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
Scale
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