Name: Peppermint White Chocolate Cheesecake Cups Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 20 Oreo cookies; 5 Tablespoons unsalted butter (melted); 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)

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Introduction

These Peppermint Cheesecakes are a festive and creamy treat perfect for the holidays. With a crunchy Oreo crust, smooth white chocolate-infused filling, and a refreshing peppermint crunch, they offer a delightful combination of flavors in a convenient cupcake form.

The image shows three mini cheesecakes placed in a row on a white rectangular plate, set on a white marbled texture. Each cheesecake has three layers: a dark, crumbly chocolate cookie base at the bottom, a thick middle layer of creamy white cheesecake mixed with small red specks, and a top layer of swirled white whipped cream sprinkled lightly with crushed red candy pieces. Surrounding the plate are scattered small pieces of crushed red candy. In the background, there is a square white bowl filled with crushed red candy on the left and a white round plate stacking more mini cheesecakes on the right. 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 Oreo cookies until they form fine crumbs. Stir in the melted butter until fully combined.
Step 3: Divide the Oreo crumb mixture evenly into the cupcake liners, about 1 ½ tablespoons each. Press firmly with the back of a spoon to form a compact crust.
Step 4: In a large mixing bowl, beat the cold heavy whipping cream until stiff peaks form. Set aside.
Step 5: In a separate bowl, beat the softened cream cheese until smooth and creamy.
Step 6: Melt the white chocolate chips using a double boiler or microwave in 30-second intervals, stirring well after each until smooth.
Step 7: Stir the melted white chocolate immediately into the cream cheese mixture until well combined.
Step 8: Gently fold in the peppermint extract, chopped Andes Peppermint Crunch, and the whipped cream until fully incorporated.
Step 9: Spoon about ¼ cup of the cheesecake filling into each cupcake liner over the Oreo crust.
Step 10: Refrigerate the cheesecakes for at least 4 hours or overnight to allow them to set.
Step 11: Before serving, top each cheesecake with a dollop of whipped cream and sprinkle with additional chopped Andes Peppermint Crunch.

Tips & Variations

For a stronger peppermint flavor, add a few extra drops of peppermint extract, but be careful not to overpower the white chocolate.
If you prefer, substitute the Oreo crust with chocolate graham crackers or chocolate wafer cookies for a different base.
Use mini muffin tins for bite-sized cheesecakes, adjusting the crust and filling quantities accordingly.
To make the white chocolate melt smoothly, ensure you stir constantly and avoid overheating during microwaving.

Storage

Store the peppermint cheesecakes in an airtight container in the refrigerator for up to 3 days. They maintain their texture and flavor best when chilled. When ready to serve, you can let them sit at room temperature for 10–15 minutes for a creamier texture. Avoid freezing, as it may affect the consistency.

How to Serve

A small dessert with three clear layers sits on a white plate over a white marbled surface. The bottom layer is dark brown with a crumbly texture, likely made from crushed cookies. Above it is a smooth, thick light pink layer that looks creamy and soft. On top of this is a fluffy white whipped cream layer with small red specks, adding a delicate touch. A red and white striped candy cane is placed upright in the whipped cream, slightly curved at the top. There are some crumbs scattered on the plate near the dessert. In the background, other similar desserts and candy canes are softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes vegan or dairy-free?

This recipe relies on cream cheese, heavy cream, and white chocolate chips, which are typically dairy-based. You can try substituting vegan cream cheese and non-dairy whipping cream, along with dairy-free white chocolate, but the texture and flavor may vary.

Can I prepare these cheesecakes in advance for a party?

Yes, these cheesecakes can be made up to a day ahead and stored in the refrigerator. Just add the whipped cream and peppermint topping right before serving to keep them fresh and visually appealing.