Peppermint Cheesecakes: A Festive and Refreshing Holiday Treat

If you’re looking for a delightful dessert that captures the spirit of the holiday season, these Peppermint Cheesecakes are the perfect choice. With a rich Oreo crust, a creamy peppermint-infused cheesecake filling, and a topping of whipped cream and crunchy peppermint candies, these mini cheesecakes are as festive as they are delicious. Best of all, they’re no-bake, making them a stress-free addition to your holiday menu.

Ingredients

For the Crust:

• 20 Oreo cookies
• 5 tablespoons unsalted butter, melted

For the 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
• Whipped cream for topping

Directions

Step 1: Prepare the Crust

1. Line two 12-cup muffin tins with cupcake liners to make 24 mini cheesecakes.
2. In a food processor, pulse the Oreo cookies until they become fine crumbs.
3. Stir in the melted butter until the crumbs are evenly coated.
4. Fill each cupcake liner with 1 ½ tablespoons of the Oreo crumbs, pressing firmly with the back of a spoon to pack them in and form the crust.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the heavy whipping cream to stiff peaks. Set aside.
2. In a separate mixing bowl, beat the cream cheese until smooth and creamy.
3. Melt the white chocolate chips in a double boiler, or in the microwave in 30-second increments, stirring well after each interval. When most of the chocolate has melted, continue stirring until it’s completely smooth.
4. Immediately stir the melted white chocolate into the cream cheese mixture until fully combined.
5. Gently fold in the peppermint extract, chopped peppermint candies, and the whipped cream, ensuring everything is well incorporated.

Step 3: Assemble the Cheesecakes

1. Fill each cupcake liner with about ¼ cup of the cheesecake filling, spreading it evenly over the Oreo crust.
2. Refrigerate the cheesecakes for at least 4 hours, or overnight, to allow them to set properly.

Step 4: Top and Serve

1. Before serving, top each cheesecake with a dollop of whipped cream and a sprinkle of chopped Andes Peppermint Crunch.
2. Serve chilled and enjoy these refreshing, festive treats!

Quick Tips

• Make Ahead: These cheesecakes are perfect for making ahead of time. Simply prepare them the day before your event and keep them refrigerated until ready to serve.
• Customization: If you prefer a stronger peppermint flavor, you can increase the peppermint extract to 1 teaspoon. For a milder taste, start with ¼ teaspoon and adjust to your liking.
• Presentation: For an extra festive touch, consider adding a drizzle of melted chocolate or a sprinkle of crushed candy canes on top of the whipped cream before serving.

Nutritional Information

• Prep Time: 20 minutes
• Chilling Time: 4 hours
• Total Time: 4 hours 20 minutes
• Calories: 320 kcal per serving
• Servings: 24 mini cheesecakes

These Peppermint Cheesecakes are the perfect holiday dessert, offering a delightful combination of rich chocolate, creamy peppermint, and a crunchy topping. Whether you’re hosting a holiday party or looking for a sweet treat to share with loved ones, these mini cheesecakes are sure to impress. Enjoy the festive flavors and happy holidays!

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