Peppermint mini Oreo cheesecakes are a delightful, easy-to-make dessert that travels well, serves effortlessly, and always impresses. They’re perfect for the holidays or any time you want a small, festive treat. With the variations below, you can adapt this recipe year-round.
I’ve loved sharing this peppermint mini Oreo cheesecake recipe since I created it for holiday gatherings. They’re always a hit—beautiful to look at and rich in flavor. The mint cookie base, peppermint in the filling, and a chocolate drizzle with crushed candy cane topping make them both festive and delicious.
The decorations are simple: drizzle melted chocolate and sprinkle crushed peppermint on top. It looks professionally made while adding a final burst of chocolate and mint.
Here’s why these mini cheesecakes are great:
- They’re quick to assemble—about 15 minutes hands-on time.
- No slicing required—served individually for easy portion control.
- Make-ahead friendly—prepare them a day or two in advance.
- Flexible base recipe—try variations like peanut butter, pumpkin spice, chocolate chip, or plain vanilla.
While these aren’t a “healthy” recipe, they do follow a practical approach: portion control. Each mini cheesecake is a single serving and clocks in under 250 calories, making them a manageable indulgence for celebrations.
Peppermint Mini Oreo Cheesecakes Recipe
Ingredients
- Cream-filled chocolate cookies (Oreos or similar), preferably mint-flavored
- Cream cheese, softened
- Eggs
- Sugar
- Vanilla extract
- Peppermint extract (optional)
- Crushed candy canes or peppermint candies
- Dark or semi-sweet chocolate chips and optional white chocolate chips
- Butter or coconut oil
Supplies
- Mixer with whisk attachment or a hand mixer and bowl
- Muffin pans (a 12-cup and a 6-cup to make 18 total)
- Muffin or ice-cream scoop (or a 1/4-cup measure and spatula)
- Measuring cups and spoons
- Paper muffin liners
- Plastic baggies for piping the chocolate
Directions
Preheat oven to 350°F (175°C). Line muffin tins with paper liners and place one cookie in the bottom of each liner—this is your easy crust.
Beat the cream cheese until smooth, then add sugar, eggs, vanilla, and peppermint extract if using. Stir in the crushed peppermint candies gently.
Tip: Beat the cream cheese first to avoid lumps before adding the other ingredients.
Scoop the batter over each cookie using a muffin scoop or 1/4-cup measure so that each cup is about 2/3 to 3/4 full.
Bake for 20–25 minutes, until the tops develop small cracks and the edges begin to lightly brown. Cool in the tin for about 30 minutes, then refrigerate for at least 4 hours or overnight. Remove liners before decorating.
For the chocolate drizzle, melt dark chocolate with 1 teaspoon butter or coconut oil until smooth. If using white chocolate, melt it separately with 1/2 teaspoon butter or oil. Use the microwave in short bursts or a double boiler, stirring until silky.
Transfer each melted chocolate to a small plastic bag, push the chocolate toward one corner, snip a tiny corner, and use as a piping bag to drizzle across the tops. Work quickly so the chocolate adheres while the cheesecakes are still cold.
Immediately sprinkle more crushed peppermint candies over the wet chocolate. Return the cheesecakes to the refrigerator for at least 4 hours before serving. Decorated cheesecakes will keep in the fridge for several days.
These mini cheesecakes are an excellent make-ahead dessert and always a crowd-pleaser. I hope your family enjoys them as much as mine does!
5 mini cheesecake variations to make throughout the year
This base is versatile—try these easy flavor twists:
- Plain: Use regular Oreos and 2 teaspoons vanilla in the filling. Top with dark or milk chocolate drizzle.
- Chocolate Chip: Use regular Oreos, add 1/4 cup mini chocolate chips to the batter, and decorate with extra chips.
- Peanut Butter: Use peanut-butter-filled cookies for the crust and stir 1/4 cup peanut butter into the batter. Top with chocolate drizzle and chopped peanuts.
- Vanilla: Use vanilla sandwich cookies for the crust, add 2 teaspoons vanilla, and top with white chocolate and colorful sprinkles for birthdays.
- Pumpkin: Use pumpkin-spice sandwich cookies or add 1–2 teaspoons pumpkin spice to the batter; top with chocolate and seasonal garnishes.
Peppermint Mini Oreo Cheesecakes
Equipment
- Muffin Tins
- Paper muffin liners
- Stand mixer or hand held mixer
- Muffin/ice cream scoop
Ingredients
Mini Cheesecakes
- 18 chocolate cookies with cream filling, preferably peppermint flavored*
- 2 (8 ounce) packages cream cheese, softened**
- 1/3 cup sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 1/8 teaspoon peppermint extract (optional)
- 2/3 cup crushed peppermint candies, plus more for decorating
Chocolate Drizzle
- 3/4 cup dark chocolate chips (or semi-sweet)
- 1/4 cup white chocolate chips (optional)
- 1 1/2 teaspoons butter or coconut oil
Instructions
Baking Cheesecakes:
- Heat oven to 350°F. Place paper liners in 12- and 6-cup muffin tins to total 18 cups. Add one cookie to the bottom of each liner.
- Beat the cream cheese until smooth. Add sugar, eggs, vanilla, and peppermint extract if using; whisk until combined. Gently stir in crushed peppermint pieces.
- Spoon the mixture over each cookie so the tins are 2/3 to 3/4 full.
- Bake 20–25 minutes. Cool in the tin for 30 minutes, then refrigerate 4–6 hours or overnight. (Can be baked up to 2 days ahead.)
Decorating Cheesecakes:
- Melt dark chocolate with 1 teaspoon butter or oil until smooth. Melt white chocolate with 1/2 teaspoon butter or oil if using. Transfer each to a small plastic bag and push chocolate to one corner.
- Remove liners and place cheesecakes on a wax-paper-lined surface.
- Snip a tiny corner of the bag and drizzle chocolate over the cheesecakes. Repeat with white chocolate if desired. Quickly sprinkle crushed peppermint over the wet chocolate.
- Refrigerate at least 4 hours before serving. Store 3–4 days in the fridge.
Notes
*I often use seasonal mint sandwich cookies such as Candy Cane Joe-Joe’s; any cream-filled cookie will work.
**If you have Neufchâtel cream cheese it’s often a bit softer and easier to work with.
***You can use all dark chocolate chips (about 1 cup total) if you prefer.
Variations:
- Plain: Use regular Oreos and add 2 teaspoons vanilla to the batter. Top with chocolate drizzle.
- Chocolate Chip: Add 1/4 cup mini chocolate chips to the batter and garnish with extra chips.
- Peanut Butter: Use peanut-butter-filled cookies and stir 1/4 cup peanut butter into the batter. Top with chocolate drizzle and chopped peanuts.
- Vanilla: Use vanilla sandwich cookies, add 2 teaspoons vanilla, and top with white chocolate and sprinkles.
- Pumpkin: Use pumpkin-spice cookies or add 1–2 teaspoons pumpkin spice to the batter and top with chocolate and seasonal garnishes.
Nutrition
| Calories: 247 kcal
| Carbohydrates: 25 g
| Protein: 4 g
| Fat: 15 g
More Easy Desserts to Try:
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