Mini Peppermint Bark Cheesecakes Recipe

The holiday season calls for desserts that capture the festive spirit, and Mini Peppermint Bark Cheesecakes do just that! These bite-sized treats combine the richness of cheesecake with the refreshing flavor of peppermint, topped with decadent dark chocolate and a whipped cream crown. Perfect for holiday gatherings or cozy nights by the fire, these mini cheesecakes are as beautiful as they are delicious. With individual servings, they’re easy to share and even easier to enjoy. Let’s dive into this holiday-favorite recipe that will surely become a staple on your dessert table!

Why You’ll Love These Mini Peppermint Bark Cheesecakes

These Mini Peppermint Bark Cheesecakes are a delightful treat that combines a few classic flavors, perfect for the season:

• Easy to make: With simple ingredients and a straightforward process, this recipe is accessible for bakers of all skill levels.
• Individual portions: No messy cutting or serving required—each cheesecake is perfectly portioned in cupcake liners.
• Holiday-ready: The peppermint flavor and festive topping make these ideal for any winter gathering.
• Make ahead: Prepare these in advance and store them in the fridge for easy serving.

Ingredients Needed for Mini Peppermint Bark Cheesecakes

Before you get started, gather the following ingredients to ensure a smooth baking process.

For the Cheesecakes

• 16 cookies: Crushed into fine crumbs to create the base.
• 2 tablespoons (28g) unsalted butter
• 16 ounces (452g) full-fat cream cheese: Room temperature cream cheese for a smooth and creamy texture.
• 1/3 cup (63g) granulated sugar: Adds the perfect sweetness to balance the peppermint.
• 2 large eggs: Room temperature eggs for a rich, cohesive filling.
• ½ teaspoon peppermint extract: The star flavor that gives these cheesecakes a holiday twist.
• ½ cup (120g) sour cream: Adds tanginess and helps achieve a silky texture.
• ½ cup chopped Andes Peppermint Crunch: For extra peppermint crunch in each bite.

For the Toppings

• 5 ounces dark chocolate: Melted into a rich ganache for topping.
• 1 ½ cups (354ml) heavy whipping cream: Divided between the ganache and whipped cream topping.
• ½ cup (65g) powdered sugar: For sweetening the whipped cream.
• Andes Peppermint Crunch: Extra peppermint pieces for decoration and flavor.

this RECIPE

Step-by-Step Guide to Making Mini Peppermint Cheesecakes

Here’s how you can easily whip up these delectable cheesecakes in just a few steps.

Making the Cookies Crust

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with baking liners.
2. Grind the cookies into a fine crumb using a food processor or blender. You want the texture to be smooth and consistent.
3. Mix the crumbs with melted butter in a medium-sized bowl until well combined.
4. Press the mixture into the bottom of each cupcake liner. Use about 1 heaping tablespoon per liner, pressing down firmly with the back of a spoon to form a compact crust. Set aside.

Preparing the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, ensuring there are no lumps. Scrape down the sides of the bowl as needed.
2. Add the eggs one at a time, beating after each addition. Mix in the peppermint extract.
3. Once the mixture is smooth, fold in the sour cream. This ensures a silky texture for the cheesecakes.
4. Finally, gently fold in the chopped Andes Peppermint Crunch for added texture and peppermint flavor.

Baking the Mini Cheesecakes

1. Use a large cookie scoop or a ¼ cup measuring cup to fill each cupcake liner with the cheesecake batter, leaving about ¼ inch of space at the top.
2. Bake at 350°F for 15-18 minutes, until the centers of the cheesecakes are slightly jiggly but set around the edges.
3. Once done, cool the cheesecakes in the pan to room temperature before transferring them to the fridge. Refrigerate for at least 2 hours before adding the toppings.

How to Create the Perfect Peppermint Ganache Topping

1. In a microwave-safe bowl, combine the dark chocolate and ½ cup of heavy whipping cream. Microwave at 50% power in 30-second intervals, stirring between each until fully melted and smooth.
2. Let the ganache cool slightly, then spoon about 1 tablespoon over each chilled cheesecake, spreading it evenly with a knife. Allow it to set as you prepare the whipped cream.

Whipped Cream and Andes Peppermint Crunch Topping

1. Chill your mixing bowl and whisk attachment by placing them in the freezer for 5-10 minutes.
2. Once chilled, pour 1 cup of heavy whipping cream into the bowl and beat with an electric mixer on medium-high speed until soft peaks form.
3. Gradually add the powdered sugar and continue whipping until stiff peaks form.
4. Pipe or spoon the whipped cream onto the top of each cheesecake, then sprinkle with additional Andes Peppermint Crunch for extra holiday flair.

Tips for Baking Mini Cheesecakes Perfectly

• Room temperature ingredients: Ensure the cream cheese, eggs, and sour cream are all at room temperature. This prevents lumps and helps the batter come together smoothly.
• Don’t overbake: The cheesecakes should still have a slight jiggle in the center when removed from the oven. Overbaking can lead to a dry, crumbly texture.
• Chill time is key: Let the cheesecakes cool completely before refrigerating. Chilling them for at least 2 hours will set the flavors and textures.

Serving and Presentation Tips for Peppermint Cheesecakes

For an extra festive touch, serve these mini cheesecakes on a holiday-themed platter. You can top each cheesecake with additional crushed peppermint candies or even drizzle with white chocolate for a beautiful presentation. These cheesecakes also look great when garnished with a sprig of mint or small candy canes for an added touch of holiday spirit.

Storage and Freezing Options

To store leftovers, place the cheesecakes in an airtight container in the fridge. They’ll keep fresh for up to 4 days. If you want to make them ahead of time, you can freeze them as well. To freeze, wrap each cheesecake individually in plastic wrap, then place them in a freezer-safe container. They can be frozen for up to 2 months. When ready to serve, thaw overnight in the refrigerator.

Common Mistakes to Avoid When Making Mini Cheesecakes

• Not pressing the crust enough: Make sure the Cookies crust is firmly pressed into the liners to create a stable base.
• Skipping the chilling step: Don’t rush the process—letting the cheesecakes chill thoroughly is crucial for the perfect texture.
• Using cold ingredients: Cold cream cheese or eggs can result in lumpy batter. Always use room temperature ingredients.

FAQs About Mini Peppermint Bark Cheesecakes

• Can I make these cheesecakes in advance?
  Yes! These cheesecakes can be made a day or two in advance and stored in the refrigerator until ready to serve.
• Can I substitute peppermint extract with something else?
  If you’re not a fan of peppermint, you can substitute vanilla extract for a more classic flavor.
• What other toppings can I use?
  Feel free to swap the dark chocolate ganache for white chocolate or even caramel if you prefer. You can also add colorful sprinkles for a more playful look!

Conclusion

These Mini Peppermint Bark Cheesecakes are a delightful, festive addition to any holiday spread. With a creamy peppermint-infused cheesecake filling, a crunchy Cookies base, and a rich chocolate ganache, they capture the essence of the season in every bite. Plus, their mini size makes them perfect for sharing—or keeping all to yourself! Whether you’re hosting a party or looking for a make-ahead dessert, these cheesecakes are sure to impress.

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