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Irresistible Peppermint Cheesecakes

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Festive mini cheesecakes with a creamy peppermint filling, topped with whipped cream and crushed candy canes, perfect for holiday celebrations.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • Whipped cream (homemade or store-bought)
  • Crushed candy canes

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Divide the mixture evenly among the liners and press firmly into the bottoms. Bake for 5 minutes, then let cool.
  3. In a large bowl, beat the cream cheese until smooth using an electric mixer. Add sugar and mix until combined. Beat in the eggs one at a time, followed by the sour cream, vanilla extract, and peppermint extract.
  4. Spoon the cheesecake filling over the cooled crusts, filling each liner about 3/4 full. Smooth the tops with a spatula if needed. Bake for 18-20 minutes or until the centers are set but still slightly jiggly. Let cool to room temperature, then refrigerate for at least 2 hours.
  5. Just before serving, top each cheesecake with a swirl of whipped cream and a sprinkle of crushed candy canes. Serve chilled.

Notes

[“Don’t overbeat the filling to avoid cracking.”, ‘Ensure cream cheese and eggs are at room temperature for a smoother batter.’, ‘Cool cheesecakes gradually before refrigerating to prevent sinking.’, ‘Crush candy canes in a zip-top bag for less mess.’, ‘Use a water bath for extra insurance against cracking.’]

Nutrition

Keywords: peppermint cheesecake, holiday dessert, mini cheesecakes, festive dessert, Christmas treat

Find it online: https://tessierecipes.com/irresistible-peppermint-cheesecakes-recipe-perfect-for-holidays/