Mini Greek Yogurt Peppermint Cheesecakes with Oreo Crust

The holiday season means holiday desserts. For me, that means all things cheesecake. Cookies and pie are great but seriously, GIVE ME CHEESECAKE.

This creamy peppermint cheesecake has an Oreo cookie crust, a rich (but light) peppermint filling and is topped with little tid bits of candy canes for a minty crunch in every bite.

Instead of a whole cheesecake, we’re making these mini. Perfect for parties and sharing and people like me who love bite size things, we use less fat cream cheese and greek yogurt to make these lighter than traditional cheesecake, with the same rich feel.

If you need more delicious and healthy-ish desserts to add to your spread add eggnog cheesecakes or mini pumpkin pie cheesecakes.

Ingredients and Substitutes:

These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for this peppermint cheesecake recipe.

• Oreo Cookies: you’ll need about 18 crushed up. Kids love this job!
• Coconut Oil: used in the cookie crust. Use unsalted butter, if preferred.
• Less Fat Cream Cheese: use full fat for a richer cheesecake.
• Granulated Sugar: you can use sugar substitute in place of white sugar but note it’ll change the taste and texture.
• Non-Fat Plain Greek Yogurt: use full fat for a creamier filling.
• Pure Vanilla Extract
• Peppermint Extract
• All-Purpose Flour
• Large Egg
• Crushed Peppermints

Dietary Modifications

How to make these peppermint cheesecakes (a step-by-step visual guide)

Step 1: preheat and prep

Preheat the oven to 325 degrees Fahrenheit and line a muffin tin with cupcake liners and spray with nonstick spray. It is best to use silicone muffin liners for these cheesecakes! Remove the cream from the Oreos so you just have dry cookies.

Step 2: make and bake crust

In a food processor, crumble the oreo cookies until well crushed and you have a bowl of fine crumbs (image 1).

Pour in the melted coconut oil or melted butter and pulse to combine. The mixture should resemble wet sand (image 2).

Using a 1 ½ Tablespoon cookie scoop, place a ¾ scoop full of cookie crust in each liner in the muffin pan and press firmly into the bottom (image 3).

Using a 1 ½ Tablespoon cookie scoop, place a ¾ scoop full of cookie crust in each liner in the muffin pan and press firmly into the bottom.  Bake for 6-10 minutes or until the edges begin to brown. Allow to cool while making the cheesecake filling. 

Step 3: make cheesecake filling

To make the cheesecake filling, in a large bowl beat the less-fat cream cheese and sugar until light and fluffy with a hand or electric mixer, about 3-5 minutes (image 4).

Mix in the greek yogurt, vanilla extract, peppermint extract and flour until incorporated (image 5).

Slowly beat in the large egg, just until combined. Do not overmix your cheesecake batter (image 6).

Step 4: add to pan and bake

Place 3/4 scoop of the cheesecake mixture in each prepared and cooled crust using the cookie scoop (image 7).

Evenly distribute between all 12 muffin tins (image 8). Bake cheesecakes for 12-15 minutes or until the edges are set and the middle slightly wobbles.  

Step 5: cool, chill and serve

Allow the mini cupcakes to cool to room temperature, cover with plastic wrap, and refrigerate for 4 hours or overnight for best results.  

When ready to serve, remove from the baking pan, top with whipped cream, crushed peppermint candies, crushed Oreo cookies, and serve. 

Recipe FAQs

Check out some of our other sweet treats!

• Pumpkin Chocolate Chip Muffins
• Eggnog Cheesecakes
• Crunchy Mint Chocolate Brownies
• Baked Oatmeal For One