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Mini peppermint mocha cheesecakes
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Mini Peppermint Mocha Cheesecakes

Celebrate the season with a festive bite sized holiday treat that is perfect for entertaining! Creamy peppermint cheesecake with a mocha crust is topped with decadent chocolate mocha ganache and crushed candy canes. 

Course Dessert
Cuisine American, Canadian
Keyword cheesecake, mocha, peppermint
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 25 minutes
Total Time 1 hour
Servings 12 mini cheesecakes

Ingredients

For the crust:

  • 1 cup chocolate graham cracker crumbs
  • 3 tbsp granulated sugar
  • 1/4 cup unsalted butter , melted
  • 1 tbsp instant coffee , finely ground

For the Cheesecake:

  • 2 8 oz packages cream cheese , softened to room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 tsp peppermint extract
  • 1/4 cup crushed candy canes * (see notes)
  • 5 drops red food colouring

For the Ganache Topping:

  • 1/2 cup heavy cream (whipping cream)
  • 3/4 cup chocolate chips
  • 1 tsp instant coffee , finely ground
  • additional crushed candy cane , for topping

Instructions

  • Preheat oven to 350°F. Line a muffin pan with paper liners and set aside.

For the Crust:

  • In a small bowl mix together all ingredients for the crust. Press about 1 tbsp of the mixture firmly into each lined muffin cup. Be sure to press down firmly to pack it down, I like to use the bottom of a glass spice jar. Set aside.

For the Cheesecake:

  • In a large mixing bowl, mix all the cheesecake ingredients together with an electric hand mixer or stand mixer until completely smooth.
  • Distribute the cheesecake mixture evenly into the muffin cups over top the crust.
  • Bake for 20-23 minutes, until cheesecake has firmed up and edges are slightly golden. Allow to cool before topping with ganache, about 25 minutes or longer.

For the Ganache Topping:

  • Heat cream in a microwave safe cup for 1 minute.
  • Add chocolate chips to a mixing bowl and pour the hot cream over top. Let sit for 3 minutes.
  • Add instant coffee grounds and stir until the ganache is smooth. If chocolate chips have not filling melted you can heat in the microwave in 15 second intervals, stirring in between.
  • Spoon ganache over cheesecakes. Sprinkle with additional crushed candy canes.
  • Enjoy! Cheesecakes can be stored covered in the fridge for up to one week.

Notes

  • You can crush the candy cane by putting them in a ziplock back and use a rolling pin to crush them up. Or, what I like to do is put them in my smallest size blender/chopper and pulse until they are all crushed up!