Individual Mini Peppermint Cheesecakes
Indulge in the festive charm of Individual Mini Peppermint Cheesecakes, a delightful holiday treat perfect for entertaining or personal indulgence. These creamy, no-fuss desserts combine a velvety peppermint-infused cheesecake filling with a ready-made chocolate sandwich cookie crust for ultimate ease and decadence. Topped with crushed candy canes for a burst of holiday flavor and optional whipped cream for added flair, these bite-sized desserts are baked in a muffin tin, making them effortlessly portable and pre-portioned. Ready in just 35 minutes of prep and bake time, these mini cheesecakes are as quick to make as they are to disappear from your holiday dessert table. Perfect for Christmas gatherings, parties, or a festive weeknight indulgence, these individual cheesecakes will bring cheer to every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Chocolate sandwich cookies
- 16 ounces Cream cheese, softened
- 0.5 cup Granulated sugar
- 0.25 cup Sour cream
- 1 teaspoon Peppermint extract
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 0.5 cup Crushed candy canes or peppermint candies
- 1 cup Whipped cream (optional, for topping)
- 0.25 cup Additional crushed candy canes (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners.
Place a chocolate sandwich cookie at the bottom of each muffin liner to act as the crust.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and continue to mix until fully incorporated.
Mix in the sour cream, peppermint extract, and vanilla extract, scraping down the sides of the bowl as needed.
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
Fold in the crushed candy canes or peppermint candies gently with a spatula.
Divide the cheesecake batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the centers are set and only slightly jiggly.
Remove the muffin tin from the oven and allow the cheesecakes to cool to room temperature in the tin.
Transfer the cheesecakes to the refrigerator and chill for at least 2 hours, or until completely set.
Before serving, optionally top each mini cheesecake with a dollop of whipped cream and a sprinkle of crushed candy canes for garnish.
Nutrition Facts
Calories |
5704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.0 g | 440% | |
| Saturated Fat | 185.3 g | 926% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 3364 mg | 146% | |
| Total Carbohydrate | 628.5 g | 229% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 480.0 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 865 mg | 67% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1361 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
