With real white chocolate swirled into the creamy cheesecake batter, plenty of peppermint chunks throughout, and a rich dark chocolate ganache topping and whipped cream swirl, these mini peppermint bark cheesecakes are guaranteed to be a hit at your next holiday party! Skip store-bought cupcakes and show up with a plate of mini white chocolate peppermint cheesecakes at the holiday office party or neighborhood gift exchange and prepare to receive compliments galore and requests for this recipe. If you have ever worried that making cheesecake is too hard, this is the perfect first step toward becoming a cheesecake master! They bake in a fraction of the time, use half the amount of cream cheese of a full cheesecake, and you don’t need to worry about sinking on the top or cracks because the ganache and whipped cream topping will cover any faults! For more festive peppermint desserts, be sure to try our viral Chocolate Peppermint Lasagna, Peppermint Oreo Cookies, Frosted Peppermint Brownies, or Chocolate Peppermint Blossoms!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Oreos – These are for the crust. If you use gluten-free Oreos, this would be a naturally gluten-free dessert! Cream cheese – You need full-fat brick-style cream cheese, not the spreadable kind that comes in a tub. Eggs – These help give cheesecake it’s signature texture and richness. Without them, the cheesecake would be crumbly. Sugar – Some granulated sugar perfectly sweetens the cheesecake filling and the powdered sugar is for the whipped cream topping. Dark chocolate – You can chop up some dark chocolate or use semisweet chocolate chips for the chocolate ganache topping. White chocolate – This is melted and added right to the cheesecake batter. You can chop up a Ghiradelli white chocolate baking bar for the smoothest melting, or use good quality white chocolate chips. Sour cream – I love adding this to my cheesecake batter for a nice tang and smoothness. Andes peppermint crunch pieces – I always buy a couple of bags of the Andes peppermint crunch baking bits when I see them in the stores because they are usually only available around the November and December holidays. I like them much better than crushed candy canes for the base of this cheesecake. Vanilla & peppermint extracts – These flavor the cheesecake with just the right amount of peppermint & vanilla, which is one of the most perfect combos ever. Salted butter – For holding the Oreo crust together and giving it a rich, buttery taste. Crushed peppermint candies – You could crush some candy canes for sprinkling on top if you like things extra crunchy, or use the container of peppermint crunch sprinkles from the store for a softer crunch.
How to Make Mini Peppermint Cheesecakes
Tips for Success
Decorate just before serving. The peppermint crunch sprinkles on top of the whipped cream tend to start to melt so I recommend waiting to decorate these until shortly before you are about to serve them. If I’m taking them to a party, I just bring the sprinkles and add them before setting them out for others to enjoy. Chill thoroughly. If you try adding the melted chocolate ganache or whipped cream before the cheesecakes have had a chance to cool and chill all the way, things will get messy for sure. Let the ganache cool and set up all the way before piping the whipped cream on top. Unwrap before serving. To make things easy for guests, I like to unwrap these mini cheesecakes before hand. It also makes it easier to see the speckled peppermint pieces throughout the cheesecakes for a pretty presentation.
How to Store Mini Cheesecakes
Keep the mini cheesecakes refrigerated until shortly before serving. It’s okay if they sit out for an hour or two, but beyond that they should be refrigerated for up to 5 days. You can also freeze the mini cheesecakes in an airtight container for up to 2 months. If I know I will be freezing them, I like to wait to top them with whipped cream until I’m ready to serve. Let the mini cheesecakes thaw overnight in the fridge, then pull them out and let them come to room temperature for 30-60 minutes before serving.
More Christmas Cheesecake Recipes
Black Forest Cheesecake Easy Chocolate Cheesecake Truffles Cheesecake Jars Peppermint Bark Cheesecake
Cinnamon Roll Cheesecake
Little Debbie Christmas Tree Cheesecake
Cranberry Cheesecake
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