Is it even the holidays if there’s not peppermint everything? These Peppermint Cheesecakes bring all the festive vibes with their cool minty flavor, creamy cheesecake texture, and the perfect crunch of peppermint candy. And guess what? No oven required. 🙌
Whether you’re hosting a cozy dinner, baking with the kids, or looking for Christmas Appetizers Sweet enough to steal the show, these mini no-bake cheesecakes are here to sleigh (yes, pun 100% intended).
A Festive Favorite That’s Foolproof
If you’ve ever stressed over a cracked cheesecake top or wrestled with a water bath, good news: no-bake cheesecakes are the magical solution. These Peppermint Christmas Recipes skip the stress and go straight to the good part—eating.
Each little cheesecake sits in a chocolatey Oreo crust, packed with creamy, dreamy filling and festive crushed Andes peppermint. And the best part? They look like you spent hours making them, but really, they come together in less time than it takes to wrap a present. 🎁
Why You’ll Love These Mini Cheesecakes
- No baking, no fuss. Just mix, chill, and serve!
- Make-ahead magic. These chill in the fridge until you’re ready to wow your guests.
- Built-in portion control. Although TBH, stopping at one is a challenge.
- Holiday finger desserts that are easy to serve—no slicing, no mess.
- Perfect for anyone searching for Christmas Desserts Not Cookies but still packed with holiday cheer.
What You’ll Need
Let’s break it down by ingredient so you know what’s what.
- Oreo cookies – These form the base. Crush them into fine crumbs and mix with melted butter to create that signature cookie crust.
- Andes Peppermint Crunch – Adds a candy-cane crunch and that signature minty flavor. You’ll fold them into the cheesecake filling and sprinkle extra on top for flair.
- Peppermint extract – NOT to be confused with mint extract unless you’re going for “toothpaste-chic.” Use pure peppermint extract for best flavor.
- Cream cheese – Obviously. Make sure it’s softened so your filling turns out silky smooth.
- Whipped cream – For that finishing flourish. Optional, but highly recommended.
Pro tip: Some stores sell pre-chopped Andes candies in bags—total time-saver!
Let’s Make ‘Em
- Start with the crust. Combine crushed Oreo cookies with melted butter. Press into cupcake liners in a muffin tin. This is your foundation, so pack it down firmly.
- Whip up the filling. Beat together cream cheese, sugar, peppermint extract, and fold in chopped peppermint candy.
- Scoop it up. Spoon about 1/4 cup of filling onto each crust. I like using a large cookie scoop for this—makes life easier.
- Chill time. Pop those cuties in the fridge and let them set for a few hours (overnight works great too).
- Top it off. Right before serving, crown each mini cheesecake with whipped cream and a sprinkle of crushed peppermint.
Serving Tips + Storage
You can easily make these a day or two ahead—just wait to add the whipped cream until just before serving so it doesn’t deflate. Store them in an airtight container in the fridge for up to 5 days.
Need to travel with dessert? These guys were made for that. Perfectly portable, totally adorable, and crowd-pleasing to the max.
Why They Belong on Your Christmas Dessert Table
Looking for the Best Dessert For Christmas Dinner? These mini peppermint cheesecakes check every box. They’re sweet, creamy, festive, and honestly… just plain cute. They’re also ideal if you’re planning a dessert spread with Pioneer Woman Christmas Desserts or you want to stand out with unique Pie Recipes For Christmas that don’t involve, well, actual pie.
Want to keep things balanced? Serve them alongside fruit skewers or a winter salad for a touch of Holiday Desserts Healthy flair. Or skip that and go all in—we’re not judging. 😂
Holiday Party? These Will Be Gone in Seconds.
You know those recipes that guests rave about and beg you to make again next year? This is one of them. Whether you’re hosting an office potluck or a family gathering, these cheesecakes are the Dessert Ideas Christmas dreams are made of. Small enough to pass around like Holiday Finger Desserts, but bold enough in flavor to stand tall next to a yule log or fancy cake.
They’re also a great option for hosts who are tired of the cookie overload and want to serve Christmas Desserts Not Cookies but still feel on-theme.
Final Peppermint Thoughts 🎄
If you’re ready to try something new, these Peppermint Cheesecakes are a fun, festive twist on a holiday classic. They’re easy, they’re no-bake, and they deliver that perfect combo of creamy, minty, and crunchy that screams winter cheer.
So next time you’re scrolling through Peppermint Christmas Recipes or hunting Pinterest for Christmas Appetizers Sweet enough to double as dessert—remember these little peppermint gems. Your guests (and your taste buds) will thank you.
Peppermint Cheesecakes – Holiday Desserts to Impress
- Total Time: 4 hours 40 minutes
- Yield: 24 cheesecakes
Description
Bring the magic of the holidays straight to your dessert table with these adorable no-bake Peppermint Cheesecake Cups! Each mini treat features a chocolate cookie crust, a silky white chocolate peppermint filling, and a swirl of whipped cream on top. These chilled, creamy bites are perfect for parties, potlucks, or any cozy Christmas celebration.
Ingredients
For the Crust:
- 20 Oreo cookies
- 5 tablespoons unsalted butter, melted
For the Filling:
- 1 cup heavy whipping cream, cold
- 2 packages (8 oz each) cream cheese, softened
- 1½ cups white chocolate chips
- ½ teaspoon pure peppermint extract
- ½ cup chopped Andes Peppermint Crunch (plus more for garnish)
- Whipped cream, for topping
Instructions
- Prep the pans:
- Line two standard 12-count muffin tins with cupcake liners. Set aside.
- Make the cookie base:
- Use a food processor to crush the Oreos into fine crumbs. In a bowl, mix in the melted butter until the crumbs resemble wet sand. Scoop about 1½ tablespoons of the mixture into each cupcake liner, then press down firmly with the back of a spoon or measuring cup to form a tight crust.
- Whip the cream:
- Pour the cold heavy cream into a clean mixing bowl. Beat on high speed until stiff peaks form. (Tip: A chilled metal bowl speeds this up!)
- Blend the cheesecake filling:
- In another large bowl, beat the softened cream cheese until it’s completely smooth and creamy.
- Melt the chocolate:
- Gently melt the white chocolate chips either in a double boiler or in the microwave (30-second bursts, stirring in between). Once melted and smooth, immediately stir the white chocolate into the cream cheese mixture.
- Add the flavor and crunch:
- Stir in the peppermint extract and chopped Andes peppermint candies. Finally, fold in the whipped cream until everything is evenly incorporated. Be gentle to keep the mixture fluffy!
- Fill and chill:
- Divide the filling evenly among the prepared crusts—about ¼ cup per cheesecake. Smooth the tops. Place the muffin tins in the refrigerator and let the cheesecakes chill for at least 4 hours, or overnight for best texture.
- Finish with flair:
- Right before serving, add a swirl of whipped cream and a sprinkle of extra peppermint candy for a festive touch.
Notes
Tips & Tricks
- Whipping cream 101: Always use a cold bowl and beaters for best results. Any leftover grease or moisture in the bowl can prevent stiff peaks from forming.
- Melting chocolate made easy: If using a double boiler, heat an inch of water in a saucepan, then place a heatproof bowl on top (don’t let it touch the water). Stir the white chocolate until smooth and remove from heat.
- Make-ahead friendly: You can prepare these peppermint cheesecake cups 1–2 days in advance. Just wait to add the whipped cream topping until right before serving to keep things fresh.
- Freezer-friendly: Want to save extras? Freeze the cheesecakes (without topping) on a lined baking sheet until firm, then wrap individually in plastic wrap and foil or place in a container. They’ll last up to 3 months. Thaw overnight in the fridge.
Swaps & Variations
- Not a fan of Oreos? Try using graham cracker crumbs, vanilla wafers, or golden Oreos for a lighter crust.
- Want more texture? Add crushed candy canes on top for a crunchier finish.
- Looking for a classic? You’ll also love our Oreo cheesecake bites—a crowd-pleasing spin on the original.
These mini peppermint cheesecake cups are a sweet and simple way to add holiday cheer to your dessert lineup—no baking required! Whether you’re entertaining guests or just looking for a little winter indulgence, this recipe is sure to impress.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 cheesecake
- Calories: 192 kcal
- Sugar: 13 g
- Sodium: 69 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 16 g
- Protein: 2 g
- Cholesterol: 23 mg