Peppermint Chocolate Mini Cheesecake Recipe
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This peppermint chocolate mini cheesecake recipe produces a single serving dessert that is packed with layers of flavor thanks to a rich, chocolatey crust, peppermint spiked cheesecake batter, and mini chocolate chips.
Cheesecake is one of my favorite desserts. If we are out to eat and cheesecake is on the menu, I’m ordering it for sure. I like to have my desserts in smaller sizes though and tend to go for things that are individually sized versus needing to be sliced. That was how my pumpkin cheesecake bites were born and also the thought behind this easy mini cheesecake recipe that features peppermint and chocolate chips.
Ingredients for Mini Peppermint Chocolate Chip Cheesecake
- Thin Chocolate Cookies – You’ll need about 30 cookies in total. I use the Dewey’s brand but any brand will work fine.
- Granulated Sugar – Sugar is used in both the crust and the batter.
- Butter – I use salted butter in this recipe but unsalted works fine as well.
- Cream Cheese – Be sure you soften your cream cheese prior to starting the recipe. Full fat cream cheese works best.
- Flour – You’ll want to use all purpose flour in this recipe.
- Large Eggs – Two large eggs are needed.
- Milk – Any milk will work.
- Peppermint Extract – Just a little bit goes a long way!
- Vanilla Extract – Be sure to get get the pure vanilla extract if you can.
- Sour Cream – We’ll call this the “secret” ingredient.
- Chocolate Chips – The mini chocolate chips work best in this recipe.
How to Make this Easy Mini Cheesecake Recipe
This recipe is so simple to put together. You can even make the crust and cheesecake batter ahead of time and assemble when ready to bake. If you choose to make this ahead, keep the batter refrigerated until ready to use.
Make your crust first by creating crumbs out of the cookies and sugar. Melted butter helps the crust come together. Be sure to press the crust firmly into the cups of the mini cheesecake baking pan so it holds together well.
You can make the filling using either a large food processor or a mixer. I find the mixer a little easier because of the size but the food processor works well too.
The last step is putting the filling on top of the crust in the baking pan. Then, bake until cooked through.
Recipe Variations
- Swap the Crust: I love the combination of the chocolate crust with the peppermint cheesecake batter. However, you could easily use nilla wafers, shortbread, or other similar cookies to make the crust.
- Add More Peppermint: In addition to the peppermint extract, you could add crushed peppermint candy into the cheesecake batter before baking.
- Add Food Coloring: Make these even more festive with a few drops of red food coloring.
- Vary the Toppings: You could add lots of different topping options including Andes mints, color sprinkles, or chocolate sauce.
More Easy Cheesecake Recipes
If you love this recipe for mini chocolate peppermint cheesecake, be sure to check out these other great cheesecake recipes:
- Gingerbread Cheesecake Trifle
- Mini Pumpkin Cheesecake
- Cookie Butter Cheesecake Bars
- Bailey’s Cheesecake
Peppermint Chocolate Chip Mini Cheesecake
Ingredients
Crust
- 30 thin chocolate cookies
- 3 Tablespoons sugar
- 5 Tablespoons butter melted
Filling
- 16 ounces cream cheese softened
- ¾ cup sugar
- 1½ Tablespoons flour
- 2 eggs
- 2 Tablespoons milk
- ¼ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 4 ounces sour cream
- ½ cup mini chocolate chips
Toppings
- Whipped cream
- Crushed candy cane pieces
Instructions
- Preheat oven to 350 degrees. Line 12 muffins cups with paper liners.
For the Crust
- In a food processor, add cookies and pulse to form fine crumbs. Add 3 tablespoons of sugar and pulse 1-2 times to combine. Pour in melted butter and run until the butter has coated the crumbs. Press 2 tablespoons of crumbs into the bottom of each of the 12 muffin cups. Bake for 7-10 minutes in the oven.30 thin chocolate cookies, 3 Tablespoons sugar, 5 Tablespoons butter
For the Filling
- In a food processor or bowl of mixer, process the cream cheese until smooth. Add the remaining filling ingredients through the sour cream and mix until combined. Stir in the mini chocolate chips.16 ounces cream cheese, ¾ cup sugar, 1½ Tablespoons flour, 2 eggs, 2 Tablespoons milk, ¼ teaspoon peppermint extract, ½ teaspoon vanilla extract, 4 ounces sour cream, ½ cup mini chocolate chips
Mini Cheesecakes
- Fill muffin cups 3/4 of the way full with the the cheesecake filling.
- Bake at 350 degrees for 20-25 minutes or until set. Let stand in pan for 5 minutes and then remove to wire cooling rack to finish cooling.
- Once cooled, store in the refrigerator until ready to serve. Serve topped with whipped cream and crushed candy cane pieces or sprinkles.Whipped cream, Crushed candy cane pieces
Notes
- The crusts can be made 2-3 days ahead and wrapped in plastic wrap after baking.
- The filling can be made 2-3 days in advance and stored in the refrigerator. Do not stir in chocolate chips until ready to bake.
Nutrition
