Description
These Peppermint Cheesecakes are the perfect blend of rich white chocolate, creamy cheesecake, and refreshing peppermint, making them an irresistible holiday treat. The no-bake method keeps things simple, while the Oreo crust adds a delightful crunch to every bite. Topped with a swirl of whipped cream and a sprinkle of peppermint candy, these mini desserts are as beautiful as they are delicious.
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
Instructions
Line two 12-cup muffin tins with cupcake liners.
In a food processor, pulse Oreos until they are fine crumbs. Stir in the melted butter. Fill each cupcake liner with 1 1/2 tablespoons of Oreo crumbs. Press firmly with the back of a spoon to pack in.
In a large mixing bowl, beat the whipping cream to stiff peaks.
In a separate mixing bowl, beat the cream cheese until smooth.
Melt white chocolate chips in a double boiler, or in the microwave in 30-second increments, stirring well each time. When most of the chocolate has melted, stir until smooth.
Immediately stir the white chocolate into the cream cheese mixture. Gently fold in the peppermint extract, chopped peppermint candies, and whipped cream.
Fill the cupcake liners with the cheesecake filling, using about ¼ cup of the cheesecake batter for each one.
Refrigerate for at least 4 hours, or overnight.
Top with whipped cream and chopped Andes peppermints before serving.
- Prep Time: 20 minutes
Nutrition
- Calories: 320