Description
Bring joy to your holiday gatherings with these delightful Peppermint Cheesecakes! These mini, no-bake treats are filled with crunchy bits of peppermint candy and topped with luscious whipped cream. Their creamy texture combined with the refreshing minty flavor makes them a perfect festive dessert that everyone will love. Ideal for parties or family events, these cheesecakes not only taste amazing but also look stunning on any table.
Ingredients
Scale
- 20 Oreo cookies
- 5 Tablespoons unsalted butter (melted)
- 1 cup cold heavy whipping cream
- 2 packages cream cheese, softened (8 ounce 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
- Line two 12-cup muffin tins with cupcake liners.
- Pulse Oreo cookies in a food processor until fine crumbs are formed. Mix in melted butter until combined, then press into liners.
- In a large bowl, beat heavy whipping cream until stiff peaks form; set aside.
- In another bowl, beat softened cream cheese until smooth. Melt white chocolate chips using a double boiler or microwave, then mix into the cream cheese.
- Gently fold in peppermint extract, chopped Andes Peppermint Crunch, and the whipped cream until well combined.
- Spoon cheesecake batter into each muffin liner over the crusts.
- Chill for at least 4 hours or overnight to set.
- Serve topped with whipped cream and additional chopped Andes peppermint.
Nutrition
- Serving Size: 1 cheesecake (45g)
- Calories: 188
- Sugar: 10g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg