Mini Peppermint Cheesecake Cookie Cups Recipe

These Peppermint Cheesecake Cookie Cups are a festive, crowd-pleasing holiday dessert. Crisp chocolate cookie cups cradle a light peppermint cheesecake filling—an easy-to-make, portable treat perfect for parties, cookie exchanges, or a family dessert table.

They’re quick to prepare and attractive to serve. The cookie cups form a little shell for the no-bake cheesecake filling flavored with peppermint and crushed candy canes. In under 30 minutes you can have bite-sized cheesecakes that look and taste like a holiday treat.

Ingredient Notes

Below are the main components you’ll need. See the full ingredient list in the recipe card further down.

• Chocolate cookie dough: Made from pantry basics like all-purpose flour, cocoa powder, baking soda, butter, brown sugar, an egg, and vanilla. These form the cookie cups when baked in a mini muffin pan.
• No-bake cheesecake filling: Heavy whipping cream whipped to stiff peaks is folded into a sweetened cream cheese base for a light, fluffy texture.
• Peppermint flavor: Pure peppermint extract and crushed candy canes add a classic candy-cane taste and festive crunch.

Time-Saving Tips

• Make the whipped cream and cookie cups a day ahead and refrigerate them separately. Assemble the filling the next day for a quick finish.
• Short on time? Use store-bought chocolate cookie dough scooped into mini muffin cups, but watch the bake time carefully so the cups don’t overbake.

How to Make Peppermint Cheesecake Cookie Cups

Overview: bake the cookie cups, prepare the peppermint cheesecake filling, and fill the cooled cups. The steps below walk you through the process.

1. Make the cookie dough: In a bowl combine 1⅓ cups all-purpose flour, ½ cup cocoa, and ½ teaspoon baking soda. In a separate bowl, cream ½ cup butter and ⅔ cup brown sugar until light. Beat in 1 egg and 1 teaspoon vanilla, then gradually add the dry ingredients until combined.
2. Form cookie cups: Using a mini cookie scoop or a tablespoon, roll dough into ¾-inch balls. Place each ball in a greased mini-muffin tin and gently press the center with your thumb or a small spoon to form a cup shape.
3. Bake: Preheat the oven to 350°F and bake the cookie cups for about 14 minutes. They will puff up; press the centers down again with the back of a small measuring spoon while still warm. Let cool in the pan for about five minutes, then transfer to a wire rack to finish cooling.
4. Prepare the filling: In a medium bowl, beat ⅔ cup heavy whipping cream until stiff peaks form. In another bowl beat 6 ounces cream cheese with ⅓ cup sugar and 1 teaspoon peppermint extract until smooth. Gently fold the whipped cream and ½ cup crushed candy canes into the cream cheese mixture.
5. Assemble: Spoon or pipe the peppermint cheesecake filling into each cooled cookie cup. Garnish with additional crushed candy cane if desired.

Storing and Freezing

Refrigeration: Store the filled cheesecake bites in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze unfilled or filled bites in a single layer on a parchment-lined sheet until firm, then move to an airtight container or freezer bag for up to one month. If freezing, leave the crushed candy cane topping off and add it after thawing for best texture.

To serve: Thaw frozen bites in the refrigerator for a few hours or overnight before serving.

FAQ

Can I use a different cookie flavor? Yes. These cookie cups work well with sugar cookie dough, snickerdoodle, or chocolate chip dough for a different flavor profile.

Do I need to add peppermint extract? The extract enhances the candy-cane flavor. If you omit it, the peppermint taste will be much milder—use pure peppermint extract for the best, clean flavor.

Recipe

Cookie Cup Ingredients

• 1⅓ cup all-purpose flour
• ½ cup cocoa
• ½ teaspoon baking soda
• ½ cup butter
• ⅔ cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Filling Ingredients

• ⅔ cup heavy whipping cream
• 6 ounces cream cheese
• ⅓ cup sugar
• 1 teaspoon peppermint extract
• ½ cup crushed candy canes

Instructions

1. Preheat the oven to 350°F.
2. Combine dry ingredients for the dough: flour, cocoa, and baking soda.
3. Cream butter with brown sugar, then beat in egg and vanilla.
4. Mix in the dry ingredients until the dough comes together.
5. Scoop dough into ¾-inch balls and place into a greased mini-muffin pan; press centers to form cups.
6. Bake 14 minutes until set but still soft. Press centers down again if needed and cool.
7. Whip heavy cream to stiff peaks. Beat cream cheese with sugar and peppermint extract until smooth. Fold in whipped cream and crushed candy canes.
8. Spoon or pipe filling into cooled cookie cups and garnish with extra crushed candy cane if desired.

Notes & Nutrition

Store finished cookie cups in an airtight container in the refrigerator for up to 3 days. Nutrition per serving (approximate): 162 kcal.

If you make these Peppermint Cheesecake Cookie Cups, they’re great to bring to holiday parties and exchanges—easy to transport, simple to assemble, and festive to serve.