Two stacked peppermint bark cheesecakes unwrapped

Mini Peppermint Bark Cheesecakes

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 16 Servings


Mini Peppermint Bark Cheesecakes are so creamy. Add in crushed peppermint candy and topped with chocolate ganache and homemade whipped cream


For the Cheesecakes

  • 16 Oreo cookies
  • 2 tablespoons(28g) unsalted butter, melted
  • 16 ounces(452g) full-fat cream cheese, at room temperature
  • 1/3 cup(63g) granulated sugar
  • 2large eggs, at room temperature
  • ½ teaspoon peppermint extract
  • ½ cup(120g) sour cream, at room temperature
  • ½ cup chopped Andes Peppermint Crunch

For the Toppings

  • 5 ounces dark chocolate
  • 1 ½ cups (354ml) heavy whipping cream, divided
  • ½ cup(65g) powdered sugar
  • Andes Peppermint Crunch


For the cheesecakes

  1. Preheat the oven to 350°F. Line a cupcake pan with baking liners.
  2. Grind the Oreo cookie into a fine crumb using a food processor or blender. In a medium-sized bowl, combine the cookies with the melted butter and stir until well combined.
  3. Spoon 1 heaping tablespoon of the cookie mixture into each cupcake liner, and press into the pan with a spoon. Set aside.
  4. In a mixing bowl, beat the cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed.
  5. Next beat in the eggs and peppermint extract until well combined. Finally, beat the sour cream until the mixture is completely smooth. Fold in the peppermint crunch.
  6. Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. A heaping cooking scoop should fill the liners nearly full, leaving about ¼-inch at the top.
  7. Bake at 350°F for 15-18 minutes. The centers of the cheesecake should be slightly jiggly. Remove from the oven and cool completely in the pan.Then refrigerate for a minimum of 2 hours before adding the toppings.

Prepare the ganache:

  1. In a microwave-safe bowl, combine the chocolate with ½ cup heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool. Spoon about 1 tablespoon or less over the top of each cheesecake, spread with a knife.

Prepare the whipped cream:

  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 cup heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe or spoon onto chilled cheesecakes and top with additional crushed Andes candies.


  • Room temperature ingredients: The ingredients are best mixed at room temperature to ensure a smooth, lump-free cheesecake batter. If you forget this step, you can quickly soften the cream cheese in the microwave. Unwrap and microwave for 20 seconds.
  • Sour cream substitute: If needed, substitute the sour cream with greek yogurt.
  • Andes Peppermint Crunch: If you can’t find that specifically, you can try something similar from Ghirardelli, Dove or Hershey’s.
  • Make ahead instructions: These can be prepared up to 2 day in advance and stored in the refrigerator in an airtight container. Make sure they are completely cooled prior to placing in the container. Add toppings prior to serving.
  • Freezing instructions: Once chilled, transfer to an airtight container and place in the freezer for up to one month. Thaw overnight in the refrigerator. Add toppings prior to serving.
  • Halve the recipe: This recipe can easily be halved to make 8 mini cheesecakes
  • Cheesecake bars: Make this recipe in an 8-inch or 9-inch square pan for cheesecake bars. Line the pan with parchment paper and bake 15-25 minutes (depending on the pan size). The middle should be slightly jiggly when you pull it out of the oven.
Nutrition Information:
1 cheesecake
  • Category: Cheesecake
  • Method: Baked
  • Cuisine: American