Imagine a dessert so irresistible, it combines the creamy decadence of cheesecake with the magical winter flavors of white chocolate and peppermint. These Mini White Chocolate Peppermint Cheesecakes are not just a treat – they're a miniature celebration of holiday cheer that will make your taste buds dance with delight! Perfect for holiday parties, festive gatherings, or when you simply need a luxurious sweet escape, these bite-sized wonders are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 mini cheesecakes
Ingredients
- 1 cup crushed graham crackers
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup white chocolate, melted
- 1/2 cup heavy cream
- 1/4 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, combine crushed graham crackers and melted butter. Mix until the crumbs are evenly moistened and resemble wet sand.
- Press approximately 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner. Use the back of a spoon or a flat-bottomed glass to compact the crust firmly.
- Bake the crusts for 5 minutes, then remove from the oven and let cool while preparing the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy, about 2-3 minutes.
- Add vanilla extract and mix until well incorporated.
- Melt the white chocolate using a double boiler or in short microwave intervals, stirring frequently to prevent burning. Let cool slightly.
- Gradually fold the melted white chocolate into the cream cheese mixture until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the white chocolate cream cheese mixture, being careful not to deflate the mixture.
- Spoon the cheesecake filling evenly into the prepared cupcake liners, filling each about 3/4 full.
- Refrigerate the mini cheesecakes for at least 4 hours or overnight to set completely.
- Before serving, sprinkle crushed peppermint candies on top of each mini cheesecake for garnish.
- Serve chilled and enjoy your Mini White Chocolate Peppermint Cheesecakes!
Tips
- Room Temperature Matters: Ensure your cream cheese is fully softened to achieve a smooth, lump-free filling.
- Crust Compression: When pressing the graham cracker crust, use a flat-bottomed glass or measuring cup to create a compact, even base.
- White Chocolate Wisdom: Melt white chocolate slowly and carefully to prevent burning – use a double boiler or short microwave intervals with frequent stirring.
- Whipping Technique: When folding whipped cream, use a gentle hand to maintain the airiness and prevent deflating the mixture.
- Chilling is Crucial: Allow at least 4 hours of refrigeration for the perfect set – overnight is even better for maximum flavor development.
- Garnish Game: Crush peppermint candies just before sprinkling to maintain their vibrant color and crisp texture.
- Storage Tip: These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3-4 days, making them a great make-ahead dessert.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
