Mini Peppermint Cheesecakes with Oreo crust, festive red filling, whipped cream, and crushed peppermint candies are creamy and perfect for New Year eve’s!
Mini Peppermint Cheesecakes are a delightful no-bake dessert that’s perfect for the holiday season! With a crunchy Oreo crust, creamy peppermint-infused filling, and festive red coloring, these individual cheesecakes are a showstopper at any gathering. Easy to make and even easier to enjoy, they are a hit with both kids and adults. Topped with whipped cream and crushed peppermint candies, these mini cheesecakes are sure to bring joy to your celebrations.
Why You’ll Love These Mini Peppermint Cheesecakes:
- Easy to Make: This recipe requires just 20 minutes of prep time, making it perfect for busy hosts. There’s no baking involved, so even beginner bakers can achieve impressive results with minimal effort.
- Holiday-Ready: The minty flavor and red color make this dessert perfect for holiday parties, Christmas gatherings, or any festive occasion. The crushed peppermint candies on top add an extra touch of seasonal cheer!
- No-Bake Delight: If you’re looking for a quick and simple dessert, these mini cheesecakes fit the bill. Just mix the filling, press the crust into muffin tins, and let the fridge work its magic. Chill for a few hours and you’ve got a perfect, creamy treat!
- Customizable Decorations: While the crushed peppermint candies make a great topping, you can get creative! Try drizzling melted chocolate on top, adding mini chocolate chips, or even topping with candy canes for a more festive look. For an extra touch, you can even sprinkle some edible glitter for a holiday sparkle.
Storage Instructions:
These mini cheesecakes can be stored in the fridge for up to 4 days. Be sure to cover them with plastic wrap or place them in an airtight container to maintain their freshness. If you want to keep them longer, they can also be frozen for up to 2 months—just thaw them in the fridge for a few hours before serving.
These Mini Peppermint Cheesecakes are not only delicious but also super versatile and crowd-pleasing. Whether you’re hosting a big family dinner or looking for a small indulgence, this easy-to-make treat is sure to be a favorite! Enjoy!
- 1½ cups Oreo crumbs (from about 15 Oreos)
- ¼ cup unsalted butter-melted
- 2 (8oz) packages cream cheese, room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup heavy whipping cream
- 5-6 drops red food color
- Whipped cream, optional
- Crushed peppermint candies, optional
- Line a regular sized cupcake pan with 12 liners, set aside.
- Prepare the crust by crushing Oreo cookies into fine crumbs and mixing them with melted butter.
- Press firmly into the bottom of serving cups or muffin tins.
- In the large bowl, mix cream cheese, powdered sugar, until become creamy.
- Add heavy whipping cream and mix until becomes thick.
- Add vanilla, peppermint extract and red food color until desired red color, mix until just combined.
- Spoon the cheesecake batter onto the crusts to make the cups almost full.
- Cover and chill for at least four hours or overnight before serving.
- Top with whipped cream and sprinkle crushed peppermint candies
- Serve
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