Description
Indulge in the creamy, refreshing taste of Mini Peppermint Cheesecakes, perfect for holiday celebrations or cozy gatherings. These delightful bite-sized desserts feature a smooth peppermint filling on a crunchy graham cracker crust that will leave your guests craving more. Easy to prepare and visually stunning, they’re sure to impress at any dessert table.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 cup heavy cream
- 1 tsp peppermint extract
- mini chocolate chips (optional)
Instructions
- Preheat oven to 325°F (160°C). In a bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of mini cheesecake tins.
- Beat softened cream cheese in a large bowl until smooth. Gradually add sugar and mix until fluffy.
- Stir in vanilla and peppermint extracts, then fold in heavy cream until well combined.
- Fill each crust with the cheesecake mixture, about three-quarters full.
- Bake for 20 minutes until set but slightly jiggly in the center. Cool at room temperature before refrigerating for at least two hours.
- Top with whipped cream and chocolate chips if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (55g)
- Calories: 165
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg