Peppermint Cheesecakes
Treat yourself to a delightful dessert with these creamy peppermint cheesecakes that perfectly blend rich cheesecake with a refreshing minty twist. Ideal for holiday gatherings or cozy evenings, each bite promises a luxurious experience topped with fluffy whipped cream. Easy to prepare and irresistibly delicious, these mini cheesecakes are sure to impress your guests and satisfy your sweet tooth!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup heavy cream (chilled)
- 1 tsp peppermint extract
- 1 pre-made chocolate crust (for mini cheesecakes)
- Whipped cream (for topping)
Instructions
- Preheat the oven to 325°F (160°C). Place chocolate crusts in mini springform pans or ramekins.
- Beat the softened cream cheese in a large bowl until smooth. Gradually add the sugar, mixing well.
- Slowly incorporate the chilled heavy cream and peppermint extract, mixing on low speed until combined—do not overmix!
- Fill each crust about three-quarters full with the cheesecake mixture and smooth the tops.
- Bake for approximately 25 minutes until slightly set but still jiggly in the center. Cool completely before refrigerating for at least 4 hours.
- Top with whipped cream and optional crushed peppermint candies before serving.
Nutrition
- Serving Size: 1 mini cheesecake (90g)
- Calories: 365
- Sugar: 20g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: For added texture, sprinkle crushed peppermint candies on top before serving. Use room temperature ingredients to avoid lumps in your batter. Chill overnight for best flavor and texture.