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mini chocolate peppermint cheesecakes

Mini Chocolate Peppermint Cheesecakes

These Mini Chocolate Peppermint Cheesecakes are bite-sized bursts of dark chocolate and candy cane kiss flavor!
Course Dessert
Cuisine American
Keyword Chocolate Peppermint Cheesecake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 mini cheesecakes
Calories 217kcal
Author Lauren's Latest


  • 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


  • 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.
    making oreo crust
  • Spoon about a tablespoon of cookie mixture into each cheesecake well. Press down. Set aside.
    oreo crust in cupcake tins
  • In a stand mixer, whip cream cheese and melted chocolate together. Scrape sides and mix again until evenly mixed.
    chocolate cheesecake mixture
  • 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.
    chocolate cheesecake mixture
  • 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.}
    chocolate cheesecake in cupcake tin
  • Cool to room temperature, remove from pans and refrigerate. Before serving, top with one candy cane kiss. Serve.
    mini chocolate peppermint cheesecakes


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