Celebrate the holidays with these decadent No-Bake Chocolate Peppermint Cheesecake Minis. Featuring a creamy peppermint cheesecake filling, a crunchy chocolate cookie crust, and a festive sprinkle of crushed candy canes, these minis are as delightful to look at as they are to eat.
Ingredients
- 1 cup chocolate sandwich cookie crumbs (e.g., Oreos): For the crust.
- 3 tbsp unsalted butter (melted): Helps bind the crust.
- 8 oz cream cheese (softened): The creamy base for the cheesecake.
- ¼ cup powdered sugar: Sweetens the filling without grittiness.
- ½ tsp peppermint extract: Adds a refreshing minty flavor.
- ½ cup heavy whipping cream (cold): Makes the filling light and airy.
- Optional: Crushed candy canes for garnish.
Supplies Needed
- Mini muffin tin
- Mini muffin liners
- Mixing bowls
- Hand or stand mixer
- Toothpick or skewer
Instructions
Prepare Your Workspace:
Line a mini muffin tin with paper liners for easy removal.
- Make the Crust:
In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Stir until evenly moistened. Press about 1 tsp of the mixture into the bottom of each mini muffin liner. Chill in the refrigerator for 15 minutes to set. - Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the peppermint extract and mix until well combined. - Whip the Cream:
In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a light, fluffy filling. - Fill the Muffin Cups:
Spoon or pipe the cheesecake filling over the chilled crusts, filling each liner to the top. - Add the Peppermint Garnish:
Sprinkle crushed candy canes over the tops of the cheesecakes for a festive touch. - Chill to Set:
Refrigerate the cheesecakes for at least 3 hours, or until firm. - Serve and Enjoy:
Remove the liners and serve these mini cheesecakes at your holiday party or package them for gifting.
Storage Tips
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw in the refrigerator before serving.
Recipe Tips & Tricks
- Tip 1: Add a drizzle of melted chocolate over the tops for an extra indulgent touch.
- Tip 2: Use pre-crushed candy canes to save time and keep your workspace tidy.
- Tip 3: For a pop of color, mix red food coloring into the cheesecake filling.
Variations
- Dark Chocolate Peppermint Minis: Use dark chocolate cookie crumbs and top with a sprinkle of dark chocolate shavings.
- White Chocolate Peppermint Minis: Swap the chocolate crust for a vanilla wafer crust and top with white chocolate drizzle.
- Mint Chocolate Cheesecake Minis: Add a drop of green food coloring to the cheesecake filling for a classic minty look.
FAQ
Q: Can I make these larger in a regular muffin tin?
Yes, but increase the chilling time to ensure they set properly.
Q: Can I use peppermint candies instead of candy canes?
Absolutely! Crushed peppermint candies work just as well and add the same festive crunch.
Q: Can I skip the whipped cream?
You can, but the filling will be denser and less airy.
Final Thoughts
These No-Bake Chocolate Peppermint Cheesecake Minis are a festive and refreshing dessert that captures the holiday spirit in every bite. Perfect for entertaining or as a sweet gift, they’re an easy and elegant addition to your holiday celebrations. Try them today and share the magic of peppermint and chocolate!
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