Peppermint Cheesecakes

If the holidays had a flavor, Peppermint Cheesecakes would be right at the top of the list. Cool, creamy, chocolatey, and kissed with that nostalgic minty crunch, this recipe is pure festive comfort—without the stress. Whether you’re juggling work deadlines, school pickups, or just trying to survive December without losing your mind, these little cheesecakes are here to save the day.

I especially love these Peppermint Cheesecakes because they’re elegant enough for a party platter but easy enough for a random Tuesday night when you just need something sweet. And yes, they’re also no bake Peppermint Cheesecakes, which means your oven gets a holiday break too. We love a low-effort win, right?

So grab your muffin tins, put on a cozy playlist, and let’s make a dessert that tastes like Christmas magic—without complicated steps or fancy techniques.

Why You’ll Love These Peppermint Cheesecakes

There are so many reasons this recipe has become a favorite in my kitchen (and with friends who “just want the recipe already”).

First, they’re no bake Peppermint Cheesecakes, which means:

• No oven stress
• No worrying about cracks
• No standing around waiting for things to cool

Second, they’re perfectly portioned. Individual desserts feel special, help with portion control (in theory), and make serving effortless for parties or family gatherings.

Third—and this is the big one—the flavor. The Oreo crust brings deep chocolatey crunch, the creamy cheesecake filling melts in your mouth, and the Andes Peppermint Crunch adds just enough texture and festive flair to make every bite exciting.

This is the kind of dessert that makes people ask, “Did you really make these?” And you can smile, nod, and casually say yes.

Ingredients You’ll Need

One of my favorite things about this recipe is how straightforward the ingredient list is. No hard-to-find items. No last-minute grocery panic.

For the Chocolate Cookie Crust

• Oreo cookies – These create the base of the crust. You’ll pulse them into fine crumbs for that classic cookies-and-cream foundation.
• Melted butter – Helps bind the crumbs together so the crust stays firm.

For the Peppermint Cheesecake Filling

• Whipping cream – Beaten to stiff peaks, this gives the cheesecake its light, airy texture.
• Cream cheese – The heart of any cheesecake. Make sure it’s softened so it blends smoothly.
• White chocolate chips – Melted and mixed in for sweetness and richness.
• Peppermint extract – The key to bold, clean peppermint flavor. Always use pure peppermint extract, not mint (trust me on this one).
• Andes Peppermint Crunch candies – Chopped and folded in for flavor and crunch. Save some for topping.

For Topping (Optional but Highly Recommended)

• Extra whipped cream
• Reserved chopped Andes Peppermint Crunch

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

Step-by-Step: How to Make Peppermint Cheesecakes

This recipe is simple, but the order matters. Take a breath, read through once, and you’ll be golden.

Step 1: Prep the Muffin Tins

Line two 12-cup muffin tins with cupcake liners. This recipe makes about 24 mini cheesecakes, perfect for sharing—or hoarding.

Step 2: Make the Oreo Crust

Add the Oreo cookies to a food processor and pulse until they become fine crumbs. Stir in the melted butter until evenly combined.

Spoon about 1 ½ tablespoons of crumbs into each liner. Use the back of a spoon to press them down firmly. A solid crust means less crumbling later, and nobody wants cheesecake chaos.

Step 3: Whip the Cream

In a large mixing bowl, beat the whipping cream until stiff peaks form. Set it aside. This step gives the cheesecake its cloud-like texture, so don’t rush it.

Step 4: Prepare the Cheesecake Base

In a separate bowl, beat the cream cheese until smooth and creamy.

Melt the white chocolate chips using a double boiler or microwave in 30-second increments, stirring well each time. Once mostly melted, stir until smooth.

Immediately mix the melted white chocolate into the cream cheese. This timing helps everything blend seamlessly.

Step 5: Add the Peppermint Magic

Gently fold in:

• Peppermint extract
• Chopped Andes Peppermint Crunch
• Whipped cream

Go slow here. Folding—not stirring—keeps the filling light and fluffy.

Step 6: Fill and Chill

Spoon about ¼ cup of cheesecake filling into each cupcake liner, smoothing the tops gently.

Refrigerate for at least 4 hours, or overnight if possible. The wait is hard, but worth it.

Before serving, top with whipped cream and extra chopped peppermint candies.

Tips for Perfect No Bake Peppermint Cheesecakes

• Soften your cream cheese fully. Cold cream cheese leads to lumps, and nobody wants surprise chunks.
• Don’t overdo the peppermint extract. A little goes a long way. Too much and it can overpower the dessert.
• Chill longer if you can. Overnight chilling gives the cheesecakes the best texture.
• Use cupcake liners you love. Holiday-themed liners instantly make these look bakery-worthy.

And if your filling looks a little messy going into the fridge? Don’t stress. A swirl of whipped cream fixes almost everything.

A Little Story From My Kitchen

The first time I made these Peppermint Cheesecakes, it was during one of those December weeks where everything felt loud and rushed. I needed a dessert for a school event and something fun for my family, but I had zero energy for baking.

These were my compromise—and they ended up stealing the show. One bite in, my kids asked if we could make them “every Christmas forever,” which is about the highest compliment a recipe can get.

Now they’re a tradition. Simple, sweet, and tied to some of my favorite memories.

FAQs About Peppermint Cheesecakes

Bringing a Little Peppermint Joy to Your Table

There’s something incredibly comforting about a dessert that looks impressive but doesn’t ask too much of you. These Peppermint Cheesecakes are creamy, festive, and easy enough to make even when life feels busy and loud.

Whether you’re serving them at a holiday party, gifting them to a neighbor, or sneaking one from the fridge after the kids are asleep, this recipe delivers every time. And because they’re no bake Peppermint Cheesecakes, you get all the joy with none of the oven drama.

From my kitchen to yours, I hope these little cheesecakes bring sweetness, smiles, and maybe even a new holiday tradition. Happy cooking—and even happier indulging.

More Sweet Holiday Treats to Try Next

If these Peppermint Cheesecakes put you in a full-on holiday dessert mood (totally understandable ), here are a few reader-favorite treats you’ll love exploring next. Think cozy vibes, festive flavors, and recipes that are just as fun to make as they are to eat:

• Santa’s Favorite Christmas Cookies – A must-bake classic loaded with holiday cheer, perfect for cookie swaps, gift boxes, or baking with the kids on a snowy afternoon.
• Hot Chocolate Peppermint Fudge – Rich, chocolatey, and kissed with peppermint, this fudge is basically a mug of hot cocoa in dessert form.
• No-Bake Christmas Cheesecake Bites – Easy, festive, and ideal when you want something impressive without turning on the oven.
• Grinch Mini Cheesecakes – Adorably festive and always a hit at holiday parties, especially if little helpers are involved.

Whether you’re building a holiday dessert spread or just treating yourself one sweet bite at a time, these recipes keep the festive fun going—no stress, just joy and good food.

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