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.

Jump to Recipe

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

Peppermint cheesecake is a heavenly indulgence. A creamy and decadent treat, it combines the richness of cream cheese with the cool freshness of peppermint for an unforgettable flavor experience.

The graham cracker crust provides the perfect crunchy contrast to the smooth cheesecake center that is overflowing with peppermint candies.

The peppermint and cream cheese blend together surprisingly well and make for an indulgent dessert.

To make these exquisite little treats, you’ll need:

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

For The Crust

• 1½ cups of honey graham crumbs
• 1¼ cups of butter, melted

For The Cream Cheese Filling

• 2 (8-ounce) packages of cream cheese, room temperature
• ⅓ cup of granulated sugar
• 2 eggs, room temperature
• ¼ cup of sour cream
• 1 teaspoon of peppermint extract
• 1 cup of Hershey’s Kisses in peppermint flavor, quartered + 12 whole Hershey’s Kisses (optional)

For The Whipped Cream (optional)

• 1 cup of heavy whipping cream
• ¾ cup of powdered sugar

Substitutions And Additions

WHIPPED CREAM: Whipping cream tends to melt fairly quickly. There are a couple of options you can choose from 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

To make these little cheesecakes, you’ll be working in layers. First, you will make the buttery graham cracker crust layer in each muffin tin.

Follow this by whipping up the creamy cheesecake layer. Don’t forget the peppermint kisses so that you have a minty surprise in every bite.

Finally, top the baked cheesecake with fluffy whipped cream and a festive kiss. Let’s get baking with the instructions below.

STEP ONE: Preheat the oven to 350°F. Line the muffin pan with cupcake liners.

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.

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.

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.

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.

Peppermint cheesecakes would be complemented nicely by something light to contrast the rich cream cheese filling. Try fresh fruits like raspberries, blueberries, blackberries, or strawberries—the juicy sweetness of these tart delights can help break up the indulgent flavor of the cheesecake.

Love the idea of mini cheesecakes? For two more decadent flavors, check out our mini cherry cheesecake and mini apple cheesecakes.

MORE CHEESECAKE RECIPES

Cookie Recipes

Cherry Cheesecake Cookies

Cheesecakes

Cheesecake Stuffed Strawberries

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. Label the container so that you remember to enjoy them before their best-by date.

When you’re ready to serve them, take them out and let them thaw in the fridge overnight.

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. 

More Recipes You’ll Love

• Carrot Cake Cheesecake
• Cherry Pie Bars
• Lemon Cheesecake Bars
• Pecan Pie Cheesecake
• Blueberry Cheesecake
• Cool Whip Candy
• Peppermint Meltaways
• No Bake Blackberry Cheesecake
• Cherry Cheesecake Tacos
• Chocolate Chip Cheesecake Bars
• Cherry Cheesecake Brownie
• Mini Black Forest Cheesecake
• No Bake Raspberry Cheesecake

Get Recipes on Pinterest

Follow Us

Peppermint Cheesecakes

No ratings yet

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 minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

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

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us