If you’re hunting for that one magical holiday treat that makes people stop mid-bite and say, “WOW… who made these?”, then buckle up because these Cheerful Peppermint Cheesecakes are about to become the new stars of your Christmas table. These are the kind of festive bites that make you feel like you’re living inside a holiday commercial—twinkling lights, happy music, cozy sweaters, the whole thing.
They’re bright, merry, peppermint-kissed, and totally irresistible. Best of all? These mini cheesecakes require zero baking. Yup—zero. You’ll basically charm your guests with minimal effort, which, IMO, is the true spirit of the season.
And because they’re cute, portioned, and beautifully topped, they feel like the Best Dessert For Christmas Dinner without the stress of cracking tops, complicated steps, or a dessert that decides to betray you 10 minutes before serving time. These little cheesecakes are dependable, adorable, and festive in every bite.
Ready to bring the merry? Let’s unwrap the magic.
Introduction to Peppermint Cheesecakes
There’s something about peppermint at Christmastime that just feels right. It’s nostalgic, wintry, and refreshing—a flavor that wakes up your taste buds in the best way. Now imagine pairing that peppermint zing with a creamy cheesecake filling and a chocolate-Oreo crust… Seriously, what’s not to love?
Mini peppermint cheesecakes somehow manage to be elegant and playful. You can serve them at a holiday dinner party, a Christmas potluck, a cookie exchange (even though they’re not cookies), or as a special dessert on a cozy December night. With a whipped-cream swirl and little candy crunch on top? Pure holiday joy.
These are the kind of desserts people will talk about later. They’re also the kind of desserts people will ask you to “make again next year—please?” And since they’re no-bake, you won’t even mind saying yes.
What Makes These Peppermint Cheesecakes So Irresistible
Oh, so many reasons. Let’s run through the best ones:
- They’re no-bake, so there’s nothing to crack, overbake, or panic about.
- The combination of chocolate + peppermint + cheesecake = literal holiday harmony.
- Mini desserts always feel fancy without the fancy effort.
- You can make them ahead, meaning no last-minute kitchen chaos.
- They work for nearly every holiday event, even as Christmas Desserts Not Cookies or adorable Christmas Appetizers Sweet enough to kick off your feast.
- The flavor? A mix of cool peppermint, creamy filling, and crunchy chocolate. It’s a whole vibe.
- They’re easy to transport, so they make perfect Christmas Desserts To Bring To A Party or Christmas Potluck Desserts Easy enough that you won’t break a sweat.
Plus, there’s something incredibly satisfying about peeling back the cupcake liner and lifting out a tiny cheesecake that’s decorated like a Christmas dream.
Ingredient List (With Quick Notes)
Oreo Cookies
These become the base of your mini cheesecakes. Pulse them into fine crumbs so your crust holds together nicely. The chocolate pairs beautifully with everything happening on top.
Butter
This binds the crust—nothing too technical here, just delicious glue.
Cream Cheese
Softened cream cheese is the heart of any good cheesecake. It must be room temp for smooth mixing—no clumps allowed.
Andes Peppermint Crunch
These add festive color, crunch, and that peppermint candy pop. They’re the holiday MVPs here. Chop them finely for smooth blending, and don’t forget to stash some for sprinkling on top.
Sugar
Sweetens the filling. Just enough—not too much.
Peppermint Extract
This is where your peppermint flavor really shines. Bold tip: use PEPPERMINT extract, not mint, unless you want your cheesecake tasting like toothpaste.
Whipped Cream
Optional but gorgeous. Adds fluff, height, and visual holiday cheer.
Optional Holiday Add-Ons
Crushed candy canes
Mini chocolate chips
White chocolate drizzle
Crushed holiday sprinkles
Anything fun and festive!
How to Make These Peppermint Cheesecakes (Simple + Fast)
1. Make the Crust
Pulse Oreo cookies until they become crumbs.
Stir in melted butter.
Press the mixture into cupcake liners inside a muffin tin.
This step already smells amazing.
2. Make the Filling
Beat your softened cream cheese until smooth.
Mix in sugar and peppermint extract.
Fold in chopped Andes Peppermint Crunch.
You now have a creamy pinkish-white mixture that looks like Christmas magic.
3. Fill and Chill
Scoop the filling onto each crust—about ¼ cup per cheesecake.
Smooth the tops for a clean finish.
Refrigerate until firm (minimum 2–3 hours).
FYI: overnight chilling gives you the absolute best texture.
4. Garnish
Right before serving, swirl on whipped cream.
Sprinkle with extra peppermint candy.
Smile proudly. Serve joyfully.
The Story Behind This Recipe
Every year, I try one new holiday dessert—just for fun, just to see if anything earns a spot on the “make again next December” list. One year, I wanted something pepperminty but not too strong… creamy but not heavy… festive but not fussy. That’s where these mini no-bake peppermint cheesecakes came from.
I remember making the first test batch during a snowstorm, and the moment I folded in the peppermint crunch candies, I knew these were going to be a win. Bright. Merry. Minty. Perfectly sweet. I handed a few to friends, and every single person came back with, “Do you have more of those?”
That’s when I knew I had a keeper.
Maybe these will become one of your new yearly traditions too.
Pro Tips for the Best Peppermint Cheesecakes
Want flawless cheesecakes? Here’s the inside scoop:
- Use room-temperature cream cheese. Cold cream cheese = lumps you’ll never forgive.
- Use real peppermint extract, not generic “mint.”
- Chill long enough. The firmness makes them taste even creamier.
- Use a cookie scoop to portion evenly.
- Reserve toppings until the end. Keeps everything crisp and gorgeous.
And here’s the golden tip:
Don’t skip the extra peppermint candy on top. It’s festive, delicious, and visually irresistible.
Variations to Try
Want to play around with flavors? Go for it.
- Swap Oreos for chocolate graham crackers.
- Add tiny chocolate chips to the filling.
- Use white chocolate shavings instead of peppermint candy.
- Add a swirl of red gel food coloring to make them look extra Christmassy.
- Make them crustless and serve in tiny jars for a cute dessert-bar idea.
- Add crushed candy canes for bigger crunch.
Or try a “duo dessert” tray with these and a chocolate version—your table will look like it came straight from Pioneer Woman Christmas Desserts inspiration.
Best Way to Serve
These mini peppermint cheesecakes shine in so many holiday moments:
- After-dinner dessert at your big celebration
- A sweet early-course nibble like cute Christmas Appetizers Sweet enough to surprise guests
- A refreshing dessert option for people who don’t want heavy pies
- A peppermint alternative for those who want treats that are Christmas Desserts With Peppermint
- Paired with hot cocoa or coffee
- On a dessert spread next to pies, especially if you’re already making Pie Recipes For Christmas
Serve chilled. Serve cute. Serve proudly.
Storage + Make-Ahead Tips
These store beautifully, which makes them perfect for busy December schedules.
- Refrigerate for up to 3 days in an airtight container.
- Add whipped cream right before serving.
- Freeze without toppings for up to 2 months; thaw overnight in the fridge.
Another perk?
Because they’re mini, they thaw super fast.
FAQs
Can these cheesecakes be made ahead?
Absolutely! They’re ideal for make-ahead prep. Chill overnight for the smoothest texture.
Can I use candy canes instead of Andes Peppermint Crunch?
Yes, totally. They’ll give more crunch and slightly stronger peppermint flavor.
How strong is the peppermint flavor?
Mild to medium. Add a little more extract if you want a bigger peppermint punch.
Do they work as Holiday Desserts Healthy options?
They’re lighter than classic heavy cheesecakes, especially since they’re portioned, so yes—pretty holiday-friendly.
Can I bring these to a potluck?
Oh yes. They’re one of the best Christmas Desserts To Bring To A Party because they travel wonderfully.
Final Thoughts
These mini Peppermint Cheesecakes are everything the holidays should be—joyful, colorful, nostalgic, easy, and packed with winter flavor. They brighten a dessert table, fit into any gathering, and deliver a refreshing twist that makes them stand out from the sea of cookies and pies.
They’re fun to make, easy to serve, and guaranteed to become one of your most requested holiday treats. Whether you need something festive for a dinner party, a potluck, or a quiet night at home, these cheesecakes deliver big holiday cheer without the hassle.
And honestly? That’s the real magic of Christmas baking.
Let these become your new tradition. Your guests (and your taste buds) will thank you. Print
Cheerful Peppermint Cheesecakes – The Best Dessert for Christmas Dinner
- Total Time: 40 minutes
- Yield: 24 cheesecakes 1x
Description
Bring a burst of holiday cheer to your table with these festive Peppermint Cheesecakes! These no-bake minis blend creamy cheesecake filling with crunchy peppermint candy pieces, all crowned with a swirl of whipped cream for the perfect seasonal touch.
Ingredients
Crust
- 20 Oreo cookies
- 5 tablespoons unsalted butter, melted
Filling
- 1 cup very cold heavy whipping cream
- Two 8-ounce blocks of softened cream cheese
- 1 ½ cups white chocolate chips
- ½ teaspoon peppermint extract
- ½ cup chopped Andes Peppermint Crunch (plus extra for decorating)
- Whipped cream for finishing
Instructions
- Prepare the liners: Line two muffin pans with cupcake liners so your mini cheesecakes pop out easily later.
- Make the Oreo base: Pulse the Oreos in a food processor until you get fine crumbs. Stir in the melted butter to create a soft, sandy mixture. Scoop about 1½ tablespoons into each liner and press firmly with the back of a spoon to form the crust.
- Whip the cream: In a clean, dry mixing bowl, beat the cold heavy cream until stiff peaks form. Set aside.
- Beat the cream cheese: In another bowl, whip the cream cheese until smooth and creamy.
- Melt the chocolate: Gently melt the white chocolate chips using a double boiler or microwave (heat in 30-second bursts and stir between each round). When mostly melted, stir until completely smooth.
- Combine the filling: Quickly stir the melted white chocolate into the cream cheese mixture. Fold in the peppermint extract, chopped peppermint crunch pieces, and finally the whipped cream, mixing gently so the batter stays fluffy.
- Assemble the cheesecakes: Spoon about ¼ cup of the cheesecake mixture into each prepared crust. Smooth the tops if needed.
- Chill to set: Refrigerate the cheesecakes for at least 4 hours—overnight gives the best texture.
- Decorate and serve: Just before serving, top each mini cheesecake with whipped cream and a sprinkle of extra peppermint pieces.
Notes
- Ensure your mixing bowl is completely clean and dry before whipping the cream—any residue prevents proper peaks.
- For sturdier whipped cream, chill your mixing bowl for a few minutes beforehand; a cold bowl helps the cream whip faster and stand taller.
- To melt white chocolate using a double boiler: simmer an inch of water in a saucepan, place a heat-safe bowl on top, add chocolate chips, and stir until silky and smooth.
- Make ahead: These hold well in the fridge for 3–5 days when kept in an airtight container (without the topping). Add whipped cream right before serving.
- Freezing instructions: Freeze undecorated minis on a lined tray for 30 minutes, then wrap each one tightly in plastic. Add a layer of foil or store them in an airtight container. They freeze for up to 3 months. Thaw overnight in the fridge.
- Substitutions: Swap Oreos for graham cracker crumbs, Nilla wafers, or even Golden Oreos for a sweet vanilla twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 cheesecake
- Calories: 192 kcal
- Sugar: 13 g
- Sodium: 69 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Carbohydrates: 16 g
- Protein: 2 g
- Cholesterol: 23 mg
