Peppermint Cheesecake Bites Recipe
Introduction
This Peppermint Cheesecake recipe is a festive and creamy treat perfect for the holiday season or any time you crave a refreshing twist on classic cheesecake. Combining the crunch of Oreo crust with white chocolate and peppermint, it’s sure to delight your taste buds.
Ingredients
- 20 Oreo cookies
- 5 tablespoons unsalted butter, melted
- 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
- Step 1: Line two 12-cup muffin tins with cupcake liners.
- Step 2: In a food processor, pulse the Oreo cookies until they become fine crumbs. Stir in the melted butter until combined. Spoon 1 ½ tablespoons of the Oreo mixture into each cupcake liner and press firmly with the back of a spoon to form the crust.
- Step 3: In a large mixing bowl, beat the cold heavy whipping cream until stiff peaks form.
- Step 4: In a separate bowl, beat the softened cream cheese until smooth and creamy.
- Step 5: Melt the white chocolate chips using a double boiler or microwave in 30-second increments, stirring well after each interval until smooth.
- Step 6: Immediately stir the melted white chocolate into the cream cheese mixture. Gently fold in the peppermint extract, chopped Andes Peppermint Crunch, and the whipped cream from step 3 until fully combined.
- Step 7: Spoon about ¼ cup of the cheesecake filling into each prepared cupcake liner, smoothing the tops lightly.
- Step 8: Refrigerate the cheesecakes for at least 4 hours or overnight to set properly.
- Step 9: Before serving, top each cheesecake with whipped cream and additional chopped Andes Peppermint Crunch for extra flavor and decoration.
Tips & Variations
- For a stronger peppermint flavor, add a few extra drops of peppermint extract, but be careful not to overpower the dessert.
- If you prefer a regular chocolate twist, substitute the white chocolate chips with semi-sweet chocolate chips.
- Use festive cupcake liners to enhance holiday presentation.
Storage
Store the peppermint cheesecakes in an airtight container in the refrigerator for up to 3 days. For best texture, allow them to come to room temperature for 10 minutes before serving. They can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate instead of white chocolate?
Yes, substituting white chocolate with semi-sweet or milk chocolate chips will give the cheesecake a different but delicious flavor profile.
Do I need to soften the cream cheese before beginning?
Yes, softening the cream cheese at room temperature makes it easier to beat smooth and helps ensure a creamy cheesecake filling.
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Peppermint Cheesecake Bites Recipe
- Total Time: 4 hours 20 minutes
- Yield: 24 servings 1x
Description
This Peppermint Cheesecake recipe offers a festive and creamy dessert that’s perfect for holiday celebrations. Combining a crunchy Oreo crust with a luscious white chocolate and peppermint-infused cheesecake filling, topped with whipped cream and chopped Andes Peppermint Crunch candies, it delivers a refreshing and indulgent treat that is sure to delight all peppermint lovers.
Ingredients
Crust
- 20 Oreo cookies
- 5 Tablespoons unsalted butter (melted)
Filling
- 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)
Topping
- Whipped cream (for topping)
- Additional chopped Andes Peppermint Crunch candies (for topping)
Instructions
- Prepare Muffin Tins: Line two 12-cup muffin tins with cupcake liners to create individual cheesecake portions.
- Make the Crust: Pulse the Oreo cookies in a food processor until they become fine crumbs. Stir in the melted butter thoroughly. Spoon 1 1/2 tablespoons of this mixture into each cupcake liner, pressing firmly with the back of a spoon to pack the crust tightly.
- Whip the Cream: In a large mixing bowl, beat the cold heavy whipping cream until stiff peaks form, setting aside for folding later.
- Beat Cream Cheese: In a separate bowl, beat the softened cream cheese until it becomes smooth and creamy with no lumps.
- Melt White Chocolate: Melt white chocolate chips using a double boiler or microwave in 30 second intervals, stirring well after each to ensure smooth consistency without burning.
- Combine Filling Ingredients: Stir the melted white chocolate immediately into the cream cheese mixture. Gently fold in the peppermint extract, chopped Andes Peppermint Crunch candies, and the whipped cream to maintain a light, fluffy texture.
- Fill Cupcakes: Spoon about ¼ cup of the cheesecake filling into each cupcake liner over the Oreo crust, smoothing the tops evenly.
- Chill: Refrigerate the filled tins for at least 4 hours or preferably overnight to allow the cheesecakes to set completely.
- Add Toppings: Before serving, top each peppermint cheesecake with whipped cream and additional chopped Andes Peppermint Crunch candies for extra flavor and decoration.
Notes
- Ensure the cream cheese is softened to room temperature for smoother mixing and a creamy texture.
- Use cold whipping cream to achieve stiff peaks when whipped.
- Melt white chocolate carefully to avoid overheating and seizing.
- For best results, chill cheesecakes overnight to allow flavors to meld and filling to firm.
- These cheesecakes are perfect for holiday gatherings and can be stored in the refrigerator for up to 3 days.
- Oven and baking are not used in this recipe; it is a no-bake cheesecake variation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: peppermint cheesecake, no-bake cheesecake, holiday dessert, white chocolate cheesecake, Oreo crust cheesecake, peppermint candy dessert
