Christmas Mini Cheesecake Recipe

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These Christmas mini cheesecakes feature an Oreo cookie crust, creamy peppermint filling, and festive candy cane toppings. They’re easy to make, perfect for holiday parties, and ideal for make-ahead baking.

Prep Time20

Cook Time20

Chill Time1 30

Total Time2 10

Course: Christmas, Dessert

Cuisine: American

Keyword: Christmas Mini Cheesecake Recipe

Servings: servings

Calories: 307kcal

Author: Lois

Equipment

Cuisinart FP-8GM Elemental 8 Cup Food Processor, Gunmetal
Pyrex Glass Mixing Bowl Set (3-Piece)
12-Cup Muffin Pan
Muffin Liners, 150-Count
Stainless Steel Cookie Scoop
Tart Tamper Tool

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

Instructions

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!

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.

Nutrition