These no-bake Peppermint Cheesecakes are a festive and easy-to-make holiday dessert featuring a crunchy Oreo crust, smooth peppermint cheesecake filling, and a swirl of whipped cream. With creamy white chocolate, cool peppermint extract, and bits of Andes Peppermint Crunch, each mini cheesecake is the perfect bite-sized treat for Christmas gatherings and winter parties.

Why You’ll Love This Recipe

No baking required—easy to prepare and perfect for busy holidays
Festive flavor with real peppermint extract and candy pieces
Make-ahead friendly—ideal for parties and events
Mini format makes serving simple and elegant
Creamy white chocolate filling adds richness and depth
Customizable crust with Oreos, graham crackers, or vanilla wafers
Freezer-friendly for long-term storage
Kid- and crowd-approved
Uses simple, pantry-staple ingredients
A perfect dessert for Christmas, New Year’s, or winter-themed celebrations

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

20 Oreo cookies
5 tablespoons unsalted butter, melted

For the filling:

1 cup cold heavy whipping cream
2 packages (8 oz each) cream cheese, softened
1½ cups white chocolate chips
½ teaspoon peppermint extract
½ cup chopped Andes Peppermint Crunch (plus extra for topping)
Whipped cream, for topping

directions

Prepare the crust:
- Line two 12-cup muffin tins with cupcake liners.
- Pulse Oreos in a food processor until finely ground. Mix in melted butter.
- Add 1½ tablespoons of crumb mixture to each liner and press firmly with the back of a spoon to form the crust.
Make the whipped cream:
- Using a chilled metal mixing bowl and clean beaters, beat cold heavy cream until stiff peaks form. Set aside.
Prepare the cheesecake base:
- In a large bowl, beat softened cream cheese until smooth and creamy.
- Melt white chocolate chips using a double boiler or microwave (in 30-second increments, stirring each time). Stir until smooth.
- Immediately add melted white chocolate to the cream cheese and mix well.
Finish the filling:
- Gently fold in the peppermint extract, chopped Andes Peppermint Crunch, and the whipped cream until just combined.
Assemble the cheesecakes:
- Spoon about ¼ cup of filling into each prepared cupcake liner. Smooth the tops with a spoon or offset spatula.
- Refrigerate for at least 4 hours, or overnight, until firm.
Top and serve:
- Just before serving, pipe or dollop whipped cream on top and sprinkle with more chopped Andes peppermint pieces.

Servings and timing

Servings: 24 mini cheesecakes
Prep time: 20 minutes
Cook time: 20 minutes (for crust preparation, if needed)
Chill time: 4 hours
Total time: 4 hours 40 minutes

Variations

Swap Oreos for graham crackers, Nilla Wafers, or golden Oreos
Use peppermint bark or crushed candy canes in place of Andes Peppermint Crunch
Add red or green food coloring to the filling for a colorful holiday touch
Top with chocolate ganache instead of whipped cream for a richer dessert
Make it gluten-free using gluten-free sandwich cookies for the crust
Serve in mini jars or dessert cups for a no-liner, spoonable version
Add crushed cookies to the filling for texture and crunch

storage/reheating

Refrigerator: Store in an airtight container (without toppings) for 3–5 days
Freezer: Freeze cheesecakes on a baking sheet for 30 minutes, then wrap individually in plastic wrap and foil or place in an airtight container. Store for up to 3 months. Thaw overnight in the refrigerator before serving
Best served chilled—do not reheat

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made up to 2–3 days ahead and stored in the refrigerator until ready to serve.

Can I use candy canes instead of Andes Peppermint Crunch?

Yes, crushed candy canes can be substituted, but they may dissolve slightly in the filling over time and add a stronger peppermint flavor.

How do I melt white chocolate safely?

Use a double boiler or microwave in 30-second increments, stirring often, to avoid burning the chocolate.

Can I skip the white chocolate?

The white chocolate adds flavor and structure. You can omit it, but the texture may be less firm.

Do I need to bake the crust?

No, this is a no-bake recipe. Simply chill the crust and filling in the fridge to set.

Can I make a full-sized cheesecake with this recipe?

Yes, this recipe can be adapted to fit an 8- or 9-inch springform pan. Chill time may need to be increased slightly.

What’s the best way to chop Andes peppermint candies?

Use a sharp knife or pulse gently in a food processor to avoid turning them to dust.

Can I use Cool Whip instead of whipped cream?

Yes, but it will slightly change the flavor and texture. Use about 2 cups of Cool Whip if substituting.

Is peppermint extract the same as mint extract?

No, peppermint extract has a sharper, more classic candy cane flavor. Mint extract tends to have a more spearmint or herbal taste.

How do I get smooth cheesecake filling?

Ensure the cream cheese is fully softened and beat it thoroughly before adding other ingredients. Mix melted chocolate quickly into the cream cheese to prevent clumping.

Conclusion

These Peppermint Cheesecakes are a delightful, no-bake holiday dessert with a cool minty flavor, creamy texture, and crunchy chocolate crust. Perfectly portioned and easy to prepare, they’re a festive favorite for cookie trays, dessert bars, or family gatherings. Whether made ahead or frozen for later, they deliver holiday cheer in every bite.