Gluten-Free Mini Candy Cane Cheesecake Cups
Individual-sized cheesecakes featuring a chocolate wafer crust and creamy peppermint filling with red food coloring for festive appeal. These mini desserts are baked in cupcake liners, then chilled for the perfect texture. Topped with whipped cream and crushed candy canes, they're ideal for holiday parties or Christmas gatherings. The combination of tangy cream cheese, vanilla yogurt, and peppermint extract creates a lighter version of traditional cheesecake with seasonal flair.
Ingredients
- 12 chocolate wafer cookies, crushedgraham crackers1:1
Similar texture and sweetness
- 1 package (8 ounces) cream cheese
- 1 container (5.3 ounces) vanilla yogurtsour cream1:1
Traditional cheesecake tang
- ⅓ cup sugar
- 1 large egg
- ¼ tsp peppermint extract
- 4 drops red food coloring
- 1 can whipping cream
- 5 mini candy canes, crushed
Instructions
- 1
Preheat oven to 375°F
- 2
Line cupcake pan with liners
- 3
Distribute crushed chocolate wafer cookies evenly into liners to create base
- 4
Blend cream cheese, vanilla yogurt, sugar, egg, peppermint extract and red food coloring until smooth
- 5
Fill each liner three-quarters full with cheesecake mixture
- 6
Bake for 15 minutes
- 7
Remove from oven and cool to room temperature
- 8
Place cheesecakes in freezer for one hour
- 9
Thaw for 15 minutes before serving
- 10
Top with dollop of whipped cream and sprinkle with crushed candy canes
Tips
Ensure cream cheese is at room temperature before mixing for smoothest texture and no lumps in the filling.
Don't overbake as cheesecakes will continue cooking from residual heat and may crack if overdone.
For cleaner removal, run a knife around edges before cooling to prevent sticking to liners.
Good to Know
Refrigerate covered up to 3 days or freeze up to 1 month without toppings
Can be made 1 day ahead through step 8, add toppings just before serving
Serve chilled, allow to thaw 15 minutes if frozen for best texture
Common Mistakes
Don't skip the cooling step or cheesecakes may crack from temperature shock
Avoid overmixing after adding egg to prevent dense texture
Substitutions
FAQ
Can I make these without food coloring?
Yes, simply omit the red food coloring for classic white cheesecakes with the same great peppermint flavor.
What if I don't have cupcake liners?
Grease the cupcake pan wells thoroughly with butter or cooking spray, though removal may be more difficult.
How long do these keep in the refrigerator?
Store covered in the refrigerator for up to 3 days, though they're best within the first 2 days.