White Chocolate Peppermint Mini Cheesecakes
White Chocolate Peppermint Mini Cheesecakes are the perfect festive treat that combines creamy white chocolate and refreshing peppermint in a delightful bite-sized dessert. These mini cheesecakes boast a velvety texture and are topped with whipped cream, making them an irresistible indulgence for any holiday gathering or special occasion. With easy-to-follow instructions, you can impress your guests and create lasting memories around your table.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter (melted)
- 1 cup white chocolate chips
- 16 oz cream cheese (softened)
- 1/2 cup sour cream
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 large eggs (room temperature)
- Whipped cream (for topping)
Instructions
- Preheat oven to 325°F (160°C) and prepare a muffin tin with liners.
- Mix graham cracker crumbs and melted butter; press into muffin cups.
- Melt white chocolate in a microwave-safe bowl until smooth.
- Beat cream cheese until smooth, then mix in sour cream, powdered sugar, vanilla, and peppermint extracts until fluffy.
- Incorporate eggs one at a time while mixing on low speed.
- Fill each crust with cheesecake mixture, bake for 18-20 minutes until set but slightly jiggly.
- Cool to room temperature, then refrigerate for at least 4 hours before serving.
- Top with whipped cream and crushed candy canes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Substitute dark or milk chocolate for different flavor profiles. Add crushed candy canes or drizzled chocolate as extra toppings.