Mini Peppermint Bark Cheesecakes

This mini peppermint bark cheesecake recipe is a festive treat that’s perfect for holiday gatherings or a special dessert any day. It brings together creamy cheesecake with the cool brightness of peppermint and the chocolatey crunch of a cookie crust. I found that making these in mini pans feels fun and festive and they are just the right size to satisfy a sweet craving without overdoing it.

I made these after a last-minute holiday party invite and they quickly became a seasonal favorite in my household.

Ingredients

• Crushed chocolate cookies: for a rich and sturdy crust choose a good quality chocolate cookie or even Oreos for extra flavor
• Unsalted butter: to bind the crust melted butter ensures the cookie base holds together without overpowering
• Cream cheese: softened for a smooth, creamy texture use full fat for best results and allow it to come fully to room temperature for easy mixing
• Granulated sugar: gives a clean, sweet taste adding the right amount keeps it balanced without being too sweet
• Large eggs: at room temperature help the cheesecake set and add a silky richness
• Heavy whipping cream: adds creaminess and a luscious mouthfeel use fresh cream with good fat content
• Pure peppermint extract: brings bright festive notes use pure extract for the cleanest flavor
• Crushed candy canes: for topping give a delightful crunch and refreshing peppermint burst select fresh candy canes that will stay crunchy as a topping

Instructions

Preheat the oven:

Set your oven to 350 degrees Fahrenheit 175 degrees Celsius to warm up while you prepare everything this helps with even baking

Prepare the crust:

In a bowl mix the crushed chocolate cookies with melted unsalted butter until the crumbs are fully coated press this mixture firmly into the bottoms of mini cheesecake pans creating an even layer this forms the base and adds a nice crunch

Mix the cream cheese:

In a separate bowl beat the softened cream cheese until it is smooth and free of lumps this ensures the cheesecake will be silky fluffy and creamy

Add sugar and eggs:

Gradually add the granulated sugar to the cream cheese while mixing until light and fluffy next add the eggs one at a time blending well after each addition this creates the perfect texture and helps the cheesecake hold together

Add cream and peppermint:

Stir in the heavy whipping cream followed by the peppermint extract continue mixing until everything is fully combined and smooth this adds the festive flavor and richness

Fill and bake:

Spoon the cheesecake mixture evenly over the cookie crusts in the mini pans place them in the oven bake for 20 to 25 minutes until the edges are set but the centers still jiggle slightly this indicates a creamy center that is perfectly cooked

Cool and chill:

Allow the cheesecakes to cool to room temperature this prevents condensation when refrigerating transfer to the fridge for at least four hours so they can set completely

Add crushed candy canes:

Just before serving sprinkle the crushed candy canes on top for a crunchy peppermint finish this adds texture and color for the perfect holiday touch

My favorite part is the crushed candy canes on top which add a pop of color and crunch the peppermint flavor always brings back happy memories of decorating our family tree with my siblings and sharing sweet moments

Storage tips

Store these cheesecakes covered in the refrigerator for up to five days to keep them fresh and creamy To prevent the candy cane topping from getting soggy place it on just before serving They can also be wrapped tightly and frozen for longer storage use within one month for best flavor

Ingredient swaps

You can use gluten free chocolate cookies if needed for gluten sensitivity Swap heavy cream for coconut cream to make dairy free options creamy with a slight coconut flavor Use vanilla extract instead of peppermint for a classic cheesecake and add crushed toffee or nuts on top for different toppings

Serving ideas

Serve these mini cheesecakes with a drizzle of chocolate sauce for extra indulgence Pair with a hot cup of coffee or peppermint tea to complement the flavors Add a dollop of whipped cream or fresh berries for a simple elegant touch

This festive mini peppermint bark cheesecake recipe is sure to impress your guests and bring joy to any holiday occasion.

Frequently Asked Recipe Questions

→ What type of cookies work best for the crust?

Crushed chocolate cookies provide a rich, slightly bitter base that balances the creamy filling well. You can substitute with chocolate graham crackers if preferred.

→ How can I make sure the cheesecakes don’t crack while baking?

Beat the cream cheese mixture thoroughly to a smooth consistency and avoid overbaking. Removing the cheesecakes when the edges are set but centers still jiggle helps maintain a smooth texture.

→ Can I use fresh peppermint instead of extract?

Fresh peppermint leaves can add subtle herbal notes, but the extract provides a more concentrated and consistent mint flavor essential for the characteristic taste.

→ How long should the cheesecakes chill before serving?

Chilling for at least four hours allows the filling to firm up and flavors to meld, ensuring a creamy and satisfying bite.

→ Are there alternatives to crushed candy canes for topping?

You can substitute crushed peppermint candies or finely chopped peppermint sticks, which add similar crunch and minty flavor.