Peppermint Cheesecakes Recipe
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.
- 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
Find it online: https://cheflenacooks.com/peppermint-cheesecakes-recipe/
