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Peppermint Cheesecake Cups Recipe

4.9 from 85 reviews

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.

Ingredients

Scale

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

  1. Prepare the muffin tins: Line two 12-cup muffin tins with cupcake liners to prepare for the cheesecake assembly.
  2. 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.
  3. 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.
  4. Beat cream cheese: In a separate mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring no lumps remain.
  5. 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.
  6. 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.
  7. Fill the crusts: Spoon approximately ¼ cup of the cheesecake filling into each cupcake liner over the pressed Oreo crusts, smoothing the tops.
  8. Chill the cheesecakes: Refrigerate the assembled cheesecakes for at least 4 hours, preferably overnight, to allow them to set and develop flavor.
  9. 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