Winter Wonderland Peppermint Mini Cheesecakes

Winter Wonderland Peppermint Mini Cheesecakes are the perfect bite-sized holiday treat! These creamy, minty mini cheesecakes are topped with a swirl of whipped cream, crushed peppermint, and a festive touch, making them ideal for a holiday gathering or any winter celebration. Here’s a delicious recipe to create these dreamy cheesecakes:

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 tsp ground cinnamon (optional for extra flavor)

For the Cheesecake Filling:

• 16 oz (2 cups) cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 2 large eggs, room temperature
• 1/2 cup sour cream (for a creamier filling)
• 1/4 cup heavy cream (optional, for extra smooth texture)

For the Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1/2 tsp peppermint extract
• Crushed peppermint candies or candy canes (for garnish)
• Mini chocolate chips (optional, for garnish)

Instructions:

1. Make the Crust:

• Preheat your oven to 325°F (163°C).
• Line a 12-cup muffin tin with cupcake liners.
• In a small bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon (if using).
• Spoon about 1 tablespoon of the crumb mixture into each cupcake liner. Press it down firmly using the back of a spoon to create an even crust.
• Bake the crusts in the preheated oven for 5-7 minutes until lightly golden. Remove from the oven and set aside to cool.

2. Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
• Add the granulated sugar, vanilla extract, and peppermint extract, and beat until fully combined.
• Add the eggs, one at a time, mixing after each addition. Be careful not to overmix.
• Stir in the sour cream and heavy cream (if using) until smooth and combined.
• Spoon the cheesecake mixture into each cupcake liner, filling it nearly to the top, but leaving a small gap at the edge.

3. Bake the Mini Cheesecakes:

• Bake the cheesecakes in the oven at 325°F (163°C) for 18-20 minutes, or until the edges are set, but the centers are still slightly jiggly.
• Turn off the oven and leave the mini cheesecakes inside with the oven door slightly ajar for 10 minutes to prevent cracking.
• Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2-3 hours, or overnight for best results.

4. Make the Whipped Cream Topping:

• In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, vanilla extract, and peppermint extract until stiff peaks form. Be careful not to overwhip.
• Spoon or pipe the whipped cream onto the chilled mini cheesecakes.

5. Garnish and Serve:

• Sprinkle the whipped cream with crushed peppermint candies or candy canes for a festive touch.
• Optionally, sprinkle mini chocolate chips on top for extra flavor and decoration.
• Serve and enjoy these Winter Wonderland Peppermint Mini Cheesecakes as a delightful, bite-sized treat that will impress your guests!

Tips:

• For extra peppermint flavor, you can mix some crushed candy canes directly into the cheesecake filling before baking.
• To avoid cracking, be sure not to overmix the cheesecake batter, and allow the cheesecakes to cool gradually in the oven.
• You can also make these cheesecakes ahead of time and store them in the fridge for a couple of days—perfect for preparing in advance for a holiday party!

These Winter Wonderland Peppermint Mini Cheesecakes are a creamy, minty treat that will bring the holiday spirit to any gathering with their delightful flavors and festive look!