The aroma of Mini Chocolate Peppermint Cheesecake wafts through the air, blending rich chocolate with a refreshing peppermint twist. Each bite is a delightful dance of creamy indulgence and cool minty freshness that makes you feel like you’re savoring a piece of dessert heaven. seasonal dessert options fun dessert pairings decadent chocolate desserts rich chocolate flavors.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I make this Mini Chocolate Peppermint Cheesecake ahead of time?
- What can I substitute for cream cheese?
- How do I prevent cracks in my cheesecake?
- 📖 Recipe Card
I remember the first time I made these mini cheesecakes; my family was skeptical about the combination. But after one taste, there was silence—sweet, blissful silence—as they devoured every last crumb. Perfect for holiday gatherings or just because, these cheesecakes promise to impress your loved ones and leave everyone asking for more.
Why You'll Love This Recipe
- These Mini Chocolate Peppermint Cheesecakes are incredibly simple to prepare, making them a go-to dessert for any occasion
- Their rich flavor profile combines chocolate and peppermint beautifully, creating an unforgettable experience
- The visual appeal of these mini desserts adds elegance to any table setting, wowing your guests
- Versatile enough for holidays or everyday treats, they cater to all chocolate lovers
I still chuckle when I think of my friend’s face lighting up as she took her first bite—pure joy mixed with surprise is hard to forget.
Essential Ingredients
Here’s what you’ll need to make this delicious dish: For more inspiration, check out this delicious bourbon balls recipe.
Chocolate Sandwich Cookies: These serve as the perfect base; use a brand that crumbles easily for a smooth crust.
Unsalted Butter: Melted butter binds the crust together; don’t skimp on quality here.
Cream Cheese: Make sure it’s softened for easy mixing and an ultra-creamy texture.
Granulated Sugar: A little sweetness helps balance the rich flavors of chocolate and peppermint. For more inspiration, check out this maple glazed ham recipe.
Eggs: Use large eggs at room temperature for better incorporation into the cheesecake mixture.
Peppermint Extract: This gives that refreshing zing—don’t substitute with mint extract; it’s not the same!
Cocoa Powder: Choose high-quality cocoa powder for deeper chocolate notes in your cheesecake.
Whipped Cream (for topping): A dollop on top adds a light, fluffy finish—perfect for presentation!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Create the Crust: Start by preheating your oven to 325°F (160°C). Crush the chocolate sandwich cookies in a food processor until fine crumbs form. Mix these crumbs with melted butter until fully combined.
Prepare the Cheesecake Filling: In a mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar while continuing to mix until well blended.
Add Eggs and Flavorings: Beat in eggs one at a time until just combined. Then add peppermint extract and cocoa powder, mixing until fully incorporated into a luscious batter.
Assemble the Mini Cheesecakes: Spoon the crust mixture into mini muffin tins lined with paper liners. Press down firmly before adding cheesecake filling over each crust until nearly full.
Bake Until Set: Bake in your preheated oven for about 20-25 minutes or until the centers are just slightly jiggly. They will firm up as they cool!
Cool and Serve**: Remove from oven and let cool completely at room temperature before refrigerating for at least two hours. Top with whipped cream before serving for that final festive touch!
You Must Know
- This Mini Chocolate Peppermint Cheesecake is a delightful twist on traditional cheesecake
- The creamy texture combined with a refreshing peppermint flavor will make your taste buds dance
- Plus, it’s perfect for holiday gatherings or any time you want to indulge in something sweet and festive
Perfecting the Cooking Process
Start by preparing the crust while the oven preheats. Mix the ingredients for the filling and pour it over the crust before baking to achieve a perfectly baked cheesecake.
Add Your Touch
Feel free to swap out peppermint extract for vanilla if you’re not a fan. Add crushed candy canes on top for an extra festive crunch and visual appeal.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to four days. Avoid reheating; enjoy it chilled for the best flavor and texture.
Chef's Helpful Tips
- Use room temperature cream cheese for a smooth filling without lumps
- Chill your cheesecake overnight to enhance flavors and improve its texture
- For a fun twist, drizzle chocolate sauce before serving to elevate presentation
Sharing this recipe brings back memories of my family’s holiday parties, where we’d all fight over the last slice! The smiles on everyone’s faces made all the effort worthwhile.
FAQ
Can I make this Mini Chocolate Peppermint Cheesecake ahead of time?
Yes, it’s perfect for making a day before serving—just store it properly.
What can I substitute for cream cheese?
Greek yogurt or mascarpone works well as alternatives if you need something lighter.
How do I prevent cracks in my cheesecake?
Bake at a lower temperature and avoid opening the oven door during baking for best results.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
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Mini Chocolate Peppermint Cheesecake
- Total Time: 45 minutes
- Yield: Makes approximately 12 mini cheesecakes 1x
Description
Indulge in the delightful combination of rich chocolate and refreshing peppermint with these Mini Chocolate Peppermint Cheesecakes. Each bite offers a creamy texture that melts in your mouth, leaving you craving more. Perfect for holiday gatherings or any occasion, these mini treats are sure to impress your family and friends!
Ingredients
- 1 ½ cups chocolate sandwich cookies (crushed)
- 5 tbsp unsalted butter (melted)
- 16 oz cream cheese (softened)
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp peppermint extract
- ¼ cup cocoa powder
- Whipped cream (for topping)
Instructions
- Preheat your oven to 325°F (160°C).
- In a food processor, crush the chocolate sandwich cookies into fine crumbs and mix with melted butter until combined.
- Press the mixture firmly into the bottoms of lined mini muffin tins.
- In a mixing bowl, beat softened cream cheese until smooth, then gradually add sugar.
- Beat in eggs one at a time, followed by peppermint extract and cocoa powder until fully incorporated.
- Spoon the cheesecake filling over each crust until nearly full.
- Bake for 20-25 minutes until the centers are slightly jiggly. Cool completely at room temperature and refrigerate for at least two hours.
- Top with whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 13g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
