Peppermint White Chocolate Cheesecake Cups Recipe
These Peppermint Cheesecakes are delightful no-bake mini desserts featuring a crunchy Oreo crust and a creamy white chocolate peppermint filling. Perfect for festive occasions, these cheesecakes offer a refreshing minty flavor paired with the richness of cream cheese and white chocolate, topped with whipped cream and crushed Andes Peppermint Crunch candies.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- 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 muffin tins: Line two 12-cup muffin tins with cupcake liners to make removing the cheesecakes easier after chilling.
- Make the crust: Place Oreo cookies in a food processor and pulse until finely ground. Stir in the melted butter until the mixture is well combined. Spoon about 1 1/2 tablespoons of the Oreo crumb mixture into each cupcake liner. Press firmly with the back of a spoon to compact and form the crust.
- Whip the cream: In a large mixing bowl, use a hand or stand mixer to beat the cold heavy whipping cream to stiff peaks. This means it should hold firm shapes when the beaters are lifted.
- Beat the cream cheese: In a separate bowl, beat the softened cream cheese until it becomes smooth and creamy, without lumps.
- Melt white chocolate: Gently melt the white chocolate chips using a double boiler or microwave in 30-second increments, stirring thoroughly after each until smooth and fully melted.
- Combine filling: Immediately stir the melted white chocolate into the cream cheese mixture to blend evenly. Gently fold in the peppermint extract, chopped Andes Peppermint Crunch candies, and whipped cream until the mixture is well combined but remains light and airy.
- Assemble cheesecakes: Spoon about 1/4 cup of the cheesecake filling into each Oreo crust-lined cupcake liner, smoothing the top as needed.
- Chill: Refrigerate the cheesecakes for at least 4 hours or overnight to allow them to set properly and develop flavor.
- Serve: Before serving, top each 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 fully softened to avoid lumps in the filling.
- Use cold heavy cream for best whipping results.
- Press the Oreo crust firmly to prevent it from crumbling when serving.
- Refrigerate cheesecakes overnight if possible for best texture and flavor.
- Can be stored covered in the refrigerator for up to 3 days.
Keywords: peppermint cheesecakes, no-bake cheesecakes, mini cheesecakes, Oreo crust, white chocolate peppermint dessert, holiday dessert
