These adorable Mini Candy Cane Cheesecakes bring all the elegance of traditional cheesecake in perfectly portioned individual servings with a delightful peppermint twist. Each little cheesecake sits on a buttery graham cracker crust and features a silky smooth cream cheese filling infused with cool peppermint flavor and studded with crushed candy canes for delightful texture and festive red and white swirls. Topped with fluffy whipped cream and more crushed candy canes, these mini desserts are absolutely perfect for holiday parties, cookie exchanges, or any time you want to serve something special that looks as impressive as it tastes. The individual serving size makes them ideal for entertaining since there’s no slicing required, and guests love having their own personal cheesecake to enjoy.
Serves: 12 mini cheesecakes
What You’ll Need
The beauty of these mini cheesecakes lies in their perfect balance of rich cream cheese filling and refreshing peppermint flavor, all nestled on top of a classic graham cracker crust.
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
- Pinch of salt
For the cheesecake filling:
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 cup crushed candy canes, plus extra for topping
- 2-3 drops red food coloring (optional)
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- Additional crushed candy canes for garnish
- Small candy cane pieces for decoration
Getting Your Kitchen Ready
Start by preheating your oven to 325 degrees and lining a 12-cup muffin tin with paper cupcake liners. Make sure your cream cheese and eggs are at room temperature before you begin, as this prevents lumps in your cheesecake filling. Take them out of the refrigerator about an hour before you plan to start baking.
Place your candy canes in a sealed plastic bag and gently crush them with a rolling pin until you have a mixture of small chunks and fine pieces. You want some texture but nothing so large that it will be hard to bite through.
Making the Perfect Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix everything together with a fork until the mixture looks like wet sand and holds together when you squeeze it in your hand.
Divide this mixture evenly among your lined muffin cups, using about 2 tablespoons per cup. Press the mixture firmly into the bottom of each liner using the bottom of a small glass or your fingers. You want a compact, even layer that will hold up to the cheesecake filling. Bake these crusts for 8 minutes, then remove and let them cool while you prepare the filling.
Creating the Peppermint Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything gets mixed evenly.
Add the sugar and beat until well combined. Add the eggs one at a time, beating just until each one is incorporated. Over-mixing at this stage can create too much air in your batter, which leads to cracks in your finished cheesecakes.
Beat in the sour cream, vanilla extract, and peppermint extract until just combined. The mixture should be smooth and creamy. Gently fold in the crushed candy canes by hand using a rubber spatula.
Adding Festive Color Swirls
If you want to create pretty red and white swirls in your cheesecakes, remove about 1/3 of the batter to a separate bowl and stir in 2-3 drops of red food coloring until you achieve a nice pink or red color.
Baking Your Mini Cheesecakes
Divide the plain batter evenly among your prepared crusts, filling each about two-thirds full. If you made colored batter, drop spoonfuls of the red batter on top of the plain batter in each cup, then use a toothpick to gently swirl the colors together for a marbled effect.
Bake for 18-22 minutes, or until the centers are almost set but still have a slight jiggle when you gently shake the pan. The tops should not be brown. Remove from the oven and let them cool completely in the pan, then refrigerate for at least 3 hours or overnight.
Making the Whipped Cream Topping
About 30 minutes before you plan to serve your mini cheesecakes, make the whipped cream topping. In a medium bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer with clean beaters, whip the cream on medium-high speed until soft peaks form, then continue beating until you achieve firm peaks. Be careful not to over-beat, or you’ll end up with butter instead of whipped cream.
Assembling and Decorating
Carefully remove the mini cheesecakes from the muffin tin and peel away the paper liners if desired, or leave them on for easy serving. Using a piping bag fitted with a star tip, or simply a spoon, top each cheesecake with a generous dollop of whipped cream.
Sprinkle the tops with additional crushed candy canes and add a small piece of candy cane as a decorative garnish. For an extra festive touch, you can dust the tops lightly with a tiny bit of edible glitter or pearl dust.
Storage and Make-Ahead Tips
These mini cheesecakes are actually better when made a day ahead, as this gives the flavors time to develop and the texture to become perfectly creamy. Store them covered in the refrigerator for up to 4 days. Add the whipped cream topping and candy cane garnishes just before serving to keep everything looking fresh and prevent the candy from getting soggy.
If you want to freeze them, wrap the unfrosted cheesecakes individually in plastic wrap and freeze for up to 2 months. Thaw them overnight in the refrigerator before adding toppings.
Serving Suggestions and Variations
These mini cheesecakes are perfect served chilled straight from the refrigerator. They’re rich enough that the small size is just right, and the peppermint flavor provides a refreshing finish to a heavy meal.
For fun variations, try using chocolate graham crackers for the crust, or add a layer of chocolate ganache between the crust and filling. You can also experiment with different extracts – try using half peppermint and half vanilla for a more subtle mint flavor, or substitute almond extract for a completely different taste profile.
Troubleshooting Common Issues
If your cheesecakes crack during baking, your oven temperature might be too high or you may have over-mixed the batter. Cheesecakes prefer gentle, low heat. If the candy cane pieces sink to the bottom, try tossing them in a light coating of flour before folding them into the batter.
If your cheesecakes are too soft after chilling, they may need more time in the refrigerator, or the cream cheese might not have been at the right temperature when you mixed the batter.
Perfect for Holiday Entertaining
These Mini Candy Cane Cheesecakes are absolutely perfect for holiday gatherings because they’re elegant, delicious, and incredibly convenient. Guests can easily grab one from a platter without needing plates and forks, making them ideal for cocktail parties or buffet-style entertaining. The festive red and white colors make them beautiful on any holiday dessert table, and the individual portions mean everyone gets their own perfect little treat.
The combination of creamy cheesecake, refreshing peppermint, and crunchy candy cane pieces creates a dessert that captures all the joy and flavor of the holiday season in one delightful bite-sized package.
