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Peppermint Cheesecake Cookie Cups

These Peppermint Cheesecake Cookie Cups are the perfect treat for your holiday dessert table. Chocolate cookie cups are filled with a creamy peppermint cheesecake filling to make a dessert that is delicious. 

Christmas is coming up and that means we all need recipes for gatherings with friends and family, and other holiday events. These peppermint Cheesecake cups are the perfect dessert and you’ll love how easy they are to make.

Peppermint Cheesecake Cookie Cups on white plate.

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Why do these make the perfect Christmas treat? They are easy to make and easy to take. I love making these to take for our ornament swap party with friends.

To make these it all starts with a soft chocolate cookie dough. This is pressed into mini muffin pans to create a cookie cup, a sort of crust for your candy cane cheesecake. 

Then we’ll be filling it with a light and creamy mixture of cream cheese and whipped cream flavored with candy canes and peppermint. How easy is that?

In less than 30 minutes you will have mini peppermint cheesecakes that will impress everyone.  

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make peppermint cheesecake cookie cups set out on the counter.
  • Chocolate cookie dough- This will be made using pantry staples including flour, cocoa, baking soda, butter, brown sugar, egg, and vanilla extract. 
  • The no-bake cheesecake filling has heavy whipping cream, cream cheese, and sugar which comes together in the most delicious way. 
  • Peppermint extract and crushed candy canes will provide the wintery candy cane flavor that your guests will love. 

Time Saving Tips

Make your whipped cream and cookie cups the day before so assembling these cheesecake bites will be a breeze!

To save even more time, skip making the homemade cookie tough and use store-bought dough! Just be sure to keep an eye on them while cooking so they don’t get overdone.

How To Make Peppermint Cheesecake Cookie Cups

Flour, cocoa, and baking soda in a bowl.
Brown sugar and butter in a glass mixing bowl.

First Step Is To Make The Cookie Cup.

Start by mixing together the flour, cocoa, and baking soda in a bowl, then set aside.

Next, in a large mixing bowl or stand mixer bowl, cream together the brown sugar, and butter with a hand-held mixer or stand mixer.

Egg and vanilla are added to the creamed butter and sugar in mixing bowl.
Flour mixture added to butter-sugar mixture in a mixing bowl.
Cookie dough batter in mixing bowl.

Beat in the egg and vanilla extract. Now it's time to stir the wet ingredients and dry ingredients together. Slowly add in the flour cocoa mixture and beat until combined.

Cookie dough rolled into balls and placed in muffin tins.
Cookie dough cups in muffin tins.

Using a mini cookie scoop or tablespoon, scoop the cookie dough and roll it into ¾-inch balls. Place the cookie dough balls into muffin tins and press down the center with your thumb or a small measuring spoon.

Place in preheated oven and bake for 14 minutes.

Baked Cookie cups in muffin pan.
Cookie dough cups on wire rack.

Once baked the cookie cups will be puffed up. I use the back of a small measuring spoon to press down the center. It works great.

It's best to allow them to cool in the pan for about 5 minutes or so until they are not too hot for you to safely transfer to a cooling rack.

Second Step Is To Make The Filling.

Heavy whipping cream in a mixing bowl.
Heavy whipping cream whipped to stiff peaks in glass mixing bowl.

First you'll need to prepare the heavy cream. In a medium bowl using a handheld mixer or stand mixer, beat the heavy whipping cream until stiff peaks form.

Cream cheese, sugar, and peppermint extract beat together in a mixing bowl.
Whipped cream folded into cream cheese mixture in a mixing bowl.

Next you will beat the cream cheese, sugar, and peppermint extract together in a large mixing bowl. Then fold in the cream and crushed candy canes.

Third Step Add Filling To Cookie Cups.

Peppermint cheesecake filling added to cookie cups.

I find it easier to pipe the filling into the cookie cups. But you can just spoon it in if you don't have a piping bag.

You can garnish the top with crushed candy canes for a more festive look.

Storing and Freezing

Refrigeration: Store Candy Cane Cheesecake Bites in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze the bites in a single layer on a parchment-lined baking sheet until firm, then transfer to airtight containers or freezer bags for one month. I leave the crushed candy cane topping off if I plan to freeze them. You can sprinkle them on before serving.

Defrost and Serve: To enjoy, thaw frozen bites in the refrigerator for a few hours or overnight.

Can I use a different flavor cookie dough?

Yes, you can. Switch out the cookie dough recipe with any cookie recipe you prefer. These mini cheesecake bites would be great in sugar a cookie cup, snickerdoodle, or chocolate chip cups.

Can I leave out the peppermint extract?

You can, but the candy cane flavor would be very light, so I really recommend adding it. Use pure peppermint extract and not imitation for the best flavor.

Peppermint Cheesecake cups set out on counter.

If you try these peppermint cheesecake chocolate cookie cups, be sure to come back here to rate the recipe and leave a comment.

Peppermint Cheesecake Cookie Cups on white plate.

Peppermint Cheesecake Cookie Cups

Author: Judy Wilson
These delicious Peppermint Cheesecake Cookie Cups are the perfect treat for your holiday dessert table. 
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Dessert
Cuisine American
Servings 22
Calories 162 kcal


Cookie Cup Ingredients

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

Filling Ingredients

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


  • Preheat oven to 350ºF.
  • In a large bowl combine the flour, cocoa, and baking soda.
  • With a handheld mixer (or stand mixer) cream the butter and brown sugar together.
  • Next beat in the egg and vanilla.
  • Stir in the flour mixture and beat until well combined.
  • To make the cookie cup scoop the cookie dough with a tablespoon or mini cookie scoop and roll into ¾-inch balls. Place the balls into a greased mini-muffin pan and press the center with your thumb or a small measuring spoon.
  • Bake for 14 minutes until set but still soft.
  • Use a small measuring spoon to press down the center of the cookie cup which may have puffed up while baking.
  • Allow to cool for about five minutes in the pan or until cool enough to handle and then transfer to a wire rack.
  • While the cookie cups are cooling, beat the heavy whipping cream to stiff peaks in a medium mixing bowl.
  • In a large mixing bowl beat the cream cheese, sugar, and peppermint extract together.
  • The fold in the cream and crushed candy canes.
  • Spoon or pipe the filling into the cookie cups.
  • Garnish with crushed candy canes. (optional)


Store in an airtight container in the refrigerator for up to 3 days.


Calories: 162kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 34mgSodium: 90mgPotassium: 68mgFiber: 1gSugar: 10gVitamin A: 350IUVitamin C: 0.04mgCalcium: 24mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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Recipe Rating

Esme Slabbert

Friday 8th of December 2023

We appreciate you dropping by and linking up at SSPS 290. Oh how I love anything peppermint, this does fit the bill and will have to have a whirl at it Take care and best wishes.

Jennifer Wise

Monday 4th of December 2023

I absolutely love pepperminty things this time of year. This looks so amazing! Pinning. :) Visiting from the Love Your Creativity linkup.

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