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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.

process collage for making the crust for this easy mini cheesecake recipe

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.

process collage for making peppermint chocolate chip mini cheesecakes

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.
mini cheesecake recipe with peppermint and chocolate chips

More Easy Cheesecake Recipes

If you love this recipe for mini chocolate peppermint cheesecake, be sure to check out these other great cheesecake recipes:

Peppermint Chocolate Chip Mini Cheesecake

Peppermint chocolate mini cheesecakes are the perfect dessert. With layers of delicious flavors, you'll be wishing they were a little bigger so you can enjoy them more.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 servings
Author: Shannah Coe

Ingredients

Crust

  • 30 thin chocolate cookies
  • 3 Tablespoons sugar
  • 5 Tablespoons butter melted

Filling

  • 16 ounces cream cheese softened
  • ยพ cup sugar
  • 1ยฝ Tablespoons flour
  • 2 eggs
  • 2 Tablespoons milk
  • ยผ teaspoon peppermint extract
  • ยฝ teaspoon vanilla extract
  • 4 ounces sour cream
  • ยฝ 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. ย Add 3 tablespoons of sugar and pulse 1-2 times to combine. ย Pour in melted butter and run until the butter has coated the crumbs. ย Press 2 tablespoons of crumbs into the bottom of each of the 12 muffin cups. ย 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. ย Add the remaining filling ingredients through the sour cream and mix until combined. Stir in the mini chocolate chips.
    16 ounces cream cheese, ยพ cup sugar, 1ยฝ Tablespoons flour, 2 eggs, 2 Tablespoons milk, ยผ teaspoon peppermint extract, ยฝ teaspoon vanilla extract, 4 ounces sour cream, ยฝ 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. ย 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. ย 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

Serving: 1g | Calories: 679kcal | Carbohydrates: 60g | Protein: 8g | Fat: 48g | Saturated Fat: 25g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 445mg | Fiber: 2g | Sugar: 53g
Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!
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24 Comments

  1. my favorite desserts are all of the ones with chocolate. and this time of year, when you add peppermint, i’m happy as a pig in mud!

  2. You literally take my breath away and make me drool with your recipes, and this recipe is no different. I can just imagine the lusciousness of the cheesecake with a cleansing bite of the mint, and the dreaminess of the chocolate bottom. And the best part? I now know what to bring to an upcoming holiday party this weekend! Thank you ๐Ÿ™‚

  3. Awesome! My son just asked me for peppermint cookies, I think he would be in heaven if I made these instead. Thanks!

  4. Hello Christmas Dessert idea… these look to die for.. and soo simple to make…thanks for sharing…LOVE it

  5. Im gonna need you to stop w/ the CHEESECAKE. OH YUMMMMMM

    I just picked up a magazine w/ a cute cake and when I got home I realized it was cheesecake. I die.

  6. Ok, peppermintโ€ฆ chocolate.. cheesecake? I’m there! And, “bites,” almost makes it sound like a diet food ๐Ÿ˜‰

  7. Peppermint, cheesecake, and chocolate, sign me up. These would be just the right snacking size for a party. Definitely trying this out.

  8. The question is whether I will really stop at just one bite or not….hmmmmm. probably not. Those look so good!

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