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

Scale

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