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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
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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
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