Cream cheese, vanilla yogurt, peppermint extract, chocolate wafer crust, and candy canes make these mini cheesecakes a holiday favorite!
I still remember the first time I made these mini candy cane cheesecakes. It was one of those “I need a holiday dessert but have zero energy or time” kind of moments—you know the ones. My sister had just texted “Don’t forget to bring something sweet tonight!” and I panicked. I had no pie crusts, no flour, and a fridge full of almost-nothing… except cream cheese, yogurt, and a box of candy canes we hadn’t even touched yet. Somehow—probably with a little Christmas magic—I whipped these up in under 30 minutes and walked into that party like I’d just baked a five-layer showstopper.
And get this… they disappeared before the sugar cookies. I mean, who skips sugar cookies?
Why You’ll Love This Mini Candy Cane Cheesecake Recipe?
These Mini Candy Cane Cheesecakes are the perfect bite of creamy, minty, chocolatey joy. They look festive, taste like Christmas, and come together so quickly it almost feels like cheating. Each one starts with a chocolate wafer base (hello, cookie crust shortcut!), a smooth and fluffy peppermint filling that’s tinted the prettiest pink, and then they’re finished with whipped cream and crushed candy canes for crunch. And yes, they look like you spent hours on them, which is kind of the point.
Perfect for gifting, parties, dessert trays, or midnight fridge raids in fuzzy socks.
Ingredient Notes:
Here’s a quick rundown of what makes these little cheesecakes so magical:
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Chocolate wafer cookies: I crushed them and used them as the crust. No butter needed, just press ’em down. You can use Oreos, but I love the simplicity and crunch of the wafers.
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Cream cheese: Make sure it’s softened—unless you’re into lumpy cheesecake, and I… just can’t co-sign that.
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Vanilla yogurt: Adds tang and keeps it light. It’s sneaky-good.
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Sugar: Just enough to sweeten without making it cloying.
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Peppermint extract: A little goes a long way. Don’t overdo it or you’ll go from “holiday cheer” to “toothpaste chic.”
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Red food coloring: Optional, but it gives these the cutest pink hue.
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Whipped cream + crushed candy canes: Because you eat with your eyes first, right?
How To Make Mini Candy Cane Cheesecake?
Step 1. Preheat & Prep
Start by cranking your oven to 375°F (190°C). Grab your trusty cupcake pan and line it with paper liners. Holiday-themed ones if you’re feeling extra.
Step 2. Press the Crust
Drop about a tablespoon of crushed chocolate wafer cookies into each liner and gently press down to form the crust. No need to bake it first. This shortcut actually works.
Step 3. Make the Filling
In a bowl, beat together your softened cream cheese, vanilla yogurt, sugar, egg, peppermint extract, and a few drops of red food coloring. Mix until smooth—this part is oddly satisfying.
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Step 4. Fill & Bake
Scoop the filling into the liners (about 3/4 full). Bake for around 15 minutes until they’re just set. Don’t overbake—you want them to be creamy, not dry.
Step 5. Chill & Freeze
Let the cheesecakes cool to room temp, then pop them in the freezer for about an hour. Yes, freezer. This helps them firm up quickly and gives them the perfect texture. When you’re ready to serve, let them thaw for 10–15 minutes.
Step 6. Decorate & Devour
Right before serving, top each with whipped cream and a good sprinkle of crushed candy canes. Then stand back and admire your festive genius.
Storage Options:
These store beautifully in the fridge for 3–4 days (covered, of course). You can also freeze them without the whipped topping for up to a month. Just thaw, decorate, and serve. Or sneak one frozen. I won’t tell.
Variations and Substitutions:
Want to play around? Here’s what works:
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Crust: Use crushed Oreos, gingersnaps, or even a graham cracker base.
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Filling: Swap peppermint for almond extract, or even a splash of orange extract if you’re feeling bold.
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Topping: Skip the candy canes and go with chocolate shavings or sprinkles.
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Dairy-free: Use a dairy-free cream cheese and yogurt if you need it—just check consistency before baking.
What to Serve with Mini Candy Cane Cheesecake?
Let’s make it a full moment, shall we?
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Hot cocoa with a peppermint stick (obviously)
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Spiked eggnog or mulled wine—because, holidays
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A big ol’ Christmas movie marathon (bonus points for Home Alone 2)
Frequently Asked Questions:
Can I make these ahead?
Absolutely. Bake them the day before, freeze, and decorate the day of.
Can I double the recipe?
Yes! This is a great recipe to scale up. Just grab a second cupcake tray and go for it.
Do I have to use food coloring?
Nope. They’ll taste the same without it, but the pink swirl is just so festive.
These Mini Candy Cane Cheesecakes are sweet, simple, and full of holiday cheer—just like the best kind of traditions. Whether you’re bringing dessert to a party or just baking something special for yourself (no judgment), these will hit the spot.
Have you tried them? Thinking about it? I’d love to hear what you think—or your own twist on them. Let’s chat in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mini Candy Cane Cheesecake
Ingredients
- 12 chocolate wafer cookies crushed
- 1 package 8 ounces cream cheese
- 1 container 5.3 ounces vanilla yogurt
- ⅓ c sugar
- 1 large egg
- ¼ tsp peppermint extract
- 4 to 5 drops red food coloring
- 1 can whipping cream
- 5 mini candy canes crushed
Instructions
- Preheat your oven to 375°F (190°C).
- Take a cupcake pan. Line it with cupcake liners.
- Evenly distribute the chocolate wafer cookies, into the liners to create a base.
- In a mixing bowl blend together the cream cheese, vanilla yogurt, sugar, egg, peppermint extract and red food coloring until you achieve a smooth consistency.
- Fill each cupcake liner three-quarters with the cheesecake mixture.
- Bake, for 15 minutes. Then remove from the oven. Allow them to cool down to room temperature.
- Place the cheesecakes in the freezer for one hour.
- When you're ready to serve them let them thaw for 15 minutes.
- Add a dollop of whipping cream on top of each cheesecake. Sprinkle some candy canes as a final touch. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
