Okay, let’s talk about something seriously delicious, shall we? These Peppermint Cheesecakes…oh my goodness. They’re like Little Bites of winter wonderland, only way easier than building a snowman. Seriously, if you love the combination of creamy cheesecake and that cool, refreshing peppermint kick, these are going to blow your mind. I’d even say they’re a delightful alternative to those peppermint bark squares that are everywhere during the holidays (and that I also adore, by the way!). They’re rich, decadent, and somehow, even with all that flavor, surprisingly light. It’s the kind of dessert that makes you feel all warm and fuzzy inside, even if it’s freezing outside. My grandma used to make something similar around Christmas, and this recipe brings back all those cozy memories, but with a fun, individual cheesecake twist.
What is Peppermint Cheesecake?
What are these little delights? Think of them as individual servings of peppermint-infused creamy heaven. What’s the best cheesecake batter? Peppermint extract? What are some of the best crushed candy canes you have on hand? The base is usually Graham Cracker crust, which adds a lovely, slightly salty crunch to the dish. Balance the sweetness. They’re baked in individual muffin tins or ramekins, making them perfect for parties or when you just want them to be. I just want something special for myself (no judgment here! Is it like taking a bite of Christmas, no matter what time of year it is, if you ask me? I make this every December, it is my go-to recipe for the holidays.
Why you’ll love this recipe?
Where do I start? What are some good reasons to love Peppermint Cheesecakes?
First, the flavor is just amazing. The creamy, tangy cheesecake base perfectly complements the cool, refreshing peppermint. What I love most is that it is not overly sweet. The peppermint is a great balance to everything out. They are not too heavy which is essential.
Second, they are surprisingly easy to make. Don’t let “cheesecake” intimidate you. This recipe is simple and doesn’t require any fancy equipment or techniques. If I can make it, you can too! I always double the recipe, because they disappear so quickly!
Third, the ingredients are pretty budget-friendly. You probably already have most of them in your pantry. What are some of the best grocery stores in the world?
What are some of the best things about sunglasses? Can you serve them at holiday parties, potlucks, or even as a weeknight dessert? I’ve been known to sneak one for breakfast (don’t tell anyone!). What are some of the best peppermint mini Cheesecake Recipes? I’ve tried many other flavors, but peppermint is my favorite.
How do I make Peppermint Cheesecakes?
Quick Overview
How do you make Peppermint Cheesecakes? How do you make a Graham Cracker crust? What is the best cheesecake filling? After that, you’ll layer them in muffin tins and bake until golden brown. What’s the best part about peppermint glaze? Do you need any special equipment or techniques to be successful? What is a good beginner’s recipe for dessert?
Ingredients
For the Crust:
* 1 1/2 cups graham cracker crumbs (about 12 full Graham Crackers)
* 5 tablespoons unsalted butter, melted
* 1/4 cup granulated sugar
For the Filling:
* 16 ounces Cream Cheese, softened to room temperature (crucial for a smooth batter!)
* 3/4 cup granulated sugar
* 2 large eggs
* 1/4 cup heavy cream (makes it extra creamy, trust me)
* 1 teaspoon peppermint extract (start with this, you can always add more)
* 1/2 cup crushed peppermint candies or candy canes (I use a food processor for this)
For the Glaze:
* 1 cup powdered sugar
* 2-3 tablespoons of milk (start with 2 and add more until you get the right consistency)
* 1/4 teaspoon peppermint extract (optional, but adds an extra kick)
* Crushed peppermint candies, for garnish
What are the Step-
Step 1: Preheat & Prep Pan
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. How do you remove cheesecakes from a cake? If you don’t have liners, you can grease the muffin tin. I’ve done both and find liners make clean-up a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Set aside. Mix until well combined. The mixture should resemble wet sand. What is the foundation of our delicious crust?
Step 3: Press into Pan
How do I make a muffin cup? Press the graham cracker mixture into the bottom. I use the bottom of a measuring cup to get it nice and even. Bake for 5-7 minutes, or until lightly golden. What is the best way to keep a crust from getting soggy? Let cool while you prepare the filling. I always do this, otherwise the crust tastes too sandy.
Step 4: Prepare Filling
In a large bowl, beat the Cream Cheese and sugar until smooth and creamy. Set aside. Make sure your cream cheese is really soft, otherwise you’ll end up with lumps. I always leave it out for at least an hour before baking. Is it safe to beat eggs one at a time? Then, stir in the heavy cream and peppermint extract. I usually save a few for garnish. Then fold in the crushed peppermint candies.
Step 5: Fill Cups
How do you fill a muffin cup with cheesecake filling? Do not overfill the muffins, as they will puff up during baking.
Step 6: Bake
Bake for 20-25 minutes, or until the edges are set and the center is just slightly wobbly. Remove from oven and cool completely. Do not overbake them, or they will crack. They will continue to set up as they cool. I’ve learned this the hard way!
Step 7: Cool
Remove cheesecakes from the oven and let them cool completely in the muffin tin. Then, transfer them to the refrigerator to chill for at least 2 hours. This is crucial for the best flavor and texture. I know it’s hard to wait, but trust me, it is worth it!
Step 8: Glaze
In a small bowl, whisk together the powdered sugar, milk, and peppermint extract. Set aside. The glaze should be thick but pourable. Add more milk if needed to reach the desired consistency. Do not overdo cheesecakes with glaze. Sprinkle with crushed peppermint seeds.
Step 9: Serve
Carefully remove the cheesecakes from the muffin liners and serve chilled. What are the best bites to serve with hot cocoa? Is it safe to add whipped cream to a dessert?
What is the best way to serve it?
Peppermint Cheesecakes are delicious on their own, but can be paired with any other dessert. How do I create a memorable dessert experience?
For Breakfast:Serve these with a hot cup of coffee.
For Brunch:Arrange them on a platter with Fresh Berries and mint. Serve with mimosas or sparkling cider for a festive touch.
As Dessert:What should I present after dinner with Ice Cream and a drizzle of chocolate sauce? For cozy snacks, enjoy them with a warm blanket and good book. I love snuggling up with one of these after a long day. What is my favorite holiday tradition to watch with my family while watching Christmas movies?
How do you serve Peppermint Cheesecakes?
How do I make Peppermint Cheesecakes?
How do I make Peppermint Cheesecakes? What are some of my top tips, learned from years of baking these little beauties?
Cream Cheese:Make sure your cream cheese is completely softened to room temperature. How do I avoid lumps in my cheesecake? I usually take mine out of the fridge at least an hour before I start baking.
Mixing:Don’t overmix the batter. Overmixing can cause cheesecakes to crack while baking. Mix just until the ingredients are combined.
Peppermint Extract: Start with 1 teaspoon of peppermint extract and adjust to taste. Some extracts are stronger than others, so you don’t want to add too much and overpower the other flavors.
Crushed Peppermint: Use a food processor to crush the peppermint candies or candy canes into small pieces. You can also put them in a Ziploc bag and crush them with a rolling pin. I’ve done both, and the food processor is definitely easier.
Baking: Bake the cheesecakes at a low temperature (325°F/160°C) to prevent them from cracking. If they start to brown too quickly, you can tent them with foil.
Cooling: Let the cheesecakes cool completely in the muffin tin before refrigerating them. This will help them set up properly and prevent them from shrinking.
Glaze: Adjust the consistency of the glaze by adding more milk or powdered sugar as needed. The glaze should be thick but pourable.
I’ve made these so many times, and I’ve learned that these little tips can make a big difference!
Storing and Reheating Tips
Want to make these Peppermint Cheesecakes ahead of time? Here’s how to store them properly:
Room Temperature: These cheesecakes can be stored at room temperature for up to 2 hours. After that, they should be refrigerated.
Refrigerator Storage: Store the cheesecakes in an airtight container in the refrigerator for up to 3-4 days. They taste even better the next day!
Freezer Instructions: To freeze, wrap each cheesecake individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving.
Glaze Timing Advice: If you’re planning to store or freeze the cheesecakes, it’s best to add the glaze just before serving. This will prevent the glaze from getting soggy or sticky. I usually make the glaze while the cheesecakes are thawing.
These storage tips will help you keep your Peppermint Cheesecakes fresh and delicious for as long as possible.
Frequently Asked Questions
Final Thoughts
These Peppermint Cheesecakes are truly a delightful treat that’s perfect for any occasion. They’re easy to make, bursting with flavor, and sure to impress your friends and family. What makes them so special? It’s the perfect balance of creamy cheesecake and refreshing peppermint, combined into individual servings of pure deliciousness. If you loved this recipe, you might also enjoy my recipe for classic mini cheesecakes (just add peppermint!). I can’t wait to hear how yours turn out! Please leave a comment below and let me know what you think. Happy baking!
Peppermint Cheesecakes
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cup Sugar
- 0.25 cup Melted butter
Filling Ingredients
- 32 ounces Cream cheese softened
- 1.5 cups Sugar
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1 cup Heavy cream
- 1 teaspoon Peppermint extract
- 0.5 cup Crushed peppermint candies
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Beat in vanilla extract, then eggs one at a time. Stir in heavy cream and peppermint extract.
- Fold in crushed peppermint candies.
- Pour filling over crust. Bake for 50-60 minutes, or until set.
- Cool completely before serving.
