This Christmas mini cheesecake recipe is the perfect make-ahead dessert for the busy holiday season.
This easy dessert is rich, creamy, and fun to decorate with whipped cream and peppermint candy kisses, making them ideal for parties and dessert trays. They bake quickly, chill fast, and look beautiful on any holiday table.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Recipe at a Glance
Prep: 20 min | Cook/Bake: 20 min | Chill: 90 min | Difficulty: Easy | Servings: 18
Main Ingredients: Oreo cookies, cream cheese, sour cream, candy canes, peppermint candy kisses
Best For: Christmas parties, cookie trays, holiday dessert tables
Make Ahead: Can be made up to 2 days ahead and stored in the refrigerator
Storage: Keep refrigerated in an airtight container for up to 4 days
SUMMARIZE & SAVE THIS CONTENT ON
Table of Contents
- Recipe at a Glance
- Why This Christmas Dessert Is a Family Favorite
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Ingredients You’ll Need
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- Didn't find the answer you're looking for?
- Storage & Serving Tips
- More Cheesecake Dessert Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Why This Christmas Dessert Is a Family Favorite
I love baking mini cheesecakes because they’re the ultimate dessert for entertaining. Each one is the perfect bite of cheesecake, and when topped with peppermint candy kisses, they look beautiful on any dessert table.
Looking for more mini cheesecake recipes? Try my Chocolate Cheesecake Cupcakes, these Cheesecake Cupcakes with Sour Cream Topping, and even my Mini Cheesecakes with Apple Crumb Topping. Yum!
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Ingredients You’ll Need
Here’s a quick overview of the ingredients for this recipe. For exact amounts and an easy way to shop, use the Instacart button in the recipe card below to add everything to your cart.
Substitutions and Variations
Crust: Swap the Oreo crust for chocolate graham crackers, regular graham crackers, or gingersnap cookies.
Cream Cheese: Low-fat cream cheese can be used, but full-fat will give you the creamiest texture and best overall result.
Topping: Replace candy cane kisses with chocolate kisses, mini peanut butter cups, or a swirl of whipped cream.
Flavor: Skip the crushed candy canes and add a little peppermint extract for a smoother mint flavor.
Decoration: Top with holiday sprinkles, chocolate shavings, or crushed Oreos to match your dessert table theme.
Try my Mini Oreo Cheesecakes for a fun twist!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Crush the Oreos into a fine crumb. Pour the melted butter into the crumbs and mix until well combined.
Step 2: Spray the cupcake liners with non-stick baking spray. Using a tart tamper tool, press a heaping tablespoon into each cupcake liner and press it down firmly.
Step 3: Beat the cream cheese until completely smooth. This helps create a creamy, lump-free cheesecake filling.
Step 4: Mix in the sugar, eggs, and sour cream until combined. Scrape down the sides of the bowl to be sure everything is evenly mixed.
Step 5: Fold in the crushed candy canes. Then add in the chopped chocolate chips.
Step 6: Spoon the filling into the liners leaving about ¼ inch of space from the top. I like to use a cookie scoop for this step.
Step 7: Bake at 350°F for 18-20 minutes until set. Allow to cool to room temperature before chilling in the refrigerator for 1-2 hours.
Step 8: Attach a 1M star tip to a disposable piping bag. Then pipe the whipped topping onto each mini cheesecake.
Step 9: Then top each with a candy cane Hershey Kiss.
Insider Tips from My Kitchen to Yours
✔️ DO spray the paper cupcake liners with non-stick baking spray so the mini cheesecakes pull away cleanly after chilling.
❌ DO NOT overmix the batter once the eggs are added, as this can cause the cheesecakes to crack while baking.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Mini cheesecakes should chill for at least 1½ hours before serving. This helps them fully set and makes them easier to remove from the liners while giving the best texture and flavor.
Mini cheesecakes usually crack because the batter was overmixed or baked too long. Mixing too much adds extra air, which causes cracks as they cool, and overbaking dries out the tops. Baking just until the centers are set and slightly jiggly helps prevent this.
Yes, you can make these without candy canes. Simply leave them out or replace them with chocolate chips, crushed Oreos, or another topping you enjoy.
Didn't find the answer you're looking for?
Ask AI to answer based on this specific recipe.
Storage & Serving Tips
Refrigerate: Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze fully chilled cheesecakes in a single layer, then transfer to a freezer-safe container for up to 2 months.
Thaw and Reheat: Thaw overnight in the refrigerator before serving. Do not reheat.
Serving Tips: Top with extra whipped topping, crushed candy canes, or a candy cane kiss just before serving for the best presentation.
More Cheesecake Dessert Recipes You'll Love!
Love these candy kisses? Try my Peppermint Blossom Cookies next!
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add the recipe to your recipe box for easy access anytime.
If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
Want to save this printed recipe? The Ultimate Meal Planner & Recipe Binder helps you keep recipes organized in one easy place.
📖 Recipe Card
Christmas Mini Cheesecake Recipe
Ingredients
- 20 Oreo cookies
- 2 tablespoons butter
- 16 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- ½ cup sour cream
- ⅓ cup candy canes, finely crushed
- ⅓ cup semi-sweet chocolate chips, roughly chopped
- 8 ounces Cool Whip
- 18 Hershey Kisses Candy Cane Mint Candy
Method
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- In a food processor, pulse the Oreo cookies into fine crumbs.
- Melt the butter in a microwave-safe bowl in 30-second intervals until fully melted.
- Pour the melted butter into the Oreo crumbs and pulse until well combined.
- Spoon a heaping tablespoon of the Oreo mixture into each cupcake liner and press it down firmly to form the crust. Set aside.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sugar, eggs, and sour cream, mixing until fully incorporated.
- Gently fold in the crushed candy canes and chocolate.
- Divide the cheesecake mixture evenly among the cupcake liners, filling each almost to the top, leaving about ¼ inch of space.
- Bake for 18-20 minutes, or until the cheesecakes are set.
- Remove them from the oven and allow them to cool to room temperature.
- Transfer the cheesecakes to the refrigerator and chill for 1-2 hours.
- Before serving, fill a piping bag fitted with a 1M star tip with Cool Whip. Pipe a swirl of Cool Whip onto each cheesecake and top with a peppermint Hershey’s Kiss. Enjoy!
Nutrition
Notes
Tips
- Use room temperature cream cheese so it blends smoothly and creates a creamy filling.
- Mix the batter just until combined to avoid adding extra air, which can cause cracking.
- Spray the paper liners with non-stick baking spray to help the cheesecakes release cleanly after chilling.
Storage and Make Ahead
- Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
- They can be made up to 2 days in advance and kept chilled until ready to serve.
- Freeze fully set cheesecakes for up to 2 months and thaw overnight in the refrigerator before serving.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Baked goods are done when they reach their recommended internal temperature—usually between 190–210°F (88–99°C), depending on the type. Always check the recipe for exact guidance.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
Comments
No Comments