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4.5 from 6 votes

Peppermint Cheesecake Recipe

Add merriment to your holiday table with these Peppermint Cheesecakes! Mini no bake cheesecakes are filled with crunchy bits of peppermint candy and topped with whipped cream in this festive and easy dessert.

Prep Time
20 mins
Cook Time
20 mins
Chill Time
4 hrs
Total Time
4 hrs 40 mins
Servings: 24 cheesecakes
Calories: 192 kcal
Course: Cake
Cuisine: American

Ingredients

For the Crust:
  • 20 Oreo cookies
  • 5 Tablespoons unsalted butter melted
For the 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
  • Whipped Cream for topping

Instructions

    Cup of Yum
  1. Line two 12-cup muffin tins with cupcake liners.
  2. In a food processor, pulse Oreos until they are fine crumbs. Stir in the melted butter. Fill each cupcake liner with 1 1/2 tablespoons of Oreo crumbs. Press firmly with the back of a spoon to pack in.
  3. In a large mixing bowl, beat the whipping cream to stiff peaks.
  4. In a separate mixing bowl, beat the cream cheese until smooth.
  5. Melt white chocolate chips in a double boiler, or in the microwave in 30 second increments, stirring well each time. When most of the chocolate has melted, stir until smooth.
  6. Immediately stir the white chocolate into the cream cheese mixture. Gently fold in the peppermint extract, chopped peppermint candies, and whipped cream.
  7. Fill the cupcake liners with the cheesecake filling, using about ¼ cup of the cheesecake batter for each one.
  8. Refrigerate at least 4 hours, or overnight.
  9. Top with whipped cream and chopped Andes peppermints before serving.

Notes

  • Make sure mixing bowl is clean and dry before adding cold cream, otherwise peaks will not form.
  • Use a cold bowl. I like to place a metal bowl in the freezer for a few minutes before adding the heavy cream. Using a cold mixing bowl ensures that the cream forms stiff fluffy peaks as you beat it!
  • To melt white chocolate with a double boiler, place saucepan on medium high heat with one inch of water. Place double boiler or glass bowl over saucepan. Add white chocolate chips to glass bowl and stir until melted and smooth. Remove from heat.
  • Make Ahead. These mini cheesecakes can be made ahead and kept in the refrigerator until ready to serve. Stored in an airtight container they will last 3-5 days refrigerated. Store them without topping, and top when ready to serve. 
  • Freezing. Leftover mini cheesecakes can be frozen. Place them on a parchment lined baking sheet and freeze for at least 30 minutes to harden. Then remove from the freezer and wrap each cheesecake with plastic wrap. They can then be wrapped individually in a layer of aluminum foil, or placed in an airtightcontainer, and returned to the freezer. They will keep for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Substitutions. Graham crackers or nilla wafers can be used in place of the Oreos. Or try golden Oreos!
  • MORE: We love these oreo cheesecake bites as a unique twist.
  • See blog post for more recipe tips and tricks and substitutions.

Nutrition Information

Serving 1cheesecake Calories 192kcal (10%) Carbohydrates 16g (5%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Cholesterol 23mg (8%) Sodium 69mg (3%) Sugar 13g (26%)

Nutrition Facts

Serving: 24cheesecakes

Amount Per Serving

Calories 192

% Daily Value*

Serving 1cheesecake
Calories 192kcal 10%
Carbohydrates 16g 5%
Protein 2g 4%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Cholesterol 23mg 8%
Sodium 69mg 3%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.