Introduction

These no-bake peppermint cheesecake bites are a festive and easy treat perfect for the holidays or any time you crave a creamy, minty dessert. With a crunchy chocolate cookie base and a smooth white chocolate cheesecake filling, they come together quickly and require no oven time.

The image shows several small round cheesecakes on a wooden board set against a white marbled background. Each cheesecake has three layers: a crumbly brown crust at the bottom, a thick creamy white middle layer flecked with small red candy pieces, and on top, a swirl of white whipped cream sprinkled with crushed red and white candy bits. Some bright green mint leaves are placed around the cheesecakes, adding contrast. The lighting highlights the texture and colors of the cheesecakes, making them look fresh and inviting, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup crushed chocolate sandwich cookies (like Oreos)
2 tablespoons melted butter
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup white chocolate chips, melted and slightly cooled
1/4 cup crushed peppermint candies (plus more for garnish)
1/2 cup whipped cream or whipped topping

Instructions

Step 1: In a small bowl, combine the crushed chocolate sandwich cookies with the melted butter until well mixed.
Step 2: Press about 1 tablespoon of this mixture into the bottom of mini cupcake liners or silicone molds, creating an even base layer for each bite.
Step 3: In a medium bowl, beat the softened cream cheese until smooth.
Step 4: Add powdered sugar, peppermint extract, and vanilla extract, mixing thoroughly until creamy and well blended.
Step 5: Stir the melted white chocolate into the cream cheese mixture until fully combined, ensuring a smooth texture.
Step 6: Gently fold in the whipped cream or whipped topping along with the crushed peppermint candies to create a fluffy, minty filling.
Step 7: Spoon the cheesecake mixture over the cookie bases in the molds, smoothing the tops with a spatula or the back of a spoon for an even finish.
Step 8: Refrigerate the bites for at least 2 hours or until firm and set to ensure they hold their shape when served.
Step 9: Before serving, sprinkle additional crushed peppermint candies on top of each bite for a festive touch and added crunch.

Tips & Variations

For an extra peppermint kick, add a few drops of peppermint extract to the whipped cream before folding it in.
Substitute crushed candy canes if you can’t find peppermint candies for garnish.
Use mini silicone molds for easy release and fun shapes.
If you prefer, swap white chocolate chips for milk or dark chocolate for a different flavor profile.

Storage

Store these cheesecake bites in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled. To serve, you can let them sit at room temperature for a few minutes to soften slightly, but avoid leaving them out too long to maintain their shape.

How to Serve

The image shows several small cheesecakes placed on a wooden board over a white marbled surface. Each cheesecake has three layers: the bottom layer is a dark brown crumbly crust, the middle layer is creamy and white with tiny red bits mixed in, and the top layer is a swirl of white whipped cream sprinkled with crushed red and white peppermint candy. There are scattered peppermint pieces and green mint leaves around the cheesecakes. The lighting highlights the textures, making the creamy layers smooth and the peppermint pieces shiny. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze peppermint cheesecake bites?

Yes, you can freeze them in a single layer on a baking sheet until solid, then transfer to an airtight container. Thaw in the refrigerator before serving to preserve the texture and flavor.

Can I use regular cream instead of whipped cream?

Whipped cream or whipped topping is best for a light, fluffy texture. Using regular cream without whipping will make the filling denser and less airy.