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Mini No-Bake Peppermint Cheesecakes Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes (for crust if baked); otherwise 1 minute microwave set time
  • Total Time: 3 hours 30 minutes (includes chilling time)
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Mini No-Bake Peppermint Cheesecakes are a festive and creamy dessert perfect for the holiday season. Featuring a buttery cookie crumb crust and a smooth peppermint-infused white chocolate cream cheese filling, these individual cheesecakes are easy to prepare without baking. Finished with a decorative red sugar topping, they offer a delightful blend of minty freshness and rich sweetness, making them a crowd-pleaser for parties or special occasions.

Ingredients

Scale

Crust

  • 2 ½ cups cookie crumbs (shortbread, butter cookies, sugar cookies, animal crackers, or graham crackers)
  • 4 tablespoons butter

Filling

  • 2/3 cup cream
  • 12 ounces white chocolate, chopped
  • 4 (8-ounce) packages cream cheese, softened
  • ½ cup butter, softened
  • 2/3 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 (10-ounce) bag Andes Peppermint Crunch candy pieces
  • Red decorating sugar, for topping

Supplies

  • Paper, pencil, scissors (for making stencil)
  • Plastic wrap
  • 12 silicone muffin liners (1 cup size)

Instructions

  1. Prepare the crust: Melt the 4 tablespoons of butter. Stir the melted butter into the 2 ½ cups of cookie crumbs until evenly combined. Press the mixture firmly and evenly into the bottoms of 12 silicone muffin cups to form the crust base.
  2. Set the crust: If using silicone muffin tins, microwave them for 1 minute to help set the crust. If using metal pans, bake the crusts in a 350°F oven for 10 minutes, then allow them to cool completely.
  3. Melt white chocolate mixture: In a microwave-safe bowl, heat 2/3 cup of cream with 12 ounces of chopped white chocolate on 50% power for 1 minute. Stir thoroughly to combine. If not fully melted, continue heating in 30-second increments, stirring after each, until the mixture is smooth and fully melted. Be careful not to overheat to avoid ruining the chocolate.
  4. Mix cream cheese and butter: Using an electric mixer at medium speed, beat together 4 packages of softened cream cheese and ½ cup softened butter until the mixture is well combined and creamy.
  5. Add sugar, vanilla, and chocolate mixture: Add 2/3 cup powdered sugar and 2 teaspoons vanilla extract to the cream cheese mixture. Slowly pour in the melted white chocolate mixture and beat on medium-high for about three minutes until the filling is completely smooth and fluffy.
  6. Incorporate peppermint candy: Gently fold in the 10-ounce bag of Andes Peppermint Crunch candy pieces until evenly distributed throughout the filling.
  7. Assemble cheesecakes: Spoon the peppermint white chocolate cream cheese filling into the prepared crusts in the muffin cups, smoothing the tops evenly.
  8. Chill: Refrigerate the cheesecakes for at least 3 hours or until firm. Alternatively, you can freeze them for about an hour to set faster.
  9. Create stencil for decoration: Cut a circular piece of paper the size of one muffin cup. Draw curved lines in a starburst or starlight mint pattern on the paper, stopping ½ inch from the center. Cut out the curved lines starting wider at the edges and tapering to points near the circle’s center to create the stencil shape.
  10. Decorate cheesecakes: Carefully pop the cheesecakes out of the silicone cups and place them on a cookie sheet to catch excess sugar. Place the paper stencil on top of each cheesecake and sprinkle red decorating sugar over the exposed areas to create a festive peppermint pattern.
  11. Wrap for serving: Tear off a 2-inch strip of plastic wrap and loosely wrap it around each cheesecake, twisting the ends and trimming any excess wrap. This helps keep them fresh and adds a decorative touch.

Notes

  • Using silicone muffin liners makes it easier to remove the cheesecakes without damage.
  • Be careful when melting the white chocolate; overheating can cause it to seize and ruin the texture.
  • The cheesecake filling should be chilled thoroughly to ensure it sets properly and holds its shape.
  • If you prefer a firmer texture, freeze the cheesecakes for an hour before serving.
  • The red sugar decoration adds a festive touch but can be omitted if desired.
  • These cheesecakes are best served chilled and consumed within 3 days for optimal freshness.

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Find it online: https://yummykitchenmagic.com/mini-no-bake-peppermint-cheesecakes-recipe/