Mini Greek Yogurt Peppermint Cheesecakes with Oreo Crust

🚨 YOUR CUSTOM MACROS 🚨

Not sure what your macros should be? We can help you get started with a custom macro count.

The perfect holiday dessert is here with these mini Peppermint Cheesecakes. Creamy and decadent with peppermint flavor and an Oreo crust, these mini cheesecakes are made with Greek yogurt but still rich and indulgent.
Jump to Recipe
Oreo peppermint cheesecake on a plate with whipped cream, crushed peppermints and Oreos on top.

Mini Peppermint Cheesecakes

If you want to branch out of the traditional Christmas cookies this year then these creamy peppermint cheesecakes are a fun holiday treat. With an Oreo cookie crust, creamy Greek yogurt cheesecake filling, and a sprinkle of crushed Oreos and peppermints, these are perfect for the holiday season.

These mini cheesecakes are the perfect dessert to bring to holiday parties. They’re a crowd-pleaser, have festive flavors, and are already in individual servings. Make, bake, chill, pop ’em out when ready and serve with candy canes.

If you need more delicious and healthy-ish desserts to add to your spread add Eggnog Cheesecakes or Mini Pumpkin Pie Cheesecakes. Also, check out these low calorie cookies for a full cookie spread.

Mini cheesecakes laid out with toppings and one with a bite taken out of it.

Why you’ll love this recipe

  • Lightened version of classic cheesecake.
  • A fun bite-style addition to your spread of holiday desserts!
  • Chocolate cookies, peppermint, and a creamy filling.
  • No heavy cream or springform pan is needed! 

Cheesecake and macros? Tell me more!

This peppermint cheesecake recipe is made with Greek yogurt and low-fat cream cheese with no sacrifice to taste. It has the indulgent creamy texture of cheesecake but not as heavy or rich.

If you want to make these a smidge lower in calories, use less Oreo cookies in your crust!

Ingredients and Substitutes:

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

Oreo cookies, coconut oil, cream cheese, greek yogurt, peppermint and vanilla extract, flour and egg for the cheesecakes.

Variations and Substitutions

  • For gluten-free use gluten-free flour and gluten-free Oreos. Note, this will change the taste and texture of your cheesecake.
  • For dairy-free use dairy-free yogurt and cream cheese. This will alter the taste and texture of your cheesecake.
  • Use full-fat Greek yogurt for a more rich cheesecake.
  • Use melted butter instead of coconut oil in the cookie crust.
  • Serve with crushed peppermint kisses, cool whip, white chocolate chips or peppermint bark pieces.
  • You can use sugar substitute in place of white sugar but do note it will change the taste and texture.

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

Oreo cookies pulsed to crumbs in a food processor.

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

Coconut oil added to the cookies in the food processor.

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

Crust placed in the muffin liners to bake.

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

Cream cheese and sugar whipped in a mixer.

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).

Extracts, flour and greek yogurt added to the mixer.

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

Egg added to the mixer to mix in.

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

Step 4: add to pan and bake

Filling added to the muffin liners.

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

Filling added to all muffin liners to bake.

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 Tips

  • Do not over-mix the filling, mix until just combined.
  • Use high-quality eggnog for the eggnog cheesecake filling. It will have the best creamy texture and eggnog flavor.
  • Silicone muffin liners are BEST for these mini cheesecakes if you want to remove them from the liners for serving.

How to store your cheesecakes

Store leftover cheesecakes in an airtight container for up to three days in the fridge.

Bite taken out of the cheesecake on plates with a fork.

If you like this recipe be sure to check out some of our other sweet treats!

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

Oreo peppermint cheesecake on a plate with whipped cream, crushed peppermints and Oreos on top.

Peppermint Cheesecakes

Danielle Lima
The perfect holiday dessert is here with these mini Peppermint Cheesecakes. Creamy and decadent with peppermint flavor and an Oreo crust, these mini cheesecakes are made with Greek yogurt but still rich and indulgent.
No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 4 hours
Course Dessert
Cuisine American
Servings 12 cheesecakes
Calories 202 kcal

📱 MyFitnessPal & MacrosFirst App Users

You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Peppermint Cheesecakes

Ingredients
  

Crust

  • 5.5 oz. oreo cookies 18 cookies
  • 1/4 cup coconut oil melted

Cheesecake

  • 8 oz. less fat cream cheese softened
  • 1/3 cup granulated sugar 74g (or sugar substitute)
  • 1/2 cup nonfat plain greek yogurt 112g
  • 1/2 tsp. vanilla extract
  • 1 tsp. peppermint extract
  • 1/2 Tbsp. all-purpose flour
  • 1 egg

Topping

  • whipped cream
  • crushed oreo cookies
  • crushed peppermints

Instructions
 

  • 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.
  • In a food processor, crumble the oreo cookies until well crushed and you have a bowl of fine crumbs. Pour in the melted coconut oil or melted butter and pulse to combine. The mixture should resemble wet sand.  
  • 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. 
  • 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. The sugar should not be grainy at this point but well incorporated into the cream cheese.  
  • Mix in the greek yogurt, vanilla extract, peppermint extract and flour until incorporated.  
  • Slowly beat in the large egg, just until combined. Do not overmix your cheesecake batter.  
  • Place 3/4 scoop of the cheesecake filling in each prepared and cooled crust using the cookie scoop. Evenly distribute the filling between all 12 muffin tins. 
  • Bake cheesecakes for 12-15 minutes or until the edges are set and the middle slightly wobbles.  
  • 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 topping, crushed peppermint candies, crushed Oreo cookies, and serve. 

Notes

  • Nutritional information is an estimate and will vary with substitutions. 
  • Don’t over-mix your cheesecake batter to ensure a smooth and creamy end result.
  • Cheesecake is finished when the edges are set and the inside is slightly wobbly. 

Nutrition

Serving: 1cheesecakeCalories: 202kcalCarbohydrates: 12gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 153mgPotassium: 49mgFiber: 1gSugar: 14g
Tried this recipe?Let us know how it was!

Photos by Marie-Catherine Dube

4 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating