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

Scale

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

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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