Yields: 12 Mini Cheesecakes
Prep Time: 30 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 30 minutes (mostly hands-off chilling)
Recipe Intensity: Easy
Ingredients
For the Biscuit Base:
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150g (about 5 oz) digestive biscuits or graham crackers
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60g (4 tablespoons) unsalted butter, melted
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1 tablespoon granulated sugar
For the Peppermint Cheesecake Filling:
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450g (16 oz) full-fat cream cheese, softened to room temperature
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100g (½ cup) granulated sugar
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1 teaspoon vanilla extract
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½ teaspoon peppermint extract (adjust to taste)
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250ml (1 cup) cold heavy whipping cream
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A pinch of salt
For the Topping & Decoration:
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120ml (½ cup) cold heavy whipping cream
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1 tablespoon icing sugar
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2 candy canes, crushed
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2 tablespoons dark or milk chocolate, melted
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Optional: Fresh mint sprigs or red and green sprinkles for extra festivity.
Step-by-Step Instructions
Step 1: Prepare the Moulds and Biscuit Base
Begin by lining a 12-cup standard muffin tin with paper or foil liners. This is crucial for easy removal and a beautiful presentation.
Place the digestive biscuits or graham crackers in a food processor and pulse until you have fine, even crumbs. Alternatively, you can place them in a sturdy zip-top bag and crush them with a rolling pin. In a medium bowl, combine the fine biscuit crumbs with the melted butter and one tablespoon of sugar. Mix until the crumbs are thoroughly moistened and resemble wet sand.
Divide the mixture evenly among the 12 prepared muffin cups. Using the back of a spoon, a small glass, or a tamper, press the crumbs down firmly and evenly to create a compact base. Place the tin in the refrigerator to chill while you make the filling.
Step 2: Whip the Cream to Stiff Peaks
Pour the one cup (250ml) of cold heavy whipping cream into a large, clean bowl. Using an electric hand mixer or a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until stiff peaks form. This means when you lift the whisk out of the cream, it will hold a firm, upright point. Be careful not to over-whip it into butter. Once whipped, set the bowl aside.
Step 3: Create the Cheesecake Filling
In a separate large bowl, beat the softened cream cheese with an electric mixer until it is completely smooth and free of lumps. This is the most important step for a silky texture—do not skip beating the cream cheese alone first!
Add the half-cup of granulated sugar, vanilla extract, peppermint extract, and a pinch of salt to the smooth cream cheese. Beat again until everything is well combined and the mixture is smooth. Start with ½ teaspoon of peppermint extract and add more to your taste, remembering the flavour will intensify slightly as it chills.
Step 4: Gently Fold and Combine
Now, it’s time to bring it all together. Add about one-third of the whipped cream to the cream cheese mixture. Use a spatula to gently fold it in. This first addition helps to lighten the dense cream cheese. Once incorporated, gently fold in the remaining two-thirds of the whipped cream until no white streaks remain. Be patient and use a figure-eight motion to keep the mixture light and airy.
Step 5: Assemble and Chill
Remove the muffin tin from the refrigerator. Spoon the creamy cheesecake filling evenly over the chilled biscuit bases, or for a neater finish, pipe it in using a large piping bag. Smooth the tops with the back of a spoon or an offset spatula.
Cover the entire muffin tin with cling film and transfer it to the refrigerator. Chill for at least 4 hours, but for the best results and perfect slice, let them set overnight.
Step 6: The Festive Finale – Decorate!
Just before serving, prepare the final decorations. Whip the remaining ½ cup of cold heavy cream with the tablespoon of icing sugar until soft peaks form. You can pipe a small rosette or dollop onto the centre of each chilled cheesecake.
Drizzle each cheesecake with melted chocolate and immediately sprinkle with the crushed candy canes so they stick. The contrast of the white cream, red peppermint, and dark chocolate is quintessentially Christmas. Add a small mint sprig or a few sprinkles for an extra touch of holiday cheer.
Chef’s Notes & Recipe Variations
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Flavour Twists: Not a fan of peppermint? Simply omit the peppermint extract for a classic vanilla cheesecake. You can fold in 50g of chopped white chocolate or a swirl of raspberry jam into the filling for a different festive twist.
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Texture is Key: Ensure your cream cheese is truly at room temperature. Cold cream cheese will result in a lumpy filling no matter how long you mix it.
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The Crust Alternative: For a nuttier flavour, you can substitute half the biscuit crumbs with finely ground ginger nuts or almonds.
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Adult Version: For a sophisticated touch, add 1-2 tablespoons of Baileys Irish Cream or a peppermint schnapps to the filling, reducing the heavy cream by the same amount.
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Storage: These mini cheesecakes must be stored in the refrigerator in an airtight container. They will keep perfectly for up to 3 days.
Storage and Freezing
These cheesecakes are ideal for making ahead. They can be stored, covered, in the refrigerator for up to 3 days. For best results, add the whipped cream and candy cane toppings on the day of serving to prevent sogginess.
You can also freeze them for up to 1 month. Freeze them on a tray until solid (without the final whipped cream topping), then transfer to a freezer-safe container. Thaw in the refrigerator overnight before decorating and serving.
Nutrition Information
(Please note: The following nutrition information is an estimate and can vary based on specific ingredients and brands used.)
Serving Size: 1 Mini Cheesecake (with toppings)
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Calories: ~380
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Total Fat: 29g
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Saturated Fat: 18g
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Cholesterol: 85mg
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Sodium: 220mg
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Total Carbohydrates: 27g
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Dietary Fiber: 0.5g
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Sugars: 20g
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Protein: 4g
Dietary Note: This recipe is high in saturated fat and sugar, as is typical for a rich, festive dessert. It is not suitable for gluten-free diets (unless using gluten-free biscuits) and is vegetarian. It contains dairy.