Description
Elevate your holiday celebrations with these delightful Peppermint Cheesecakes! This no-bake dessert combines the rich creaminess of cheesecake with the refreshing crunch of peppermint candy, making it a perfect treat for Christmas gatherings and New Year’s parties alike. Easy to prepare and beautifully presented, these mini cheesecakes are sure to impress your guests while adding a festive touch to your dessert table. With just a few simple ingredients and minimal effort, you can create a delicious treat that everyone will love.
Ingredients
Scale
- 20 Oreo cookies
- 5 tablespoons unsalted butter (melted)
- 1 cup heavy whipping cream (cold)
- 2 packages cream cheese (8 ounces each, softened)
- 1 ½ cups white chocolate chips
- ½ teaspoon peppermint extract
- ½ cup chopped Andes Peppermint Crunch (plus extra for topping)
- Whipped cream (for serving)
Instructions
- Line muffin tins with cupcake liners.
- In a food processor, pulse Oreos into fine crumbs and mix with melted butter. Pack into the bottom of each liner.
- Beat heavy whipping cream until stiff peaks form in one bowl and cream cheese until smooth in another.
- Melt white chocolate and fold into the cream cheese mixture along with peppermint extract and crushed candies.
- Gently fold in whipped cream, then fill muffin liners with cheesecake batter.
- Refrigerate for at least 4 hours or overnight to set.
- Serve topped with whipped cream and extra Andes candies.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg