Can I make these ahead of time?

Absolutely. These no bake Peppermint Cheesecakes are perfect for making a day or two in advance. Just store them covered in the fridge.

How do I store leftovers?

Keep them in an airtight container in the refrigerator for up to 4 days. Good luck having leftovers that long.

Can I freeze Peppermint Cheesecakes?

Yes! Freeze them without toppings for up to one month. Thaw overnight in the fridge and decorate before serving.

Can I substitute the Andes Peppermint Crunch?

You can use crushed candy canes, but the texture will be slightly harder. Andes candies melt more smoothly into the filling.

What’s the difference between peppermint extract and mint extract?

Peppermint extract gives a clean, classic mint flavor. Mint extract tastes more like spearmint—think toothpaste. Stick with peppermint here.

7 Easy Peppermint Cheesecakes for Pure Holiday Joy

Description

These Peppermint Cheesecakes are creamy, no-bake mini desserts made with an Oreo crust, smooth peppermint cheesecake filling, and festive candy cane topping. Perfect for holidays, parties, or make-ahead treats.

Ingredients

Scale

Crust

24 Oreo cookies
5 tablespoons butter, melted

Cheesecake Filling

2 cups heavy whipping cream
16 ounces cream cheese, softened
1 cup white chocolate chips
½ teaspoon pure peppermint extract
1 cup Andes Peppermint Crunch candies, finely chopped (reserve some for topping)

Toppings (Optional)

Whipped cream
Extra chopped Andes Peppermint Crunch or crushed candy canes

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Instructions

Line two 12-cup muffin tins with cupcake liners and set aside.
Add Oreo cookies to a food processor and pulse until fine crumbs form. Stir in melted butter until combined.
Spoon about 1½ tablespoons of Oreo crumbs into each liner and press firmly with the back of a spoon.
In a large bowl, beat the whipping cream until stiff peaks form. Set aside.
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 intervals, stirring until smooth.
Immediately mix the melted white chocolate into the cream cheese.
Gently fold in the peppermint extract, chopped peppermint candies, and whipped cream until combined.
Fill each cupcake liner with about ¼ cup of cheesecake filling.
Refrigerate for at least 4 hours or overnight until set.
Top with whipped cream and reserved peppermint candies before serving.

Notes

Be sure to use peppermint extract, not mint extract, to avoid a toothpaste-like flavor.
For best texture, chill overnight if possible.
These cheesecakes freeze well for up to one month without toppings.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 320 kcal
Sugar: 20 g
Sodium: 210 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 65 mg