Delightful Peppermint Bark Mini Cheesecakes Recipe
Treat your taste buds to the irresistible combination of peppermint bark and cheesecake with these easy-to-make Peppermint Bark Mini Cheesecakes. These mini cheesecakes feature a buttery graham cracker crust, a rich and smooth cheesecake filling, and a delightful topping of crushed peppermint bark. Perfect for Christmas parties, holiday gatherings, or a sweet indulgence any time of the year, these mini cheesecakes will surely impress your guests. Mini Cheesecakes, Peppermint Bark, and Christmas Desserts are the keywords that will boost your festive recipe searches this season. 🌟
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes (including refrigeration)
- Yield: 12 mini cheesecakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 cups graham cracker crumbs 🍪
1/4 cup granulated sugar 🍚
1/2 cup unsalted butter, melted 🧈
2 cups cream cheese, softened 🧀
1/2 cup sour cream 🍶
1/2 cup powdered sugar 🍬
2 large eggs 🥚
1 teaspoon vanilla extract 🍦
1/2 teaspoon peppermint extract 🍃
1/2 cup mini chocolate chips 🍫
1/2 cup crushed peppermint bark 🍬
Whipped cream (for garnish, optional) 🎀
Instructions
1. Prepare the Crust:
Preheat the oven to 325°F (163°C).
In a small bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture evenly into the bottom of a lined muffin tin, using about 1 tablespoon per cup.
Bake for 5-7 minutes, then remove from the oven to cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the cream cheese until smooth.
Add the sour cream, powdered sugar, vanilla extract, and peppermint extract. Mix until combined.
Add the eggs, one at a time, beating well after each addition.
Gently fold in the mini chocolate chips.
3. Assemble the Mini Cheesecakes:
Spoon the cheesecake mixture over the cooled graham cracker crusts, filling each muffin cup about 3/4 full.
Bake for 18-20 minutes, or until the cheesecakes are set around the edges but slightly jiggly in the center.
Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
4. Add the Topping:
Once the cheesecakes have cooled, top each with crushed peppermint bark and a dollop of whipped cream (if desired).
5. Serve & Enjoy:
Refrigerate for at least 2 hours before serving. Enjoy these festive mini cheesecakes as a delightful treat for your next holiday gathering!
Notes
Peppermint Bark: You can use store-bought peppermint bark or make your own by melting white chocolate and stirring in crushed peppermint candies.
Crust Variation: You can also use chocolate wafer crumbs or digestive biscuits for a different flavor.
Make-Ahead: These mini cheesecakes can be made ahead and stored in the fridge for up to 3 days.
Keywords: Peppermint Bark Mini Cheesecakes, Christmas Cheesecakes, Mini Desserts, Peppermint Cheesecake, Holiday Desserts, Festive Cheesecake, Peppermint Bark, Christmas Treats, Cheesecake Recipes