Introduction

Add merriment to your holiday table with these Peppermint Cheesecakes! These mini no-bake cheesecakes are delightfully creamy, studded with crunchy peppermint candy, and topped with fluffy whipped cream—a festive and easy dessert perfect for any celebration.

The image shows several small cheesecake cupcakes on a white plate, sitting on a white marbled surface. Each cupcake has two main layers: a dark black crumbly base forming the bottom layer, and a thick, creamy white cheesecake layer with specks of red mixed inside, sitting on top of the base. On top of each cheesecake layer is a big swirl of white whipped cream with a smooth, slightly textured surface, dusted lightly with red sprinkles, giving a soft contrast to the cream. The cupcakes are close together, with a soft focus on the background ones, highlighting the front cupcake clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 Oreo cookies
5 tablespoons unsalted butter (melted)
1 cup cold heavy whipping cream
2 packages cream cheese, softened (8 ounces each)
1 ½ cups white chocolate chips
½ teaspoon peppermint extract
½ cup chopped Andes Peppermint Crunch (plus additional for topping)
Whipped cream (for topping)

Instructions

Step 1: Line two 12-cup muffin tins with cupcake liners.
Step 2: In a food processor, pulse the Oreos until they become fine crumbs. Stir in the melted butter until combined. Spoon approximately 1 ½ tablespoons of the Oreo crumb mixture into each cupcake liner. Press firmly with the back of a spoon to pack the crust evenly.
Step 3: In a large mixing bowl, beat the cold heavy whipping cream until stiff peaks form.
Step 4: In a separate bowl, beat the softened cream cheese until smooth and creamy.
Step 5: Melt the white chocolate chips using a double boiler or microwave in 30-second increments, stirring well after each until smooth.
Step 6: Immediately stir the melted white chocolate into the cream cheese mixture. Gently fold in the peppermint extract, chopped Andes Peppermint Crunch, and the whipped cream until fully combined.
Step 7: Spoon about ¼ cup of the cheesecake filling over each Oreo crust in the cupcake liners, smoothing the tops.
Step 8: Refrigerate the cheesecakes for at least 4 hours or preferably overnight to set properly.
Step 9: Before serving, top each cheesecake with additional whipped cream and chopped Andes Peppermint Crunch for garnish.

Tips & Variations

For a stronger peppermint flavor, add a few extra drops of peppermint extract, but be careful not to overpower the white chocolate.
Use chocolate peppermint bark or crushed candy canes as an alternative to Andes Peppermint Crunch for different textures.
For a gluten-free version, substitute Oreo cookies with gluten-free chocolate sandwich cookies.
Make these cheesecakes in silicone mini muffin pans for easy removal without liners.

Storage

Store the peppermint cheesecakes covered in the refrigerator for up to 3 days. For best texture and flavor, serve chilled. If desired, let sit at room temperature for 10 minutes before serving. These cheesecakes are not suitable for freezing due to the whipped cream topping.

How to Serve

The image shows four small cheesecake cups on a white plate, placed on a white marbled surface. Each cheesecake cup has two main layers: the bottom layer is dark brown and looks crumbly, like a cookie crust. The top layer is thick and creamy white with tiny red specks mixed in. On top of each cheesecake is a large swirl of white whipped cream, also sprinkled with red specks, that looks soft and fluffy. The photo focuses mostly on the front cheesecake, with the others blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these cheesecakes improve in flavor after a few hours in the fridge and can be made the day before your event. Just add the whipped cream topping right before serving for the freshest look.

Can I substitute the white chocolate chips with regular chocolate?

While you can use regular chocolate, the white chocolate adds a creamy sweetness that complements the peppermint flavor beautifully. If you prefer, use milk or semi-sweet chocolate, but note that the taste and texture will differ slightly.

Peppermint Cheesecakes Recipe

Print Recipe

★★★★★

4.6 from 764 reviews

Add festive cheer to your holiday celebrations with these delightful no-bake Peppermint Cheesecakes. Featuring a crisp Oreo cookie crust, a creamy white chocolate and cream cheese filling infused with peppermint extract, and crunchy Andes Peppermint Crunch pieces folded in and sprinkled on top, these mini cheesecakes are an easy and elegant dessert perfect for the season.

Author: Lena
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (including chilling time)
Yield: 24 mini cheesecakes 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

20 Oreo cookies
5 Tablespoons unsalted butter (melted)

Filling

1 cup cold heavy whipping cream
2 packages cream cheese, softened (8 ounce each)
1 ½ cups white chocolate chips
½ teaspoon peppermint extract
½ cup chopped Andes Peppermint Crunch (plus additional for topping)

Topping

Whipped cream (for topping)

Instructions

Prepare liners and crust: Line two 12-cup muffin tins with cupcake liners. In a food processor, pulse Oreo cookies until they become fine crumbs. Stir in melted butter. Spoon about 1 ½ tablespoons of the Oreo crumb mixture into each cupcake liner and press firmly with the back of a spoon to form the crust layer.
Whip cream: In a large mixing bowl, beat the cold heavy whipping cream until stiff peaks form, indicating it is fully whipped and can hold shape.
Beat cream cheese: In another mixing bowl, beat the softened cream cheese until it is smooth and creamy, free of lumps, creating the base for the filling.
Melt white chocolate: Melt the white chocolate chips using a double boiler method or in the microwave in 30-second bursts, stirring well between each, until the chocolate is mostly melted. Continue stirring off heat until smooth.
Combine filling: Immediately fold the melted white chocolate into the cream cheese mixture. Gently fold in peppermint extract, chopped Andes Peppermint Crunch candies, and the whipped cream until evenly incorporated, being careful to maintain the fluffiness of the mixture.
Fill crusts: Spoon the cheesecake filling into the prepared cupcake liners, using about ¼ cup per liner, filling them almost to the top.
Chill: Place the prepared cheesecakes in the refrigerator and chill for at least 4 hours or preferably overnight to allow the filling to set firmly.
Add topping and serve: Before serving, top each mini cheesecake with a dollop of whipped cream and sprinkle additional chopped Andes Peppermint Crunch candies for garnish and extra peppermint flavor.

Notes

Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
Use cold heavy whipping cream for best whipping results.
The white chocolate must be melted carefully to avoid burning; use the double boiler method if possible.
Refrigerate cheesecakes overnight for best texture and flavor.
These mini cheesecakes can be stored in the refrigerator for up to 3 days.
For a stronger peppermint flavor, adjust the peppermint extract amount to taste.

Keywords: Peppermint Cheesecake, No-bake Cheesecake, Mini Cheesecakes, Holiday Dessert, Oreo Crust, White Chocolate, Peppermint Candy