No Bake Mini Peppermint Chocolate Cheesecake

Indulge in the perfect blend of refreshing peppermint and rich chocolate with our No Bake Mini Peppermint and Chocolate Cheesecake. Discover a hassle-free, no-bake recipe featuring creamy cheesecake, a crunchy Oreo crust, and decadent chocolate ganache. Ideal for individual servings and perfect for any occasion but especially during the holidays. Try our delightful and easy-to-make mini cheesecakes today!

I am always on the lookout for quick and easy holiday desserts especially those which can be personalized. I love the idea of serving individual desserts so it’s perfect for portion control. You certainly need that during the holiday season when there are always too many yummy goodies to choose from!

Some of our favorite holiday flavors are peppermint and chocolate! The idea of homemade mini cheesecake bites was the perfect way to combine the yummy flavors of chocolate and peppermint – a favorite holiday combo indeed!

To make it even more convenient, we opted to choose a no-bake holiday treat to make so there’s no need to spend extra time on baking and taking more space from the oven during this very busy season!

So if you’re craving a delightful treat that combines the cool freshness of peppermint with the rich sweetness of chocolate, look no further! In this post, we’ll guide you through the creation of Mini Peppermint and Chocolate No-Bake Cheesecakes, a mouthwatering dessert perfect for any occasion.

Why You Would Love This Recipe

You’ll love this recipe for Mini Peppermint and Chocolate No-Bake Cheesecakes because it offers a perfect blend of refreshing peppermint and rich chocolate flavors in a convenient mini size. The no-bake preparation ensures a hassle-free dessert, and the creamy cheesecake, crunchy Oreo crust, and decadent chocolate ganache create a delightful treat suitable for any occasion. Plus, the mini size makes them ideal for individual servings or sharing at gatherings.

Ingredients

For the crust:

  • 14 oz pack Oreos, crushed
  • ½ c regular butter, melted   

For the filling: 

  • 16 oz cream cheese, softened (make sure to use good quality cheesecake like Philadelphia so that it sets properly)
  • ½ c sugar
  • 1 cup heavy whipping cream
  • 1 1/2 tsp peppermint flavoring 
  • 1 tsp vanilla extract

For the Chocolate Ganache:

  • 1 c semi-sweet or dark chocolate chips  
  • 4 tbsp heavy cream
  • 1/2 teaspoon peppermint flavoring, optional

For the Whipped Topping:

  • 1 cup heavy cream, divided
  • 1/4 cup powdered sugar
  • crushed candy canes or peppermint candy pieces 

Instructions

For the Crust:

To start, gather your ingredients and line your cupcake pan(s). For the crust, crush the Oreos into fine crumbs. Mix the crumbs with ½ cup of melted butter until it resembles wet sand. Press a loose tablespoon’s worth of the crumb mixture into each lined cupcake cavity, creating a firm base for your cheesecakes.

For the Filling:

In the bowl of a stand mixer, combine 16 oz of softened cream cheese with ½ cup of sugar until smooth and free of lumps. Add 1 cup of heavy whipping cream and 1 teaspoon of peppermint flavoring plus 1 teaspoon of vanilla extract. Mix thoroughly, ensuring a creamy consistency. Divide the filling among the crust-filled liners, smoothing the tops in line with the pan. Chill for several hours preferably overnight, to allow to set.

Peppermint Chocolate Ganache:

For the decadent ganache, combine 1 cup of semi-sweet or dark chocolate chips, 4 tablespoons of heavy cream, and 1/2 teaspoon of peppermint flavoring (the latter is optional if you prefer a lighter peppermint flavor). Heat in 30-second increments, stirring until smooth. Set aside to cool slightly.

For the Whipped Cream:

In a separate bowl, combine the remaining ½ cup of heavy cream and 2 tablespoons of powdered sugar in a stand mixer. Mix on medium/high for 2-3 minutes or until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large star tip.

To Assemble:

Once the cheesecakes are chilled and set, it’s time to decorate! Spoon about a tablespoon of peppermint chocolate ganache onto each cheesecake, spreading it evenly to just inside the edges. Alternatively, if you find it easier to do – simply drizzle just enough chocolate over the cheesecake. Pipe a small dollop of whipped cream on top and finish by sprinkling crushed peppermint pieces for an extra festive touch.

Frequently Asked Questions (FAQs):

Can I substitute the peppermint flavoring with mint extract? Yes, you can substitute peppermint flavoring with mint extract, adjusting the quantity to taste. Keep in mind that mint extract is generally more potent, so use it sparingly.

Can I make these cheesecakes ahead of time for a party? Certainly! These cheesecakes can be prepared a day or two in advance and stored in the refrigerator. Add the chocolate ganache, whipped cream, and peppermint pieces just before serving for the best presentation.

Indulge in the delightful combination of peppermint and chocolate with these Mini Peppermint and Chocolate No-Bake Cheesecakes. Whether you’re hosting a party or simply satisfying a sweet tooth, this recipe is sure to become a favorite in your dessert repertoire. Enjoy!

No Bake Peppermint Chocolate Cheesecake

Indulge in the perfect blend of refreshing peppermint and rich chocolate with our No Bake Mini Peppermint and Chocolate Cheesecake. Discover a hassle-free, no-bake recipe featuring creamy cheesecake, a crunchy Oreo crust, and decadent chocolate ganache. Ideal for individual servings and perfect for any occasion but especially during the holidays. Try our delightful and easy-to-make mini cheesecakes today!
5 from 15 votes
Prep Time 20 minutes
Chill 8 hours
Course Dessert
Cuisine American
Servings 24 pieces
Calories 272 kcal

Ingredients
 

For the crust:

  • 14 oz pack Oreos, crushed
  • ½ c regular butter, melted

For the filling:

  • 16 oz cream cheese softened (make sure to use good quality cheesecake like Philadelphia so that it sets properly)
  • ½ c sugar
  • 1 cup heavy whipping cream
  • 1 1/2 tsp peppermint flavoring
  • 1 tsp vanilla extract

For the Chocolate Ganache:

  • 1 cup semi-sweet or dark chocolate chips
  • 4 tbsp heavy cream
  • 1/2 teaspoon peppermint flavoring optional

For the Whipped Topping:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • crushed candy canes or peppermint candy pieces

Instructions
 

  • For the Crust:
  • To start, gather your ingredients and line your cupcake pan(s). For the crust, crush the Oreos into fine crumbs. Mix the crumbs with ½ cup of melted butter until it resembles wet sand.
  • Press a loose tablespoon's worth of the crumb mixture into each lined cupcake cavity, creating a firm base for your cheesecakes.
  • For the Filling:
  • In the bowl of a stand mixer, combine 16 oz of softened cream cheese with ½ cup of sugar until smooth and free of lumps. Add 1 cup of heavy whipping cream and 1 teaspoon of peppermint flavoring plus 1 teaspoon of vanilla extract. Mix thoroughly, ensuring a creamy consistency.
  • Divide the filling among the crust-filled liners, smoothing the tops in line with the pan. Chill for several hours preferably overnight, to allow to set.
  • Peppermint Chocolate Ganache:
  • For the decadent ganache, combine 1 cup of semi-sweet or dark chocolate chips, 4 tablespoons of heavy cream, and 1/2 teaspoon of peppermint flavoring (the latter is optional if you prefer a lighter peppermint flavor).
  • Heat in 30-second increments, stirring until smooth. Set aside to cool slightly.
  • For the Whipped Cream:
  • In a separate bowl, combine the remaining ½ cup of heavy cream and 2 tablespoons of powdered sugar in a stand mixer. Mix on medium/high for 2-3 minutes or until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large star tip.
  • To Assemble:
  • Once the cheesecakes are chilled and set, it's time to decorate! Spoon about a tablespoon of peppermint chocolate ganache onto each cheesecake, spreading it evenly to just inside the edges. Alternatively, if you find it easier to do – simply drizzle just enough chocolate over the cheesecake.
  • Pipe a small dollop of whipped cream on top.
  • Finish by sprinkling crushed peppermint pieces for an extra festive touch.

Notes

Notes:
Storage: These delightful treats can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months. Note that placing peppermint pieces just before serving prevents condensation from dissolving them.

Nutrition

Calories: 272kcalCarbohydrates: 23gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 38mgSodium: 234mgPotassium: 157mgFiber: 1gSugar: 17gVitamin A: 461IUVitamin C: 0.1mgCalcium: 90mgIron: 3mg
Keyword mini no bake peppermint cheesecake
Tried this recipe?Let us know how it was!

Last updated on January 11th, 2024 at 01:25 am

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