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.
If you like peppermint and chocolate together, you’ll love this Chocolate Peppermint Mousse Pie too. After that, give our Chocolate Peppermint Cheesecake Cake a taste for ultimate Christmas decadence!
Mini Peppermint Cheesecakes
These mini Peppermint Cheesecakes look impressive, but don’t be intimidated. They’re surprisingly easy to make!
- No-bake peppermint cheesecakes are a perfect make ahead dessert! No worries about cracked tops or water baths!
- Zesty mint flavor meets sweet Oreo pie crust.
- Easy to serve cheesecake. No slicing required!
- Whipped cream gives these a beautiful and delicious finishing touch.
We used our favorite mini no bake cheesecake recipe as a starter. Try our easy mini oreo cheesecakes soon!
Ingredient Notes
- Oreo cookies – We use these to create the chocolate cookie crust. You’ll pulse them in the food processor to create fine crumbs.
- Andes Peppermint Crunch – These add great peppermint flavor plus a bit of texture to the creamy cheesecake filling. Chop the candies into fine pieces and be sure to set some aside for the topping. Some stores carry the candies already chopped in a bag…those work great too!
- Peppermint Extract – The best way to add instant minty taste to any dessert. For best flavor, use pure extract rather than imitation flavoring. And be sure to NOT choose mint extract, which will give you a spearment flavor like toothpaste!
How to Make a Peppermint Cheesecake
Start by combining your Oreo cookie crumbs with melted butter. Press this mixture into cupcake liners in a muffin tin to make the crust.
Now beat together the cheesecake filling ingredients and fold in Andes Peppermint Crunch pieces.
Spoon a quarter cup of cheesecake filling into each mini cookie crust. (I use a large cookie scoop). Refrigerate until the cheesecakes are set.
Before serving your mini peppermint cheesecakes, top each one with a dollop of whipped cream and some extra peppermint candy pieces!
Recipe FAQs
You can melt the white chocolate chips in either the microwave or a double boiler. If you use the microwave, heat the white chocolate chips for 30 seconds at a time, stirring after each increment until melted and smooth. To melt the white chocolate without a microwave, use a double boiling method. Heat one inch of water in a saucepan on medium high heat. Place a double boiler or glass bowl over the saucepan. Add white chocolate chips, then stir until melted.
Yes, these cheesecakes can be frozen. Freeze them on a sheet of parchment paper for about 30 minutes, or until solid. Then, wrap each one individually with plastic wrap. Place them in freezer bags or wrap with foil and keep in the freezer for up to 3 months.
Let frozen peppermint cheesecakes thaw in the fridge before serving.
No, it is not exactly the same. Mint extract is made from a blend of both spearmint and peppermint. Peppermint extract is made purely from a peppermint plant which makes the flavor a little zestier.
While candy canes CAN be used, I prefer the softer texture of the andes peppermint candies. Candy canes will also get a little chewy as they sit in the cheesecake.
More Cheesecake Recipes
- S’mores Cheesecakes: a twist using a graham crust, chocolate cheesecake, marshmallow frosting and chocolate ganache!
- Lemon Cheesecake Bites: fresh cheesecake topped with creamy lemon curd. Perfect any time of year!
- Pumpkin cheesecake cake: two layers of moist pumpkin cake with a creamy cheesecake center. Topped with cream cheese frosting, of course!
- Classic Cheesecake Recipe
- Chocolate Cheesecake
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Peppermint Cheesecake Recipe
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
- Line two 12-cup muffin tins with cupcake liners.
- 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.
- In a large mixing bowl, beat the whipping cream to stiff peaks.
- In a separate mixing bowl, beat the cream cheese until smooth.
- 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.
- Immediately stir the white chocolate into the cream cheese mixture. Gently fold in the peppermint extract, chopped peppermint candies, and whipped cream.
- Fill the cupcake liners with the cheesecake filling, using about ¼ cup of the cheesecake batter for each one.
- Refrigerate at least 4 hours, or overnight.
- 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
Creamy cheesecake meets vibrant peppermint in these easy Peppermint Cheesecakes. This easy make ahead dessert is the perfect finish to a holiday meal!
Could you not just use the oreos as the crusts in the bottom of cupcake liners like I have seen in other mini oreo cheesecake recipes?
Never mind. I was thinking of ones you bake, sorry!
Are these in regular muffin pans or mini? Keep seeing them called mini, but then it says to use 12 cup pans which are regular sized.
I brought them into work for my staff at a restaurant and they all loved them!
I love this peppermint idea – I am definitely gonna try this over the holidays.
Thank you 🙂
Hi AIMEE,
These Sounds like Yummy..!!
This peppermint Cheese cake looks delicious.
I love Cheese cake most. I read your recipe its really unique and easy to make.
Thanks For Sharing…
Little cheesecakes are my favorite 🙂 the peppermint topping is delightful!
it looks yummy!
Oh I love the peppermint cheesecake! Mini cheesecake are my jam. Because easting a whole slive of cheesecake makes me feel guilty, and I just can’t resist a good cheesecake!
These were super tasty and we would definitely make again!!! They were, however, soft. Any suggestions on making the cheesecake filling firmer? Thanks in advance (:
Oh my goodness does this mean I can shout out loud how excited I am for the holidays?! It’s not too early?! AIMEE YOU MADE MY DAY! These tiny cheesecakes are picture perfect and would make any holiday dessert table complete!
These look decadent and delicious too! Yum.
I’ll have five of these! Thank you very much. Love the peppermint.
I am swooning with delight!!
Those candies are SO cute! What perfect toppers! Peppermint and chocolate and cheesecake – that’s Christmas in a dessert right there!
Peppermint and chocolate is my all-time favorite flavor combination. Add that to a cheesecake, and now I’m in heaven!
These are a must for the holidays!! Oh and pop by to make them at my house too!!
These look incredible, Aimee! Peppermint and chocolate just scream Christmas, and is one of my favorite flavor combos. The cheesecake is a new twist that I’d love to try!
Love these, Aimee! Peppermint is one of my favorite holiday flavors and I love cheesecake. I also love how these are bite size!
These are gorgeous Aimee! LOVE peppermint!
These look amazing 🙂 Love the idea of peppermint in cheesecake!
This look so incredible! Love these!! Peppermint + chocolate is one of my favorite combinations and I love that you made a cheesecake out of it!