No-Bake Peppermint Mini Cheesecakes

No-bake peppermint mini cheesecakes are a refreshing and creamy way to end a holiday dessert table without asking you to crank up the oven. Each miniature cake has a dark chocolate-cookie base, a fluffy peppermint filling and a bright scattering of crushed candies, so it feels festive but is still easy to portion and serve.

This recipe makes a dozen individual sweets in a normal muffin tray. The big trick is to refrigerate it for four hours so the cream cheese filling firms up into nice, fork-ready chunks. You can prepare the cups a day ahead, then add the whipped cream and candy shortly before serving for the freshest-looking finish.

Chocolate sandwich cookies make a great no-bake basis, as their fine crumbs have just enough sweetness and cocoa taste to offset the chilly filling. The melted butter moistens each crumb and by pressing it down firmly into paper-lined cups a compact layer is formed that holds together when cold. A flat-bottomed measuring cup helps to level the bases without packing them down to the point of greasiness.

For the filling, full-fat block cream cheese is a reliable source of structure, and powdered sugar dissolves easily in a cold dessert. A little bit of peppermint extract is all you need. The taste should be clean and cool, not medical. Once the cream-cheese base is fully smooth, the whipped cream is folded in, giving it a light enough texture for a holiday treat but one stable enough to rest nicely above the crust.

Crushed peppermint is best used as a mix-in and finishing touch. Very large candies might make a delicate cheesecake difficult to eat, but finely crushed ones offer color and crunch without overpowering the creamy middle. Topping it right before serving also stops the candy from melting and spilling color into the whipped cream.

No-Bake Peppermint Mini Cheesecakes

Twelve individual chilled cheesecakes with a chocolate cookie crust, fluffy peppermint cream-cheese filling, and crushed peppermint candy.

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Prep Time 30 minutes mins

Additional time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 12 mini cheesecakes

Course: Dessert

Cuisine: American

Calories: 315

Ingredients Equipment Method Notes

Ingredients

  

Cookie Crust

• 1 1/2 cups finely crushed chocolate sandwich cookies about 18 cookies, filling included
• 4 tablespoons unsalted butter melted

Peppermint Filling

• 16 ounces full-fat block cream cheese softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 1 cup heavy whipping cream very cold
• 1/3 cup finely crushed peppermint candies divided

Optional Topping

• 3/4 cup whipped cream optional, for topping
• 2 tablespoons finely crushed peppermint candies optional, for topping

Equipment

• standard 12-cup muffin pan
• 12 paper liners
• mixing bowls
• electric mixer
• rubber spatula
• small spoon or flat-bottomed measuring cup

Method

 

1. Place 12 paper liners in a standard 12-cup muffin pan. Set the pan on a small tray or cutting board so it is easy to move once the cups are filled.
2. Stir the cookie crumbs and melted butter until all the crumbs look evenly damp. Divide the mixture among the liners and press it into flat, firm layers with a small spoon or measuring cup. Refrigerate the pan while you make the filling.
3. Beat the softened cream cheese until smooth. Add powdered sugar, vanilla, and peppermint extract, then beat again and scrape down the bowl until there are no visible cream cheese lumps.
4. In a separate chilled bowl, whip the cold heavy cream to medium peaks. It should look glossy and hold a soft point when the beaters lift away.
5. Fold the whipped cream into the peppermint base in three additions with a rubber spatula. Fold in 1/4 cup crushed candy. Spoon or pipe the filling over the cold crusts, smooth the tops, and tap the pan gently once to settle the filling.
6. Cover the pan loosely and refrigerate at least 4 hours or overnight. When the centers are cold and firm, top with whipped cream and the remaining crushed candy shortly before serving.

Notes

• Refrigerate covered cheesecakes within two hours and use within 4 days.
• Freeze untopped cheesecakes in an airtight container for up to 1 month; thaw overnight in the refrigerator.
• Do not reheat. Serve well chilled.

• Chocolate sandwich cookies: Use regular chocolate sandwich cookies, filling included, and pulse or crush them to fine, even crumbs. Large chunks make the small crusts harder to press flat.
• Full-fat block cream cheese: Choose brick-style cream cheese and soften it before mixing. Tub-style cream cheese has extra moisture and is not a dependable choice for a chilled filling.
• Powdered sugar: Powdered sugar blends into the cream cheese base without leaving a grainy texture. Sift it first if your bag has noticeable lumps.
• Peppermint extract: Measure carefully. Peppermint extract is concentrated, so one quarter teaspoon gives a clear flavor while leaving room for the candy topping.
• Very cold heavy cream: Cold cream whips to glossy medium peaks more readily. The peak should curl at the tip instead of standing dry and stiff.
• Peppermint candies: Crush candy canes or round peppermint candies into small bits. Set aside the brightest pieces for the final garnish.

The time in the refrigerator is a stage in the recipe, not a holding step. This allows the buttered cookie foundation to harden up and the cream cheese filling to settle into a clean sliceable texture. If the tops still seem loose after four hours, keep the pan cold longer rather than trying to decorate early. The overnight chilling is particularly helpful for a party, as the liners peel away more neatly the next day.

The no bake peppermint cheesecake filling should be smooth before adding the whipped cream. If the cream cheese is cold or lumpy at this point, the lumps will not vanish later. Allow the cream cheese to soften until it is yielding to the touch. Beat it by itself first, scraping the bowl well before adding the additional ingredients. That little amount of patience prevents a grainy or heavy effect.

For a milder mint flavor, use only 1/8 teaspoon peppermint extract and let the crushed candies dominate the flavor note. If you want a red and white festive theme, use classic peppermint candies. Chocolate-mint candies are OK too, although they will make the filling seem more speckled, and the flavor will be less brilliant. These small Christmas cheesecakes are particularly wonderful when the candy is added shortly before the dessert tray is passed out.

If you don’t own a muffin tin, arrange the crumb mixture and the filling in little dessert cups. These peppermint cheesecake cups take the same chilling time and travel well as there is no unmolding. For either variety, keep cheesecakes refrigerated until ready to serve, and return leftovers to the refrigerator shortly. That’s why this makes such a perfect make ahead Christmas dessert.

Save this recipe for holiday cookie swaps, winter birthdays, and any time a cool, make-ahead dessert belongs on the table.