. Make sure you always beat at l ow speed. Overbeating can cause cracks in the cheesecake once baked.
STEP EIGHT: Using a cookie scoop, scoop the cream cheese filling into each cupcake liner until it lines right at the top of the cupcake liner.
STEP NINE: Bake cheesecakes in the oven for 20 to 22 minutes. Cool cheesecake on top of the countertop.
STEP TEN: In a medium mixing bowl, beat heavy whipping cream and powdered sugar with a handheld mixer. Beat until it forms stiff peaks.
STEP ELEVEN: Transfer the whipping cream into a piping bag.
STEP TWELVE: Pipe the cream onto the middle of the cheesecake cups.
STEP THIRTEEN: Place Hershey’s Kisses on top of the whipping cream.
STEP FOURTEEN: Refrigerate overnight.
How To Serve
This creamy peppermint cheesecake makes the perfect holiday dessert. Serve the individual-serving treat with a scoop of vanilla ice cream and a warm mug of homemade hot chocolate.
Love the idea of mini cheesecakes? For two more decadent flavors, check out our mini cherry cheesecake and mini apple cheesecakes.
MORE CHEESECAKE RECIPES
Storage
IN THE FRIDGE: Keep the mini cheesecakes in an airtight container and refrigerate for up to 5 days.
IN THE FREEZER: Keep this easy dessert in an airtight container and place them in the freezer for up to 2 months. If you’re ready to serve them, take them out and let them thaw.
These peppermint cheesecakes have the classic thick and creamy texture that everyone loves. You can taste the hints of peppermint in the creamy cheesecake filling, making them the perfect festive dessert for your holiday party.
FREQUENTLY ASKED QUESTIONS
How should I store my peppermint cheesecake cups?
Keep these treats in an airtight container and refrigerate for up to 5 days.
Can I freeze these mini cheesecakes?
Keep them in an airtight container and place them in the freezer for
up to 2 months. If you’re ready to serve them, take them out and let them thaw.
How do you get the cream cheese to room temperature quickly?
To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes.
How do you know when a mini cheesecake is finished baking?
Your peppermint cheesecake recipe is done if the center looks set but still jiggles when you move the pan.
More Recipes You’ll Love
- Carrot Cake Cheesecake
- Cherry Pie Bars
- Lemon Cheesecake Bars
- Pecan Pie Cheesecake
- Blueberry Cheesecake
- Peppermint Meltaways
- No Bake Blackberry Cheesecake
Peppermint Cheesecakes
Our peppermint cheesecakes are decadent and delicious, with a lovely festive peppermint flavor and bursts of sweet Hershey’s kisses that make them perfect for the holiday season.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Ingredients
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 Hershey’s Kisses in peppermint flavor, quartered plus 12 whole Hershey’s Kisses (optional)
Whipping Cream (optional)
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
Instructions
- Preheat the oven to 350°F. Line the muffin pan with cupcake liners.
- In a mixing bowl, combine honey graham crumbs and butter until well mixed.
- Scoop about 1 tablespoon of cookie crumb mixture into each muffin tin. Using your fingertips, press the mixture into an even layer until it’s evenly packed.
- Bake the cookie crust for 5 minutes. Allow it to cool on the countertop while you prepare the cheesecake batter.
- Reduce the oven to 325°F.
- In a large mixing bowl, combine cream cheese and sugar until well incorporated using a hand mixer on low speed.
- Add in eggs, sour cream, and peppermint extract. Beat for about 1 minute. Mix in the quartered peppermint kisses with a wooden spoon.
- Using a cookie scoop, scoop the cream cheese filling into each cupcake liner until it lines right at the top of the cupcake liner.
- Bake in the oven for 20 to 22 minutes. Let cool on top of the countertop.
- Meanwhile, in a medium mixing bowl, beat together heavy whipping cream and powdered sugar with a handheld mixer. Beat until it forms a peak.
- Transfer the whipping cream into a piping bag.
- Pipe the cream onto the middle of the cheesecake cups.
- Place Hershey’s Kisses on top of the whipping cream.
- Refrigerate overnight.
Notes
- Parchment paper or foil-lined liners are the easiest to peel from the cheesecake filling.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
- Make sure the cream cheese is fully warmed to room temperature. This is important! If you choose to use it while it’s cold or even chilled, it will cause lumps in the batter mixture.
- Be careful not to overbeat the cream cheese mixture because you don’t want to incorporate air into the mixture. Make sure you always beat at low speed. Overbeating can cause cracks in the cheesecake once baked.
Nutrition
Calories: 451kcal | Carbohydrates: 34g | Protein: 4g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 259mg | Potassium: 62mg | Fiber: 1g | Sugar: 27g | Vitamin A: 970IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 1mg
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