Description
Add joy to your holiday gatherings with this delightful Peppermint Cheesecake Recipe! These mini no-bake cheesecakes combine creamy cheesecake filling with crunchy peppermint bits, creating a festive treat that’s sure to impress. Perfect for parties or cozy nights in, this easy recipe requires minimal prep time and no baking, making it accessible for all skill levels. With a luscious topping of whipped cream and additional crushed peppermint candies, these individual desserts are both visually appealing and delicious. Treat yourself and your loved ones to these charming peppermint delights that perfectly capture the spirit of the season.
Ingredients
Scale
- 20 Oreo cookies
- 5 tablespoons unsalted butter (melted)
- 1 cup cold heavy whipping cream
- 16 ounces cream cheese (2 packages, softened)
- 1.5 cups white chocolate chips
- ½ teaspoon peppermint extract
- ½ cup chopped Andes Peppermint Crunch (plus more for topping)
Instructions
- Line two muffin tins with cupcake liners.
- Process Oreos into fine crumbs and mix with melted butter. Press into the bottom of each liner.
- Beat the heavy whipping cream until stiff peaks form.
- In another bowl, mix cream cheese until smooth.
- Melt white chocolate; combine with cream cheese mixture, then fold in peppermint extract, chopped candy, and whipped cream.
- Fill each cupcake liner with cheesecake batter and refrigerate for at least 4 hours or overnight to set.
- Top with whipped cream and additional candy before serving.
Nutrition
- Serving Size: 1 mini cheesecake (70g)
- Calories: 210
- Sugar: 16g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg