Description
These Mini Candy Cane Cheesecakes are a festive holiday treat featuring a crunchy graham cracker crust, smooth peppermint-flavored cheesecake filling, and a light whipped cream topping decorated with crushed peppermint candy and mini candy canes. Perfect for holiday parties or as a delightful winter dessert.
Ingredients
Scale
Crust
- ¾ cup graham cracker crumbs
- 1 ½ tablespoons sugar
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- ½ cup sugar
- ½ cup sour cream
- ¾ teaspoon pure peppermint extract
- â…› teaspoon kosher salt
- 2 large eggs
- 1 cup crushed peppermint candy, divided
Whipped Cream Topping
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ¾ cup crushed peppermint candy
- Mini candy canes for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line a cupcake pan with cupcake liners to ensure easy removal of cheesecakes after baking.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted unsalted butter. Stir until the mixture is evenly moistened and crumbly.
- Form the Crust: Using a tablespoon, scoop the crust mixture into each cupcake liner. Press down firmly using a flat-bottomed round cup to create an even, firm crust base for each cheesecake.
- Set Aside Crusts: Set the prepared crusts aside while you prepare the cheesecake filling.
- Beat Cream Cheese and Sugar: In a mixing bowl, use a hand mixer to beat together the softened cream cheese and sugar until smooth and well combined, ensuring a creamy base for the filling.
- Add Sour Cream, Peppermint, and Salt: Beat in the sour cream, peppermint extract, and kosher salt until thoroughly incorporated for a refreshing mint flavor and balanced seasoning.
- Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition to maintain a smooth texture and prevent curdling.
- Fold in Crushed Peppermint: Gently fold in ½ cup of the crushed peppermint candy to add texture and festive flavor to the cheesecake filling.
- Fill Crusts: Spoon about 2 ½ tablespoons of the cheesecake mixture onto each crust-lined cupcake liner, evenly distributing the filling.
- Add Topping Candy: Sprinkle additional crushed peppermint candy on top of each filled cheesecake for a crunchy, colorful topping.
- Bake: Place the cupcake pan in the preheated oven and bake for 17-22 minutes, or until the edges are firm and a very light golden brown edges appear, indicating doneness.
- Cool: Remove cheesecakes from the oven and allow them to cool completely, then refrigerate for several hours to set and chill thoroughly.
- Prepare Whipped Cream: In a medium bowl, beat together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, creating a light and fluffy topping.
- Fill Piping Bag: Transfer the whipped cream into a large piping bag fitted with a star tip to decorate the cheesecakes.
- Pipe Whipped Cream: Pipe decorative dollops of whipped cream onto each chilled cheesecake for an elegant finish.
- Garnish: Sprinkle more crushed peppermint candy on top and place a mini candy cane on each cheesecake for a festive look.
- Serve and Enjoy: Your Mini Candy Cane Cheesecakes are now ready to be enjoyed at holiday gatherings or as a seasonal dessert treat.
Notes
- Ensure cream cheese is softened for a smooth filling without lumps.
- Do not overbake the cheesecakes to avoid cracking; edges should be firm and centers slightly jiggly when done.
- Chill cheesecakes for at least 2-3 hours before piping whipped cream to ensure they are fully set.
- Use crushed peppermint candy sparingly to maintain a balance of sweetness and crunch.
- Mini candy canes can be gently pressed into the whipped cream to secure them in place.