Peppermint Cheesecake Cups Recipe
Introduction
This Peppermint Cheesecake is a festive and creamy dessert that’s perfect for the holidays or any time you want a refreshing twist on cheesecake. With a crunchy Oreo crust and bursts of peppermint candy throughout, it’s sure to delight your taste buds.
Ingredients
- 20 Oreo cookies
- 5 tablespoons unsalted butter, melted
- 1 cup cold heavy whipping cream
- 2 packages cream cheese, softened (8 ounces 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
- Step 1: Line two 12-cup muffin tins with cupcake liners.
- Step 2: In a food processor, pulse the Oreo cookies until they become fine crumbs. Stir in the melted butter. Divide the mixture among the cupcake liners, using 1 ½ tablespoons per liner. Press firmly with the back of a spoon to form a compact crust.
- Step 3: In a large bowl, beat the cold heavy whipping cream until stiff peaks form.
- Step 4: In a separate bowl, beat the softened cream cheese until smooth and creamy.
- Step 5: Melt the white chocolate chips using a double boiler or microwave in 30-second increments, stirring well after each. Once mostly melted, stir until completely smooth.
- Step 6: Immediately fold the melted white chocolate into the cream cheese mixture. Gently fold in the peppermint extract, chopped Andes peppermint candies, and the whipped cream until well combined.
- Step 7: Spoon about ¼ cup of the cheesecake filling into each cupcake liner over the Oreo crust.
- Step 8: Refrigerate the cheesecakes for at least 4 hours or overnight to set properly.
- Step 9: Before serving, top each cheesecake with whipped cream and additional chopped Andes peppermint candies for garnish.
Tips & Variations
- For a stronger peppermint flavor, add a few more drops of peppermint extract, but be careful as it can overpower the dessert.
- If you can’t find Andes Peppermint Crunch, crushed candy canes make a great alternative for the peppermint bits.
- To speed up setting time, freeze the cheesecakes for 1-2 hours before refrigerating.
Storage
Store leftover peppermint cheesecakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month; thaw in the refrigerator overnight before serving. Reheat is not recommended as it may spoil the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate instead of white chocolate?
Yes, you can substitute white chocolate chips with regular or semi-sweet chocolate, but it will change the flavor profile and color of the cheesecake.
Do I need a food processor for crushing the Oreos?
A food processor makes the process quick and easy, but you can also place the Oreos in a sealed plastic bag and crush them with a rolling pin until fine crumbs form.
PrintPeppermint Cheesecake Cups Recipe
This Peppermint Cheesecake recipe features a luscious white chocolate and peppermint-infused cheesecake filling nestled in a crunchy Oreo cookie crust. Served in convenient mini cupcake form, these no-bake delights are perfect for festive occasions or holiday gatherings, offering a refreshing and creamy treat with a cool peppermint crunch topping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 24 mini cheesecakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 20 Oreo cookies
- 5 Tablespoons unsalted butter, melted
Filling
- 1 cup cold heavy whipping cream
- 2 packages cream cheese, softened (8 ounces 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 the muffin tins: Line two 12-cup muffin tins with cupcake liners to prepare for the cheesecake assembly.
- Make the crust: In a food processor, pulse Oreo cookies until they become fine crumbs. Stir in the melted butter thoroughly. Divide and press 1 ½ tablespoons of the Oreo crumb mixture firmly into each cupcake liner using the back of a spoon to create solid bases.
- Whip the cream: In a large mixing bowl, beat the cold heavy whipping cream until stiff peaks form, setting it aside for folding into the cheesecake mixture.
- Beat cream cheese: In a separate mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring no lumps remain.
- Melt white chocolate: Melt the white chocolate chips gently using a double boiler or microwave in 30-second increments, stirring well after each, until fully smooth and melted.
- Combine ingredients: Immediately stir the melted white chocolate into the cream cheese mixture until even. Gently fold in peppermint extract, chopped Andes peppermint candies, and the whipped cream to create a light and fluffy cheesecake filling.
- Fill the crusts: Spoon approximately ¼ cup of the cheesecake filling into each cupcake liner over the pressed Oreo crusts, smoothing the tops.
- Chill the cheesecakes: Refrigerate the assembled cheesecakes for at least 4 hours, preferably overnight, to allow them to set and develop flavor.
- Add topping and serve: Before serving, top each mini cheesecake with a dollop of whipped cream and sprinkle with additional chopped Andes Peppermint Crunch candies for garnish and extra peppermint flavor.
Notes
- Ensure the cream cheese is fully softened for a smooth cheesecake texture.
- Use cold heavy cream for best whipping results.
- Melt white chocolate slowly to prevent burning and graininess.
- Refrigerate cheesecakes overnight for optimal firmness and flavor melding.
- These cheesecakes are perfect individual servings for holiday parties or special occasions.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: peppermint cheesecake, no-bake cheesecake, white chocolate cheesecake, holiday dessert, mini cheesecakes, peppermint candy, Oreo crust
