Peppermint Cheesecake Cupcakes with White Chocolate and Andes Peppermint Crunch Recipe

Introduction

This Peppermint Cheesecake is a delightful no-bake treat combining creamy cheesecake, crunchy Oreo crust, and refreshing peppermint flavor. Perfect for holiday gatherings or any time you want a cool, minty dessert.

Ingredients

• 20 Oreo cookies
• 5 tablespoons unsalted butter (melted)
• 1 cup cold heavy whipping cream
• 2 packages cream cheese, softened (8 ounce each)
• 1 ½ cups white chocolate chips
• ½ teaspoon peppermint extract
• ½ cup chopped Andes Peppermint Crunch (plus additional for topping)
• Whipped cream (for topping)

Instructions

1. Step 1: Line two 12-cup muffin tins with cupcake liners.
2. Step 2: In a food processor, pulse Oreos until they become fine crumbs. Stir in the melted butter. Divide about 1 ½ tablespoons of the Oreo mixture into each cupcake liner, pressing firmly with the back of a spoon to form the crust.
3. Step 3: In a large mixing bowl, beat the cold heavy whipping cream until stiff peaks form.
4. Step 4: In a separate bowl, beat the cream cheese until smooth and creamy.
5. Step 5: Melt the white chocolate chips using a double boiler or microwave in 30-second increments, stirring well after each until smooth.
6. Step 6: Immediately stir the melted white chocolate into the cream cheese mixture. Gently fold in the peppermint extract, chopped Andes Peppermint Crunch, and whipped cream until fully combined.
7. Step 7: Spoon about ¼ cup of the cheesecake filling into each cupcake liner over the Oreo crust.
8. Step 8: Refrigerate the cheesecakes for at least 4 hours or overnight until set.
9. Step 9: Before serving, top each cheesecake with whipped cream and additional chopped Andes Peppermint Crunch for a festive finish.

Tips & Variations

• Use candy cane pieces instead of Andes Peppermint Crunch for a different peppermint texture.
• For a stronger mint flavor, add a few drops more peppermint extract but avoid overdoing it to keep the balance.
• If you don’t have a food processor, crush the Oreos by placing them in a zip-top bag and rolling with a rolling pin.
• Try using milk or dark chocolate chips instead of white chocolate for a richer taste.

Storage

Store leftover peppermint cheesecakes covered in the refrigerator for up to 3 days. They keep well chilled and are best enjoyed cold. If needed, let them sit at room temperature for 10 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these no-bake cheesecakes can be made a day in advance and kept refrigerated until ready to serve, making them great for entertaining.

Can I use a different cookie base?

Absolutely! While Oreos provide a classic flavor and texture, you can substitute chocolate graham crackers or chocolate wafer cookies for a variation in crust taste.

Peppermint Cheesecake Cupcakes with White Chocolate and Andes Peppermint Crunch Recipe

Print Recipe

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4.6 from 56 reviews

This Peppermint Cheesecake Recipe features a festive and creamy peppermint-flavored cheesecake set in Oreo cookie crusts. Rich white chocolate and Andes Peppermint Crunch candies are folded into the filling, creating a perfect holiday treat served in convenient cupcake liners for easy individual portions.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 24 individual cheesecake cupcakes 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 20 Oreo cookies
• 5 Tablespoons unsalted butter, melted

Filling

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

Topping

• Whipped cream (for topping)

Instructions

1. Prepare cupcake liners and crust: Line two 12-cup muffin tins with cupcake liners. In a food processor, pulse Oreos until they form fine crumbs. Stir in the melted butter, then evenly fill each cupcake liner with about 1 ½ tablespoons of the Oreo crumb mixture. Press firmly with the back of a spoon to create a compact crust.
2. Whip the cream: In a large mixing bowl, beat the cold heavy whipping cream until stiff peaks form, ensuring a light and airy texture for the cheesecake filling.
3. Prepare cream cheese base: In a separate bowl, beat the softened cream cheese until smooth and creamy, removing any lumps for a silky cheesecake.
4. Melt white chocolate: Melt white chocolate chips using a double boiler or the microwave in 30-second intervals, stirring between each until smooth and fully melted.
5. Combine filling ingredients: Immediately stir the melted white chocolate into the cream cheese mixture. Gently fold in the peppermint extract, chopped Andes Peppermint Crunch, and whipped cream, mixing carefully to maintain the whipped texture.
6. Fill cupcake liners: Spoon about ¼ cup of the cheesecake filling into each cupcake liner over the Oreo crusts, spreading evenly.
7. Chill the cheesecakes: Refrigerate the filled cupcake liners for at least 4 hours or preferably overnight to set completely and develop flavors.
8. Add toppings and serve: Just before serving, top each peppermint cheesecake cupcake with whipped cream and additional chopped Andes Peppermint Crunch candies for garnish.

Notes

• Ensure the cream cheese is softened to avoid lumps in the filling.
• Melt white chocolate gently to prevent burning.
• Refrigerating overnight improves flavor and texture.
• Use cupcake liners with sturdy bases to support the crust and filling.
• For a stronger peppermint flavor, adjust peppermint extract carefully to taste.

Keywords: Peppermint Cheesecake, Oreo Crust, White Chocolate, Holiday Dessert, Individual Cheesecakes, Andes Peppermint Crunch, No-Bake Cheesecake