Mini Chocolate Peppermint Cheesecakes

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These Mini Chocolate Peppermint Cheesecakes are bite-sized bursts of dark chocolate and candy cane kiss flavor! Based on my original vanilla Mini Cheesecakes!

Mini Chocolate Peppermint Cheesecakes | Holiday Treats!

I made some mini chocolate peppermint cheesecakes with Dark Semi-Sweet Chocolate from Scharffen Berger and topped them off with a candy cane kiss because they are cute and festive. Plus dark chocolate + peppermint = truluv4ever. Anyone else hoarding the holiday Hershey kisses? The candy cane and mint truffle ones are so addictive! I may or may not have eaten 3 bags myself.

Maybe I should ask Santa for a gym membership for Christmas.

Dark chocolate + cheesecake + oreo crust + butter + candy cane kisses= enough said.

Main Ingredients Needed

• Oreo Cookies + Butter – these two come together to make the crust. If you want even more pepperminty goodness, use peppermint-flavored Oreos!
• Cream Cheese – this needs to be softened beforehand so think ahead!
• Dark Semi-Sweet Chocolate – I used Scharffen Berger but you could also use another high-quality chocolate brand like Ghiradelli.
• Sugar – to sweeten and balance out the tang from the cream cheese.
• Eggs – used for structure and texture.
• Candy Cane Hershey Kisses – these are seasonal to the Holidays so stock up on them if you want to make this recipe out of season.

How to Make Mini Chocolate Peppermint Cheesecakes

For full details on how to make Mini Chocolate Peppermint Cheesecakes, see the recipe card below 🙂

Make the Crust

Start by grinding some oreos down in a food processor. Add in your melted butter and voila! Instant crust. Press about a tablespoon down into the bottom of each cheesecake well.

Make the Chocolate Peppermint Cheesecake Filling

For the filling, whip some room temperature cream cheese up in a stand mixer Add in some melted dark chocolate. Mmmm…… Whip that all together, scrape the sides and mix again. Add in an egg and stir. Scrape the sides and whip again. Add in some sugar now. Whip, scrape bowl, whip again. Do you see a pattern here?

Believe it or not, that’s all for the filling- 4 ingredients. Feel free to add some vanilla. I chose not to for some reason. Actually, I probably forgot. No biggie.

Bake + Cool

Spoon the filling into the pans over top of the crusts and bake until they are set. Let them come to room temperature before pulling them out. Once you have them out of their pans, refrigerate until ready to serve.

Remove + Decorate

Once you are ready to eat these little guys up, remove them from the fridge and plant a candy cane kiss smack dab in the middle of each one. Aren’t they so cute?

More Mini Cheesecakes to Try!

• No Bake Brownie Batter Cheesecakes
• Mini White Chocolate Peppermint Cheesecake Tarts
• Quick Pomegranate Cheesecake Cups
• Mini Turtle Cheesecakes
• Mini Tie Dye Cheesecakes
• Cookie Dough Cheesecakes
• Mini Red Velvet Cheesecakes
• Halloween Oreo Pumpkin Cheesecakes

We adored these little guys and hopefully so do you!

The printable recipe card is down below, enjoy!

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5 from 3 votes

Mini Chocolate Peppermint Cheesecakes

These Mini Chocolate Peppermint Cheesecakes are bite-sized bursts of dark chocolate and candy cane kiss flavor!

servings 24 mini cheesecakes

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Ingredients

• ▢ 24 whole oreo cookies
• ▢ 6 tablespoons butter melted
• ▢ 16 oz cream cheese softened (two 8 oz packages)
• ▢ 4 oz dark semi-sweet chocolate melted (I used Scharffen Berger)
• ▢ 1/2 cup granulated sugar
• ▢ 2 whole eggs
• ▢ 24 whole candy cane Hershey Kisses

US Customary – Metric

Instructions

• Preheat oven to 325 degrees. Lightly spray 2 mini cheesecake pans with non stick cooking spray and set aside.
• In a food processor, grind oreo cookies to crumbs. Pour in melted butter and blitz again until well mixed.
  
• Spoon about a tablespoon of cookie mixture into each cheesecake well. Press down. Set aside.
  
• In a stand mixer, whip cream cheese and melted chocolate together. Scrape sides and mix again until evenly mixed.
  
• Stir in eggs. Scrape sides and mix again. With the mixer on low, stir in sugar. Scrape sides and whip again briefly so the filling is evenly mixed with no lumps.
  
• Spoon over top of each crust and bake 15-20 minutes or until cheesecakes are set. {When you shake the pan, they shouldn't jiggle.}
  
• Cool to room temperature, remove from pans and refrigerate. Before serving, top with one candy cane kiss. Serve.
  

Nutrition

Calories: 217kcal | Carbohydrates: 19g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 150mg | Potassium: 84mg | Fiber: 1g | Sugar: 14g | Vitamin A: 363IU | Calcium: 36mg | Iron: 2mg

Course: Dessert

Cuisine: American

Keyword: Chocolate Peppermint Cheesecake