Peppermint Cheesecake Cupcakes Recipe

Introduction

This Peppermint Cheesecake Recipe is a delightful blend of creamy white chocolate, refreshing peppermint, and a crunchy Oreo crust. Perfect for holiday gatherings or anytime you crave a festive treat.

Ingredients

• 20 Oreo cookies
• 5 Tablespoons unsalted butter (melted)
• 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)
• Whipped cream (for topping)

Instructions

1. Step 1: Line two 12-cup muffin tins with cupcake liners.
2. Step 2: In a food processor, pulse Oreos until they become fine crumbs. Stir in the melted butter. 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.
3. Step 3: In a large mixing bowl, beat the cold heavy whipping cream until stiff peaks form.
4. Step 4: In a separate bowl, beat the softened cream cheese until smooth and creamy.
5. Step 5: Melt the white chocolate chips using a double boiler or microwave in 30-second increments, stirring well between each until smooth.
6. Step 6: Stir the melted white chocolate into the cream cheese mixture immediately. Gently fold in the peppermint extract, chopped Andes Peppermint Crunch, and whipped cream until well combined.
7. Step 7: Spoon about ¼ cup of cheesecake filling over each Oreo crust, filling the cupcake liners.
8. Step 8: Refrigerate the cheesecakes for at least 4 hours or overnight to set.
9. Step 9: Before serving, top each cheesecake with whipped cream and additional chopped Andes Peppermint Crunch.

Tips & Variations

• Use peppermint candy canes instead of Andes Peppermint Crunch for a different peppermint crunch.
• Make sure the cream cheese is fully softened to avoid lumps in the filling.
• For a stronger peppermint flavor, add a few extra drops of peppermint extract, but be careful not to overpower the sweetness.
• Serve these cheesecakes chilled for the best texture and flavor.

Storage

Store the peppermint cheesecakes covered in the refrigerator for up to 3 days. Reheat is not recommended as the texture is best served cold. If needed, let them sit at room temperature for 10 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of white chocolate?

Yes, you can substitute white chocolate chips with regular milk or dark chocolate, but keep in mind it will change the flavor profile and the peppermint will stand out differently.

Can these cheesecakes be frozen?

Yes, they freeze well. Wrap each cheesecake individually and store in an airtight container for up to 1 month. Thaw in the refrigerator overnight before serving.

Peppermint Cheesecake Cupcakes Recipe

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This Peppermint Cheesecake recipe is a festive, no-bake treat featuring a crunchy Oreo crust, creamy white chocolate and cream cheese filling infused with peppermint extract and crunchy Andes Peppermint Crunch candies. Perfectly portioned in cupcake liners, these mini cheesecakes are chilled to set and topped with whipped cream and additional peppermint pieces for a refreshing holiday dessert.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 24 mini cheesecakes 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Prepare muffin tins: Line two 12-cup muffin tins with cupcake liners to hold the cheesecake cupcakes securely during preparation and chilling.
2. Make crust: Using a food processor, pulse the Oreo cookies until they become fine crumbs. Stir in the melted butter until combined. Spoon 1 1/2 tablespoons of the Oreo crumb mixture into each cupcake liner. Press firmly with the back of a spoon to create a compact crust layer.
3. Whip cream: In a large mixing bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form, ensuring it holds shape for folding into the filling.
4. Beat cream cheese: In a separate mixing bowl, beat the softened cream cheese until smooth and creamy, free of lumps to create a silky cheesecake texture.
5. Melt white chocolate: Melt white chocolate chips gently using a double boiler or microwave in 30-second increments, stirring thoroughly between each interval until smooth and fully melted.
6. Combine filling: Immediately stir the melted white chocolate into the cream cheese mixture to blend. Gently fold in the peppermint extract, chopped Andes Peppermint Crunch candies, and whipped cream until fully incorporated, maintaining the airy texture from the whipped cream.
7. Fill cupcake liners: Spoon about ¼ cup of the cheesecake batter into each cupcake liner, filling them evenly over the prepared Oreo crust layers.
8. Chill: Refrigerate the filled cupcake tins for at least 4 hours or overnight to allow the cheesecake filling to set firmly.
9. Add toppings and serve: Before serving, top each cheesecake with a dollop of whipped cream and sprinkle additional chopped Andes Peppermint candies for extra festive crunch and flavor.

Notes

• Make sure the cream cheese is softened to room temperature for easy mixing and a smooth batter.
• Use cold heavy cream for whipping to achieve better volume and stiffness.
• Press the Oreo crust firmly but not too hard to create a stable base that holds together well.
• For a stronger peppermint flavor, increase the peppermint extract slightly, but avoid overpowering the delicate white chocolate taste.
• Store these cheesecakes covered in the refrigerator and consume within 3 days for optimal freshness.

Keywords: peppermint cheesecake, no-bake cheesecake, mini cheesecake, Oreo crust, white chocolate peppermint dessert, holiday cheesecake, dessert cupcakes