Description

These Mini Chocolate Peppermint Cheesecakes are delightful no-bake treats perfect for the holiday season. Featuring a rich Oreo cookie crust, creamy chocolate peppermint cheesecake filling, a smooth chocolate ganache topping, fluffy vanilla whipped cream, and a festive sprinkle of crushed peppermint candy, these bite-sized desserts are sure to impress. Easy to prepare and refrigerate overnight, they’re a perfect crowd-pleaser for Christmas parties or festive gatherings.

Ingredients

Scale

Oreo Cookie Crust

2 cups (200 g) Oreo cookie crumbs
2 tbsp (24 g) granulated sugar
6 tbsp (85 g) salted butter, melted

Chocolate Peppermint Cheesecake Filling

16 oz (455 g) cream cheese, room temperature
2 cups (240 g) powdered sugar
⅓ cup (30 g) dark cocoa powder
2 tsp peppermint extract
1 tsp vanilla extract
1 cup (240 ml) heavy cream

Chocolate Ganache

½ cup (90 g) semisweet chocolate chips
¼ cup (60 ml) heavy cream

Vanilla Whipped Cream

¾ cup (180 ml) heavy cream
2 tbsp (16 g) powdered sugar
½ tsp vanilla extract

Additional Ingredients

¼ cup (60 g) crushed peppermint candy or peppermint sprinkles

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Instructions

Prepare the Oreo Crust: In a mixing bowl, combine the Oreo cookie crumbs, granulated sugar, and melted salted butter. Stir well until the crumbs are evenly coated. Using a small cookie scoop or tablespoon, portion the crumb mixture into the mini cheesecake pans. Firmly press the crumbs into the bottom of each pan to form a solid crust base. Set aside.
Make the Chocolate Peppermint Cheesecake Filling: In a large bowl, use an electric hand mixer to beat the cream cheese, powdered sugar, dark cocoa powder, peppermint extract, and vanilla extract until smooth and well combined. Gradually add the heavy cream and continue whipping on medium-high speed until the mixture thickens and becomes light and fluffy.
Fill Cheesecake Pans and Chill: Transfer the chocolate peppermint cheesecake filling to a piping bag. Pipe the mixture onto each Oreo crust, filling slightly above the rim of the pans. Cover and refrigerate the cheesecakes for at least 12 hours or overnight to set. Once chilled, gently remove the mini cheesecakes from their pans.
Prepare the Chocolate Ganache: In a microwave-safe bowl, combine semisweet chocolate chips and heavy cream. Heat in 15-second intervals, stirring between each, until the chocolate is fully melted and the ganache is smooth. Let the ganache cool slightly before use.
Make the Vanilla Whipped Cream: Using an electric mixer, whip the heavy cream, powdered sugar, and vanilla extract together until medium-stiff peaks form. Transfer the whipped cream to a piping bag fitted with a Wilton 1M tip.
Assemble the Cheesecakes: Spoon or pipe a layer of the slightly cooled chocolate ganache over each chilled cheesecake. Pipe a small swirl of vanilla whipped cream atop the ganache. Immediately sprinkle crushed peppermint candy over each cheesecake to maintain crunch and prevent color bleeding into the whipped cream. Serve chilled for best flavor and texture.

Notes

Store the cheesecakes in an airtight container in the refrigerator for up to 3 days.
For the best texture and taste, serve chilled.
Add crushed peppermint candies just before serving to keep their crunch and vibrant color.
Room temperature cream cheese blends more smoothly to avoid lumps in the cheesecake filling.
Use quality peppermint extract to achieve a balanced flavor without overpowering sweetness.