Peppermint cheesecake cups are made of layers of chocolate cookie crumbs, creamy peppermint cheesecake filling, and a crushed candy cane topping in individual clear cups. These candy cane cheesecake cups are spooned out with a lightly bound base under a smooth airy filling.
Make the crumbs, mix them and pipe the filling, chill and decorate with a little swirl of cream. The measured peppermint extract keeps the flavor in check, and separate finishing steps make it easy to make the cups ahead of time and add the candy near serving.
Table of Contents
Why You’ll Love These No-Bake Cups
These creamy peppermint treats combine rich chocolate cookie crumbs, tangy cheesecake filling, and a refreshing mint finish.
- Easy to scoop: A lightly pressed crumb base and soft filling make every spoonful enjoyable.
- Balanced flavors: Dark cookie crumbs balance the sweet peppermint candy.
- Creamy texture: Cream cheese adds richness, while whipped cream keeps the filling light.
- Just enough mint: A little peppermint extract adds flavor without overpowering the dessert.
- No oven needed: Easy preparation with no baking required.
- Perfect individual portions: Clear cups show off the layers and make serving simple.
Peppermint Cheesecake Cups
Ingredients
Equipment
Method
- Crush. Grind 120 g chocolate sandwich cookies, including their filling, to fine sandy crumbs with no large wafer pieces. Stir in 16 g melted butter until evenly damp.
Portion. Divide among eight clear 4-fluid-ounce (120 ml) cups: 17 g buttered crumbs each, about 2 loose tablespoons. Level with the back of a teaspoon; press only enough to make an even layer, not a hard disk. Refrigerate while mixing the filling. - Whip the filling cream. In a clean bowl, whip the 3/4 cup (180 ml) cold heavy cream to firm, smooth peaks. A lifted whisk should leave a standing peak; stop before the cream becomes grainy.
Smooth and flavor. In another bowl, beat the softened 8 ounces (226 g) block cream cheese alone until smooth, scraping the sides and bottom. Beat in 1/2 cup (60 g) sifted powdered sugar and exactly 1/4 teaspoon (1.25 ml) pure peppermint extract until uniform.
Fold. Fold in one third of the whipped cream to lighten the mixture, then gently fold in the rest. Stop once the streaks disappear. The filling should hold a soft mound and a broad spatula ridge, while remaining easy to pipe. Keep crushed candy out of this mixture. - Prepare the bag. Stand a piping bag in a tall glass, fold the cuff over the rim, and spoon in the filling. Use a plain opening about 1/2 inch wide; a snipped bag works too.
Fill evenly. Divide all the filling among the eight cups, about 58 g per cup. Start with a scant 1/3 cup and share any remainder evenly; volume varies with whipping. Hold the opening close to the crumbs, squeeze into the center, and lift slowly as the filling rises. Smooth with a teaspoon and leave room below the rim for the finish. Alternatively, spoon in small amounts without smearing the cup walls.
Chill. Cover without touching the surface and refrigerate for at least 2 hours, until cold throughout and thick enough to keep a soft spoon indentation. If the surface still flows, chill longer before decorating. - Whip the finishing cream. Near serving, whip the separate 1/4 cup (60 ml) cold cream with 1 teaspoon (4 g) powdered sugar to smooth medium-firm peaks. Use a small narrow bowl for this small quantity. Divide into eight small swirls, about 8 g or 1 tablespoon whipped cream per cup; a spooned dollop is fine.
Crush the garnish. Place 24 g unwrapped peppermint candy in a sealed food bag and tap with a rolling pin into small 2–4 mm pieces. Avoid large sharp shards and a bagful of fine powder.
Finish last. Sprinkle 3 g candy onto each swirl immediately before serving. Add the optional 8 g chocolate shavings, divided among the eight cups. Keep candy for later portions dry and separate. Serve cold with dessert spoons.
Notes
- Cover the base-and-filling cups and refrigerate at 40°F (4°C) or colder. Plan assembly up to 24 hours ahead. Whip and add the separate finishing cream near serving, then add candy immediately before eating. Keep dry candy airtight at room temperature. Use refrigerated leftovers within 3 days; already-added candy can soften and bleed color.
- Refrigeration is preferred; freezing and thawing can change the creamy filling and soften the base. Keep whipped cream and candy off any cups intended for freezing.
- Serve cold. Estimated yield: eight portions in 120 ml cups, about 100–110 ml before the small finishing swirl, depending on aeration. Allocate 17 g base, about 58 g filling, 8 g whipped cream and 3 g candy per cup. For sixteen 60 ml mini cups, halve each layer. Allow about 25 minutes active preparation plus at least 2 hours chilling.
Ingredients for Peppermint Cheesecake Cups
Chocolate Cookie Crumb Base
For peppermint cheesecake cups with chocolate cookie crust, use regular-filled chocolate sandwich cookies and crush them whole, including the filling. The light butter coating and gentle leveling keep the base easy to scoop.
- 120 g chocolate sandwich cookies: about 10–11 regular-filled cookies, depending on brand; weigh them before crushing.
- 16 g unsalted butter: melt and cool slightly; about 1 tablespoon plus 1/2 teaspoon.
Creamy Peppermint Cheesecake Filling
Choose softened full-fat block cream cheese and cold cream. For peppermint extract for cheesecake filling, the reference product here is McCormick Pure Peppermint Extract; use the measured amount below. Concentrated flavoring oil is a different product. For an oil substitution, consult LorAnn’s flavoring-strength guidance: its concentrated flavorings differ from typical extracts, so equal-volume substitution is inappropriate.
- 8 ounces (226 g) full-fat block cream cheese: pliable and softened, without warm or melted edges.
- 1/2 cup (60 g) powdered sugar: sift to remove lumps.
- 3/4 cup (180 ml) heavy whipping cream: choose a carton with at least 35% milk fat and keep this filling portion refrigerated until whipping.
- 1/4 teaspoon (1.25 ml) pure peppermint extract: measure with a spoon; do not pour freely from the bottle.
Whipped Cream Finish
Keep this cream separate from the cream folded into the filling. Whip it near serving for eight small swirls; vanilla is omitted from this version.
- 1/4 cup (60 ml) cold heavy whipping cream + 1 teaspoon (4 g) powdered sugar: whip together for eight small swirls.
Candy Garnish
Store the candy dry and add it at serving, after the whipped cream. The optional chocolate goes on at the same time.
- 24 g peppermint candy canes or hard candies: unwrapped weight; about 3 g per cup. Choose peppermint rather than fruit-flavored candy.
- 8 g dark chocolate shavings, optional: about 1 g per cup, added at serving.
How to Make No-Bake Peppermint Cheesecake Cups
Make no-bake peppermint cheesecake cups in this order: chocolate crumbs, peppermint filling, chilling, whipped cream, then crushed candy. Weighing the layers keeps small cups consistent; spoon measures are approximate.
Make no-bake peppermint cheesecake cups in this order: chocolate crumbs, peppermint filling, chilling, whipped cream, then crushed candy. Weighing the layers keeps small cups consistent; spoon measures are approximate.
Total time: 2 hours and 25 minutes
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Prepare and Portion the Cookie Crumbs
Crush. Grind 120 g chocolate sandwich cookies, including their filling, to fine sandy crumbs with no large wafer pieces. Stir in 16 g melted butter until evenly damp.
Portion. Divide among eight clear 4-fluid-ounce (120 ml) cups: 17 g buttered crumbs each, about 2 loose tablespoons. Level with the back of a teaspoon; press only enough to make an even layer, not a hard disk. Refrigerate while mixing the filling.
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Mix the Peppermint Cheesecake Filling
Whip the filling cream. In a clean bowl, whip the 3/4 cup (180 ml) cold heavy cream to firm, smooth peaks. A lifted whisk should leave a standing peak; stop before the cream becomes grainy.
Smooth and flavor. In another bowl, beat the softened 8 ounces (226 g) block cream cheese alone until smooth, scraping the sides and bottom. Beat in 1/2 cup (60 g) sifted powdered sugar and exactly 1/4 teaspoon (1.25 ml) pure peppermint extract until uniform.
Fold. Fold in one third of the whipped cream to lighten the mixture, then gently fold in the rest. Stop once the streaks disappear. The filling should hold a soft mound and a broad spatula ridge, while remaining easy to pipe. Keep crushed candy out of this mixture.
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Pipe the Filling and Chill
Prepare the bag. Stand a piping bag in a tall glass, fold the cuff over the rim, and spoon in the filling. Use a plain opening about 1/2 inch wide; a snipped bag works too.
Fill evenly. Divide all the filling among the eight cups, about 58 g per cup. Start with a scant 1/3 cup and share any remainder evenly; volume varies with whipping. Hold the opening close to the crumbs, squeeze into the center, and lift slowly as the filling rises. Smooth with a teaspoon and leave room below the rim for the finish. Alternatively, spoon in small amounts without smearing the cup walls.
Chill. Cover without touching the surface and refrigerate for at least 2 hours, until cold throughout and thick enough to keep a soft spoon indentation. If the surface still flows, chill longer before decorating.
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Add Whipped Cream and Crushed Candy
Whip the finishing cream. Near serving, whip the separate 1/4 cup (60 ml) cold cream with 1 teaspoon (4 g) powdered sugar to smooth medium-firm peaks. Use a small narrow bowl for this small quantity. Divide into eight small swirls, about 8 g or 1 tablespoon whipped cream per cup; a spooned dollop is fine.
Crush the garnish. Place 24 g unwrapped peppermint candy in a sealed food bag and tap with a rolling pin into small 2–4 mm pieces. Avoid large sharp shards and a bagful of fine powder.
Finish last. Sprinkle 3 g candy onto each swirl immediately before serving. Add the optional 8 g chocolate shavings, divided among the eight cups. Keep candy for later portions dry and separate. Serve cold with dessert spoons.
For peppermint cheesecake cups with crushed candy canes, reserve the candy until the cups are ready to eat. Small pieces give a more comfortable crunch than large shards. Refrigeration and contact with moist cream can soften sugar candy and draw red streaks into the topping, so garnish only the portions being served.
Troubleshooting the Filling, Base, and Garnish
- Lumpy filling: Beat softened cream cheese until smooth before adding whipped cream.
- Filling too loose: Use block cream cheese, whip cold cream to firm peaks, and fold gently. Chill longer if needed.
- Hard cookie base: Measure the butter carefully and press the crumbs lightly.
- Soft or streaky candy: Keep crushed peppermint dry and add just before serving.
Cup Sizes and Individual Serving
Use eight 4-ounce (120 ml) dessert cups for regular portions.
Each cup gets approximately:
- Cookie base: 17 g
- Cheesecake filling: 58 g
- Whipped cream topping: 8 g
- Crushed peppermint candy: 3 g
For mini peppermint cheesecake cups, use sixteen 2-ounce (60 ml) cups and halve each portion. Allow the full chilling time.
Serve these peppermint cheesecake dessert cups cold with small spoons. For another serving style, try our No-Bake Peppermint Mini Cheesecakes.
Make-Ahead and Holiday Serving Tips
These make-ahead peppermint cheesecake cups are convenient for holiday gatherings.
- Make ahead: Assemble the base and filling up to 24 hours before serving.
- Refrigerate: Keep covered at 40°F (4°C) or colder.
- Add toppings last: Whip the finishing cream and sprinkle crushed peppermint just before serving.
- Holiday serving: Arrange the Christmas cheesecake cups on a tray and bring out small batches.
- Leftovers: Refrigerate promptly and enjoy within 3 days.
Tip: Store crushed candy separately in an airtight container. The cookie base softens overnight, and peppermint can become sticky or streak the cream if added too early.
Frequently Asked Questions
Save This Recipe
Save this recipe for a holiday dessert tray, and keep the candy garnish dry until the cups are ready to serve.
