Festive Peppermint Swirl Mini Cheesecakes
These delightful Festive Peppermint Swirl Mini Cheesecakes are a perfect holiday dessert, featuring a buttery graham cracker crust, a creamy peppermint-infused cheesecake filling with an optional vibrant red swirl, and a topping of peppermint whipped cream and crushed candy canes.
Equipment
- Oven
- 12-cup muffin tin
- Paper liners
- Mixing bowls
- Electric mixer
- Toothpick or small knife
- Wire rack
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter 1 stick, melted
For the Peppermint Cheesecake Filling:
- 2 packages cream cheese 8-ounce, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup sour cream
- Red food coloring optional, for swirl
For Peppermint Topping & Decoration:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon peppermint extract optional, for whipped cream
- ½ cup crushed candy canes
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until well mixed.
- Press about 1 tablespoon of the crust mixture firmly into the bottom of each paper liner.
- Optionally, bake the crusts for 5 minutes, then cool slightly while preparing the filling.
Cheesecake Filling
- In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Beat in eggs one at a time until just combined, then stir in vanilla and peppermint extracts.
- Gently fold in the sour cream until just incorporated, being careful not to overmix.
- For a swirl, divide about one-third of the filling into a separate bowl, add a few drops of red food coloring, and mix until pink.
Baking & Chilling
- Spoon the plain cheesecake filling over the crusts, filling each liner about two-thirds full.
- If desired, dollop small amounts of the red-tinted filling on top and swirl gently with a toothpick or small knife to create a marbled effect.
- Bake for 20-25 minutes, or until edges are set and centers have a slight wobble.
- Cool completely in the muffin tin on a wire rack, then refrigerate for at least 4 hours or preferably overnight.
Topping & Decoration
- In a cold bowl, beat heavy whipping cream with powdered sugar and optional peppermint extract until stiff peaks form.
- Once chilled, remove cheesecakes from liners and top each with a generous swirl of peppermint whipped cream.
- Garnish liberally with crushed candy canes; serve immediately or keep refrigerated.
Notes
For best results, ensure cream cheese is softened to room temperature. Do not overmix the sour cream into the filling to maintain its light texture. Chilling the cheesecakes for at least 4 hours, or preferably overnight, is crucial for setting properly and enhancing flavor.