These peppermint bark mini cheesecakes have an Oreo cookie crust, a creamy peppermint bark cheesecake filling, and is topped with homemade whipped cream! I even topped the cheesecakes with extra peppermint bark pieces.
This peppermint cheesecake is super easy to make in a muffin tin and doesn't require a water bath like a traditional cheesecake would.
It has the best peppermint flavor thanks to using both peppermint extract and peppermint bark candy.
Chocolate and peppermint are such a classic Christmas pairing, which is why I also love these hershey peppermint blossom cookies and chocolate cupcakes with mint frosting.
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Why You'll Love This Cheesecake Recipe
- It has a chocolate Oreo crust.
- The cheesecake mixture is smooth and creamy.
- They're filled with peppermint candy.
- Instead of a springform pan, they're baked in a muffin pan.
- They're perfect for the holiday season!
Both peppermint and chocolate makes for a perfect combination! I can't imagine any holiday recipes without these two flavors.
Plus, who wouldn't love their own individual cheesecake bite?
Ingredients Needed
Here are some notes on the simple ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Oreo Cookies: Use regular Oreos, not the double stuffed.
- Cream Cheese: Block-style, NOT the spreadable kind.
- Yogurt: You can use either vanilla or plain yogurt. You could also substitute this ingredient for sour cream if that's what you have at home.
- Peppermint Extract: Be sure to use a pure peppermint extract like this one.
- Peppermint Bark: I used Ghirardelli dark chocolate peppermint bark because it's my favorite. You could also use any other store-bought peppermint bark you prefer.
- Heavy Whipping Cream: If making whipped cream, you'll need this ingredient. Do not use heavy cream, as that will not work.
Instructions
Here are the step by step instructions on how to make these mini peppermint cheesecakes.
Step 1: Make the crust. Use a food processor to crumble the cookies into fine crumbs.
Then combine the crumbs and melted butter in a small bowl.
Step 2: Bake the crust. Evenly distribute the cookie crumbs into the cupcake liners, pressing down firmly. Bake for 8 minutes in a 325 degree oven and set aside to cool.
Step 3: Beat the cream cheese. In a large bowl of a stand mixer, beat together the cream cheese and sugar on high speed until smooth.
Step 4: Add the wet ingredients. Add the yogurt and peppermint extract on medium speed and mix until combined. Then mix in the egg just until combined.
Use a rubber spatula to fold in the peppermint bark pieces.
Step 5: Bake. Use a cookie scoop (I used my 1.5 tablespoon) to evenly distribute the cheesecake filling over the top of the crust. Bake for 15-18 minutes.
Chill for 45 minutes on the counter and then for 3 hours in the refrigerator.
Step 6: Whipped Cream. In a large mixing bowl using an electric mixer, beat together the heavy whipping cream, sugar, and vanilla extract for 2-3 minutes on high speed.
Decorate each mini cheesecake with whipped cream and extra bark pieces.
Storage Tips
Keep any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
If leaving in the muffin pan, cover them with plastic wrap or aluminum foil.
Expert Baking Tips
- Muffin Pan: This recipe can easily be made in a 12-count muffin tin. I recommend lining your muffin cups with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each cup.
- Room Temperature Ingredients: Remove the cream cheese, yogurt, and egg from the refrigerator 1 hour before you want to start baking.
- Cheesecake Filling: I used my 1.5 tablespoon cookie scoop to evenly distribute the cheesecake filling over the top of the crust.
- Completely Chill: It's very important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.
- Homemade Whipped Cream: An optional topping for your cheesecakes is whipped cream. Simply whisk together 1 cup of heavy whipping cream, 2 tablespoons of sugar, and ¼ teaspoon of vanilla extract using your electric stand (or handheld) mixer on high speed for 2-3 minutes.
Recipe FAQs
The cheesecakes are done baking when they barely jiggle when moving the pan. You can also touch the centers and if it's firm, they're done.
Yes! This is a perfect dessert to make the night before. Simply let the cheesecakes chill overnight and then serve the next day.
You can use a mini cheesecake pan if you have one.
You could fold in a ½ cup of crushed candy canes to the cheesecake batter instead. That would be delicious too! You could also substitute the bark with Andes mints.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Christmas Recipes
📖 Recipe
Peppermint Bark Mini Cheesecakes
Equipment
- 12-count muffin pan
- Food Processor
- Electric Stand Mixer
- Mixing Bowl
Ingredients:
Oreo Cookie Crust
- 12 Oreos, fine crumbs (about 1 cup)
- 2 tablespoons unsalted butter, melted
Peppermint Cheesecake
- 12 ounces block-style cream cheese, room temperature
- ⅓ cup sugar
- ¼ cup yogurt (plain or vanilla), room temperature
- ¾ teaspoon peppermint extract
- 1 large egg, room temperature
- ⅓ cup peppermint bark (4 squares), roughly chopped
Instructions:
- Preheat the oven 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Oreo Cookie Crust
- Place the Oreos into a food processor or blender and pulse until fine crumbs. Pour the Oreo crumbs into a medium-sized mixing bowl and add the melted butter. Mix together.
- Evenly disperse the Oreo crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 8 minutes and set aside to cool while making the cheesecake filling.
Peppermint Cheesecake
- In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese and sugar on high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Add the yogurt and peppermint extract and mix on medium speed until combined. Then add the egg, mixing just until incorporated. Remove the bowl from the stand and fold in the crushed roughly chopped peppermint bark pieces using a rubber spatula.
- Use a cookie scoop (I used my 1.5 tablespoon) to evenly distribute the cheesecake filling over the top of the crust. Use your finger to smooth out the batter. Bake at 325 degrees for 15-18 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
- Allow the cheesecakes to cool for 45 minutes at room temperature and then cover the entire muffin pan with saran wrap and place in the refrigerator to chill for 3 hours.
- Serve the cheesecakes with whipped cream (see note below) and an extra piece of peppermint bark. Keep any leftover mini cheesecakes in the refrigerator for up to 5 days.
Notes:
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- Muffin Pan: This recipe can easily be made in a 12-count muffin tin. I recommend lining your muffin cups with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each cup.
- Room Temperature Ingredients: Remove the cream cheese, yogurt, and egg from the refrigerator 1 hour before you want to start baking.
- Cheesecake Filling: I used my 1.5 tablespoon cookie scoop to evenly distribute the cheesecake filling over the top of the crust.
- Completely Chill: It's very important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.
- Homemade Whipped Cream: An optional topping for your cheesecakes is whipped cream. Simply whisk together 1 cup of heavy whipping cream, 2 tablespoons of sugar, and ¼ teaspoon of vanilla extract using your electric stand (or handheld) mixer on high speed for 2-3 minutes.
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These mini cheesecakes are so cute and perfect for the holiday season!